It is blueberry season here in Northern Ontario and that means all kinds of blueberry desserts and breakfasts. This Blueberry Bundt Cake with Lemon Glaze is one of my all-time favourite blueberry recipes. This is also one of my most requested desserts at anytime of the year. I have had friends even request one to give it as a Christmas gift!
This weekend we had a gang for dinner at camp as it was Community Days in our little town of Blind River and my mom had already picked some blueberries and donated them for a dessert. So it was the perfect occasion to make the first Blueberry Bundt cake of the summer. I had to photograph it ahead of time before everyone arrived so that I was guaranteed a cake to actually take pictures of. Then I just tucked that slice back in and no one was the wiser that I had taken a piece out.
This cake can be made with frozen blueberries as well you just have to make sure you do the step that involves tossing the berries in flour so that the colour doesn’t run. But even if the batter turns out a little purple it will still be delicious. The lemon glaze is also a mandatory addition to this cake. I added the glaze in two layers this time and it really did look extra pretty. With a little sprinkle of lemon zest on top it is ready for a party.
Hopefully our wild blueberry harvest will be a good one this year but it has been very dry and hot and we just had rain for the first time on Friday so that should help those berries to plump up and ripen. That will mean more blueberry recipes to come! Enjoy!
- 2½ cups all-purpose flour, plus 1 teaspoon for blueberries and zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, room temp
- ¾ cup packed brown sugar
- 1 cup granulated sugar
- 4 large eggs,room temp
- 1 teaspoon vanilla extract
- 1 cup plain full-fat yogurt
- 2 cups blueberries
- zest of one lemon
- juice of one lemon
- icing sugar - about 1 cup
- Preheat oven to 350 degrees. Grease a 12 cup Bundt pan with butter and sprinkle with 1 tbsp granulated sugar.
- In a bowl, whisk 2½ cups flour with baking powder and salt; set aside.
- In the bowl of a stand mixer beat the butter and sugars on high speed until light and fluffy.
- Add the eggs, one at a time, beating until incorporated.
- Mix together the vanilla and yogurt. Reduce speed to low; add the flour mixture alternately with the yogurt mixture in 3 additions.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up.
- Lemon Glaze: Mix together in a glass measure the lemon juice and enough icing sugar to make a thick mixture. Add more juice or sugar if required in order to be able to pour. Drizzle over cooled cake.