Blueberry Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour, plus 1 tablespoon for coating blueberries</li><li class="ingredients-single-item">1 1/2 teaspoons baking powder</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">170g unsalted butter, at room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">1 tablespoon lemon zest</li><li class="ingredients-single-item">240ml buttermilk, at room temperature (or 230ml milk + 1 tablespoon lemon juice)</li><li class="ingredients-single-item">300g fresh blueberries (or frozen, but do not thaw)</li><li class="ingredients-single-item">For the lemon glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tablespoons fresh lemon juice</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Wire cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm (10-inch) bundt pan, ensuring you reach all the crevices - this is crucial for a clean release later. Don't rush this step; a well-prepared pan means your beautiful cake won't stick.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together 300g flour, baking powder, baking soda, and salt. Set aside. In a separate small bowl, toss the blueberries with the extra tablespoon of flour until lightly coated - this will help prevent them from sinking to the bottom of your cake during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy. This extended beating incorporates air into the batter, creating a lighter, more tender crumb. Don't skimp on time here - proper creaming is the foundation of a good cake!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract and lemon zest. The mixture might look slightly curdled at this point - that's completely normal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with flour). Mix just until incorporated after each addition - overmixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a rubber spatula, gently fold in the flour-coated blueberries by hand. The batter will be thick and luxurious - this helps suspend the berries throughout the cake rather than having them sink to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any air bubbles. Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs (not wet batter).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for exactly 15 minutes - any less and it might fall apart, any more and it might stick. Then invert onto a wire cooling rack and remove the pan. Let the cake cool completely before glazing, about 1-2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the lemon glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Start with 2 tablespoons of juice and add more as needed to achieve a pourable consistency that's still thick enough to coat the back of a spoon. The acidity in the lemon juice not only flavors the glaze but also helps it set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cooled cake on a serving plate and pour or drizzle the glaze over the top, allowing it to naturally flow down the sides. Let the glaze set for about 20 minutes before slicing. For the cleanest slices, use a serrated knife and gently saw through the cake rather than pressing down. Your blueberry bundt cake will keep well at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days.</li></ol>