Blueberry Bundt Cake

Ingredients

• 2½ cups (270g) all-purpose flour
• 1 teaspoon (6g) salt
• 1 teaspoon (6g) baking soda
• 1 teaspoon (5g) baking powder
• 12 ounces (340g) unsalted butter, (softened)
• 1¾ cups (350g) granulated sugar
• 5 large eggs
• 1 tablespoon (6g) lemon zest
• 2 teaspoons (10ml) vanilla extract
• ¾ cup (180ml) buttermilk
• 2 cups (298g) blueberries
• 1-2 tablespoons (8-16g) flour (for dusting )
• 1 lemon, (zested and juiced (2-3 tablespoons lemon juice))
• 1 cup (125g) confectioners' sugar, (sifted)

Steps

1. 1

   Preheat the oven to (350°F/175°C). Grease a bundt pan generously with cooking spray and set aside.

2. 2

   In a medium bowl, sift flour, salt, baking soda, and baking powder together for even distribution. Set aside.

3. 3

   Cream the butter and sugar on high in a stand mixer or a bowl with a hand mixer until it's fluffy and starts looking white, 4-5 minutes.

4. 4

   Add in the eggs, one at a time, beating the mixture well between each addition. Add the flour mixture a little at a time, followed by the buttermilk and vanilla extract.

5. 5

   Stir well until everything is thoroughly combined. Please DO NOT overmix.

6. 6

   In a medium bowl, coat blueberries with flour so they don't sink to the bottom of the bundt pan. Fold the blueberries into the batter, scraping down the sides of the mixing bowl.

7. 7

   Pour the batter into the greased bundt pan. Tap it on a work surface to eliminate any large air bubbles.

8. 8

   Bake at 350°F (175°C) for 50-60 minutes or until a cake tester inserted into the center comes out clean; start checking after 45 minutes.

9. 9

   Transfer the bundt cake to a wire rack, let it cool, and glaze if desired for a beautiful touch. Or lightly dust the cooled cake with powdered sugar for a sweet finish.

10. 10

    Whisk confectioner sugar, lemon juice, and lemon zest in a small bowl.

11. 11

    Adjust consistency with more sugar or lemon juice as desired. Drizzle it on the cake, and enjoy!!