Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
4. Make the Lemon Glaze:
While the cake is cooling, whisk together the powdered sugar, lemon juice, and milk in a small bowl until smooth and pourable. Adjust the consistency by adding more milk if needed.
5. Glaze the Cake:
Once the cake has cooled completely, drizzle the lemon glaze over the top.
Garnish with extra lemon zest and fresh blueberries, if desired.
6. Serve:
Slice and serve the cake. It pairs beautifully with a cup of tea or coffee!
Tips:
For Even Baking: Ensure all ingredients are at room temperature for a consistent batter.
Blueberry Tip: Toss the blueberries in a bit of flour before folding them into the batter to help prevent them from sinking to the bottom.
Make Ahead: The cake can be made a day ahead and stored at room temperature, covered, to keep it fresh.
This Lemon Blueberry Bundt Cake combines bright lemon flavor with sweet, juicy blueberries for a delightful treat that’s perfect for spring. Enjoy the challenge and the delicious result!
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