Whether you serve it as a breakfast bread or with an afternoon cup of tea, this lemony blueberry bundt cake is delicious. It is also a nice homemade treat to slip in a school lunchbox. The subtle lemon flavor is perfect. You can up the blueberry addition to satisfy your tastebuds. Soon-to-be-harvested fresh or frozen blueberries will work in the recipe.
Poundcake with a twist
- 1 cup or more fresh or frozen blueberries, chopped
- 2 packages (16 ounces each) poundcake mix
- 1 1/3 cups water
- 2 eggs
- 4 egg whites
- 3/4 cup buttermilk
- 5 tablespoons lemon juice, fresh squeezed or prepared
- 1 tablespoon fresh lemon zest
- 2 cups confectioners’ sugar
- Lemon zest to garnish
- Prepare 13-cup bundt pan with nonstick cooking spray then lightly flour.
- In a small bowl, toss blueberries with 3 tablespoons of cake mix. Set aside.
- On low setting, beat remaining cake mix, water, eggs, egg whites, buttermilk, 2 tablespoons lemon juice and lemon zest until combined.
- Increase mixer speed to medium and beat until batter is thickened, about 2 minutes.
- Spread 5 cups of batter in bundt pan. Top with blueberries. Cover with remaining cake batter.
- Bake in 350* oven for 55 to 60 minutes or until toothpick inserted in the center comes out clean. Cool for 20 minutes before removing from pan.
- Mix confectioners’ sugar and remaining 3 tablespoons lemon juice. Stir until smooth.
- Spoon glaze over cake. Garnish with lemon zest.