Lemon Blueberry Bundt Cake

🧂 Ingredients

• 1 ½ Cups Fresh Blueberries
• 1 tbsp all-purpose flour

  to coat blueberries
• 3 Cups All-purpose flour
• ½ tsp Baking soda
• ½ tsp Salt
• ¾ Cup Butter

  melted and cooled
• 2 Cups Sugar
• 1 Cup heavy cream
• 4 Eggs
• 1 tsp Vanilla extract
• 1/3 Cup Lemon juice

  from 1 lemons
• 2 tbsp Lemon zest

  from 1 lemons
• 1 tbsp Vegetable shortening
• 1 tbsp All-purpose flour
• 1 tbsp powdered sugar
• 1 tsp Cornstarch

Instructions

• 1 Measure all ingredients.
• 2 In a separate bowl, mix together blueberries and 1 tbsp of flour.
• 3 Gently toss the blueberries in the flour without crushing them, until all
  blueberries are coated.
• 4 In a medium bowl, mix together all-purpose flour, baking soda, and salt.
• 5 Whisk the dry ingredients with a whisk.
• 6 In a large bowl, combine melted and cooled butter and sugar.
• 7 Using a hand mixer, blend the butter and sugar on medium speed.
• 8 Add to the mixture heavy cream, eggs, vanilla extract, and lemon juice.
• 9 Whisk the wet ingredients together on medium speed until they are well combined.
• 10 Add lemon zest.
• 11 Mix again.
• 12 Add the flour mixture to the egg mixture.
• 13 On medium speed, combine the batter until it has a smooth consistency.
• 14 Add the blueberries to the cake batter.
• 15 Fold blueberries into the cake batter with a silicone spatula.
• 16 Measure all ingredients for the pan coating.
• 17 Put on disposable gloves and thoroughly grease the bundt cake pan with vegetable
  shortening.
• 18 Coat the greased Bundt cake pan with all-purpose flour using a small hand
  sifter. Ensure that the entire pan is covered.
• 19 Flip the Bundt pan over and shake off any excess flour.
• 20 Check that the Bundt cake has a good flour coating. If not, blueberries may
  stick to the uncoated parts of the pan during baking, making it hard or
  impossible to remove the cake from the pan.
• 21 Pour the cake batter into the pan. Bake at 350°F for 60-70 minutes. Before
  removing the cake from the oven, check for doneness by inserting a toothpick in
  the middle of the cake.
• 22 Let the cake cool for 10 minutes in the pan before removing it.
• 23 Place a round cooling rack on top of the pan.
• 24 Flip the pan and cooling rack together.
• 25 Gently lift the pan to remove the cake. Cool the Bundt cake for at least 1 hour
  before garnishing.
• 26 Measure ingredients for dusting.
• 27 In a small bowl, mix powdered sugar and cornstarch together.
• 28 Whisk the ingredients until well combined.
• 29 Get a large serving plate or cake stand ready to transfer the bundt cake.
• 30 Using a cake lifter, carefully lift the bundt cake and slide it onto the serving
  plate.
• 31 Prepare a small hand sifter and the powdered sugar mixture for dusting.
• 32 Transfer the powdered sugar mixture to the sifter, then gently tap the side of
  the sifter to evenly cover the bundt cake with the mixture.
• 33 The bundt cake is now ready to be served.

Nutrition Info