Lemon Velvet Bundt Cake with Blueberry Cream Cheese Frosting
The bundt cake was introduced in the 1950s and gained popularity due to its distinctive ring shape and easy-to-slice portions.
This is vegetarian recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2.5 cup Cake Flour
- 2 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Unsalted Butter
- 1.5 cup Granulated Sugar
- 2 tablespoon Lemon Zest
- 3 large Eggs
- 2 tablespoon Lemon Juice
- 1 cup Buttermilk
- 1 teaspoon Vanilla Extract
- 1 cup Blueberries
- 1 cup Cream Cheese
- 2 cup Powdered Sugar
- 1 tablespoon Lemon Juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a large bowl, cream together the butter, granulated sugar, and lemon zest until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the lemon juice.
- Add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth and creamy.
- Drizzle the cream cheese frosting over the cooled bundt cake.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.