Lemon Blueberry Bundt Cake

Prep Time: 10 min.
Cook Time: 60 min.
Yield: 12

This lemon blueberry bundt cake is a delightful confection that perfectly balances the tangy zestiness of lemon with the sweet burst of fresh blueberries.

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Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

4 Eggland’s Best eggs, large

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Zest of 1 lemon

1/4 cup fresh lemon juice

1 cup fresh blueberries

Powdered sugar for dusting (optional)

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Preparation

Preheat oven to 350°F (175°C). Grease and flour a Bundt cake pan.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time, until well incorporated.
In a separate bowl, whisk together flour, baking powder, salt, and lemon zest.
Gradually add dry ingredients to wet ingredients, alternating with lemon juice, until batter is smooth.
Gently fold in blueberries.
Pour batter into prepared Bundt cake pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Nutrition

Information per Serving
Serving Size	1
Calories	232
Fat	12.7g
Saturated Fat	7.6g
Cholesterol	74mg
Sodium	1236mg
Carbohydrates	28.8g
Dietary Fiber	0.8g
Protein	3.3g