Blueberries are amazing. Baking is amazing. And combining the two just makes for a heavenly treat. When I picked 50 pounds of blueberries with my kiddos last summer, I think I envisioned hundreds of blueberry creations to come! Of course, we made a fresh blueberry pie the day we picked them. And probably one every day that week. We always do. 🙈 But then we flash freeze the juicy gems and hide them away for the winter months. This blueberry bundt cake will make your tummy happy, and have you dreaming of long summer days.
//Blueberry Bundt Cake//
2 1/2 cups all-purpose flour, + 1 teaspoon for blueberries
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup packed light-brown sugar1 cup evaporated cane juice
4 large eggs
1 teaspoon vanilla extract
1 cup plain Greek yogurt
2 cups blueberries
3 tablespoons grated lemon zest
1/3 - 1/2 cup Meyer lemon juice (if you don't have Meyer lemons, traditional lemons will be just fine!) DIRECTIONS:
Preheat oven to 350 degrees. Combine blueberries with 1 teaspoon of flour and the lemon zest; set aside. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of yogurt. Gently fold blueberries into batter.
Coat a 12-cup nonstick Bundt pan with butter (or cooking spray). Spread batter in prepared pan.
Bake cake on bottom rack of oven for 60 to 70 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan 20 minutes. Invert onto a rack. Drizzle with the cream cheese glaze.
Cream Cheese Glaze
4 ounces cream cheese, softened
1 tablespoon butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons Meyer lemon juice
Place cream cheese, butter, and powdered sugar in a bowl. Beat with mixer and medium speed until well blended. Beat in vanilla. Beat in lemon juice, one tablespoon at a time. Drizzle warm cake with glaze. Allow to cool before serving.