I interrupt your morning for blueberry bundt cake. But, not just any blueberry bundt cake; blueberry bundt cake with streusel and lemon glaze! The combination is jaw-droppingly delicious and I can’t get enough!
This is seriously the best bundt cake I have ever had. The great thing about it is that the streusel makes it like a coffee cake, so it is acceptable for breakfast too! That’s how that works, right? Coffee cake for breakfast, bundt cake for dessert – perfect.
I made this a few weeks ago for a bridal shower, then again for a group of friends and people came up to me at the party and asked for the recipe! I don’t know if that has ever happened, but I would have too! When this came out of the oven and I tried a slice, I immediately cut two more, gave one to Will and told him he had to try it, then, of course, ate the other one. Usually I will leave it and let him get his own serving if he feels like it, but not with this one. This one needed to be shared, and it needed to be shared immediately. It is seriously amazing.
Maybe it is because I spent the weekend testing cake recipes that came out too fluffy or in crumbs (and baked in regular round cake pans! Why?!), but a bundt that comes out successfully is always, and now more than ever, a beautiful sight. Sometimes it is like a little bit of magic when it comes out clean. You wait for it to cool down a little so it will come out without falling apart, but not too long or it will be stuck in the pan, then you use a knife to gently loosen the edges. You shake it around to really make sure the whole ring is loose and ready to come out, still wondering whether those little crust pieces of cake are still stuck to the bottom of the pan, and just fooling you so when you dump it out you get a craggy, ugly mess of a ring-shaped cake. But when you do turn it over and it releases perfectly, with no pulls or rips in the cake top, you have to imagine there must have been some kind of fairy dust, voodoo magic, and a Harry Potter spell thrown in that butter-and-flour pan preparation process that you were unaware of, because just look at that cake. A work of art. Whoever came up with the beautiful bundt pan was both crazy and very aesthetically oriented, and I love them for it.
With summer and blueberry season right around the corner (or happening now, according to the 95 degree weather this weekend), a blueberry bundt with lemon glaze is a wonderful way to use those lovely plump blueberries. The great thing about this cake is that, even when you don’t have fresh berries, or when you don’t want to use your precious sweet berries in your baked goods, frozen ones work just as well! I always thought frozen fruit was just for smoothie making, but my opinions have shifted after trying this with both fresh and frozen berries – zero difference. The cake is perfectly dense – not too light and fluffy, but not too heavy – and the blueberries float throughout the batter. Streusel baked into the top gives you a slightly crunchy, slightly chewy, perfectly sweet little unexpected treat when you take a bite, and the lemon glaze pairs amazingly with the blueberries and provides a slightly sweeter touch to the cake, with a great touch of tang. No matter whether you use fresh or frozen berries, you should absolutely make this cake.
Blueberry Bundt Cake
3 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 ½ cups sugar
3 large eggs
2 teaspoons vanilla
1 ¼ cups Greek yogurt
1 cup blueberries, fresh or frozen
2 ½ cup flour
1 cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
1 cup butter, melted and cooled
1 ¾ cups powdered sugar
¼ cup lemon juice
zest of one lemon
1 teaspoon butter
pinch of salt
To Make the Blueberry Bundt Cake
Preheat the oven to 350 degrees F. Butter and flour a bundt pan and set aside.
In a small bowl, mix together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 3-5 minutes on medium to high speed until light and fluffy. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition. Add the vanilla and beat well. Beat in the Greek yogurt.
With the mixer on low speed, gradually add the dry ingredients and mix just until they are incorporated. Do not over mix. Gently fold in the blueberries.
Add the streusel to the pan first, then pour the batter on top. Bake for about 45-55 minutes, or until a toothpick comes out clean. Allow the cake to cool for about 10 minutes before inverting it onto a wire rack to cool completely. Don’t pour the glaze on it or try to move it until it has completely cooled.
To Make the Streusel
In a medium bowl, combine the flour, brown sugar, and cinnamon. Pour the melted butter over the flour mixture, and stir or work with your fingers until large crumbs form.
To Make the Lemon Glaze
In a medium bowl, combine the sugar, lemon juice and lemon zest. Add the butter to the bowl and microwave for 45 seconds. Whisk this mixture together until smooth. Let the mixture sit for a few minutes before you pour the glaze over the cooled cake.
Cake adapted from Homemade Decadence, streusel from Sara Foster’s NY crumb cake
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