Lemon Blueberry Bundt Cake | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
Ingredients: Daisy Light Sour Cream; Oppy Organic Meyer Lemons; Arm & Hammer Fridge-N-Freezer Baking Soda; La Fiesta Yerba Buena Mint; Morton Iodized Salt, 26 Ounce; Wilton Candy Melts, Bright White, Vanilla Flavor; Bluebonnet Nutrition Vegetable Oil Sticks; Signature Select Baking Powder, Double Acting; Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Dark Rye Flour, Organic; O Organics Sugar, Organic, Powdered; Bob's Red Mill Corn Starch; Cake Mate Sugar, Blue; Fresh Blueberries; ZYN Lemon Ginger; Value Corner Vanilla Flavor, Imitation; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Lemon Blueberry Bundt Cake

Serves 1020 mins prep45 mins cook

A delicious Lemon Blueberry Bundt Cake made with fresh blueberries, lemon, and topped with a creamy white chocolate glaze. This cake combines vanilla, sour cream, and refreshing lemon zest for a delightful treat perfect for any occasion.

0 servings

What you need

cup sour cream

lemon

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

bunch mint leaves

tsp salt

Wilton Candy Melts, Bright White, Vanilla Flavor

oz white chocolate

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

Signature Select Baking Powder, Double Acting

tsp baking powder

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

cup flour

cup powdered sugar

tsp corn starch

cup sugar

cup fresh blueberries

lemon zest

tsp vanilla extract

organic eggs

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Instructions

1: Add eggs, sugar, vanilla, sour cream, and salt to a mixer and beat for a few minutes.

2: Add lemon zest and juice, then sift in flour, baking powder, and baking soda, mixing until incorporated.

3: Slowly pour in melted butter and oil, then add the corn starch coated blueberries and mix briefly.

4: Pour the mixture over a greased 6-cup capacity Bundt pan and bake at 350°F for about 45 minutes or until a toothpick inserted comes out dry.

5: Once cake comes out of the oven, let cool for 10 minutes.

6: Microwave the white chocolate for 1 minute, stir well, and let it cool and thicken for about 10 minutes.

7: Pour chocolate over the cake, add fresh blueberries, powdered sugar, lemon zest, and mint leaves, and enjoy.

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