Citrus Blueberry Bundt

I got a call from my best friend Annie, who wanted to facetime me so that I could help her braid challah. Of course I was happy to help, and as she awkwardly tried to hold and prop her phone while simultaneously following my instructions and manipulating strands of dough, I saw the most beautiful cake sitting behind her on her kitchen counter. 

“Wait, wait!” I said. “What is that cake behind you?” 

“Oh, that’s my blueberry cake. It’s delicious. I’ll send you the recipe!”

I immediately received a texted photo of her handwritten ingredient list. It looked straightforward, albeit with no directions, and some missing quantities which seemed inconsequential.

I made the cake the next day, improvising a bit, and I’m happy to report it turned out beautifully! My family absolutely loved it and one of my sons even said it was one of my best! I guess it’s a keeper! Of course Annie generously agreed to let me share the recipe with you, and I am sure you will love it as well! Let me know if you try it and how you liked it!

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Lemon Glazed Blueberry Bundt Cake

Author: Rachel Berger

Ingredients

• 4 large eggs, room temperature
• 1 1/2 cups sugar
• 1 cup oil
• 1/3 cup orange juice, room temperature
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 cups blueberries, rinsed. Pat dry with paper towel and toss with 1 tablespoon flour.

Lemon Glaze

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice freshly squeezed

Instructions

Prepare the Cake

1. In the bowl of a stand mixer, add the eggs and sugar and beat on medium speed until well combined (about 1 minute).
2. Slowly pour in the oil, and orange juice. Then on low speed, mix in the lemon zest, lemon juice and vanilla until combined.
3. With the mixer running on low, add the flour, baking powder and salt, and mix on low until just combined. If there are lumps, turn mixer to medium speed and combine for 10 seconds. Add flour-coated blueberries and, with a spatula, mix gently.
4. Pour the batter into well greased bundt pan and bake for 50-60 minutes.
5. Check the cake at 50 minutes by piercing with a toothpick or wooden skewer. The skewer should come out clean. When the cake is done, remove cake from the oven and cool for 5 minutes on a cooling rack. After 5 minutes, place cooling rack on top of the cake and turn upside down to release.

Make the Lemon Glaze

1. After the cake has cooled, prepare the glaze by placing powdered sugar in a small bowl, and add the lemon juice, a little bit at a time, stirring until a honey-like consistency is achieved. Spoon over cake. You can garnish with additional lemon zest.