So, I set out to make a Bundt, something I have never actually done before. (File this one under: Millennial.) What exactly is a Bundt cake? Technically, it's a cake made using the aluminum pan with a tube in the center and scalloped sides invented in the 1950s.
These days, there are different shapes and sizes. I used a standard pan for the recipe below, which is delightfully light enough for breakfast, sweet enough for dessert, and pretty enough to bring to your next party.
Blueberry Lemon Bundt Cake
- For the cake: 2 cups all-purpose flour
- ½ teaspoon baking soda
- 11 tablespoons unsalted butter, softened
- 1½ cups sugar
- Zest of 1 lemon
- 3 eggs
- 3 tablespoons lemon juice
- ½ cup sour cream
- 1 pint blueberries
- 1 cup coconut
- For the glaze: 2 cups confectioners sugar
- 2 to 3 tablespoons lemon juice
- Make the cake: Preheat the oven to 350 degrees. Butter and flour a 10 cup swirl bundt pan or traditional bundt pan and set aside.
- Whisk together the flour and baking soda and set aside.
- Place the butter, sugar and lemon zest into a large mixing bowl. Beat until light and fluffy, about three minutes. Add the eggs, one at a time. Blend in half of the dry ingredients.
- Stir in the sour cream and lemon juice. Add the remaining dry ingredients.
- Gently fold in the blueberries and coconut.
- Transfer the batter to the prepared pan.
- Bake at 350 degrees for 45-50 minutes. Remove from the oven and cool in the pan for 10 minutes.
- Cover the top of the pan with a cooling rack. Turn upside down and gently remove the pan. Allow the cake to cool completely before glazing.
- Make the glaze: Place the confectioners sugar and lemon juice into a small bowl. Stir until smooth.
- Transfer the glaze to a quart size freezer bag. Seal the bag and cut off a small piece of one of the bottom corners. Drizzle the glaze over the cooled cake. Allow each layer of glaze to dry before applying the next.