After a magical day that feels straight out of the most romantic of rom-coms, skipping through blueberry bushes while filling up your baskets, we know you want that blueberry bliss to follow you home. And guess what? This fluffy Blueberry Bundt™ Cake will make all the right moves and keep you floating on clouds for the rest of the day. Your montage of perfect moments will only get sweeter as you bite into this delicious treat drizzled with a rich, daydreamy blueberry glaze. You’ll want to capture every moment of this day the best you can, and the Blueberry Bundt Cake will have you skipping and twirling all the way home!
Ingredients
For the cake:
- 2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 1 cup rye flour or whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/4 cup canola oil
- 1 3/4 cups granulated sugar
- 1 lemon, zested
- 2 teaspoons ground cardamom
- 3 eggs, room temperature
- 1 1/4 cups plain whole milk yogurt
- 2 teaspoons vanilla
- 2 cups fresh blueberries
For the blueberry glaze:
- 1/2 cup fresh blueberries
- 2 tablespoons fresh lemon juice, plus more, to taste
- 3/4 cup powdered sugar
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Grease a 10-inch fluted tube pan. Using the extra flour, dust the pan, tapping out the excess.
Step 3 –In a medium bowl, whisk 2 cups of the all-purpose flour and the rye flour together.
Step 4 –Reserve 2 tablespoons of the flour mixture in another medium bowl.
Step 5 –Whisk the baking powder, the salt, and the baking soda into the remaining flour mixture.
Step 6 –In a large mixing bowl, beat the butter, the oil, the sugar, the lemon zest, and the cardamom on medium-high speed until it is light and fluffy, about 5 minutes.
Step 7 –Add the eggs, one at a time, to the butter mixture and mix after each addition until completely incorporated.
Step 8 –Stir the yogurt and the vanilla into the batter.
Step 9 –Add all of the flour mixture to the batter mixture and beat on low speed until it is almost completely combined.
Step 10 –Add 2 cups of the blueberries to the reserved flour mixture and toss to combine.
Step 11 –Use a rubber spatula to gently fold the blueberry mixture into the batter, scraping the bowl for an even mix. The batter will be thick.
Step 12 –Spoon the batter into the prepared pan and smooth the top.
Step 13 –Tap the pan on the counter a few times to release any large air bubbles.
Step 14 –Bake the cake until the top is golden and a skewer inserted into the center comes out clean, about 1 hour.
Step 15 –Let the cake cool in the pan on a wire rack for 15 minutes.
Step 16 –Invert the cake onto the rack and let it cool completely.
Step 17 –Once the cake is cool, in a small saucepan over medium heat, combine the remaining blueberries and the lemon juice and cook, while stirring, until the berries are soft, have released their juices, and the sauce has reduced to 1/4 cup, about 8 minutes.
Step 18 –Let the glaze mixture cool slightly.
Step 19 –Whisk the powdered sugar into the glaze mixture until smooth.
Step 20 –Add the extra lemon juice if the glaze’s consistency is too thick.
Step 21 –Drizzle the glaze over the cake just before serving.
Step 22 –Slice and serve.
