I have been wanting to make a blueberry lemon dessert for quite some time now, and I’ve finally come up with the perfect bundt cake! With William’s first birthday party this past weekend, I decide to give it a try and it turned out AMAZING! . The only issue I had with this cake was removing it from the pan… it’s been a loong time since I’ve made a bundt cake and I totally forgot to flour my pan after greasing it. Ugh. Nothing tons of lemon glaze cant fix, ha!
It’s also entirely possible that only 2/3 of it made it to the actual party… we obviously had to sample it for quality control measures. Using fresh blueberries and lemons adds so much to the flavor, so I highly recommend going that route if possible!
Gluten Free Lemon Blueberry Bundt Cakes
Fresh Lemon and Blueberry Cake, drizzled with a light and flavorful lemon glaze
Ingredients
- 2.5 cups Pamela's Artisan flour or other GF, all purpose blend
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 1 lemon zest
- 3 eggs
- 2 tsp lemon juice
- 3/4 cup buttermilk
- 2 cups blueberries fresh
Instructions
- Preheat oven to 350 F
- In a medium bowl mix flour, baking powder, and salt. Set aside.
- In a large bowl cream butter, sugar, and lemon zest until fluffy, aprrox. 3 minutes.
- Next, add eggs one at time, beating about 30 seconds - 1 minute each
- Alternate adding buttermilk and dry mixture until blended.
- Fold in blueberries with spatula.
- Prepare pad: Thoroughly coat with butter {or cooking spray} then lightly dust with extra flour. Tip over bundt pan and tap to remove excess. Add batter evenly around pan.
- Bake for 60-70 minutes, until toothpick comes out dry {65 minutes was perfect for me.}
- Let cool 15 minutes then invert pan onto plate or tray to remove cake.
- Let cool, then mix glaze and drizzle over top.
Pin for later –>
9 Comments
Kristy @ Southern In-Law
March 3, 2016 at 5:06 pmSave me a piece! This looks amaaazing, girl! xo
Kate @ DCL
March 5, 2016 at 11:19 amI wish I could! Thanks! 😀
kim
March 8, 2016 at 9:29 pmKate, this was so yummy. I love a gluten-free recipe that reads like a non-gluten free recipe. Outstanding job! Thanks for linking up at the You Link It We Make It party. We’re featuring you tomorrow morning – I hope I did your recipe justice!
Kate @ DCL
March 9, 2016 at 12:03 pmGreat thanks!! I’ll definitely check that out 🙂
And yes, we like to keep things pretty simple around here, so I’d say pretty much all of our recipes could be “non” gluten free pretty easily lol
Uncookie Cutter
March 9, 2016 at 6:42 amCongrats on your feature at You Link It, We Make It! This bunt cake looks amazing and I love the lemon/blueberry combo. I hope you’ll link up again with us! I’m pinning to our group board, and as a feature, you are invited to come pin with us. Just shoot me an email with your Pinterest email at uncookiecutter@gmail.com and I’ll send you an invite!
Kate @ DCL
March 9, 2016 at 12:00 pmAwesome, thank you!! 😀
Robin
March 9, 2016 at 10:08 amThis bundt cake looks amazing! I’m pinning and saving for later. Found you from You Link It, We Make It!
Kate @ DCL
March 9, 2016 at 12:00 pmThanks! Hope it turns out well for you 🙂
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March 13, 2016 at 9:31 pm