Apr 9 10
by cara
at 8:51 PM
  • Pin It

Lemon Blueberry Crumb Bundt Cake

This cake is delicious!  It tastes like spring.  Lemony fresh.  Blueberries.  Those things alone make this cake fantastic, but the crumb layer (on the bottom) takes it a step beyond.  This is one of my new favorites!  Sorry I don’t have a better photo of this.  It was a mad dash to get photos of all the food before Easter brunch started.

Lemon Blueberry Crumb Bundt Cake

Lemon Blueberry Crumb Bundt Cake

adapted from One Hungry Mama who adapted from Martha Stewart

Ingredients:

  • 2 1/2 c flour, plus 1 tsp for blueberries and zest
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 c (2 sticks) unsalted butter, room temp
  • 1 c packed light brown sugar
  • 1 c granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 c sour cream
  • 2 c blueberries
  • 2 tbsp grated lemon zest
  • nonstick cooking spray, for pan

For the crumble:

  • 5 tbsp cold butter, cubed
  • 3/4 c flour
  • 1 c light brown sugar
  • 2 tsp cinnamon
  • 1/4 tsp salt

For the glaze:

  • 1/2 cup confectioners’ sugar
  • 1/2 c freshly squeezed lemon juice

Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan and set aside.

Prep the crumb topping: pulse brown sugar, flour, cinnamon and cold butter in a food processor until crumbly. Spread topping evenly over the batter, gently pressing down. Bake cake until a toothpick inserted into the center of the cake comes out clean, about 60 minutes. Cool in pan for 15 minutes before inverting onto a rack.

While the cake is cooling, prepare the glaze: in a small saucepan, whisk together confectioners’ sugar and lemon juice over very low heat until smooth and warmed through.

Using a toothpick, poke holes over the top of your bundt cake and pour warm glaze evenly over it. Serve!

Print Friendly, PDF & Email
Blog Widget by LinkWithin