Looking for an addition to your spring brunch? This bundt cake is a showstopper!
Bright lemon zest, sweet blueberries, rich cornmeal and a tart lemon glaze all come together to create a bundt cake sure to turn heads. Using Greek yogurt instead of butter adds the right amount of tang and keeps this cake moist. It’s a cross between pound cake and cornbread, and cake – is that too much?? Ha- I think not! It’s so unique and bursting with blueberry flavor!
Don’t have a bundt pan? I highly recommend getting one! They are an affordable addition to your kitchen that will turn any cake recipe you have on deck into a work of art.
Here’s what you’ll need to make this delicious and impressive cake! No mixer needed here, just a large bowl, a medium bowl, and a whisk!
Lemon Blueberry Cornmeal
Bundt Cake
For the cake:
- 1/3 cup brown sugar
- 3 cups blueberries, fresh not frozen
- 1-2 Tbsp butter
- 2 cup unbleached all purpose flour
- 3/4 cup cornmeal
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup sugar
- 2 lemons zested
- 1/3 cup lemon juice\
- 3/4 cup greek yogurt
- 2 teaspoon vanilla
- 3 eggs
- 3/4 cup buttermilk
For the glaze:
- 2 cups powdered sugar
- Juice of 1 Lemon
- Lemon Zest
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the lemon zest and white sugar until the sugar becomes fragrant. Add the lemon juice, Greek yogurt, vanilla, and eggs. Stir together well. Pour in the buttermilk stir until well combined.
Slowly add the dry ingredients to the wet, stirring just until incorporated.
In the bundt pan, smear the butter all of the bottom and sides. Sprinkle the brown sugar onto the butter. Pour in the blueberries along the bottom of the pan, in an even layer.
Lastly, pour the batter over the of blueberries, and use a spatula to smooth the batter into one even layer covering the blueberries.
Bake at 350 degrees for 40 to 50 minutes. Until the bundt cake is barely golden and a toothpick comes out clean once inserted. Let cool on a wire rack for 15-20 minutes. Turn the bundt pan over onto your serving dish, tap the bottom and let the cake release from the pan. Let the cake cool completely before adding the glaze.
For the glaze:
Whisk together ingredients, adding more powdered sugar if the glaze is to runny or more lemon juice if the glaze is to thick. You want a nice pourable consistency.
Glaze to your desire, and while the glaze is still wet, zest one lemon over the cake. Let the cake set and serve!