Description
This bundt cake is amazing and perfect for any occasion. Serve plain or with some ice cream on the side.
Ingredients
Units
Scale
Blueberry Filling
- 1 cup fresh blueberries
- 1/4 cup brown sugar
Cake
- 5 eggs
- 2 tsp vanilla extract
- 1 splash bourbon or whiskey (optional)
- 1 lemon zested
- 2 cups sugar
- 3 cups flour
- 3 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup canola or vegetable oil
- 1/2 cup orange juice
Glaze
- 2 cups confectioners sugar
- 2-3 tbsp fresh lemon juice
- 1 tsp whole milk or half and half
Instructions
- Preheat oven to 350 degrees.
- Grease a bundt cake pan using baking spray or coat with shortening and dust with flour. Be sure to get all the crevices if your bundt has grooves.
- Mix your blueberries and brown sugar in a small bowl and set aside.
- In a mixer fitted with a paddle attachment add your eggs, vanilla, bourbon/whiskey, grated lemon and sugar. Mix for 2-3 minutes until combined. Sift your flour, baking powder and salt together and slowly add to the egg mixture on low. Add oil and orange juice at the end and mix until combined scraping sides down as needed.
- Pour half the batter in your bundt pan. Tap the bundt a few times on the counter so the batter fills the pan evenly.
- Add your blueberry mixture on top of your first layer of batter.
- Top your blueberry mixture with the rest of your batter.
- Bake for 1 hour at 350 degrees.
- Remove and let cool. Drizzle glaze and enjoy!
Lemon Glaze
- Mix confectioners sugar and lemon juice until smooth and silky. Add in your milk/half and half. If your mixture seems too thin, you can add more confectioners sugar or more milk/half and half if it's too thick.
- Drizzle onto cooled cake.
Notes
This cake is extremely adaptable. You can bake the cake without the blueberries and it will still be delightful. Or fill with whatever fruit or nuts you'd like!