Quick Blueberry Bundt Cake With Simple Glaze Recipe: A Moist, Tender Bake You Can Make at Home

This blueberry bundt cake is a simple, reliable bake with a soft crumb and a clear blueberry flavor.

Ingredients

• 300 g all-purpose flour
• 225 g granulated sugar
• 175 g unsalted butter, softened
• 3 large eggs
• 180 ml milk
• 3 tsp baking powder
• 1.5 tsp vanilla extract
• a pinch of salt
• 225 g blueberries, tossed in 1 tbsp flour
• zest of 1 lemon
• 120 g powdered sugar
• 2 tbsp milk or lemon juice

Instructions

1. Preheat the oven to 175 °C (350 °F). Prepare a 10-cup bundt pan, well greased and floured.
2. Beat the butter and sugar for 3 minutes until pale and fluffy.
3. Beat in the eggs one at a time, then the vanilla.
4. Whisk the flour, baking powder, and salt together. Fold into the batter in two batches, alternating with the milk.
5. Fold in the blueberry ingredients from the list above.
6. Spoon the batter into the pan and bake for 40 to 45 minutes, until a skewer comes out clean. Cool for 10 minutes before turning out onto a rack.
7. Whisk the glaze ingredients until smooth and drizzle over the cooled cake.

Tips

• Bring the eggs, butter, and milk to room temperature for a smoother batter.
• Do not overmix once the flour goes in, or the crumb will turn tough.

Storage

Store covered at room temperature for up to 3 days, or freeze slices for up to 2 months.

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