Blueberry Bundt Cake with Lemon Glaze

RECIPE :

Blueberry Bundt Cake with Lemon Glaze

INGREDIENTS:

• Glaze:
• 2 1/2 cups, all-purpose flour
• 1 tbsp cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup milk, room temperature
• 2/3 cup heavy cream, room temperature
• 2 teaspoons vanilla extract
• 2 3/4 cups caster sugar (superfine sugar)
• 1 3/4 sticks unsalted butter, room temperature
• 5 eggs, room temperature
• 1 1/2 cups fresh blueberries
• juice from 2 lemons
• powdered sugar – enough added to juice to make thick syrupy glaze .. it varies depending on how thick or runny you like your glaze

INSTRUCTIONS:

1. Preheat your oven to 325°F. In a spacious bowl, combine the flour, cornstarch, salt, and baking soda; set this mixture aside. In another bowl, blend the milk, cream, and vanilla, and set aside.
2. In the bowl of a stand mixer with the paddle attachment or a large bowl using an electric mixer, cream together the sugar and butter. Gradually add the eggs one at a time, ensuring to scrape down the sides and bottom of the bowl.
3. On low speed, incorporate the flour mixture in three parts, alternating with the milk mixture, starting and ending with the flour. Be sure to scrape down the bowl between each addition. After adding all the ingredients, run the mixer for an extra 20 seconds on low.
4. Thoroughly coat a Bundt pan with baking spray, lightly dusting it with flour and shaking off any excess. Pour the batter evenly into the pan, and use a spatula to gently fold in the blueberries.
5. Bake for 50-60 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 5 minutes. Afterward, place a wire rack face down on the cake, invert and flip the rack, then set it on the counter. Allow the cake a moment for gravity to work, then lift the pan off the cake. Let it cool completely or serve it warm.
6. Before serving, dust the cake with sifted powdered sugar and drizzle it with the Lemon Glaze. Enjoy your Blueberry Bundt Cake!