Blueberry Bundt Cake with Lemon Glaze
Blueberry Bundt Cake with Lemon Glaze - Perfectly moist and tangy, this cake is a delightful treat from Chef Ben Davis.
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Cooking tools:
- Stand mixer
- Blender
- Bundt pan
- Cooling rack
- Skewer
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Plastic wrap
- Saucepan
- Chef's knife
- Spoon
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 3/4 cup buttermilk
- 2 teaspoons lemon zest
- 3 tablespoons of lemon juice
- 2 teaspoons vanilla extract
- 3 large eggs + one egg yolk, at room temperature
- 18 tablespoons unsalted butter, at room temperature
- 2 cups granulated sugar
- 3/4 cup granulated sugar
- 3 tablespoons low or no sugar needed fruit pectin
- pinch of salt
- 10 ounces fresh or thawed frozen blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 cups powdered sugar
- 3-4 tablespoons lemon juice
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