Blueberry Lemon Bundt Cake is bursting with fruit and flavor.
I LOVE baking bundt cakes. They’re easy to make and look with or without frosting.
Fascinating Blueberry Facts
*July is National Blueberry Month.
*Blueberries have high levels of antioxidants, such as anthocyanins – the compounds that make their lovely blue color.
*Blueberries freeze in a few minutes.
*The two types of blueberries are highbush and lowbush.
*Highbush blueberries are sold in grocery stores and farmers markets.
*Lowbush blueberries are smaller, sweeter and used to make juices and jams.
HOW TO PREVENT BLUEBERRIES FROM SINKING TO THE BOTTOM
Coat the blueberries in flour to keep them from sinking to the bottom while baking.
TEST BAKING POWDER BEFORE USING
If your baking powder has been in the pantry for a month or two, test it before using to make sure it’s effective.
Pour a few tablespoons of hot water into a small bowl.
Add 1/2 teaspoon baking powder.
The mixture will fizz if the powder is fresh.
If there’s a light fizz or none at all, trash it and buy fresh baking powder.
USE BUTTER INSTEAD OF MARGARINE
The high fat content in butter (unsalted) gives cakes and other baked good their melt-in-your-mouth texture and buttery flavor.
USE ROOM TEMPERATURE EGGS
Room temperature eggs disperse evenly into the batter, causes even baking, and a lighter texture because eggs trap air. Bring eggs to room temperature quickly by soaking in a bowl of warm water for 10-15 minutes.
Some ovens cook faster than others. If the cake’s edges start to brown 15-20 minutes after placed in oven, immediately decrease temperature 25 degrees. Continue baking.
Please share your favorite baking tips in the comments section.
MAKE A PRETTY PRESENTATION
Before serving, dust with powdered sugar and place a small bowl of blueberries in the center to make a pretty presentation.
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