Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Prep:
20 mins
Cooking:
60 mins
Level:
Easy
Cooling:
60 mins
Yields:
12 to 16 servings

Add a patriotic flair to summer celebrations with this recipe for Lemon Blueberry Bundt Cake. Made with fresh blue and red berries and rich white morsels, this easy-to-make cake will inspire sweet salutes!

Ingredients

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided*
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 tablespoons grated lemon peel (about 4 medium lemons)
  • 1 1/3 cups buttermilk
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon lemon extract (optional)
  • 2 cups fresh whole strawberries

Directions

PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

MELT 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.

BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.

* May use 6 bars (two 6-ounce boxes) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels.

Baker's Comments

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 520
  • Calories from Fat 230

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 25g 39%
  • Saturated Fat 17g 86%
  • Cholesterol 95mg 32%
  • Sodium 260mg 11%
  • Carbohydrates 68g 23%
  • Dietary Fiber 2g 8%
  • Sugars 44g
  • Protein 7g
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 10%

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