Cake

Lemon Blueberry Bundt Cake

NESTLÉ® TOLL HOUSE®
Lemon Blueberry Bundt Cake
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
12 to 16 servings
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
1 hr
Plump blueberries nestled within a lemony cake, drizzled with a sweet glaze, make this bundt cake the perfect addition for any celebration or special occasion!

Ingredients

Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Melt remaining 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. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.

Ingredients

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