Banana Blueberry Bundt Cake with Lemon Glaze
The easiest bunt cake to make for anyone that is a non-baker but wants to make a cake that will wow. That is what you will get with the Banana Blueberry Bundt Cake with Lemon Glaze.
Servings 8
Calories 576kcal
Ingredients
- 3 eggs
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp lemon juice
- 1 1/2 cup milk
- 1 tsp vanilla
- 3 ripe bananas about 1 cup when smooshed
- 1/4 tbsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 3/4 cups all-purpose flour plus some to coat the pan
- 2 cups blueberries
Lemon Glaze
- 1 3/4 cup confectioners sugar
- 1 Lemon
- 1 tsp unsalted butter
- pinch of salt
Instructions
Banana Blueberry Bunt Cake
- Preheat oven to 425 degrees F. Spray a standard size bundt pan with cooking spray and dust the inside of the pan with flour.
- Mix together flour, baking powder, baking soda, and salt.
- In the large mixing bowl of your stand mixture, cream together bananas, butter, and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon juice, and vanilla. Gradually beat in 2 1/2 flour mixture. Dredge blueberries with remaining 1/4 cup flour mixture, then fold into batter.
- Pour batter into the prepared pan.
- Place pan in the oven, reduce heat to 350 degrees F and cook for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Before serving Banana Blueberry Bundt Cake drizzle with Lemon Glaze.
Lemon Glaze
- Zest the Lemon, set lemon zest aside.
- In a large measuring cup or bowl, combine the sugar, lemon juice, and ½ the lemon zest with a pinch of salt.
- Melt butter in a microwave safe bowl for 10 seconds, if it is not melted completely add 5 more seconds.
- Once melted completely whisk melted butter into sugar, lemon juice, and lemon zest mixture until completely smooth, no lumps.
- Pour over bunt cake and garnish with remaining lemon zest.