Lemon-Blueberry Bundt® Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Thoroughly grease and flour a Bundt® pan. (5 minutes)

Recipe View 5 mins Gently pat blueberries dry. Place in a plastic bag and toss with 1 1/2 teaspoons of flour until lightly coated. Set aside. (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together 2 1/2 cups all-purpose flour, almond flour, baking powder, and salt until well combined. (3 minutes)

Recipe View 4 mins In the bowl of a stand mixer, cream together the sugar and butter on high speed until light and fluffy. (4 minutes)

Recipe View 3 mins Reduce the mixer speed to low. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients in thirds, alternating with the buttermilk in halves, beginning and ending with the dry ingredients. Mix until just combined after each addition. (5 minutes)

Recipe View 3 mins Stir in the lemon curd, lemon zest, and vanilla extract until just combined. Gently fold in the floured blueberries. (3 minutes)

Recipe View 2 mins Pour batter into the prepared Bundt® pan, spreading evenly. Gently tap the pan on the counter to release any air bubbles. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (55-65 minutes)

Recipe View 30 mins Let the cake cool in the pan on a wire rack for 30 minutes before inverting it onto a serving plate. (30 minutes)

Recipe View 2 mins For the glaze: In a microwave-safe bowl, combine powdered sugar, lemon juice, lemon zest, and salt. Top with butter. Microwave until the mixture bubbles and the butter is melted (about 1 minute). Whisk until smooth. (2 minutes)

Recipe View 15 mins Allow the glaze to cool slightly (about 15 minutes) before pouring it over the cooled cake. Garnish with fresh blueberries, if desired. (15 minutes)