Lemon Blueberry Bundt Cake

A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze. This lemon blueberry bundt cake is perfect for summer!

I am continuing my recent trend of baking with fruit! Blueberries are currently in season! I love how they look dotted throughout this lemon bundt cake. The tart and tangy lemon pairs perfectly with the juicy sweet blueberries.  The addition of sour cream to this bundt cake helps to keep it nice and moist even days after baking (if your bundt cake even lasts that long 😉 mine is usually gone within a day!).  

I can't believe that this is the first bundt cake that I am sharing on the blog! My original plan for this recipe was to make a Lemon Blueberry Loaf, similar to this Strawberry Cream Cheese Bread. Then my plans changed, while I was organizing my baking supplies and I came across my much neglected bundt cake pan. Bundt cakes are great because they are usually simple and easy to make and always turn out beautifully. They are the perfect thing to serve when you have company, top them with a simple glaze and place on a cake plate and you have a simple yet stunning dessert. I adjusted the recipe and changed my plans to create this delicious moist lemon blueberry bundt cake.  I am so happy I did!  To really amp up the lemon flavour I added a simple lemon glaze to my cake. You can always omit it if you wish. I think it ups the dessert factor and adds to the beauty of the cake. However, if you're making this more for a sweet breakfast or delicious snack then feel free to omit it! 

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Lemon Blueberry Bundt Cake

Makes: 1 Bundt Cake

For the Bundt Cake

2.5 c AP flour 

1 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

1/2 c butter, room temperature 

1 c sugar

2 tbsp lemon zest 

3 eggs 

3/4 c sour cream

1/4 c lemon juice

1 c blueberries

For the Lemon Glaze

1/4 c lemon juice 

1 c icing sugar 

1-2 tbsp water (optional)

Directions 

Pre-heat oven to 350F. Prepare your bundt pan - grease with butter and flour. In a medium bowl sift together flour, baking soda, baking powder and salt, set aside.  

In the bowl of a stand mixer, fitted with a paddle attachment over medium to high speed beat together butter, sugar, and lemon zest until light and fluffy.  Add eggs one at a time, scrapping down the side of the bowl after each addition. With the mixer on low, slowly add in half of the flour mixture, followed by the sour cream, ending with the rest of the flour mixture.  Stir in lemon juice and blueberries. 

Pour batter into prepared bundt pan. Smooth the batter out into an even layer using a spatula. Baking the centre of the oven for 40 minutes or until a toothpick inserted into the centre comes out clean.  Transfer to a wire baking rack to cool completely. 

In a small bowl, whisk together lemon juice and icing sugar.  If you'd like a thinner glaze, slowly add water until desired consistency is reached. Pour over cooled bundt cake.

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Strawberry Cream Cheese Bread

A delicious sweet and moist bread made with fresh strawberries and cream cheese. This strawberry cream cheese bread makes for a tasty breakfast or after school snack

I am loving that it is strawberry season! One of my favourite simple desserts in the summer is French Vanilla ice cream topped with fresh strawberries. Strawberries and cream is a perfect combination in my opinion. A few years ago I made this Fresh Strawberry bread from My Baking Addiction. I remembered it being sweet, slightly tangy and delicious. So when I bought fresh strawberries at the grocery store this week, I knew I wanted to make a strawberry bread with them. I adapted Jamie's recipe to make this delicious strawberry cream cheese bread. It is full of that strawberry and cream flavour that I love. The cream cheese and sour cream make this bread incredibly moist. The bread comes together quickly and bakes up to a beautiful golden brown loaf. 

This bread is deadly! If I let myself, I could eat an entire loaf in one sitting. In the fall and winter, I regularly make banana bread but I think this strawberry bread is quickly going to be added to the rotation for spring and summer.  

Strawberry Cream Cheese Bread

Makes: Two 8 inch loaves

Adapted from: My Baking Addiction 

Ingredients

1/2 c butter, at room temperature

4 oz cream cheese, softened

1 c sugar

2 eggs

1 tsp vanilla

2 c flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 c sour cream

2 c strawberries, washed & chopped

Directions

Pre-heat oven to 350F. Grease and flour two 8inch loaf pans. Set aside.

In a stand mixer, fitted with a paddle attachment, over medium to high speed beat together butter, cream cheese and sugar, for 2-3 minutes or until light and fluffy. The mixture should be almost white in colour

Add eggs into butter mixture one a time. Mix until just combined. Add in vanilla

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Over low speed, slowly add flour mixture to wet ingredients in stand mixer. Mix until just combined. Once combined, mix in sour cream

Using a rubber spatula fold strawberries into bread batter. The batter will be thick and pale in colour

Evenly divide batter between prepared pans. Use your rubber spatula to spread batter evenly in pans. Bake for 45-55 minutes or until toothpick inserted into the centre comes out clean

Allow bread to cool in pan for 10-15 minutes before cooling completely on a wire rack. Slice bread and enjoy!

Almond Raspberry Scones

Delicious and buttery scones with a crunchy sugar crust, dotted with raspberries and topped with slivered almonds make these raspberry almond scones irresistible.

Scones make me think small cafes and large steaming warm cups of tea. Leisurely mornings or afternoons spent at a coffee shop reading a good book and people watching. They are indulgent and make an ordinary day just a little more special. Scones are the perfect buttery treat. The silvered almonds at a great texture and I love the way raspberries add a beautiful pink colour to the scones.  The trick to making scones is keeping everything as cold as possible. You want visible specks of butter studded throughout the dough - much like pie dough. This is what helps to create a deliciously fluffy and slightly flakey scone when baked. 

Like the majority of the treats I share on the blog, I brought these scones into work for my colleagues to try. They are my trusty taste testers. Since they try so many of my baked goods they aren't afraid to tell me when something doesn't quite live up to my usual standards. They know they can be honest and the treats will keep rolling in week after week. I mean after all I can only eat so much sugar on any given day plus I truly believe that baked goods are meant to be shared with friends. We work on a shared desk,  in an open co-working space, so I innocently left the tupperware container of scones out in the middle and waited for the verdict. They were devoured within minutes (after everyone grabbed a coffee to go with them of course). My one coworker has affectionally referred to them as Crack Scones. They are just that addictive - you have been warned.

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Raspberry Almond Scones 

Makes 8 

Ingredients

1/2 c sugar

1 3/4 c flour

2 tsp baking powder

1/2 tsp salt

1/2 c cold butter, cut into small squares

1 egg

3/4 c heavy cream, plus 2-3 table spoons for tops

1 tsp almond extract

1/2 c slivered almonds

1 c frozen raspberries

corse sugar

Directions

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the first four dry ingredients

Using either a pastry cutter, fork or your hands, cut cold butter into flour mixture. Course crumbs should form, almost like a wet sand

In a small bowl, beat together egg, cream and almond extract. Add liquid ingredients to flour and butter mixture. Mix until just combined. Add in almonds and raspberries. Mix until incorporated

Turn dough out onto a lightly floured surface. Kneed until combined. Shape dough into a large circular shape, about 1 inch thick. Cut into 8 equal triangular pieces

Spaced evenly apart, place scones onto prepared baking sheet. Brush tops with every cream and top with additional slivered almonds and corse sugar

Bake for 14-16 minutes or until edges are golden brown. Allow scones to cool on baking sheet before transferring to serving platter. Store in airtight container.