Last year I bought this vintage fluted cake pan on eBay because I loved the shape and size of it. It’s literally small enough for a half of a cake recipe or one layer of a cake. Perfect for just a couple of people. When it came in, I put it away and never to used it!
I saw it recently when I was going through my cabinet of baking pans tucked into the back. I took it out right away because I knew I had to finally use it!
I decided to make a Lemon Cake. I wanted to put a colorful glaze on it to showcase the fluted circumference. So, I made a fresh Blueberry Glaze.
I made the blueberry sauce the night before by combining fresh blueberries with sugar and lemon juice. When it cooked down, I puréed and strained it. The next day, I added it to powdered sugar.
For the cake, I used a combination of butter and oil. I love the buttery taste in a cake, but it’s the oil that makes and keeps it moist. I also used cake flour for a finer crumb.
I poured the glaze over the cooled cake, and it was beautiful! The color came out deeper than I anticipated, but it made the cake look richer. You can add less blueberry purée and add a little milk if you want the color lighter.
Either way, this cake is sensational!
Lemon Bundt Cake with Blueberry Glaze
Ingredients
Cake
- 6 tbsp butter, softened
- 2 tbsp oil
- 3/4 cup sugar
- 2 eggs
- 2 tbsp lemon juice
- zest of 1 lemon
- 2 tsp vanilla
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 1 1/2 cups cake flour
- 1/2 cup buttermilk
Blueberry Glaze
- 1/2 cup fresh blueberries
- 2 tbsp sugar
- 1/2 tsp lemon juice
- 2 cups powdered sugar
Instructions
Cake
- Pre-heat oven to 350 degrees. Butter and flour a small bundt pan. In a stand mixer, cream the butter, oil, and sugar. Add eggs, lemon juice, zest, and vanilla. Mix again. Add dry ingredients and buttermilk. Mix until fully incorporated. Pour into the pan and bake for 35-45 minutes or until browned and toothpick comes out clean when inserted. Cool on a wire rack.
Glaze
- Place blueberries, sugar and lemon juice in a small pot. Cook for about 15 minutes. Cool and puree. Strain mixture and refrigerate overnight. Mix blueberry sauce and powdered sugar. If mixture is too stiff, add milk until you get the consistency you want. Pour over cake and serve.
