Refreshing summer treat of lemon cake and blueberries. This is a very light batter bundt cake with a light lemon flavor. It is made in a 6-cup bundt pan or a standard loaf pan if you don’t have a small bundt pan. The sugar and butter have to be beat until it is light and fluffy. This will give the cake the texture of a chiffon cake. The liquid in the cake is lemon aid which gives it a very light lemon flavor.
I used a Nordic Ware 6-cup bundt pan. I have had it since the 1980’s and it bakes beautifully and evenly because it is heavy aluminum. It is a great pan to have when you want to bake a small cake. I normally half a bundt cake recipe to use it. You can still buy this pan from Nordic Ware and other 6-cup bundt pans. I was lucky to find it in a thrift store.
Lemon Aid Blueberry Bunt Cake
- 3/4 cup plus 2 tablespoons sugar
- 3/4 cup butter soften
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup lemon aid
- 3/4 cup fresh or frozen blueberries
Preheat oven 350 degrees. Prepare a 6-cup bundt pan or standard loaf pan with vegetable spray.
Using a stand mixer, beat together sugar and soften butter until light and fluffy. This will take 5 to 10 minutes. Add eggs one at a time and beat until incorporated. Mix in vanilla extract.
In a small bowl, sift flour, baking powder and salt. Add alternating between flour mixture and lemon aid into the fluffy mixture on slow speed. Beat for one minute.
Fold in by hand the blueberries. Pour into prepared baking pan.
Bake at 350 degrees for 45 – 50 minutes until the top is lightly browned and springs back when lightly touched. Let cool for 15 minutes and flip out of pan.
Can be served with fresh blueberries and whipped cream.
Note* This recipe can be doubled to fill a 12-cup bundt pan. Will bake in 50-55 minutes.