Blind Chef’s Moist and Fluffy Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt cake Ingredients:
2 1/4 cups AP flour, 1/2 teaspoon kosher salt, 2 teaspoons baking powder, zest of 1 lemon, 1 1/2 sticks/ 6oz soften unsalted butter, 1 cup sugar, 1/3 cup sugar, 3 large eggs separated, 1 teaspoon vanilla extract, 1 juiced lemon, 2/3 cup butter milk, 2 1/2 cups flour tossed blueberries.
Lemon Glaze Ingredients:
1 1/2 cups powder sugar, 2 TBSP lemon juice, 1 TBSP half and half or heavy whipping cream.
Baking Instructions:
In a bowl, combine the flour, salt, baking powder, and lemon zest. Stir dry ingredients together and set aside. In another bowl, separate egg whites from yokes. In a mixing bowl, cream together soften butter and sugar. Next, mix in the egg yokes and vanilla extract. Then, pour in the juice of a lemon and mix thoroughly. Next, mix the buttermilk and dry ingredients into the wet ingredients in 3 intervals.(dry-milk-dry-milk-dry)Next, beat the egg whites with 1/3 cups sugar to make stiff peak meringue. Fold in the meringue into the batter then fold in the blueberries tossed in flour. Butter and flour a 10 cup bundt pan and pour batter into pan. Bake in a preheated 350° oven for 50-55 minutes. Check with toothpick for doneness. Let the cake cool on the cooling rack for approximately 10 minutes then flip over onto cake board. Let it cool completely then apply the lemon glaze on top. Enjoy!
The BBC Zeke

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