Lemonade is the beverage of summer. Or at least I think it is. But summer is also the season of entertaining. So, if you are up for a summer BBQ, why not serve some lemonade? Or better yet, wow your guests with this Lemonade Bundt Cake with Blueberry Compote. It is a great take on the typical lemon bundt cake. So yummy!
Ingredients:
Cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 Tbsp. lemonade mix
1 tsp vanilla extract
2 tbs lemon zest
2 tbs + 2 tsp lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed
Lemon Glaze
1 1/2 cups powdered sugar
Juice from half a lemon
Water to loosen (if necessary)
Blueberry Compote
1 C. fresh blueberries
1 C. white sugar
juice of one lemon
Instructions:
Preheat oven to 350 degrees. Spray a bundt pan with Bakers Joy. (that stuff is awesome!) Set aside.
Lightly whisk dry ingredients (flour, baking powder and salt) in a small bowl and set aside. In another bowl, beat eggs on low (using a hand mixer or stand mixer) until they are thickened and pale yellow in color. Keep the mixer on low and slowly add sugar and lemonade mix to the running mixer and beat on medium-high speed until the mixture is light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in the dry ingredients on low speed until well combined.
In a small saucepan, heat the milk and butter until hot and the butter is just melted. Do not boil! Pour the milk mixture into the batter and mix until smooth. The batter will be very thin. Pour the batter into the prepared baking pan and bake for 25-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the bundt cake to cool in the pan for 10 minutes and then release the cake onto a plate. If you used Bakers Joy, it should come out very easily.
While the cake is cooling, prepare the compote and glaze. For the compote, heat the blueberries, sugar and lemon juice over medium heat and allow to simmer for 15 minutes while it thickens. Remove from heat and allow it to cool.
For the glaze, mix powdered sugar and lemon juice, using more or less lemon juice and/or water, as needed to get desired consistency. I like to keep my glaze on the thicker side. Once the cake is cooled down, drizzle the glaze over the entire cake.
There are 2 ways you can serve this cake. You can drizzle and drop the compote over the entire cake or you can serve it with each individual piece. Either way is delicious!
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