Blueberry Kefir Bundt Cake

A delicious, moist and tender bundt cake filled with juicy blueberries and iced with a blueberry-lemon glaze. You can simply dust it with powdered sugar too. This bundt Cake is a perfect dessert to celebrate the blueberry season.

Cake	Glaze
300 g Refined spelt flour + more for dusting bundt pan and berries 2 tsp Baking powder 1/3 tsp Fine sea salt 1 tbsp Lemon juice 200 ml Kefir 1 tbsp Lemon zest 200 g Raw sugar 200 g Unsalted butter, at room temperature 3 Large eggs, at room temperature 1 tsp Vanilla extract 250 g Blueberries (fresh or frozen)	50 g Blueberries (fresh or frozen) 20 ml Lemon juice 220 g Confectioners’ sugar, sifted

Preheat the oven to 180C/350F. Generously butter and flour a 10-cup bundt pan.
In a medium bowl, whisk the spelt flour, baking powder, and salt together and set aside. Add lemon juice to kefir and set aside.
Mix sugar and lemon zest until well combined in a mixing bowl. Add the softened butter and beat with a hand mixer until light and fluffy, about 5 minutes.
With the mixer on a low speed, add the eggs 1 at a time, scraping down the bowl between each addition. Beat in vanilla extract.
Alternate 3 additions of flour and 2 additions kefir, beginning and ending with flour, scraping the bowl between additions. Do not over-mix or the cake would be dense and dry.
Toss the blueberries with about 2 tablespoons of spelt flour to coat, and gently fold them into the cake batter. Spread batter in the pan and smooth the top.
Bake for 60-70 minutes, rotating the cake after 30 minutes to make sure it browns evenly. The cake is done as soon as a toothpick comes out clean.
Set cake pan on a wire rack to cool for 10 minutes, and invert cake onto rack to cool completely while you prepare the glaze.
Mash the blueberries in the lemon juice with a fork. Press through a sieve to remove the skins. Sift in the confectioners' sugar to the juice and whisk until smooth. Add more sugar if you like a thicker glaze.
Pour glaze over cake. Let the glaze set before serving. Cake can be stored, covered, at room temperature for 3–4 days.

49 comments:

Valentina 16/5/20 04:40: Another stunning recipe, Angie. This is really making me look forward to blueberry season. I'm already seeing them, and they're only getting sweeter and sweeter. Gorgeous cake! :-) ~Valentina
Iwona 16/5/20 06:52: Looks delicious. Great recipe :)
Nancy Chan 16/5/20 07:21: Wow! Look so yummy! I want to taste your blueberry kefit bundt cake!
Królowa Karo 16/5/20 15:03: It looks great. It's dripping!
SavoringTime in the Kitchen 16/5/20 15:35: I love that beautiful blueberry glaze and 1 tablespoon of lemon zest sounds wonderful. Lemon and blueberry are such a delicious combination and your cake looks so tempting, Angie!
gluten Free A_Z Blog 16/5/20 16:16: Angie, there are no words to describe how good that blueberry bundt cake looks to me! Your baking is always impressive and always health conscious as well! What a treat!
Azka Kamil 16/5/20 16:38: awesome article guys.
have a nice day :)
Evi Erlinda 16/5/20 17:18: What a wonderful bundt! It looks pretty, moist, and very yummy!
R's Rue 16/5/20 20:23: Yum.
foodtravelandwine 16/5/20 21:23: It is beautiful!....my daughter will love it!....I will make it!!!....Abrazotes, Marcela
Medeja 17/5/20 03:18: love baked things with blueberries! The color of the glaze is amazing!
ann low 17/5/20 09:12: I love any bakes with blueberries. Your cake looks stunning! :)
Happy Retiree's Kitchen 17/5/20 10:01: A stunning recipe Angie. I have never made a cake using spelt flour, is the texture very different? I would have to use frozen blueberries I think.
Natalia 17/5/20 14:27: Wow! That stunning pink glaze is such a star here! Wonderful cake☺
Angie's Recipes 17/5/20 14:58: @HAPPY RETIREES KITCHEN Spelt is supposed to be nuttier..the texture is not really very different. You definitely can use standard wheat cake flour here.
Kitchen Riffs 17/5/20 17:15: I always love the look of a bundt cake, and this one looks especially fabulous. What a recipe! Looks delish -- thanks.
Fran @ Gday Souffle 17/5/20 17:30: The color of the glaze is very interesting- it looks quite pink, instead of dark blue like blueberries! I've never heard to kefir before- must try this product one day! Yum!
Sherry's Pickings 18/5/20 06:58: i do love a bundt cake; they're always so pretty and yours looks very pretty angie. i love the flavours too. great looking cake!
Whats Cookin Italian Style Cuisine 18/5/20 15:45: I think I shorted out my keyboard drooling all over it with this omg!
Pattie @ Olla-Podrida 18/5/20 17:08: This looks DELICIOUS! I recently bought a new, more decorative, Bundt pan, and am always looking for new recipes. Thanks, Angie!
mjskit 18/5/20 18:06: Absolutely gorgeous cake and I'm sure it taste as wonderful as it looks.
Sam @ Sweet Samsations 18/5/20 18:26: This bundt looks fantastic. Just the perfect crumb! Moist and crumbly at the same time!
Kelly | Foodtasia 18/5/20 21:43: Angie, such a lovely cake! And the glaze is so pretty and vibrant. Love that you've made it with spelt!
fimere 18/5/20 22:08: super cake il a l'air bien humide
bonne soirée
Raymund 18/5/20 22:45: Wot that looks beautiful, a work of art! What a talent
Heidi | The Frugal Girls 19/5/20 00:44: Your blueberry-lemon glaze looks absolutely divine!
Jeff the Chef 19/5/20 05:22: What a gorgeous, delicious-looking cake!
Pam 19/5/20 17:16: What a BEAUTY!
Dahn @savorthebest 19/5/20 18:41: This sounds delicious, I bet the kefir adds a nice twang to the cake.
Amy (Savory Moments) 19/5/20 20:06: What a bright and delightful cake this is, especially with that lovely glaze!
Balvinder 20/5/20 01:16: It looks so delicious, Angie! And I am drooling at that blueberry glaze. Such a pretty color
Dennis Yannakos 20/5/20 11:09: So delicious! I'll try it out!
Debra Eliotseats 20/5/20 15:09: That glaze color is amazing, Angie!
tigerfish 20/5/20 22:46: Yes, it's blueberry season! I cannot bear to use fresh blueberries in baking, so usually just use frozen ones in baking, then save the fresh ones...just..for eating :p
Mae Travels 21/5/20 01:59: Lemon and blueberry cake sounds particularly good to me.

be well... mae at maefood.blogspot.com
Gloria Baker 21/5/20 04:56: I love bundt cakes Angie and this looks pretty awesome !! love it!!
Liz That Skinny Chick Can Bake 21/5/20 15:51: Mmmmmm....the texture looks divine!! Perfect cake for spring and summer baking!
Juliana 21/5/20 19:24: Beautiful cake Angie, looks so moist and I am love the idea of lots of blueberries in it...yum!
Have a lovely rest of the week!
lisa is cooking 21/5/20 22:36: That glaze! It's so pretty. All I can think about is bundt cake now.
Yi Reservation 22/5/20 02:22: The bundt cake looks amazing! It's one of the cakes I have not tried making at home but you just gave me some inspiration. Thanks.
Roz | La Bella Vita Cucina 22/5/20 16:52: This colorful bundt cake is simply extraordinary Angie! Your expertise in creating such unique recipes always blows my mind! I can smell the aroma and taste the berries from here!
Stay safe, my friend!
Roz
Tanza Erlambang 25/5/20 06:03: blueberry cake looks so appealing... yummy
Noob Cook 26/5/20 04:31: I love all your bakes, the blueberry glaze sweeten up the bundt cake in such a lovely way!
Jean | DelightfulRepast.com 26/5/20 15:44: Angie, delicious! AND with that blueberry gaze, it's a beautiful celebration cake!
Suja Manoj 27/5/20 00:30: Looks beautiful,perfectly baked and yummy
Evi 29/5/20 10:11: What a beautiful cake! That blueberry glaze is especially pretty :)
Let's Curry 31/5/20 23:42: Angie,
What a luscious cake it is. I love Bundt cake and adding berries is very welcome now that we have loads of berries. I might even go ahead adding rhubarb to it. Thanks
Anonymous 9/6/20 20:36: It looks delicious Angie, but wow isn't that colour just amazing? Love using natural colours to bring vibrancy to the food we eat.

Choclette x
grace 12/6/20 18:58: i love the way blueberries look in baked goods! gorgeous recipe!