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fresh milled flour lemon blueberry bundt cake

Lemon Blueberry Bundt Cake With Fresh Milled Flour

Grains In Small Places
This Lemon Blueberry Bundt Cake Made With Fresh Milled Flour is the perfect treat! It is so refreshing on a warm spring or summer day. I love the balanced sweet and sour notes in every bite. You can enjoy this delicious cake on its own, or elevate it with the lemon glaze on top. Either way it is sure to be a crowd pleaser!
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Prep Time 40 minutes
Cook Time 1 hour
cooling time 2 hours
Total Time 3 hours 40 minutes
Servings 1 Bundt Cake

Equipment

  • 1 Bundt Cake Pan

Ingredients
  

Ingredients For The Bundt Cake Portion

  • 3 cups fresh milled flour 360g I used spelt, but Einkorn or soft white would work well too.
  • 2 cups fresh blueberries Plus about 1 TBSP FMF spelt flour to toss them in.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter 226g softened (2 sticks)
  • 2 cups cane sugar 400g
  • 4 eggs at room temperature
  • 2 tsp vanilla extract
  • 1/3 cup fresh lemon juice 80g
  • 2 TBSP lemon zest 12g
  • 1 cup greek yogurt or sour cream at room temperature 230g

Lemon Glaze Ingredients

  • 1 cup powdered sugar 120g
  • 2-3 TBSP fresh lemon juice amount will vary to your desired consistency 30-40g

Instructions
 

  • Firstly, mill the flour. I like to use spelt flour, but soft white or einkorn would also work well here. Mill about 1 TBSP extra to toss the fresh blueberries in before adding them to the batter.
  • In a large bowl, mix the rest of the freshly milled flour, baking powder, baking soda, and salt, mix to combine.
  • With the extra flour, but in a separate bowl toss the blueberries in the flour to evenly coat them.
  • In a stand mixer (or hand mixer) with the paddle, beat the softened butter, sugar, and lemon zest until light and fluffy. This can take 3-5 minutes.
  • Mix the eggs one at a time into the butter and sugar mixture.
  • Then, add the vanilla extract, and mix to combine.
  • To this wet mixture, slowly add in the lemon juice and mix until combined.
  • Add 1/3 of the dry ingredients into the wet ingredients, then 1/3 of the greek yogurt/sour cream. Alternate adding the rest of the dry ingredients and the greek yogurt/sour cream two more times. Mix on low speed between each addition just until combined.
  • Making sure the batter is fully mixed even on the bottom of the bowl. Once everything is combined, add the floured blueberries. Gently fold them into the batter.
  • Let the batter rest in the mixing bowl for about 10-15 minutes while the oven preheats.
  • Preheat the oven to 350*F.
  • Spray or heavily butter the bundt pan, and then pour the batter into the pan. Try to spread it evenly in the pan.
  • Bake for 55-65 minutes, or until a tooth pick comes out clean when tested.
  • If the cake starts to get too dark while baking, you can place some foil over the pan at the end of baking.
  • Let the bundt cake cool in the pan on a wire cooling rack for about 30 - 40 minutes, then turn the cake out onto the wire rack to continue cooling.
  • When the cake is almost cool, you can make the lemon glaze.
  • In a medium size bowl, add powdered sugar and half the lemon juice and mix until combined. Add more lemon juice if the glaze is too thick.
  • Then, once the cake has cooled completely, pour the glaze over the top of the bundt cake, you can allow it to slightly drip over the edges for a pretty look. Allow the glaze to harden for about 10-15 minutes, then enjoy!

Notes

To store this fresh milled flour lemon blueberry bundt cake, I like to leave it unglazed. Keep it in an airtight container on the counter for 1-2 days, or in the fridge for up to 3 days. For longer storage, you can freeze the cake unglazed for up to 4 months. Just thaw at room temperature overnight, and glaze before serving.