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get ready for my lemon blueberry bun
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cake juicy blueberries and sesty lemon
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irresistible baking with fresh fruit is
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a challenge but it's worth it each slice
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with a dusting of powdered sugar is
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Heavenly check out the full recipe in
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the description and impress your friends
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family welcome to my kitchen hi I'm
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Arina in this channel I share my
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favorite recipes and tips to ensure they
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look as good as they taste all from my
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home to yours you'll find links to all
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the tools and other recipes mentioned in
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the description below let's get started
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let's start by measuring all our
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ingredients Precision is key to baking a
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in a separate Bowl mix together
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blueberries and 1 tbspoon of flour
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gently toss the blueberries in the flour
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without crushing them until they are all
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coated this step helps to prevent the
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blueberries from sinking to the bottom
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of the cake during baking
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quick tip don't forget to coat your
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blueberries with flour I skipped that
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step once and they all sank to the
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bottom of the pan let's just say my cake
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basement trust me you don't want a
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that if you're looking for healthier
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alternative to some of the ingredients
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in this recipe I've got you
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covered on my blog I've included a list
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of substitutions that can help make this
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lemon blueberry bunt cake a bit lighter
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delicious whether you're looking to cut
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down on sugar swap in whole wheat flour
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or use a different type of oil you'll
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find all those options detailed in my
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post check out the full recipe at and
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the healthier substitutions on my blog
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the link is in the description
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below when you have trouble getting your
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buned cake out of the pan like I do
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right now it means something went very
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wrong and here is my epic fail I forgot
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to coat the blueberries with flour watch
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as I struggle with a deliciously
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lopsided disaster it's a hilarious
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reminder of why giving your blueberries
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a little flower love is so
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important in a medium Bowl mix together
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three cups of allpurpose
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flour half a teaspoon of baking
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soda and half a teaspoon of
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salt whisk these dry ingredients until
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they are well combined you can use a
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large sifter for this step too but I
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prefer a whisk since it's much
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quicker set this bowl
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aside in a large bowl combine 3/4 of a
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cup of melted and cooled butter
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and two cups of sugar I like to melt my
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butter in a candy Melting Pot but here
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is a video where I describe three
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different methods to melt butter using a
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hand mixer blend the butter and sugar on
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medium speed until the mixture is light
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and fluffy if you have a stand mixer
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definitely use that it's like having
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your own personal baking assistant but
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if you're in the mood for a simpler
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approach you can always use a trusty
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Fork who needs fancy gadgets when you
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can get a mini arm workout while mixing
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either way you'll end up with a
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delicious cake and maybe even a bit more
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muscle tone add to the mixture 1 cup of
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eggs 1 teaspoon of vanilla
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extract whisk the wet ingredients
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together on medium speed until they are
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combined now add the lemon
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juice then add the zest from one
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lemon add the flour mixture to the egg
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mixture all at once on medium speed
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combine the batter until it has a smooth
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consistency make sure to scrape down the
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sides of the bowl occasionally to
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incorporate all the ingredients fully
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a little tip don't overmix as this can
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also use a spatula to fold in any
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unmixed flower Pockets
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gently fold the blueberries into the
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cake batter with a silicon
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spatula be gentle to avoid crushing the
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blueberries as you want them to stay
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whole and evenly distributed throughout
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the cake take your time with this step
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to ensure that each blueberry is
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carefully folded into the batter
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remember the key is to be gentle to
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maintain the Integrity of the
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blueberries for all the tools I use in
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this recipe check out the links in the
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measure all ingredients for the pan
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coating put on disposable gloves and
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thoroughly Grease the bun cake pan with
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vegetable shortening if you don't have
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disposable gloves no worries you can use
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a Ziploc bag or just your bare hands
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your cake won't judge you the important
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thing is to make sure every nook and
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cranny of the pan is well coated to
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prevent any sticky situations think of
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it as giving your bunt pan a nice little
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hope you're loving the flavors so far if
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so smash that like button hit subscribe
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and ring the bell it's your ticket to
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more yummy Adventures thanks for hanging
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out now let's dive back into the baking
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coat the greased bunt cake pan with
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allpurpose flour using a small hand
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sifter make sure to cover every inch of
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the pan getting into all the nooks and
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once you've done this flip the bunt pan
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over and gently shake off any excess
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flour this step is crucial to prevent
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the blueberries from sticking to the pan
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ensuring that your cake comes out
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smoothly be careful not to overshake and
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remove too much flour as you want to
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maintain a good coating to keep the cake
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sticking and here's what happens when
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has bold spots in the grease and flour
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coating a cake that refuses to come out
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as you can see those bare patches led to
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a sticky situation literally my
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beautiful lemon blueberry bunt cake
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decided it wanted to stay in the pan and
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threw a bit of a tantrum on the way out
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remember folks a well greased and
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flowered pan is a happy pan don't let
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your cake pull a disappearing act like
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mine did let's call this a baking
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blooper and a reminder that thorough
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prep is key to baking
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success pour the cake batter into the
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prepared bunt pan smooth the top with a
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350° f for 60 to7 70 minutes before
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removing the cake from the oven check
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for dness by inserting a toothpick in
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the middle of the cake if it comes out
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ready let the cake cool for 10 minutes
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in the pan before removing it gently
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move a small silicone spatula around the
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edges of the bun pan to separate the
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cake I used a cake spatula with a
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silicone coating for this step which
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works perfectly to to avoid damaging the
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pan be careful not to use a knife as it
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can scratch your bun cake pan and ruin
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surface taking your time with this will
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help ensure the cake comes out cleanly
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and beautifully place a round cooling
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rack on top of the pan flip the pan and
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cooling rack together carefully and
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confidently gently lift the pan to
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remove the cake crossing your fingers
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let the bun cake cool for at least 1
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hour before garnishing to make sure it's
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perfectly cool you can measure the
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temperature of the cake with a digital
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heat thermometer it needs to be at room
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temperature which is about 70° triers to
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75 F de colors this patients will pay
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off with a beautifully set cake that's
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ready for its finishing touches trust me
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waiting is worth it to avoid a melty
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mess transferring a bun cake without
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breaking it can be a bit tricky but with
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the right tools it's much
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easier I like to use a cake lifting tool
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which helps me move the cake to its
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final destination without any
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mishaps once the cake is fully cooled I
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carefully Slide the cake lifter
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underneath and gently lift it onto the
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serving plate or cake stand this tool
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provides great support and prevents the
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cake from cracking or breaking apart
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after the cake is securely transferred I
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proceed with decorating it knowing that
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it has made it safely to its display
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spot measure the ingredients for dusting
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1 tbsp of powdered sugar and 1 teaspoon
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of corn starch in a small bowl mix them
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together and whisk until they are well
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combined the corn starch helps to keep
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the powdered sugar from clumping and
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adds a smooth even finish to the cake
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this creates the perfect dusting mixture
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for the final touch on the bun
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cake transfer the powdered sugar mixture
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to the sifter then gently tap the side
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of the sifter to evenly cover the bun
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cake with the mixture
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here's a tip from me on how to cut a
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boond cake make sure you have a large
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sharp knife on hand this helps you make
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clean even slices without crushing the
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cake after each cut wipe your knife
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clean with a damp cloth or paper towel
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this prevents any leftover crumbs or
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frosting from sticking to the knife and
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ensures that each slice looks neat and
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tidy keeping the knife clean also helps
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to maintain the Cake's beautiful
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presentation and make serving much
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easier the boomed cake is now ready to
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be served thanks for watching I'm Arina
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sharing my recipe journey through my
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lenses if you like this video please
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like subscribe and hit the bell for more
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Creations check out the full recipe on
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my blog Link in the description below
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along with links to all tools and
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ingredients used in this recipe happy
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baking and remember sometimes the
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sweetest apologies are homemade see you
