Instructions
1. Prep the Pan & Oven
Preheat your oven to 350°F (177°C).
Grease your bundt pan well using a flour-starch baking spray, or butter and flour every corner thoroughly. Proper greasing is key to getting a clean release.
2. Cream the Butter & Sugar
In a large mixing bowl, combine the softened butter and granulated sugar.
Beat on high speed for 3–4 minutes, until the mixture becomes pale, light, and fluffy.
Scrape down the sides of the bowl often to ensure everything mixes evenly.
3. Add the White Chocolate
Melt your white chocolate chips using the microwave (15–20 sec intervals) or a double boiler.
Let it cool slightly, then pour it into the butter mixture.
Mix for another minute.
(Don’t worry if your batter looks a little separated — it will still bake beautifully!)
4. Add Eggs & Vanilla
Beat in the eggs and vanilla extract on medium-high speed for 2–3 minutes, until the batter becomes smooth and creamy.
5. Combine Wet & Dry Ingredients
Pour in the milk, but don’t mix it yet.
In another bowl, whisk together the flour, baking powder, and salt.
Sift this mixture over your batter, then mix on low-medium speed just until incorporated — about 1 minute.
Do not overmix.
6. Prepare the Blueberries
In a small bowl, toss the blueberries with the cornstarch.
This keeps them from sinking to the bottom of the cake.
If using frozen blueberries, thaw and drain them first.
7. Add the Blueberries & Lemon Zest
Fold the blueberries and lemon zest gently into the batter using a spatula.
Transfer the cake batter into the prepared bundt pan and smooth the top.
8. Bake the Cake
Bake at 350°F (177°C) for 50–55 minutes, or until a toothpick inserted into the thickest part comes out clean.
Let the cake cool in the pan for 30 minutes, then flip it onto a serving stand and gently tap the pan to release.
Make the Lemon Icing
In a medium bowl, combine 2–3 tbsp lemon juice with confectioner’s sugar.
Start with 1/2 cup sugar and add more until you reach your desired thickness.
Drizzle the icing generously over the cooled cake, letting it drip naturally along the edges.
Storage
This cake can stay at room temperature for 1 day, but for longer freshness, store it in the refrigerator inside a sealed container.
To serve, warm a slice in the microwave for 15 seconds to bring back that fresh-baked softness.
Serving Tips
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