Lemon Blueberry Bundt Cake Recipe

Introduction

Lemon Blueberry Bundt Cake is a delightful dessert that combines the tangy zest of fresh lemon with the sweet juiciness of ripe blueberries, all wrapped up in a moist, tender cake. The Bundt pan gives it a beautifully elegant shape, making this cake a showstopper for any occasion. Whether you’re preparing it for a brunch gathering, a special celebration, or simply as a sweet treat to enjoy with a cup of tea, this cake will quickly become a favorite.

The bright citrus flavor from the lemon pairs perfectly with the blueberries, creating a balanced sweetness and tartness in every bite. This cake is easy to make and requires just a few pantry staples, but the results are truly spectacular. The light, airy texture, combined with the richness of the lemon glaze and the burst of flavor from the blueberries, makes this Bundt cake irresistible.

Why You’ll Love Lemon Blueberry Bundt Cake

• Perfect Balance of Flavors: The fresh, tangy lemon and sweet, juicy blueberries create a harmonious flavor profile that is refreshing and satisfying at the same time.
• Moist and Tender Texture: The cake has a soft, tender crumb thanks to the combination of ingredients and the right baking technique. Each slice melts in your mouth.
• Elegant Appearance: The Bundt pan gives this cake a beautiful, professional appearance that is sure to impress. It’s perfect for any special occasion or simply as a treat to brighten up your day.
• Simple Ingredients: Despite its elegant look, this cake uses basic pantry staples like flour, sugar, eggs, and fresh fruit, making it easy to prepare at home.
• Versatile for Any Occasion: Whether you’re hosting a spring brunch, celebrating a birthday, or enjoying a cozy family dessert, this Lemon Blueberry Bundt Cake is a great choice. It’s light enough for a morning coffee break but rich enough for an evening dessert.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 60 minutes
• Servings: Approximately 12-14 servings
• Calories per Serving: Around 250-300 calories per slice, depending on portion size and ingredients used.

Nutrition Facts (Per Serving)

• Calories: 250-300 kcal
• Fat: 12-14g
• Carbohydrates: 35-40g
• Protein: 3g
• Fiber: 1g
• Sugar: 22-26g

Ingredients

For the Lemon Blueberry Bundt Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 cup sour cream (or Greek yogurt for a lighter option)
• 1 ½ cups fresh blueberries (do not thaw if using frozen)
• 1 tablespoon all-purpose flour (for coating the blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Special Equipment

While you don’t need anything too fancy to make Lemon Blueberry Bundt Cake, the following items can help you get the best results:

1. Bundt Pan (10-inch): A classic Bundt pan is key to achieving the signature shape and texture for this cake. Be sure to grease and flour the pan well to prevent sticking.
2. Mixer (Hand or Stand): A hand mixer or stand mixer makes the process of creaming the butter and sugar easier, giving you a smooth, light batter for the cake.
3. Measuring Cups and Spoons: Accurate measurements are essential for a successful cake, especially for ingredients like flour, baking powder, and sugar.
4. Whisk and Spatula: A whisk will help combine the dry ingredients, while a spatula is great for folding in the blueberries without smashing them.
5. Cooling Rack: After baking, cooling the cake on a wire rack will help it cool evenly and prevent it from becoming soggy on the bottom.
6. Citrus Zester or Grater: For the freshest lemon flavor, a citrus zester or fine grater will help you get the zest from the lemon without the bitter white pith.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease your 10-inch Bundt pan generously with butter or non-stick spray. Be sure to coat every crevice of the pan to prevent the cake from sticking. After greasing, lightly dust the pan with flour, tapping out any excess, or line it with parchment paper for extra insurance against sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside. The dry ingredients help provide structure to the cake and give it the right rise while baking.

3. Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer. Beat on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes. This process incorporates air into the batter, giving the cake its tender texture.

4. Add the Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Be sure the eggs are at room temperature for better emulsification. Then, add the vanilla extract, lemon zest, and lemon juice, mixing until everything is well combined. The lemon zest will give the cake its vibrant citrus flavor, while the lemon juice helps balance the sweetness.

5. Add the Dry Ingredients and Sour Cream

With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the sour cream (or Greek yogurt). Start and finish with the dry ingredients. Mix until just combined. Overmixing can lead to a dense cake, so be careful not to beat too much once the flour is incorporated.

6. Coat the Blueberries

In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake while baking. Gently fold the blueberries into the batter using a spatula. Be careful not to crush the berries—just fold until evenly distributed.

7. Pour the Batter into the Bundt Pan

Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking. Tap the pan on the counter to level the batter and release any air bubbles.

8. Bake the Cake

Place the Bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Baking times can vary based on your oven, so start checking around the 55-minute mark.

9. Cool the Cake in the Pan

Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan for about 10-15 minutes. This gives the cake a chance to set and makes it easier to remove from the pan without breaking.

10. Remove the Cake from the Pan

After the cake has cooled slightly, carefully invert the Bundt pan onto a cooling rack to release the cake. Gently lift the pan off, being careful not to tear the cake. Allow the cake to cool completely on the rack before glazing.

11. Make the Lemon Glaze

While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be thick but pourable. If it’s too thick, you can add a little more lemon juice, a teaspoon at a time, to reach the desired consistency.

12. Glaze the Cake

Once the cake is fully cooled, drizzle the lemon glaze over the top of the Bundt cake, allowing it to drip down the sides. You can use a spoon to gently spread the glaze over the cake for even coverage. If you like, garnish with a few extra fresh blueberries or lemon zest for a decorative touch.

13. Serve and Enjoy

Allow the glaze to set for about 15-20 minutes before slicing and serving. This cake is perfect for a spring brunch, an afternoon tea, or as a refreshing dessert after a light dinner. Each slice is bursting with lemony freshness and the sweet pop of blueberries.

Tips for Perfect Lemon Blueberry Bundt Cake

• Use Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and sour cream (or Greek yogurt) are all at room temperature. This ensures they mix together smoothly and create a light batter.
• Coat the Blueberries in Flour: Tossing the blueberries in a bit of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake as it bakes.
• Don’t Overmix the Batter: Overmixing can result in a dense cake. Mix the ingredients just until combined to keep the texture light and fluffy.
• Check for Doneness Early: Ovens vary, so check the cake at the 55-minute mark. If a toothpick inserted into the center comes out clean or with just a few moist crumbs, it’s ready.
• Grease the Bundt Pan Well: Bundt pans can be tricky to remove cakes from. Be sure to grease and flour the pan thoroughly or use baking spray that contains flour for easy release.

Variations of Lemon Blueberry Bundt Cake

• Glazed Lemon Poppy Seed Bundt Cake: For an added texture and flavor twist, try adding 2 tablespoons of poppy seeds to the batter along with the lemon zest.
• Lemon Raspberry Bundt Cake: Swap out the blueberries for fresh raspberries for a tart and slightly sweet twist on the original recipe.
• Lemon and White Chocolate Bundt Cake: Stir in ½ cup of chopped white chocolate to the batter for a creamy sweetness that complements the tangy lemon.
• Vegan Lemon Blueberry Bundt Cake: Substitute the eggs with flax eggs and use a non-dairy yogurt (like coconut yogurt) and plant-based butter for a vegan version of this cake.

Storage and Shelf Life

Lemon Blueberry Bundt Cake is best enjoyed within 3-4 days, but it can be stored for longer if needed:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you have leftovers, you can refrigerate the cake for up to 5 days. Just make sure to store it in an airtight container to keep it moist.
• Freezing: This cake freezes well. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It will keep for up to 3 months. Thaw it in the refrigerator overnight before serving.

Side Dishes and Pairings for Lemon Blueberry Bundt Cake

Pair your Lemon Blueberry Bundt Cake with these delicious sides to complement its light, refreshing flavors:

• Fresh Fruit Salad: A light fruit salad with seasonal fruits like strawberries, melon, and citrus pairs perfectly with this cake.
• Coffee or Iced Tea: A cup of freshly brewed coffee or a chilled glass of iced tea enhances the citrus notes of the cake, making it a refreshing afternoon treat.
• Whipped Cream or Mascarpone: A dollop of whipped cream or mascarpone cheese adds richness and creaminess, balancing the zesty lemon.

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Conclusion

Lemon Blueberry Bundt Cake is a perfect balance of sweet and tangy, offering a refreshing burst of citrus and the natural sweetness of blueberries. Its moist texture and elegant appearance make it an ideal choice for any occasion, from casual brunches to formal celebrations. With simple ingredients and easy-to-follow instructions, you’ll be able to bake this delicious cake in no time. Whether you’re serving it at a gathering or simply enjoying a slice with your afternoon tea, this cake is sure to impress and become a staple in your dessert repertoire. Enjoy!