Okay, picture this: Is it On a lazy Sunday morning, the smell of citrus and warm cake filling the air, and the slice of the most delicious cake. What is the best cake you’ve ever tasted? What’s in this Lemon Blueberry Bundt Cake? What is a blueberry muffin? My grandma used to make a lemon poppyseed bundt that everyone raved about, but this version, with cinnamon and cloves, is delicious. What makes blueberries so special? I guarantee it’ll become a new family favorite, and the best part? Is it easier to make than it looks?
What is a blueberry bundt cake?
Think of it as the elegant cousin of a blueberry muffin. What makes a Bundt Cake unique is that it’s baked in an oat cake pan. The batter is infused with bright lemon flavor, and then studded with sweet, juicy blueberries. What really elevates it is the glaze, which adds another layer of lemony goodness and a touch of sweetness. What is sunshine in cake form? Is it possible to make a bundt cake without any fancy decorating skills? What is the cheat code for a stunning bake?
Why you’ll love this recipe?
Where do I begin with this Lemon Blueberry Bundt Cake? What I love about this is the incredible balance of flavors. How do you get the tangy lemon, the sweet blueberries, and the rich cake batter all working together in this recipe?Flavor:What are some of the best lemon and blueberry combos? Lemon and blueberries add a citrusy flavor that’s just right for summer. The crumb is tender and soft, and the glaze just takes it over the top.Simplicity:What are some of the easiest cakes to make? It’s mostly mixing and pouring, no complicated techniques required. I promise, even if you’re a beginner baker, you can nail this.Cost-What are the basic ingredients for a good recipe? Flour, sugar, eggs, butter, lemons, and so on. You probably already have most of them in your pantry! Frozen blueberries work great too, which makes it even more budget-friendly.Versatility:What are some of the best birthday cake ideas? I’ve served it for brunch with friends, as a dessert after dinner, and even just as an appetizer. What is an afternoon treat I always make it a hit, no matter what. What are some of the best spices to add to a dish? Is this a crowd pleaser? I used to only bake this during the holidays but it’s so good that I now bake it for any occasion.
How do I make a lemon blueberry bundt cake?
Quick Overview
How do I make a lemon blueberry Bundt Cake? What’s the recipe for a simple lemon-infused batter? In a prepared Bundt pan, bake until golden brown. Once it’s cooled, you’ll drizzle it with a tangy lemon glaze. What is the best way to fold blueberries into the batter? What is the rest of the recipe?
Ingredients
For the Main Batter: What are some of the
• 2 1/2 cups all-purpose flour: I prefer unbleached, but either works. Just make sure you measure it correctly (spoon and level!).
• 1 teaspoon baking powder: This gives the cake its lift, so don’t skip it!
• 1/2 teaspoon baking soda: Helps with browning and adds a bit of tang.
• 1/2 teaspoon salt: Enhances the flavors.
• 1 cup (2 sticks) unsalted butter, softened: Make sure it’s *really* soft, but not melted. What should I press my finger into?
• 1 3/4 cups granulated sugar: Adds sweetness and helps with browning.
• 3 large eggs: Adds richness and structure.
What’s the secret ingredient for a moist cake?
• 1/4 cup lemon juice: Freshly squeezed is best for that bright lemon flavor.
What is the best way to add lemon zest to your juice?
• 1 teaspoon vanilla extract: Enhances the other flavors.
For the Filling:
• 1 1/2 cups fresh blueberries: Frozen works too, just don’t thaw them before using.
• 1 tablespoon all-purpose flour: Why do blueberries sink to the bottom of a cake?
For the Glaze:
• 2 cups powdered sugar: Sift it to prevent lumps!
• 1/4 cup lemon juice: Again, freshly squeezed is best.
• 1-2 tablespoons milk: To adjust the consistency of the glaze.
What is the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan really well. I like to use baking spray with flour in it – it’s a lifesaver! How do you get into all the nooks and crannies of your cake? I skipped this step and it was a disaster! Leave it for 10 minutes after greasing to make sure the baking spray set in well.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking is important to get rid of lumps and ensure everything is evenly distributed. If you skip this step, you might end up with pockets of baking powder in your cake!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. How long does it take to make a dough with an electric mixer? Then, beat in the eggs one at a time, followed by the Sour Cream, lemon juice, and lemon zest. Vanilla extract. Make sure everything is well combined. I always scrape down the sides of a bowl to make sure no ingredients are missed.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing will develop gluten in the flour, resulting in a tough cake. Is there still flour in the cake? I always fold it in with a spatula to avoid overmixing.
Step 5: Prepare Filling
In a small bowl, toss the blueberries with the flour. Set aside. This helps prevent them from sinking to the bottom of the cake and also absorbs some excess of water. What makes a cake soggy?
Step 6: Layer & Swirl
How do I make a bundt pan? Pour half of the batter into the pan. Sprinkle the blueberries evenly over the batter. If you have leftover batter, pour it over the blueberries. Use a knife or skewer to gently swirl the batter, creating an marbled effect. If you over-swirl blueberries, they will bleed into the batter.
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Is it possible to check for doneness in a few minutes? Ovens are different, so it’s always best to use caution. If the top of the cake is browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and salt. Is it safe to eat raw milk? How much milk should I add to my milkshake? Once the cake is completely cool, drizzle it with the glaze.
Step 9: Slice & Serve
Slice cake and serve. What are some good side dishes to serve with whipped cream? Vanilla Ice Cream.
What should I serve it with?
This Lemon Blueberry Bundt Cake is so versatile, you can serve it with just about anything! It is amazing with coffee or tea for breakfast. And here are a few ideas for other occasions:
For Breakfast: Serve with a cup of hot coffee or a glass of fresh orange juice. A sprinkle of powdered sugar on top adds a touch of elegance.
For Brunch: Pair it with a Mimosa or a Bellini for a festive brunch spread. I like to arrange slices on a platter with Fresh Berries and a dollop of mascarpone cream.
As Dessert: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of extra LEMON GLAZE never hurts!
For Cozy Snacks: Enjoy a slice with a warm cup of herbal tea or hot chocolate on a chilly afternoon. It’s the perfect comfort food!
My family loves this cake with a side of vanilla bean Ice Cream. It’s such a perfect combination of warm cake and cold ice cream. We usually have this during our family gatherings, or when we just want to indulge in a sweet treat.
Top Tips for Perfecting Your Lemon Blueberry Bundt Cake
Want to make sure your Lemon Blueberry Bundt Cake is a total success? Here are a few tips and tricks I’ve learned over the years:
Zucchini Prep: Make sure you grease your pan VERY well. Use baking spray that has flour in it for an extra layer of protection against sticking. If you don’t have it, make sure you flour all areas of the baking pan.
Mixing Advice: Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined, then gently fold in the blueberries.
Swirl Customization: Get creative with your swirling! You can use a knife, skewer, or even a chopstick to create different patterns in the batter. Just be careful not to over-swirl, or the blueberries will bleed into the batter.
Ingredient Swaps: You can substitute the sour cream with plain yogurt or Greek yogurt for a tangier flavor. You can also use frozen blueberries instead of fresh, just don’t thaw them before using.
Baking Tips: If the top of the cake is browning too quickly, you can loosely tent it with foil during the last 15-20 minutes of baking. Also, make sure your oven is properly calibrated, as oven temperatures can vary.
Glaze Variations: For a thicker glaze, use less lemon juice. For a thinner glaze, use more. You can also add a teaspoon of lemon zest to the glaze for an extra burst of lemon flavor.
I learned the hard way that a well-greased pan is crucial for this recipe. The first time I made it, I didn’t grease the pan well enough, and the cake stuck like crazy! Now, I always grease and flour the pan, and I haven’t had any problems since.
Storing and Reheating Tips
Want to keep your Lemon Blueberry Bundt Cake fresh for as long as possible? Here are some storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The glaze will help keep it moist.
Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to a week. Just make sure it’s well wrapped to prevent it from drying out.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Let it thaw completely at room temperature before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to glaze it until after it’s thawed. Otherwise, the glaze might get sticky or runny in the freezer.
I usually store leftover cake in the refrigerator, and it stays moist for days. I like to warm up a slice in the microwave for a few seconds before eating it – it’s like it just came out of the oven!
Frequently Asked Questions
Final Thoughts
This Lemon Blueberry Bundt Cake is more than just a recipe – it’s a slice of sunshine, a celebration of simple pleasures, and a reminder that sometimes the best things in life are the ones we bake ourselves. It’s a perfect cake to share with loved ones, or to enjoy all by yourself with a cup of coffee. If you enjoyed this recipe, you might also like my Lemon Poppy Seed Muffins or my Blueberry Scones. Both are equally delicious and easy to make! I really hope you try this cake, and I can’t wait to hear how yours turns out! Let me know in the comments if you try any variations or have any tips to share. Happy baking!
Lemon Blueberry Bundt Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup fresh blueberries
- 1 cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 tsp lemon zest
- 0.5 cup lemon juice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, eggs, milk, lemon zest, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Pour batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
