As the sweet scent of citrus wafts through my kitchen, I can’t help but feel a wave of nostalgia wash over me. This Lemon Blueberry Bundt Cake has quickly become a beloved staple in my home, blending the zesty brightness of lemon with the juicy burst of blueberries. Not only is it incredibly moist and buttery, but it’s also a delightful crowd-pleaser, ideal for brunch gatherings, tea time treats, or simply enjoying with a cup of coffee. With a drizzle of tangy lemon glaze, each bite offers a refreshing escape from the everyday routine. What’s your favorite way to enjoy a slice of cake? Dive into this simple and satisfying recipe to discover the joy of homemade baking!
Why is this cake a must-try?
Moist and Buttery: The Lemon Blueberry Bundt Cake boasts a tender crumb that melts in your mouth, delivering a decadent experience every time.
Bright Citrus Flavor: Each bite is infused with zesty lemon, making it a refreshing treat that can’t be beaten.
Crowd-Pleaser: Perfect for brunch or dessert, it’s sure to impress family and friends—whether served with a dollop of whipped cream or a scoop of vanilla ice cream!
Easy to Make: With simple ingredients, this recipe is approachable for home cooks of all levels, making it a delightful weekend project.
Gorgeous Presentation: The beautiful bundt shape and glistening lemon glaze make this cake a stunning centerpiece.
Store and Enjoy: Prepare ahead of time? No problem! It stays fresh for days, making it the perfect sweet treat to have on hand. Ready to elevate your baking game? This cake is a must!
Lemon Blueberry Bundt Cake Ingredients
For the Cake
• All-Purpose Flour – Provides structure; substituting with gluten-free flour works well for a gluten-free option.
• Baking Powder – A crucial leavening agent that helps the cake rise; always check for freshness.
• Baking Soda – Works harmoniously with the acidic components for bonus leavening power.
• Salt – Enhances flavor; using kosher or table salt is perfectly fine.
• Unsalted Butter – Adds richness and moisture; swap for coconut or vegetable oil for a dairy-free version.
• Granulated Sugar – Provides sweetness and moisture; brown sugar can lend a deeper flavor.
• Large Eggs – Essential for binding ingredients and providing structure; flax eggs can be used for a vegan alternative.
• Lemon Zest – Imparts bright, citrus notes; fresh zest is best; store dried zest properly in a cool, dark place.
• Lemon Juice – Elevates the cake’s flavor; fresh juice gives the best taste, though bottled can suffice.
• Vanilla Extract – Adds complexity; consider almond extract as an alternative or omit for a more lemon-forward taste.
• Sour Cream/Greek Yogurt – Contributes to moisture and tanginess; buttermilk or dairy-free yogurt can be good substitutes.
• Fresh or Frozen Blueberries – The star of the show, bursting with flavor; remember to toss them in flour to prevent sinking into the batter.
For the Glaze
• Powdered Sugar – Sweetens the glaze; opt for cornstarch-free varieties for a smoother result.
• Additional Lemon Juice & Zest – Essential for the glaze’s tang; adjust to suit your personal taste for a perfect finish.
This Lemon Blueberry Bundt Cake is calling your name; gather these ingredients and get ready to create a masterpiece in your kitchen!
Step‑by‑Step Instructions for Lemon Blueberry Bundt Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or non-stick spray. This will ensure the Lemon Blueberry Bundt Cake slides out smoothly after baking. For a little extra flour, dust the greased pan lightly, tapping out the excess to prevent sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well combined. This mixture will provide the necessary structure and flavor to your cake. Set this bowl aside while you focus on the wet ingredients to combine flavors seamlessly later on.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together ¾ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed. Continue mixing for about 3-4 minutes or until the mixture is light and fluffy. This process introduces air, ensuring that your Lemon Blueberry Bundt Cake has a moist and tender crumb.
Step 4: Incorporate Eggs and Flavors
Add in 3 large eggs, 2 tablespoons of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract to the creamed butter mixture. Beat on medium speed until all ingredients are thoroughly combined, scraping down the sides as needed. The mixture should appear smooth and slightly fluffy, packing in those delightful citrus flavors.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, alternating with ½ cup of sour cream or Greek yogurt. Start and end with the dry ingredients, mixing just until incorporated. Aim for a smooth batter, avoiding overmixing, which can lead to a dense Lemon Blueberry Bundt Cake.
Step 6: Fold in Blueberries
Gently fold in 1 ½ cups of fresh or frozen blueberries, previously tossed in a tablespoon of flour. Use a spatula to ensure even distribution throughout the batter. This step adds beautifully tart bursts of flavor while keeping the blueberries intact, creating a deliciously fruity cake.
Step 7: Bake
Pour the batter into the prepared bundt pan, smoothing out the top with a spatula. Bake in your preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Enjoy the delightful aroma wafting through your kitchen as it bakes, signaling that your Lemon Blueberry Bundt Cake is nearing readiness.
Step 8: Cool and Glaze
Once baked, allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely. While cooling, prepare your glaze by mixing 1 cup of powdered sugar with a few tablespoons of lemon juice and zest until smooth. Drizzle this tangy glaze generously over the cooled cake for a bright finish.
What to Serve with Lemon Blueberry Bundt Cake
Nothing complements the joyful flavors of this cake quite like the right accompaniments that elevate your dessert experience.
-
Whipped Cream:
Light and fluffy, whipping cream adds a luxurious touch, balancing the cake’s sweetness beautifully. -
Vanilla Ice Cream:
A comforting scoop next to the warm cake creates a delightful contrast of temperatures and flavors. -
Fresh Berries:
Adding a mix of fresh blueberries, raspberries, or strawberries enhances the fruity notes and provides a refreshing crunch. -
Lemon Curd:
A dollop of tangy lemon curd intensifies the citrus punch, bringing a zesty brightness to each bite. -
Coffee or Tea:
Enjoy your slice with a steaming cup of coffee or fragrant tea which complements the cake’s flavors perfectly. -
Sparkling Water with Citrus:
The light fizz and hint of lemon in sparkling water cleanse the palate, making it an uplifting pairing. -
Cream Cheese Frosting:
A rich, tangy cream cheese frosting lends an added layer of decadence that harmonizes wonderfully with blueberry and lemon. -
Ginger Ale:
The sweet and spicy notes of ginger ale make a fun and refreshing choice that adds a twist to your dessert experience.
Make Ahead Options
These Lemon Blueberry Bundt Cake options are perfect for busy home cooks looking to streamline their meal planning! You can bake the cake up to 24 hours in advance; the flavors marry beautifully overnight, allowing for a more delicious treat. Once baked, let the cake cool completely before wrapping it tightly in plastic wrap to prevent it from drying out. You can also prepare the lemon glaze in advance and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply drizzle the glaze over the cake shortly before presenting it, ensuring it remains just as delightful as when it was freshly baked!
Storage Tips for Lemon Blueberry Bundt Cake
Room Temperature: Keep the Lemon Blueberry Bundt Cake in an airtight container at room temperature for up to 3 days to enjoy its moistness and buttery texture.
Fridge: If you prefer a longer shelf life, refrigerate the cake for up to a week in an airtight container, which helps maintain freshness.
Freezer: For longer storage, freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw it in the fridge overnight before enjoying.
Reheating: To refresh slices, microwave for about 10-15 seconds or until warm. Enjoy the delightful aroma and flavors of your freshly warmed Lemon Blueberry Bundt Cake!
Expert Tips for Lemon Blueberry Bundt Cake
Quality Ingredients: Use fresh, high-quality blueberries for the most flavorful and juicy bursts in your cake.
Prevent Sinking: Toss blueberries in a bit of flour before folding them into the batter. This helps them stay suspended and not sink to the bottom of your Lemon Blueberry Bundt Cake.
Doneness Check: Always insert a toothpick into the center of the cake to check for doneness; it should come out clean. If it has batter on it, bake for a few more minutes.
Avoid Over-Mixing: Once you incorporate the flour, mix just until combined. Over-mixing can result in a dense texture instead of the light, fluffy cake you want.
Cool Completely: Let the cake cool fully before glazing. This ensures that the glaze doesn’t melt off and gives it a beautiful finish.
Variations & Substitutions for Lemon Blueberry Bundt Cake
Ready to make this Lemon Blueberry Bundt Cake your own? Let’s explore delightful twists and easier swaps that can enhance your baking experience!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a similar texture without gluten.
- Dairy-Free: Use coconut oil or vegetable oil in place of unsalted butter, and choose a dairy-free yogurt for extra moisture.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) for a plant-based version.
- Berry Medley: Mix it up by incorporating raspberries, blackberries, or strawberries along with the blueberries for a colorful twist!
- Citrus Change: Swap lemon juice for orange or lime juice to give the cake a different fruity zing that’s just as delightful.
- Flavor Boost: Stir in a teaspoon of almond extract to enhance the cake’s flavor profile; it pairs beautifully with the citrus.
- Add Texture: Top your batter with a crumbly streusel made from oats, butter, and brown sugar before baking for a crunchy finish.
- Extra Moisture: Substitute sour cream with buttermilk or a plant-based yogurt for added tanginess and moisture.
Each of these variations can tailor the cake to your personal taste and dietary needs, ensuring that everyone can indulge in this heavenly treat. If you’re in the mood for something else, consider checking out my Lemon Zucchini Bundt Cake or a rich Red Velvet Cheesecake Layer Cake for a new baking adventure!
Lemon Blueberry Bundt Cake Recipe FAQs
How do I select ripe blueberries for the cake?
Absolutely! Look for firm, plump blueberries that are deep in color, preferably a dark blue or purple hue. Avoid those with shriveled skins or dark spots all over, which may indicate overripeness or spoilage. Fresh blueberries usually have a slight bloom, a natural protective coating; this is a sign of freshness!
What’s the best way to store the Lemon Blueberry Bundt Cake?
Store your Lemon Blueberry Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Just make sure it’s well-covered to maintain moisture! Remember, cakes can sometimes dry out in the fridge, so only refrigerate if necessary.
Can I freeze the cake for later enjoyment?
Yes! Freezing is a great option. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn, ensuring it stays fresh for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight, then let it come to room temperature before serving.
What should I do if my cake sinks in the middle?
Very good question! A sinking cake often indicates that it’s underbaked or too moist. Always check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached. Also, make sure not to over-mix the batter after adding flour, as this can lead to a heavy texture.
Are there any dietary considerations or allergy concerns with this recipe?
Certainly! This Lemon Blueberry Bundt Cake contains common allergens like eggs and dairy. If anyone in your household is allergic, you can replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) and use dairy-free yogurt. Also, for a gluten-free version, substituting all-purpose flour with a gluten-free flour blend usually works well. Don’t hesitate to adjust according to your needs!
Lemon Blueberry Bundt Cake: Moist Joy in Every Bite
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or non-stick spray.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well combined.
- In a large mixing bowl, beat together ¾ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed.
- Add in 3 large eggs, 2 tablespoons of lemon zest, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract to the creamed butter mixture.
- Gradually add the dry ingredient mixture to the wet mixture, alternating with ½ cup of sour cream or Greek yogurt.
- Gently fold in 1 ½ cups of fresh or frozen blueberries that were previously tossed in a tablespoon of flour.
- Pour the batter into the prepared bundt pan and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes, then invert it onto a wire rack to cool completely.
- Prepare your glaze by mixing 1 cup of powdered sugar with a few tablespoons of lemon juice and zest until smooth. Drizzle this glaze over the cooled cake.
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