Looking for a delightful dessert that's both refreshing and indulgent? Try our Lemon Blueberry Bundt Cake! Made with fresh blueberries and zesty lemon, this moist and flavorful cake is the perfect treat for any occasion. Topped with a sweet lemon glaze, it's a dessert that's sure to impress.
Blueberry Lemon Bundt Cake
Bundt cakes are my absolute favorite to bake because they consistently turn out perfect. A simple glaze on top is often all that's needed to enhance their natural beauty. If you're looking for a easy cake that's both delicious and visually stunning, this blueberry lemon bundt cake is the way to go!
You'll Need
- All-purpose flour: Be sure to measure the flour correctly by spooning it into a measuring cup and leveling it off with a knife. Using too much flour can result in a dense and dry cake.
- Baking powder and baking soda: These leavening agents are essential for creating a light and fluffy cake.
- Salt: Just a pinch of salt enhances the flavors of the other ingredients in the cake.
- Butter: Use unsalted butter and be sure to let it come to room temperature before using it in the recipe.
- Granulated sugar: This sweetens the cake.
- Lemon zest and juice: They add a bright, fresh flavor to the cake.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Eggs: Use large eggs at room temperature.
- Sour cream: This adds moisture and tanginess to the cake.
- Fresh blueberries: Be sure to rinse them and pat them dry with paper towels before adding them to the batter.
- Powdered sugar and lemon juice: These are the only two ingredients needed to make a simple glaze for this cake.
How to Make Lemon Blueberry Bundt Cake
- Start by preheating your oven to 350°F (175°C) and greasing a 12-cup bundt pan with non-stick spray that has flour in it.
- Next, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, beat the butter and granulated sugar together until the mixture becomes light and fluffy. This should take approximately 3-4 minutes.
- Add the eggs to the large mixing bowl one at a time, making sure to mix well after each addition.
- Next, add the lemon zest, lemon juice, vanilla extract, and oil to the mixing bowl. Mix everything together until it is well combined.
- Gradually add the dry ingredients to the mixing bowl, alternating with the sour cream. Make sure to begin and end with the dry ingredients, and only mix until everything is combined.
- In a separate mixing bowl, toss the blueberries with 1 tablespoon of flour until all of the blueberries are coated.
- Gently fold the blueberries into the batter with a spatula.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
- Bake the cake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- While the cake cools, make the glaze by whisking together the lemon juice and powdered sugar until the mixture is smooth.
- Once the cake is completely cooled, pour the glaze over the top and let it set for a few minutes before serving. You can also top the cake with lemon zest, mint leaves and fresh blueberries if you desire.
Expert Tips
- Be sure to generously grease and flour your bundt cake pan to prevent sticking and ensure easy removal of the cake.
- It's crucial to have all the ingredients at room temperature before starting the recipe. This includes the sour cream, which should be left out for about 30 minutes before using it in the recipe. Using ingredients that are all at the same temperature will help them mix together more evenly, resulting in a smoother and more consistent batter. It will also help the cake bake more evenly and rise properly.
- Mix the blueberries with a bit of flour before adding them to the batter to prevent them from sinking to the bottom of the cake.
- Do not overmix the batter as it can result in a tough cake. Mix until the ingredients are just combined.
- If your Lemon Blueberry Bundt Cake is browning too quickly during baking, there are a few things you can do. First, check to see if your oven temperature is accurate by using an oven thermometer. If your oven temperature is too high, reduce it by 25°F and continue baking the cake. Another option is to cover the cake loosely with foil to prevent further browning. However, be sure to do this carefully and quickly, as opening the oven too frequently can cause the temperature to fluctuate and affect the cake's baking.
- Let the cake cool for at least 10-15 minutes in the pan before attempting to remove it from the pan.
- When making the glaze, start with less lemon juice and gradually add more until you reach the desired consistency.
- Allow the glaze thicken slightly before pouring it over the cake to prevent it from running off too quickly.
Frequently Asked Questions
Yes, you can use frozen blueberries in this recipe. However, be sure to thaw them completely and pat them dry with paper towels before adding them to the batter.
Yes!! It will keep well for a few days at room temperature or up to a week in the refrigerator.
Yes, you can substitute the sour cream with plain yogurt or buttermilk if you don't have any sour cream on hand.
To prevent the blueberries from sinking to the bottom of the cake, toss them with a bit of flour before adding them to the batter. This will help them distribute evenly throughout the cake.
Yes! Once it has cooled completely, wrap it tightly in plastic wrap and then in foil before placing it in the freezer. Thaw it overnight in the refrigerator before serving.
Storage
To store Lemon Blueberry Bundt Cake, first, allow it to cool completely to room temperature. Then, wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. You can store it at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it for longer, you can also freeze it for up to three months. When you're ready to serve the cake, simply thaw it in the refrigerator overnight and bring it to room temperature before slicing and serving.
Other Bundt Cake Recipes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Print
Lemon Blueberry Bundt Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Description
Looking for a delightful dessert that's both refreshing and indulgent? Try our Lemon Blueberry Bundt Cake! Made with fresh blueberries and zesty lemon, this moist and flavorful cake is the perfect treat for any occasion.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- ¼ cup vegetable oil
- 1 cup sour cream, room temperature
- 2 cups blueberries + 1 tablespoon all-purpose flour
For the Glaze
- 2 tablespoons freshly squeezed lemon juice, or as needed
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 12-cup bundt pan with non-stick spray with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Add the lemon zest, lemon juice, vanilla extract and oil, and mix until well combined.
- Gradually add the dry ingredients to the mixing bowl, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until everything is combined.
- Toss the blueberries with 1 tablespoon of flour in a mixing bowl until all of the blueberries are coated with flour.
- Fold in the blueberries into the batter gently with a spatula.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- While the cake cools, make the glaze by whisking together the lemon juice and powdered sugar until smooth.
- Once the cake is completely cooled, pour the glaze over the top and let it set for a few minutes before serving. Top with lemon zest and fresh blueberries if desired.
Notes
Storage: To store Lemon Blueberry Bundt Cake, first, allow it to cool completely to room temperature. Then, wrap it tightly with plastic wrap or aluminum foil to prevent it from drying out. You can store it at room temperature for up to three days or in the refrigerator for up to a week. If you want to keep it for longer, you can also freeze it for up to three months. When you're ready to serve the cake, simply thaw it in the refrigerator overnight and bring it to room temperature before slicing and serving.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Cake recipes
- Cuisine: American
Nutrition
- Calories: 502kcal
- Sugar: 45g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 157mg
Keywords: lemon blueberry bundt cake, recipe lemon blueberry bundt cake, bundt cake recipes
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Leave a Reply