Lemon Blueberry Bundt Cake is a delicious and refreshing dessert that combines the tartness of lemon with the sweetness of blueberries. Try this delicious and moist bundt cake recipe for a fresh dessert to slice and serve to your family and friends.
Bundt cakes are so fantastic to serve sliced because a crowd will love the quality of the presentation. Check out my other cake recipes. This rhubarb bundt cake, pineapple angel food cake, or this passionfruit syrup cake.
This Lemon Blueberry Bundt Cake recipe is…
- Sweet and tart
- Moist and fluffy cake
- Easy to make
- The pantry is made up of staple ingredients
- Freezer friendly
how to make
Complete steps and measurements are on the printable recipe card, a quick walkthrough of how to make Lemon Blueberry Bundt Cake.
- Grease and flour a 12-cup Bundt pan and preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, sugar and lemon zest until the mixture is light and fluffy.
- Beat in the eggs one at a time, then add the vanilla.
- Gradually mix the wet and dry ingredients in small amounts until you have a wet end.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake as directed.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- To prepare the glaze, stir the ingredients together and blend until smooth. Drizzle over cooled cake.
Cake making equipment
You will need a 12-cup bundt pan for this recipe. A bundt pan has a distinctive shape with a hole in the center, which helps the cake cook evenly.
You can use an electric mixer to beat the butter and sugar together until light and fluffy. You can also use it to beat eggs and mix batter.
You will need a zester to get the lemon zest for the recipe. When you zest make sure to only zest the yellow part of the skin, don’t cover the white as bitter.
Bundt Cake Making Tips
Grease the pan properly and add flour
It is important to properly grease and flour the bundt pan to prevent the cake from sticking. Use a non-stick cooking spray or butter to grease
Use room temperature ingredients
Make sure the eggs, butter, and buttermilk are all at room temperature before starting the recipe. This will ensure that the ingredients mix well and make a smooth batter.
Gently fold in the blueberries
To prevent the blueberries from breaking up, use a rubber spatula to gently fold them into the batter. Don’t over mix the batter with the blueberries in there or you’ll break them up.
Lemon Blueberry Cake Variations
Change the blueberries and use chopped strawberries, raspberries or other fruit of choice. You will use the same amount of fruit as the blueberries.
Orange zest and juice
Use orange juice and orange zest instead of lemon juice. This will change the flavor but the citrus will still compliment the blueberries and create a burst of flavor.
Want to add a crunch? Consider adding some nuts such as almonds, diced pecans or walnuts. You can add ⅓ cup to ½ cup almonds to the bundt cake.
Common questions for making Bundt cakes
How will I know when my bundt cake is done?
Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake and if it comes out clean, the cake is done. Baking time may vary depending on your oven, so start checking the cake a few minutes before the recommended time.
How do I store my bundt cake?
Once the cake is completely cooled, you can wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days. You can freeze the cake, wrapped tightly in plastic wrap and then aluminum foil, for up to 3 months. Refrigerate the cake overnight before serving.
What size bundt pan should I use?
Most bundt cake recipes are designed for a 10- or 12-cup bundt pan. Be sure to use the specified size in the recipe to ensure the cake cooks evenly.
Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake is a delicious and refreshing dessert that combines the tartness of lemon with the sweetness of blueberries. Give this delicious and moist bundt cake recipe a try!
Preheat oven to 350 F, grease and flour a 12-cup Bundt pan and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt, set aside
In a large bowl, cream the butter, sugar and lemon zest together until light and fluffy
Beat in the eggs one at a time, then add the vanilla
Add half the flour mixture, then half the sour cream and repeat to use all, mixing well after each addition
Fold in the blueberries
Pour the batter into the prepared pan, then bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool 10 minutes before inverting and cooling completely on a wire rack
Prepare the glaze by stirring together the powdered sugar, cream and lemon juice
Blend until smooth.
Then pour the drizzle over the cooled cake
Calories: 492kcalSugars: 70gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fats: 1gMonounsaturated fats: 6gTrans fats: 1gCholesterol: 122mgSodium: 298mgPotassium: 143mgFiber: 1gSugar: 46gVitamin A: 723IUVitamin C: 4mgCalcium: 57mgIron: 2mg