This Lemon Blueberry Bundt Cake is deliciously refreshing - bursting with flavor from tart lemons and sweet blueberries. Perfect for Spring!
I know you Midwesterners are still covered in snow up there, but it's starting to feel downright toasty here in Florida. So I'm ready to dive into those Spring flavors - and this gorgeous Bundt cake is the perfect way to get started!
This Lemon Blueberry Bundt Cake is...
- The perfect balance of sweet and tart.
- Moist and fluffy.
- Easy to Make!
- Freezer Friendly.
Ad if you're in a Spring baking mood like me, be sure to check out my rhubarb bundt cake, pineapple angel food cake, or this passionfruit syrup cake too.
How to Make it!
Full steps and measurements are in the printable recipe card below, but here is a quick walk through on how to make this lemon blueberry Bundt cake.
- Prepare a Bundt pan and preheat the oven.
- Whisk together the flour, baking powder, baking soda, and salt.
- Cream together the butter, sugar, and lemon zest until it's light and fluffy. Beat in the eggs and vanilla.
- Mix the wet and dry ingredients, then fold in the blueberries.
- Pour the batter into the Bundt pan and bake.
- Once the cake has cooled, drizzle with glaze and serve!
Scroll down for the printable recipe card!
Tools For Making this Bundt Cake
Bundt Pan
You will need a 12-cup Bundt pan for this recipe - I like this one! A Bundt pan has a distinctive shape with a hole in the center, which helps the cake to cook evenly. And it looks super pretty too!
Electric Mixer
You can use a stand mixer or a handheld electric mixer to beat the butter and sugar together until it's light and fluffy. You can also use it to beat in the eggs and mix the cake batter.
Zester
You will need a zester (like this one) to zest the lemons for this recipe. When you use it, make sure to only zest the yellow part of the lemon peel - the white part is bitter.
Tips for a Perfect Bundt Cake
Properly Grease and Flour the Pan
It is important to properly grease and flour the Bundt pan to prevent the cake from sticking. The last thing you want is to bake a perfect cake and then have it stuck in the pan! You can grease the pan with butter, vegetable shortening, or a nonstick cooking spray.
Use Room Temperature Ingredients
Make sure that the eggs, butter, and buttermilk are all at room temperature before starting to prepare the cake batter. This will ensure that the ingredients mix well and create a smooth batter, rather than a lumpy mess.
Gently Fold in the Blueberries
To prevent the blueberries from breaking apart, use a rubber spatula to gently fold them into the batter. Don't overmix the batter with the blueberries in there or you will break them apart.
Variations to this Lemon Blueberry Cake
Change up the Fruit
Swap the blueberries for sliced strawberries, fresh raspberries, or other fruit of your choice. You will use the same amount of fruit as you would with the blueberries, but will have a completely different cake!
Use Orange Zest and Juice
Instead of lemon juice and zest, you can prepare this cake with orange juice and orange zest. This will change up the flavor but the citrus will still compliment the blueberries and create a burst of flavor.
Add Nuts!
Want to add a little crunch? Consider adding in some nuts like slivered almonds, diced pecans, or walnuts. You can add ⅓ cup to ½ cup of nuts to the cake batter along with the berries.
Vegan-ize It.
To make a vegan version of this cake, you can use this vegan lemon cake recipe as a base - add the blueberries into the batter. Use a plant based milk such as almond milk to prepare the glaze!
FAQs for Making this Bundt Cake
How do I know when my Bundt cake is done?
Use a toothpick or sharp knife 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. The baking time can vary a bit depending on your oven, so start checking the cake a few minutes before the recommended baking time.
How do I store my bundt cake?
Once the cake is completely cool, you can wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
You can also freeze the cake for up to 3 months, wrapped tightly in plastic wrap and then in aluminum foil. Thaw the cake in the refrigerator overnight before serving. Add the glaze before serving- that part won't freeze well.
What size Bundt pan should I use?
Most Bundt cake recipes, including this one, are designed for a 12-cup Bundt pan. Always be sure to use the size specified in the recipe to ensure that your cake cooks as expected.
More Tasty Desserts
If you love this Lemon Blueberry Bundt Cake, be sure to check out these other delicious ideas:
- Lemon Cheesecake Bars
- Mini Lemon Blueberry Tarts
- Lemon Cake with Blueberry Frosting
- 10+ Incredible Summer Cupcake Recipes
Recipe
Equipment
- 12-cup Bundt pan
Ingredients
Cake:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 2 cups sugar
- 2 tablespoons lemon zest
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups blueberries
Glaze:
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 F, grease and flour a 12 cup bundt pan and set aside
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt, set aside
- In a large bowl, ceram together the butter, sugar, and lemon zest until light and fluffy
- Beat in the eggs one at a time, followed by the vanilla
- Add half the flour mixture, then half of the sour cream and repeat to use all, mixing well after each addition
- Fold in the blueberries
- Pour the batter into prepared pan, then bake in preheated oven for 50-60 minutes, or until toothpick inserted in the center comes out clean
- Allow to cool 10 minutes before inverting and cooling completely on a wire rack
- Prepare glaze by stirring together the powdered sugar, cream and lemon juice
- Mix until smooth.
- Then drizzle over cooled cake
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