Name: Lemon Blueberry Bundt Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2 3/4 cups cup all-purpose flour (plus more for dusting pan); 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 3/4 cups cup granulated sugar; 2 Tbsp lemon zest; 1 cup unsalted butter (softened); 4 large eggs (at room temperature); 1 tsp lemon extract; 1 cup buttermilk (at room temperature); 2 Tbsp fresh lemon juice; 2 cups cup fresh blueberries (rinsed and drained (but not dried)); 3 oz oz cream cheese (softened); 2 cups powered sugar; 1 1/2 - 2 Tbsp fresh lemon juice

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There’s something truly magical about the first bite of a Lemon Blueberry Bundt Cake. It takes me back to sunny days spent in my grandmother’s kitchen, where the scent of fresh lemons would mingle with sweet blueberries, creating an atmosphere of warmth and joy. This cake is not just a dessert; it’s a celebration in every slice. Whether it’s a casual brunch with friends or a special family gathering, this cake brings everyone together, sharing stories and laughter. I remember the first time I made it on a whim, inspired by the luscious blueberries in my fridge, and the results were nothing short of extraordinary. The combination of zesty lemon and juicy blueberries is pure bliss, making each bite a refreshing treat. Let me guide you through this delightful recipe that promises to brighten your day.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
40 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
360 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
18 g

Tools Used:
Frying Pan, Whisk, Blender, Food Processor, Oven, Chef’s Knife, Mixing Bowl, Wooden Spoon, Baking Sheet

The Magic of This Lemon Blueberry Bundt Cake

1. A Burst of Flavor

The first thing that strikes me about the Lemon Blueberry Bundt Cake is the vibrant flavor profile. The combination of tangy lemon and sweet blueberries creates a balance that’s simply irresistible. It’s like a refreshing summer day captured in a cake!

2. Texture to Savor

Every bite of this cake offers a delightful texture. The exterior is perfectly golden and slightly crisp, while the inside is moist and fluffy, with pockets of tender blueberries that burst with juiciness. This cake feels like a hug in dessert form.

3. Perfect for Any Occasion

This cake isn’t limited to a single occasion. Whether you’re celebrating a birthday, hosting a brunch, or just treating yourself on a lazy Sunday, the Lemon Blueberry Bundt Cake is ideal. It’s versatile enough to stand alone or be dressed up with a simple glaze.

4. Easy to Make

With straightforward instructions, even novice bakers can feel confident whipping up this cake. I find joy in the simple, step-by-step process, allowing me to savor the kitchen experience without feeling overwhelmed. Plus, it doesn’t take too long to bake!

5. A Showstopper

Visually, a bundt cake is always a showstopper. The intricate design formed by the pan creates an impressive presentation. When you remove it from the pan and reveal those beautiful curves adorned with blueberries and a zesty glaze, it feels like a masterpiece.

6. Family-Friendly

This cake is a family favorite, loved by kids and adults alike. The flavors are approachable, and it’s a great way to introduce children to baking. Watching them help measure ingredients and mix the batter adds to the joy of creating something together.

7. Customizable Delight

Last but not least, the Lemon Blueberry Bundt Cake is easily customizable. You can switch up the berries depending on the season or add a twist with different citrus flavors. Every time I bake it, I find new ways to make it my own!

Main Ingredients for Lemon Blueberry Bundt Cake

Each ingredient in this Lemon Blueberry Bundt Cake plays a vital role in achieving its delightful flavor and texture. The key players are all-purpose flour, granulated sugar, and of course, fresh blueberries, which add bursts of sweetness amid the zesty lemon flavor. Together, these ingredients create a moist cake that’s perfect for any occasion.

2 3/4 cups (389g) all-purpose flour: The foundation for any cake, providing structure. I always use high-quality flour to ensure a light, fluffy texture.
2 tsp baking powder: This leavening agent helps the cake rise beautifully, giving it that lovely, airy quality.
1/4 tsp baking soda: A small but powerful ingredient that adds to the lift and helps achieve a perfect crumb.
1/2 tsp salt: Balances the sweetness and enhances the flavors of the cake.
1 3/4 cups (360g) granulated sugar: The sweetness that complements the tartness of the lemon and the blueberries.
2 Tbsp (12g) lemon zest: Adds a punch of citrus flavor, making the cake incredibly fragrant and refreshing.
1 cup (226g) unsalted butter, softened: The fat that provides moisture and richness; it’s crucial for that melt-in-your-mouth texture.
4 large eggs, at room temperature: Acts as a binder and contributes to the cake’s structure.
1 tsp lemon extract: Intensifies the lemon flavor for a wonderfully bright cake. I like to use pure extract for the best taste.
1 cup (235ml) buttermilk, at room temperature: Adds moisture and a slight tang that enhances the cake’s flavor.
2 Tbsp (30ml) fresh lemon juice: Provides acidity, which helps balance out the cake’s sweetness.
2 cups (295g) fresh blueberries, rinsed and drained: The star ingredient! Juicy, sweet blueberries add a burst of flavor and color.
3 oz (85g) cream cheese, softened: For the creamy icing that adds a rich, tangy finish.
2 cups (250g) powdered sugar: Sweetens the icing without adding graininess.
1 1/2 – 2 Tbsp (30ml) fresh lemon juice: Used in the icing to add flavor and smoothness.

The Method for Lemon Blueberry Bundt Cake

Baking a Lemon Blueberry Bundt Cake is a delightful process that’s straightforward and enjoyable. The steps are simple enough for anyone to follow, and the results are always rewarding. Let’s dive into each step so you can create your cake successfully!

Start by preheating your oven to 350 degrees F (175 degrees C). This ensures your cake bakes evenly. Next, take your bundt pan and spray it well with non-stick cooking spray. Make sure to dust it evenly with flour, shaking out any excess. This will help the cake release easily once it’s baked.
In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for about 20 seconds. This step helps to evenly distribute the leavening agents.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together the granulated sugar and lemon zest until the mixture appears pale yellow and is fragrant, about 1 minute. This releases the essential oils from the zest, enhancing the lemon flavor.
Add the softened butter to the sugar mixture and whip until it’s pale and fluffy. This should take about 3 to 4 minutes. It’s important for the butter to be at room temperature to incorporate air properly.
Blend in the eggs, one at a time, mixing well after each addition. Then mix in the lemon extract; this adds depth to the citrus flavor.
In a separate liquid measuring cup, stir together the buttermilk and lemon juice. This mixture adds moisture and a slight tang, making the cake incredibly rich.
Toss the blueberries with 1 tablespoon of the flour mixture in a small bowl and set aside. This prevents them from sinking to the bottom of the cake during baking.
Now, you’ll add the flour mixture to the butter mixture. Start with 1/3 of the flour mixture, mixing just until combined. Then incorporate half of the buttermilk mixture, mixing only until combined. Repeat this process until you’ve added all the flour and buttermilk. Be careful not to over-mix; the batter should be just combined.
Finally, gently fold in the blueberries with a spatula, being careful not to crush them. This helps to evenly distribute them throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for about 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; if the lower portion feels too moist, it may need a few extra minutes.
Once baked, cool the cake in the pan for about 20 minutes. Run a sharp knife around the edges to loosen it, then invert it onto a wire rack to cool completely.
While the cake cools, prepare the icing. In a mixing bowl, use an electric hand mixer or stand mixer to mix the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and lemon juice, mixing until the icing is light and fluffy.
Once the cake is completely cool, spread the lemon cream cheese icing over the top. Feel free to decorate with extra blueberries, lemon slices, and fresh mint leaves for a beautiful presentation!

Things Worth Knowing

Always use room temperature ingredients: This ensures a better emulsion, leading to a smoother batter and a more even bake.
Don’t over-mix: Once the flour is added, mix just until combined. Over-mixing can lead to a dense cake.
Check for doneness: Using a skewer can be tricky; make sure it’s clean when you pull it out, and avoid testing in a blueberry.
Cooling is crucial: Allow the cake to cool in the pan before inverting; this prevents it from breaking apart.

Ways to Customize

Every baker loves the chance to customize their creations. Here are some fun ways to give your Lemon Blueberry Bundt Cake a personal spin!

Storage: After cooling, store your cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for longer freshness.
Freezing: This cake freezes well! Wrap it tightly in plastic wrap and then in foil for up to 3 months. Thaw it in the refrigerator overnight before serving.
Variations: Try substituting the blueberries with raspberries or chopped strawberries for a different flavor profile.
Glazing options: Instead of cream cheese icing, you can create a simple lemon glaze by mixing powdered sugar with lemon juice.
Serving ideas: Serve your cake with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra treat!

Accompaniments for Lemon Blueberry Bundt Cake

For serving the Lemon Blueberry Bundt Cake, consider these delightful pairings:

Brunch Delight: Pair this cake with fresh fruit salads or yogurt for a refreshing brunch spread.
Afternoon Tea: Serve alongside a cup of herbal tea or coffee for a delightful afternoon treat.
Special Celebrations: Perfect for birthdays or gatherings, accompany it with sparkling lemonade for a festive touch.
Seasonal Treat: This cake shines in spring! Add seasonal berries or serve it with lemon sorbet for a bright finish.
Storage Tips: If you have leftovers, ensure they are stored correctly to maintain moisture. This cake is best enjoyed fresh, but it holds up well in the fridge!

FAQ

Yes, you can use frozen blueberries in your Lemon Blueberry Bundt Cake. However, you should not thaw them before adding to the batter, as this can make the cake too moist. Instead, toss them directly in flour and fold them into the batter while still frozen. This will help prevent them from sinking to the bottom and maintain their shape during baking.

To store your Lemon Blueberry Bundt Cake, make sure it’s completely cool. Place it in an airtight container at room temperature, and it should stay fresh for up to three days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to three months. Just wrap it tightly in plastic wrap and then foil to prevent freezer burn.

Absolutely! The Lemon Blueberry Bundt Cake can be made ahead of time. It actually tastes even better after a day or two as the flavors meld together. Just store it in an airtight container in the refrigerator. You can also freeze it, as mentioned before, and then let it thaw completely before serving. This makes it perfect for preparing for events or gatherings.

This cake is delightful on its own, but you can enhance the experience by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing twist, pair it with a glass of iced tea or lemonade. During brunch, it pairs wonderfully with fresh fruit or yogurt. It’s versatile enough to be enjoyed at any time of day!

Conclusion

The Lemon Blueberry Bundt Cake is a perfect blend of sweetness and tang, making it an irresistible treat for any occasion. I encourage you to try this recipe and share it with your loved ones. Each slice is not just a dessert; it’s an experience filled with love and flavor. Bake it today and enjoy the joy it brings!