Zesty Lemon Blueberry Bundt Cake Recipe: A Sweet Summer Treat

Sweet, tangy lemon blueberry bundt cake promises a delightful culinary adventure for dessert enthusiasts.

Bursting with vibrant flavors, this delectable treat combines zesty citrus notes with plump, juicy berries in a moist, tender crumb.

Bakers appreciate how this classic cake crafts simple ingredients into an extraordinary masterpiece that delights both family and friends.

Soft, pillowy textures complement the bright, refreshing taste that dances across your palate with each heavenly bite.

Elegant yet approachable, the bundt distinctive shape ensures a stunning presentation that feels both sophisticated and comforting.

Seasonal ingredients elevate this recipe from ordinary to extraordinary, making it a perfect centerpiece for gatherings or quiet afternoon indulgences.

Rich, buttery undertones blend seamlessly with the fruit’s natural sweetness, creating a harmonious balance of flavors.

Lemon Blueberry Bundt Cake with Bright, Fruity Notes

• Burst of Citrus Delight: The recipe infuses zesty lemon throughout the cake, creating a bright and refreshing flavor that dances on your taste buds with every bite.
• Berry Bliss Texture: Plump blueberries nestled in the soft, tender cake provide delightful bursts of juicy sweetness and a beautiful speckled appearance.
• Foolproof Baking Method: The recipe offers simple, step-by-step instructions that even novice bakers can follow, with clever techniques like coating blueberries in flour to prevent sinking and ensuring a perfectly moist cake.
• Versatile Crowd-Pleaser: Perfect for brunch gatherings, afternoon tea, or as a delectable dessert that impresses without demanding complex culinary skills.

Ingredients to Bake Lemon Blueberry Bundt Cake

• All-Purpose Flour: Fine white flour that provides essential structure for the cake's tender crumb.
• Granulated Sugar: Sweet ingredient that adds sweetness and helps create a light texture.
• Butter: Rich dairy product that brings moisture and deep flavor to the cake.
• Eggs: Binding agent that provides structure and helps create a smooth cake texture.
• Vegetable Oil: Ensures moisture and helps create a softer cake consistency.

• Lemon Zest: Bright citrus ingredient that adds intense lemon flavor without extra liquid.
• Vanilla Extract: Classic flavoring that deepens the cake's overall taste profile.
• Fresh Lemon Juice: Tangy liquid that brightens the cake's flavor and adds subtle acidity.

• Sour Cream, Milk: Creamy dairy ingredients that provide moisture and help create a tender crumb.
• Baking Powder, Baking Soda: Leavening agents that help the cake rise and become light.
• Salt: Subtle flavor enhancer that balances the cake's sweetness.
• Blueberries: Fresh fruit that adds bursts of flavor and color throughout the cake.

• Powdered Sugar: Fine sugar used to create a smooth, sweet glaze.
• Lemon Juice: Citrus liquid that thins the glaze and adds bright flavor.

Steps to Prepare Lemon Blueberry Bundt Cake

Step 1: Warm Up the Oven

Crank up your oven to 325°F. Grab your bundt pan and give it a generous coating of butter or cooking spray, making sure every nook and cranny is covered.

Step 2: Prepare Dry Ingredients

• 2 flour
• Baking powder
• Baking soda
• Salt

Set this mixture aside for later.

Step 3: Create a Fluffy Base

• Room temperature butter
• Granulated sugar
• Lemon zest

Beat until the mixture looks light and airy. Splash in the oil and vanilla extract, mixing until smooth.

Step 4: Build the Cake Batter

Add eggs one at a time, giving each a good beating. Now comes the tricky part – alternate adding your dry ingredients and wet ingredients (sour cream and milk). Start and end with dry ingredients. Mix gently to keep the batter tender.

Step 5: Add Zesty Flavor

Pour in the freshly squeezed lemon juice and give a gentle stir.

Step 6: Prepare Blueberry Magic

Dust your blueberries with of flour to prevent them from sinking to the bottom of the cake.

Step 7: Combine and Bake

Carefully fold the blueberries into the batter. Spread the mixture evenly in the bundt pan. Slide into the oven and bake for 55-65 minutes. Check if it’s done by inserting a toothpick – it should come out clean.

Step 8: Cool and Glaze

Let the cake rest in the pan for 30 minutes. Flip it onto a wire rack to cool completely. Whip up a quick glaze by mixing powdered sugar with lemon juice. Drizzle the glaze over the cooled cake for a final touch of sweetness.

Serving Tip: This cake is perfect for brunch, afternoon tea, or as a delightful dessert that brings a burst of sunshine to any table!

Smart Tips for Your Lemon Blueberry Bundt Cake

• Prevent Blueberry Sinking: Toss berries in flour to create a light coating that keeps them suspended throughout the cake, avoiding a heavy bottom layer.
• Master Lemon Zesting: Use a microplane or fine grater to extract only the bright yellow part of the lemon peel, avoiding the bitter white pith underneath.
• Check Cake Doneness Accurately: Insert a toothpick near the cake's center; if it comes out with just a few moist crumbs, the cake is perfectly baked and won't be dry.
• Create Smooth Glaze: Adjust lemon juice gradually when mixing with powdered sugar to achieve the ideal drizzling consistency that's neither too thick nor too runny.
• Ensure Even Baking: Rotate the bundt pan halfway through baking to guarantee uniform browning and prevent potential hot spots in your oven.

Keeping Lemon Blueberry Bundt Cake Fresh

• Storing and Reheating Leftovers
• Refrigeration: Store leftover cake in an airtight container for up to 5 days. Wrap the bundt cake tightly with plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• Room Temperature: Keep the cake at room temperature for 1-2 days if you plan to enjoy it soon. Place it under a cake dome or cover with a loose tent of aluminum foil to protect its delicate texture.
• Reheating: Warm individual slices in the microwave for 10-15 seconds on low power to restore softness. Alternatively, gently reheat in a preheated oven at 300°F for 5-7 minutes, which helps maintain the cake's original tender crumb and prevents potential toughness.

Pairings to Elevate Lemon Blueberry Bundt Cake

• Pair with Zesty Citrus Cocktail: Create a refreshing lemon vodka spritzer that complements the cake's bright lemon notes, highlighting the tangy citrus flavors and cutting through the cake's richness.
• Match with Creamy Vanilla Ice Cream: Serve a scoop of smooth vanilla bean ice cream alongside the cake, offering a cool contrast to the warm bundt cake and balancing the blueberry's sweetness.
• Enjoy with Lavender Earl Grey Tea: Brew a delicate lavender Earl Grey tea that echoes the cake's floral undertones, providing a sophisticated and aromatic beverage that enhances the dessert's delicate flavor profile.
• Complement with Fresh Berries: Garnish the plate with a small mixed berry compote or fresh berries, which amplify the blueberry elements and add a vibrant, fresh dimension to the dessert experience.

New Ways to Enjoy Lemon Blueberry Bundt Cake

• Zesty Orange Burst Cake: Swap lemon zest and juice with orange, adding a vibrant citrus profile that brings sunny brightness to the classic bundt cake recipe.
• Raspberry Almond Variation: Replace blueberries with fresh raspberries and incorporate almond extract for a nutty, fruity combination that enhances the cake's texture and flavor.
• Lavender Honey Version: Infuse the cake batter with dried lavender flowers and substitute some sugar with honey, creating a delicate floral undertone that complements the cake's rich base.
• Tropical Coconut Remix: Fold shredded coconut into the batter and use coconut milk instead of regular milk, transforming the cake into a tropical-inspired treat with subtle island flavors.

Lemon Blueberry Bundt Cake Recipe

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4.5 from 14 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Lemon blueberry bundt cake brings zesty sunshine to classic dessert traditions. Juicy blueberries and tangy lemon create a perfect balance, promising delightful moments of pure comfort with each elegant slice.

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Ingredients

Scale 1x2x3x

Primary Ingredients:

• 2.5 cups all-purpose flour (312 grams)
• 1.75 cups granulated sugar (350 grams)
• 4 large eggs
• 1.5 cups blueberries (190 grams)

Dairy and Fat Components:

• 0.75 cup unsalted butter (168 grams)
• 0.5 cup sour cream (180 ml)
• 0.25 cup milk (60 ml)
• 2 tablespoons vegetable oil (30 ml)

Flavor and Seasoning Ingredients:

• 2 tablespoons lemon zest
• 0.25 cup lemon juice (60 ml)
• 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 teaspoons vanilla extract

Lemon Glaze:

• 1 cup powdered sugar (110 grams)
• 1–2 tablespoons lemon juice (15–30 ml)

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Instructions

1. Prepare the oven environment by heating to 325°F (160°C) and thoroughly coating a bundt pan with butter or non-stick spray, ensuring complete surface coverage.
2. Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, whisking thoroughly to create a uniform dry ingredient mixture.
3. In a large bowl, cream butter with granulated sugar and lemon zest, beating until the mixture becomes light and fluffy, incorporating oil and vanilla extract for enhanced flavor depth.
4. Introduce eggs individually, mixing completely after each addition to maintain a smooth, consistent batter texture.
5. Gradually alternate adding dry ingredients and wet ingredients (sour cream and milk) to the butter mixture, beginning and concluding with dry ingredients, mixing minimally to prevent over-working the batter.
6. Gently incorporate freshly squeezed lemon juice, stirring until evenly distributed throughout the batter.
7. Coat blueberries with one tablespoon of flour to prevent sinking during the baking process, then delicately fold them into the prepared batter.
8. Transfer the batter into the prepared bundt pan, smoothing the surface with a spatula to ensure even distribution.
9. Bake in the preheated oven for 55 to 65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cake is fully baked.
10. Allow the cake to rest in the pan for 30 minutes, then carefully invert onto a wire rack to cool completely.
11. Prepare the glaze by whisking powdered sugar with lemon juice, adjusting liquid quantity to achieve desired consistency.
12. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the cake’s sides for an elegant finish.

Notes

• Flour-Coated Blueberries Prevent Sinking: Tossing berries in flour creates a light coating that keeps them suspended throughout the cake, ensuring even distribution in every slice.
• Room Temperature Ingredients Matter: Bringing butter, eggs, and dairy to room temperature helps create a smoother, more uniform batter with better rising potential.
• Gentle Mixing Preserves Cake Texture: Alternating dry and wet ingredients and mixing just until combined prevents overdeveloping gluten, which could make the cake tough.
• Toothpick Test Ensures Perfect Doneness: A clean toothpick inserted into the cake’s center indicates it’s fully baked, with no raw batter clinging to the probe.
• Cooling Time Impacts Cake Stability: Letting the cake rest in the pan for 30 minutes before removing helps it set and reduces the risk of breaking when unmolding.
• Glaze Consistency Is Key: Adjust lemon juice gradually to achieve a drizzle-friendly glaze that’s neither too thick nor too runny for beautiful cake decoration.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380 kcal
• Sugar: 35 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 110 mg