Zesty Lemon Blueberry Bundt Cake Recipe: A Sweet Summer Dream

Crafting a delightful lemon blueberry bundt cake brings pure joy to your baking adventure.

Bursting with vibrant flavors, this dessert promises a delectable experience.

Sweet blueberries dance through the tender crumb, creating a stunning visual and taste sensation.

Zesty lemon notes weave magic into every slice, offering a bright and refreshing profile.

Soft, moist, and incredibly inviting, this cake transforms an ordinary afternoon into a celebration of taste.

Whipping up this recipe will make you the star baker among your closest companions.

Prepare to impress with a dessert that sparkles with sunshine and summer’s sweetest memories.

Why Lemon Blueberry Bundt Cake Deserves a Spot on the Table

• Packed with fresh blueberries and bright lemon flavors, this cake delivers an explosion of natural, tangy sweetness in every single bite.
• The elegant bundt cake shape creates a professional-looking dessert that appears much more complicated than its straightforward preparation, perfect for impressing guests without complex techniques.
• Suitable for multiple occasions from casual family gatherings to elegant brunches, this dessert appeals to both kids and adults with its balanced, crowd-friendly flavor profile.
• Requires basic baking skills and standard kitchen ingredients, making it an accessible recipe for bakers of all experience levels who want a delicious homemade treat without excessive complexity.

Ingredients for a Light and Moist Blueberry Cake

• All-Purpose Flour: Provides the sturdy foundation for the cake.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Unsalted Butter: Brings richness and smooth consistency to the cake.
• Eggs: Bind ingredients and add structure to the cake.

• Sour Cream, Lemon Juice, Lemon Zest: Contribute tangy citrus flavor and moisture.
• Vanilla Extract: Adds depth and rounds out the cake's flavor.

• Baking Powder, Baking Soda, Salt: Help the cake rise and balance flavors.

• Fresh Blueberries: Provide bursts of juicy sweetness throughout the cake.

• Confectioners' Sugar, Lemon Juice, Lemon Zest: Create a bright, sweet topping for the cake.

How to Bake a Perfect Lemon Blueberry Bundt Cake

Step 1: Warm Up The Oven

Fire up your oven to 350°F.

Generously coat a bundt pan with butter and flour to ensure a smooth release.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these ingredients until perfectly combined.

Step 3: Create A Creamy Base

In a separate large bowl, beat softened butter and sugar until the mixture becomes light and fluffy, creating a smooth foundation for your cake.

Step 4: Introduce Eggs

Add eggs one at a time, mixing thoroughly after each addition to create a silky smooth texture.

Step 5: Infuse Citrus Flavors

• Sour cream
• Fresh lemon juice
• Lemon zest
• Vanilla extract

Blend until everything is beautifully incorporated.

Step 6: Combine Ingredients

Slowly fold dry ingredients into the wet mixture.

Stir gently to keep the batter light and airy.

Stop mixing as soon as ingredients are just combined.

Step 7: Add Blueberry Goodness

Carefully fold flour-dusted blueberries into the batter, distributing them evenly throughout.

Step 8: Fill The Pan

Pour the batter into the prepared bundt pan, smoothing the top to create an even surface.

Step 9: Bake To Perfection

Slide the pan into the preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 10: Cool Down

Let the cake rest in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 11: Create Zesty Glaze

• Confectioners' sugar
• Lemon juice
• Lemon zest

Stir until the glaze reaches a smooth, drizzling consistency.

Step 12: Finish With Flair

Once the cake has cooled, drizzle the tangy lemon glaze over the top, letting it cascade down the cake’s curves.

Slice, serve, and watch everyone fall in love with this tantalizing dessert!

Tips for Baking and Glazing This Beautiful Cake

• Toss fresh blueberries in a light coating of flour before folding into the batter to help them distribute evenly and prevent them from dropping to the bottom of the cake.
• Increase the lemon zest amount for a more intense citrus punch, ensuring you only use the bright yellow part of the lemon to avoid bitter white pith.
• Use the toothpick test carefully – insert it into the thickest part of the cake, and if it comes out with just a few moist crumbs, the cake is perfectly baked.
• Store the bundt cake in an airtight container at room temperature for up to 3 days, placing a piece of plastic wrap directly on the cut surface to prevent drying out.
• Wrap the completely cooled cake tightly in plastic wrap and then in aluminum foil to freeze for up to 2 months, thawing at room temperature before serving.

Storing and Reheating Lemon Blueberry Cake Without Drying It

• Store cake in an airtight container or wrap tightly with plastic wrap in the refrigerator for up to 5 days. Keep glaze separate until serving to maintain cake's texture.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 2 months for quick individual servings.
• Warm refrigerated cake slices in microwave for 15-20 seconds or in oven at 300°F for 5-7 minutes to restore moisture and softness.

Pairing Suggestions to Serve with This Bundt Cake

• Pair Zesty Tea Complement: Select Earl Grey or chamomile tea to balance the cake's bright lemon and sweet blueberry notes, enhancing the dessert's delicate flavor profile.
• Refresh with Sparkling Companion: Serve chilled prosecco or sparkling white wine alongside the cake, cutting through its richness while complementing the citrusy undertones.
• Create Creamy Sidekick: Add a dollop of vanilla bean whipped cream or lemon-infused mascarpone to provide a smooth, velvety contrast to the cake's tender crumb and fruity bursts.
• Explore Dessert Wine Match: Select a light, sweet Moscato or Riesling that mirrors the cake's fruity essence, creating a harmonious and elegant dessert experience.

Fresh Variations on the Lemon Blueberry Flavor Combo

• Gluten-Free Blueberry Lemon Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring the same texture and rise while making the cake safe for those with gluten sensitivities.
• Dairy-Free Citrus Blueberry Bundt: Swap butter with coconut oil and use dairy-free yogurt instead of sour cream to create a lactose-free version that maintains the cake's rich flavor profile.
• Low-Sugar Berry Bundt: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the cake's moisture and delicious taste.
• Vegan Lemon Blueberry Cake: Use flax eggs as an egg replacement, select plant-based butter alternatives, and incorporate non-dairy milk to transform the recipe into a completely plant-based dessert that everyone can enjoy.

FAQs

• What makes blueberries special in this cake recipe?

Fresh blueberries add natural sweetness, moisture, and beautiful color bursts throughout the cake. Coating them lightly in flour prevents sinking and ensures even distribution in the batter.

• How do I prevent my blueberries from sinking to the bottom of the cake?

Gently toss blueberries in a small amount of flour before folding them into the batter. This light coating helps suspend the berries evenly throughout the cake while baking.

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them before adding to the batter, and add 2-3 extra minutes to the baking time. Remember to coat frozen blueberries in flour too, just like fresh ones.

• Why is it important not to overmix the batter?

Overmixing develops gluten in the flour, which can make the cake tough and dense. Mix just until the ingredients are combined to ensure a tender, soft cake texture with a light crumb.

Lemon Blueberry Bundt Cake Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Sinful lemon blueberry bundt cake delivers a perfect harmony of zesty citrus and sweet berries in one spectacular dessert. Moist crumb and glazed perfection invite you to savor each delightful bite of this irresistible classic.

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Ingredients

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Main Ingredients:

• 3 cups (710 ml) all-purpose flour
• 2 cups (400 g) granulated sugar
• 2 cups (300 g) fresh blueberries
• 1 cup (225 g) unsalted butter, softened
• 1 cup (240 ml) sour cream
• 4 large eggs

Leavening and Seasoning Ingredients:

• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon flour (for coating blueberries)

Flavoring Ingredients:

• 1/2 cup (120 ml) fresh lemon juice
• Zest of 2 lemons

Glaze Ingredients:

• 1 cup (120 g) confectioners’ sugar
• 2 tablespoons (30 ml) fresh lemon juice
• Zest of 1 lemon

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Instructions

1. Prepare the oven by heating to 350°F and thoroughly coating a bundt pan with grease and flour to prevent sticking.
2. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient mixture.
3. Using an electric mixer, cream butter and sugar until the mixture becomes light, airy, and pale in color.
4. Incorporate eggs individually, ensuring each is fully integrated before adding the next, which helps create a smooth batter.
5. Blend sour cream, fresh lemon juice, lemon zest, and vanilla extract into the butter mixture, creating a tangy and fragrant base.
6. Gradually fold dry ingredients into the wet mixture, stirring gently to maintain the batter’s delicate texture, being careful not to overmix.
7. Lightly dust blueberries with flour to prevent sinking, then gently fold them into the batter, distributing evenly throughout.
8. Transfer batter to the prepared bundt pan, smoothing the surface to ensure an even bake and attractive final appearance.
9. Bake for 50-60 minutes at 350°F, checking doneness by inserting a toothpick into the center – it should emerge clean.
10. Allow cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
11. Whisk confectioners’ sugar with lemon juice and zest to create a smooth, tangy glaze with a silky consistency.
12. Once cake has reached room temperature, drizzle glaze artfully over the top, allowing it to cascade down the cake’s ridges.
13. Slice, serve, and enjoy the harmonious blend of citrusy brightness and sweet blueberry bursts.

Notes

• Prevent blueberries from sinking by tossing them in a light coating of flour before folding into the batter, ensuring even distribution throughout the cake.
• Enhance moisture by using room temperature ingredients, which blend more smoothly and create a more uniform cake texture.
• Swap regular flour with gluten-free flour blend for a celiac-friendly version, maintaining the cake’s soft and tender crumb.
• Reduce sugar content by substituting part of the granulated sugar with monk fruit sweetener or stevia for a lower-calorie alternative without compromising flavor.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg