Lemon Blueberry Bundt Cake is a delicious and refreshing dessert that combines the tartness of lemons with the sweetness of blueberries. Give this delicious and moist bundt cake recipe a try for a fresh dessert to slice and serve up your family and friends.
Bundt cakes are so gorgeous to slice and serve up as the crowd will love the presentation value. 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
- Made with Pantry Staple Ingredients
- Freezer Friendly
How to Make
Full steps and measurements are in the printable recipe card, this is a quick walk through on 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, followed by the vanilla.
- Slowly mix wet and dry ingredients in small amounts until you end with wet.
- 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 it onto a wire rack to cool completely.
- To prepare the glaze, stir together ingredients and mix smooth. Drizzle the glaze over the cooled cake.\
Tools For Making Cake
Bundt Pan
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 to cook evenly.
Electric Mixer
You can use an electric mixer to beat the butter and sugar together until light and fluffy. You can also use it to beat in the eggs and mix the batter.
Zester
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 zest the white as that is bitter.
Tips for Making 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. Use a non-stick cooking spray or butter to grease
Use Room Temperature Ingredients
Make sure that the eggs, butter, and buttermilk are all at room temperature before starting the recipe. This will ensure that the ingredients mix well and create a smooth batter.
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 Lemon Blueberry Cake
Fruit
Change up the blueberries and use sliced strawberries, raspberries, or other fruit of choice. You will use the same amount of fruit as you would with the blueberries.
Orange Zest and Juice
Instead of lemon juice use 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.
Nuts
Want to add a 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 bundt cake.
Common Questions for Making Bundt Cake
How do 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. The baking time can 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 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.
What size bundt pan should I use?
Most bundt cake recipes are designed for a 10- or 12-cup bundt pan. Make sure to use the size specified in the recipe to ensure that the cake cooks evenly.
Lemon Blueberry Bundt Cake
Ingredients
Cake:
- 2 ¾ cups 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
- 1 cup sour cream
- 2 cups blueberries
Glaze:
- 1 cup powdered sugar
- 1 tablespoon 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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