Why make this recipe
Lemon Blueberry Bundt Cake is a perfect dessert that combines refreshing lemon flavor with sweet blueberries. This delightful cake is not only beautiful but also easy to make. It’s great for any occasion, from family gatherings to birthday parties or just as a treat for yourself. The bright citrus notes and juicy berries create a deliciously moist cake that everyone will love.
How to make Lemon Blueberry Bundt Cake
Ingredients :
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 cup powdered sugar
- 2 – 3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Directions :
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add Eggs & Flavorings: Beat in the eggs one at a time. Add lemon zest, lemon juice, and vanilla extract.
- Combine Wet & Dry: Alternate adding the dry mixture and sour cream, mixing until just combined.
- Add Blueberries: Gently fold in the flour-coated blueberries to avoid streaking.
- Bake: Pour the batter into the prepared Bundt pan and bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Glaze & Serve: Mix glaze ingredients (powdered sugar, lemon juice, and lemon zest if using) until smooth. Drizzle over the cooled cake and let it set before slicing.
How to serve Lemon Blueberry Bundt Cake
Serve the Lemon Blueberry Bundt Cake slices on a nice plate. You can enjoy it plain or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with a cup of tea or coffee.
How to store Lemon Blueberry Bundt Cake
To store Lemon Blueberry Bundt Cake, keep it covered at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it in an airtight container for up to a week. You can also freeze the cake for up to 3 months; just make sure to wrap it tightly in plastic wrap.
Tips to make Lemon Blueberry Bundt Cake
- Ensure your butter is softened to room temperature for better mixing.
- Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.
- Don’t overmix the batter after adding the flour; this keeps the cake light and fluffy.
- For a stronger lemon flavor, add more lemon zest or juice to the batter.
Variation
You can make this recipe with other fruits, such as raspberries or strawberries, for a different flavor. You may also try adding nuts, like walnuts or pecans, for some crunch.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Just make sure to toss them in flour to help prevent them from sinking in the batter.
Can I make this cake ahead of time?
Absolutely! You can make it a day ahead and store it in an airtight container. The flavors will blend nicely overnight.
What can I use instead of sour cream?
You can substitute Greek yogurt for sour cream; it will still keep the cake moist and delicious.
Can I leave the glaze off?
Yes, the cake is delicious on its own without the glaze, but the glaze adds a nice touch of sweetness.
Lemon Blueberry Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and flour a Bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, then add the lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry mixture and sour cream, mixing until just combined.
- Gently fold in the flour-coated blueberries to avoid streaking.
- Pour the batter into the prepared Bundt pan and bake for 50–60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Mix the glaze ingredients (powdered sugar, lemon juice, and lemon zest if using) until smooth. Drizzle over the cooled cake and let it set before slicing.