Prepare to be enchanted by the delightful fusion of citrus brightness and sweet berry goodness with this incredibly easy and utterly delicious Lemon Blueberry Bundt Cake recipe. This dessert isn’t just a cake; it’s a celebration of flavors, perfectly balanced with the tartness of fresh lemon and the juicy sweetness of wild blueberries, all crowned with a luscious, tangy lemon glaze. Its inviting aroma, moist texture, and vibrant taste make it a perfect centerpiece for any gathering, from casual brunches to elegant dinner parties, especially during the sunnier months of spring and summer.
Baking a bundt cake brings a touch of elegance without the fuss, offering a stunning presentation with minimal effort. This particular recipe stands out for its simplicity and the spectacular results it delivers every single time. Whether you choose fresh, plump blueberries picked at their peak or convenience of frozen ones (properly thawed and drained, of course), the outcome will be a spectacularly moist and flavorful cake that will have everyone asking for the recipe.
Easy Lemon Blueberry Bundt Cake: A Burst of Seasonal Flavor
There’s an undeniable charm to a beautifully glazed bundt cake, especially when garnished with a generous dollop of freshly whipped cream and a sprinkle of extra berries. This aesthetic appeal, combined with how incredibly simple they are to prepare, makes bundt cakes a perennial favorite. Our Lemon Blueberry Bundt Cake truly shines as a seasonal star, capturing the essence of spring and summer in every bite.
The marriage of lemon and blueberry is a timeless classic, offering a harmonious blend of zesty and sweet notes. The bright, acidic punch of lemon perfectly complements the juicy, slightly tart burst of blueberries, creating a flavor profile that is both refreshing and deeply satisfying. If you’re fortunate enough to have access to freshly picked wild blueberries, this recipe is an exquisite way to highlight their natural intensity. And remember, you can always freeze seasonal blueberries to capture that taste of summer, making this delightful bundt cake a possibility all year round.
If your heart truly belongs to lemon desserts, you absolutely must explore some of our other cherished recipes. Dive into the pure citrus bliss of our standalone Lemon Bundt Cake, experience the silky smooth perfection of our Creamy Lemon Bars, or indulge in the melt-in-your-mouth tenderness of our Lemon Meltaway Cookies. Each offers a unique take on the beloved lemon flavor.
More Irresistible Blueberry Recipes to Try
- Blueberry Loaves
- Lemon Blueberry Mini Loaves
- Blueberry Muffins
- Lemon Blueberry Scones
- Blueberry French Toast Bake
- Lemon Blueberry Breakfast Cake
Mastering Your Blueberry Lemon Bundt Cake Ingredients
Crafting the perfect Lemon Blueberry Bundt Cake starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is essential for achieving that ideal balance of flavor and texture:
- Flour: For a tender crumb, either all-purpose flour or cake flour will yield excellent results. Cake flour, with its lower protein content, will result in an even softer, more delicate cake.
- Baking Powder: This crucial leavening agent is what gives your bundt cake its beautiful rise and airy texture. Ensure it’s fresh for optimal activation.
- Salt: A pinch of sea salt, our preferred choice, enhances all the other flavors in the cake, balancing the sweetness and brightening the lemon and blueberry notes.
- Sour Cream: This is the secret ingredient for an incredibly moist and rich bundt cake. Sour cream adds tanginess and helps create a tender crumb. Full-fat Greek yogurt is an excellent substitute if you don’t have sour cream, and even low-fat Greek yogurt can work if you’re mindful of calories.
- Sugar: Regular white granulated sugar provides the necessary sweetness and also contributes to the cake’s moistness and golden-brown crust.
- Eggs: Large eggs are standard in most baking recipes, providing structure, richness, and helping to emulsify the batter for a smooth consistency.
- Lemon Zest: Fresh lemon zest is paramount for infusing the cake with vibrant lemon flavor. Always zest your lemons before juicing them for the glaze!
- Vegetable Oil: Unlike butter, oil keeps the cake exceptionally moist for longer periods. Flavor-free options like vegetable oil or avocado oil are best as they won’t interfere with the lemon and blueberry flavors.
- Blueberries: This recipe truly shines with either fresh blueberries or wild frozen blueberries. If using frozen, remember to thaw and drain them thoroughly on a paper towel to prevent excess moisture from making your cake soggy or causing the berries to sink to the bottom.
- Lemon Paste or Extract: For an intense, aromatic lemon flavor throughout the cake batter, lemon paste is highly recommended. If unavailable, lemon extract is a perfectly good substitute; you may just need a slightly larger quantity to achieve the desired potency.
- Powdered Sugar: The base for our dazzling lemon glaze. Sifting it beforehand is a key step to ensure a smooth, lump-free glaze that drizzles beautifully.
- Fresh Lemon Juice: Used in the glaze, fresh lemon juice provides that essential tangy counterpoint to the sweetness of the powdered sugar. Again, use lemons you’ve already zested for minimal waste.
- Vanilla Extract: Pure vanilla extract adds a warm, comforting depth of flavor to the glaze, complementing the lemon without overpowering it.
- Lemon Extract (for glaze): A touch of lemon extract in the glaze amplifies the citrus punch, ensuring a truly vibrant finish. Choose your favorite brand for consistent results.
Baking Perfection: How to Make this Lemon Blueberry Bundt Cake
Creating this stunning bundt cake is a straightforward process, designed for ease and enjoyment. Follow these simple steps to bring your delicious Lemon Blueberry Bundt Cake to life:
- Prepare Your Pan & Dry Ingredients: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when your batter is ready. Thoroughly grease and flour a 9-inch bundt cake pan, ensuring every crevice is coated to prevent sticking. In a medium bowl, sift together the flour, baking powder, and salt. Sifting helps aerate the flour and prevents lumps, contributing to a tender cake.
- Combine Wet Ingredients: In a separate, larger mixing bowl, whisk together the sour cream, granulated sugar, eggs, fresh lemon zest, vegetable oil, and lemon paste (or extract). Beat these ingredients until they are well combined and the mixture is light and creamy.
- Mix Batter & Fold in Blueberries: Gradually add the sifted flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a tough cake. The batter should still have a few small lumps. Finally, very gently fold in your blueberries. A trick to prevent blueberries from sinking is to toss them with a tablespoon of flour before adding them to the batter. Pour the prepared cake batter evenly into your greased and floured bundt cake pan.
- Bake to Golden Perfection: Place the bundt cake pan in the preheated oven and bake for 30-35 minutes. Baking times can vary, so the best test for doneness is when a wooden toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and springy to the touch.
- Cool and Invert: Once baked, remove the cake from the oven and let it cool in the pan for approximately 5-10 minutes. This crucial resting period allows the cake to firm up slightly, making it easier to release from the intricate bundt pan. After cooling, carefully place a plate or serving dish over the top of the bundt pan and, with a swift and confident motion, flip the cake onto the serving plate. Gently lift the bundt pan away, revealing your perfectly formed cake.
Crafting the Perfect Lemon Glaze for Your Bundt Cake
No Lemon Blueberry Bundt Cake is complete without a glistening, tangy lemon glaze. Here’s how to whip it up:
- Mix Ingredients Together: In a medium bowl, combine the sifted powdered sugar, fresh lemon juice, pure vanilla extract, and lemon extract. Whisk these ingredients vigorously until they form a smooth, uniform glaze.
- Adjust for Desired Consistency: The ideal glaze should be thick enough to cling to the cake but still thin enough to drizzle gracefully. If your glaze is too thick, add a tiny bit more lemon juice, a few drops at a time, until you reach the desired consistency. If it’s too thin, whisk in a tablespoon or two of extra powdered sugar.
The Art of Frosting a Bundt Cake with Glaze
Glazing a bundt cake is more of an art than a science, allowing for beautiful imperfections:
- Drizzle and Set: Once your cake has completely cooled (this is vital, as a warm cake will absorb or melt the glaze), generously drizzle the lemon glaze over the top, letting it cascade down the sides. Allow the glaze to set for at least 15-20 minutes before attempting to slice, ensuring a beautiful, firm coating.
- Serve with Panache: For an extra touch of indulgence and visual appeal, serve each slice with a dollop of fluffy whipped cream and a scattering of fresh blueberries. Enjoy this magnificent creation!
Frequently Asked Questions About Baking Bundt Cakes
No, you absolutely don’t! This particular Lemon Blueberry Bundt Cake recipe utilizes oil instead of butter, which means there’s no need for the creaming method typically requiring a stand mixer. You can easily prepare this batter by hand using a whisk and a spatula. If you do have a stand mixer and prefer to use it, feel free to do so with the paddle attachment; it will work just as efficiently to combine your ingredients.
For this recipe, a 9-cup or 10-cup bundt cake pan will work perfectly. Keep in mind that a 10-cup pan will result in a slightly shallower cake. If you’re aiming for a larger presentation or need to feed more people, you can adapt the recipe for a 12-cup bundt pan by increasing the ingredients by about 20-25% and adjusting the baking time accordingly. This recipe is also fantastic for making charming mini bundt cakes; just be sure to significantly reduce the baking time, often to around 15-20 minutes, or until a toothpick comes out clean.
Preventing your bundt cake from sticking is a two-part secret. First, proper pan preparation is key: thoroughly grease every nook and cranny of your bundt pan with butter or a baking spray containing flour, then dust it generously with flour, tapping out any excess. This creates a non-stick barrier. Second, allow your freshly baked cake to cool in the pan for about 5-10 minutes before attempting to invert it onto your serving plate. This brief cooling period allows the cake to contract slightly from the sides of the pan. If you’re still having trouble, a thin, flexible knife can be gently run around the edges to loosen the cake.
While our lemon glaze is a match made in heaven for this cake, you have other delicious options! A creamy Cream Cheese Frosting pairs wonderfully with blueberries and adds a rich, decadent touch. Just ensure your bundt cake has cooled completely to room temperature before applying any cream cheese frosting, as a warm cake will cause it to melt and slide right off.
A bundt cake is a type of cake baked in a distinctive fluted or ring-shaped bundt pan. The term “bundt” actually refers to the pan’s shape, not a specific recipe or type of batter. The unique design of the pan allows for more even heat distribution during baking, which is particularly beneficial for moist, dense cakes, ensuring they cook through thoroughly and consistently without drying out the edges. This also gives bundt cakes their characteristic beautiful, sculpted appearance.
Storing Instructions for Peak Freshness
To ensure your Lemon Blueberry Bundt Cake stays as delicious as the day it was baked, follow these simple storage guidelines:
- Room Temperature: For up to 2 days, wrap your bundt cake tightly in aluminum foil or place it in an airtight cake carrier. This will help maintain its moisture and prevent it from drying out.
- Refrigerator: If you need to store it for a bit longer, wrap the bundt cake with aluminum foil and store it in the refrigerator for up to 4 days. The cooler temperature helps extend its freshness, especially if it’s glazed or if your kitchen is warm.
- Freezer: For long-term storage, wrap the unglazed bundt cake tightly in plastic wrap, then again with aluminum foil to protect it from freezer burn. It can be stored frozen for up to 2 months. Thaw the cake overnight in the fridge or at room temperature before applying the glaze and serving. This is an excellent way to prepare ahead for future events!
Rated 4.84 out of 5 from 6 votes
Lemon Blueberry Bundt Cake Recipe
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons lemon zest, (2-3 lemons)
- 1/2 cup vegetable oil
- 1 teaspoon lemon paste , (or 2 teaspoons lemon extract)
- 2 cups frozen wild blueberries
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9″ bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil, and lemon paste.
- Add the flour mixture to the egg mixture, stirring until combined. Fold in the blueberries very gently, then pour cake batter into the prepared bundt cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, in a large bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and lemon extract to make the glaze, adding a bit more lemon juice or powdered sugar if necessary to reach your desired consistency.
- Once the cake is baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- Drizzle the glaze over the cake and let it cool completely before slicing. Serve with a dollop of whipped cream and fresh blueberries. Enjoy!
Notes
Freezing: wrap unglazed bundt cake with plastic wrap and then aluminum foil and store frozen for up to 2 months. Thaw in the fridge or at room temperature overnight before glazing.
For the blueberries, you can also use fresh, or regular frozen blueberries, thawed on a paper towel.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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More Easy Bundt Cake Recipes to Delight In
If the elegance and simplicity of bundt cakes have captured your baking affection, you’ll be thrilled to discover our collection of other easy-to-make bundt cake recipes. Each offers a unique flavor profile and makes for a stunning presentation:
- Classic Lemon Bundt Cake: Pure citrus perfection.
- Coconut Filled Chocolate Bundt Cake: A rich, indulgent treat.
- Lemon Raspberry Bundt Cake: Another bright and fruity combination.
- Funfetti Bundt Cake: For a festive and joyful dessert.
- Lemon Poppyseed Bundt Cake: A textural delight with zesty flavor.
- Explore even more delightful Cake Recipes for every occasion.
Even More Zesty Lemon Recipes to Brighten Your Day
For those who simply can’t get enough of lemon’s refreshing zest, we’ve curated a list of additional lemon-infused recipes that are sure to tantalize your taste buds:
- Mint Lemonade: A cooling beverage perfect for hot days.
- Traditional Lemon Bars: A classic treat with a perfect sweet-tart balance.
- Creamy Lemon Bars: An extra smooth and rich version of the classic.
- Frozen Lemonade Pie: A frosty, refreshing dessert ideal for summer.
- Lemon Pudding Cheesecake: A delightful blend of two dessert favorites.
This Lemon Blueberry Bundt Cake truly stands as a testament to simple elegance in baking. It’s not just a cake, but a vibrant culinary experience that promises a harmonious blend of sweet and tangy flavors, unparalleled moistness, and a presentation that effortlessly impresses. With its delightful lemon-infused crumb bursting with juicy blueberries and crowned with a homemade lemon glaze, this easy recipe transforms into a magnificent Lemon Blueberry Pound Cake, perfect for making any day feel like a special occasion.