When it comes to delightful desserts, few can rival the charm of a Lemon Blueberry Bundt Cake. This moist, zesty treat combines the bright flavors of fresh lemons with sweet, juicy blueberries, creating a perfect harmony that dances on your taste buds. Ideal for any occasion—be it a cheerful brunch or a cozy afternoon tea—this cake never fails to impress.
Moreover, its striking presentation and simple preparation make it a go-to recipe for both novice and experienced bakers alike. With each slice, you’re treated to a refreshing burst of flavor that invigorates the senses, making a Lemon Blueberry Bundt Cake an irresistible addition to your dessert repertoire.
Ingredients for Lemon Blueberry Bundt Cake:
To create a delightful Lemon Blueberry Bundt Cake, gather the following 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)
For the tangy lemon glaze, you will need:
– 1 cup powdered sugar
– 2–3 tbsp lemon juice
– 1 tsp lemon zest (optional)
This cake offers a delightful balance of citrus and berry flavors, perfect for gatherings or simple family desserts. For an even more delightful treat, check out my recipe for Blueberry Biscuits, which capture the same luscious essence of blueberries. Don’t forget to preheat your oven and prepare your Bundt pan for an unforgettable baking experience!
How to prepare Lemon Blueberry Bundt Cake:
To create a delightful Lemon Blueberry Bundt Cake, begin by preheating your oven to 350°F (175°C). Grease your bundt pan thoroughly to prevent sticking. In a large mixing bowl, combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this dry mixture aside. In another bowl, beat 1 cup of softened unsalted butter with 1 ¾ cups granulated sugar until light and fluffy, which should take about 3-5 minutes.
Next, add in four large eggs one at a time, mixing well after each addition. Incorporate 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon vanilla extract. Gradually mix in the dry ingredients, alternating with 1 cup of sour cream or Greek yogurt. Fold in 1 ½ cups blueberries, previously dusted with 1 tablespoon of flour to prevent sinking.
Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean. While the cake cools, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice to create the glaze. Drizzle it on the cooled cake for a zesty finishing touch. For more delicious dessert ideas, check out my Blueberry Biscuits recipe!
Print
Lemon Blueberry Bundt Cake
- Total Time: 50
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Bundt Cake is a delightful combination of zesty lemon and sweet blueberries, perfect for any occasion.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Alternate adding the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in the blueberries coated with flour.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice until smooth, and drizzle over the cooled cake.
Notes
Ensure the blueberries are well-coated with flour to prevent them from sinking to the bottom while baking.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Lemon Blueberry Bundt Cake, dessert, cake, blueberry, lemon, baking
Baking Tips for Perfect Lemon Blueberry Bundt Cake:
Creating a delightful Lemon Blueberry Bundt Cake requires attention to detail to ensure its moistness and flavor. First, always use fresh ingredients, especially lemons and blueberries, to achieve the best taste. If you’re looking to boost your baking skills, consider checking out the Lemon Blueberry Bundt Cake recipe for insightful tips.
Preheating your oven is key—do this well in advance so the cake bakes evenly. Grease and flour your Bundt pan thoroughly to prevent sticking. Additionally, gently fold in the blueberries to avoid breaking them apart, which can lead to color bleeding.
To dress up your cake, a drizzle of lemon glaze adds a wonderful finishing touch. If you’re interested in exploring more about blueberries, try making blueberry biscuits as a side treat! Remember, patience is crucial; let the cake cool completely before removing it from the pan to achieve that perfect Bundt shape. Happy baking!
Serving Suggestions for Lemon Blueberry Bundt Cake:
To elevate your Lemon Blueberry Bundt Cake experience, consider these delightful serving suggestions. First, drizzle a simple lemon glaze over the cooled cake to enhance its zesty flavor. Fresh blueberries sprinkled on top not only add a pop of color but also offer a juicy burst with each slice. For a more indulgent treat, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. This contrast of temperatures and textures will surely impress your guests.
Pairing your cake with a refreshing beverage, such as a strawberry lemonade slushie, can also create a perfect afternoon treat. Finally, consider garnishing with mint leaves for a touch of elegance and additional freshness on the plate. These simple enhancements transform your Lemon Blueberry Bundt Cake into a crowd-pleaser, making it great for celebrations or casual gatherings. Enjoy!
Storage tips for Lemon Blueberry Bundt Cake:
To keep your Lemon Blueberry Bundt Cake fresh and delicious, proper storage is essential. First, allow the cake to cool completely on a wire rack. Once cooled, cover it tightly with plastic wrap or aluminum foil. This helps prevent the cake from drying out and preserves its moist texture. If you plan to enjoy the cake over several days, store it at room temperature for up to three days. For extended freshness, consider refrigerating it; just make sure to wrap it well.
If you want to store the cake for an even longer period, freezing is a great option. Slice the cake and wrap each piece in plastic before placing it in an airtight freezer bag. Thaw overnight in the fridge, and enjoy with a cup of tea or coffee! For a delightful treat that complements this cake, try out my blueberry biscuits, which are perfect for breakfast or an afternoon snack.
Health Benefits of Ingredients in Lemon Blueberry Bundt Cake:
This delightful Lemon Blueberry Bundt Cake combines the tangy zest of lemon with the antioxidant-rich blueberries. Ingredients like Greek yogurt provide probiotics for gut health, while all-purpose flour adds essential carbs. Additionally, the vibrant lemon zest enhances flavor with vitamin C. For more fruity inspiration, check out our Blueberry Brie Jalapeño Poppers for a beautiful burst of flavor.
Frequently Asked Questions (FAQs):
What is a Lemon Blueberry Bundt Cake?
The Lemon Blueberry Bundt Cake is a delightful dessert that combines the tartness of lemons with the sweetness of blueberries, creating a perfect balance of flavors. Its moist texture and rich aroma make it a popular choice for gatherings and celebrations.
Can I use frozen blueberries in the recipe?
Absolutely! Frozen blueberries can easily be substituted for fresh ones in your Lemon Blueberry Bundt Cake. Just toss them in a little flour before folding them into the batter to prevent sinking.
How can I store leftovers of this cake?
To keep your Lemon Blueberry Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating or freezing individual slices.
What can I serve with Lemon Blueberry Bundt Cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also complement it with a refreshing drink, like a homemade lemonade.
Can I add any other flavors?
Certainly! If you’re looking to experiment, consider adding a touch of almond extract or some poppy seeds for added texture and flavor variation.
Are there any health-conscious modifications?
Yes, you can make a lighter Lemon Blueberry Bundt Cake by substituting some of the flour with whole wheat flour or using Greek yogurt instead of butter for moisture, similar to creating healthy variations such as in this No-Bake Strawberry Crunch Cake.