Lemon Blueberry Bundt Cake, a tasty blend of sweet blueberries and tangy lemons.
This post may contain affiliate links. Please see my full disclosure policy for details.
Growing up, I have many fond memories of my mom baking bundt cakes every weekend to celebrate the end of the week. It was a tradition that we all looked forward to, and the house would fill with the delicious aroma of freshly baked cakes. My mom was a master at baking bundt cakes, and I have learned so much from her. From her, I learned the importance of using high-quality ingredients and taking the time to get the perfect batter consistency. She would always make sure to grease the pan well, to avoid the cake from sticking, and to use enough flour coating to give the cake a nice crunch.
I love making bundt cakes for all holidays and special occasions, from Christmas chocolate bundt cakes to Easter carrot bundt cakes, and of course my all-time favorite, Lemon Blueberry Bundt Cake.
Baking bundt cakes wasn’t always a breeze for me. In the beginning, I struggled to get the cake out of the pan in one piece. But with time, patience, and a lot of practice, I figured it out and even wrote a blog on How to Remove a Bundt Cake from a Bundt Pan to help others who may be experiencing the same issue.
One thing to keep in mind when baking a Lemon Blueberry Bundt Cake is that it can be a bit tricky, as it tends to stick to the pan more due to the sugary additions like fruit or sprinkles in Funfetti Bundt Cake. I learned to grease the pan extra and use a bit more flour coating to prevent it from sticking. But the end result is worth all the effort.
To add the finishing touch to your bundt cake, you can try out my go-to glazes and frostings, which I’ve shared in my blog. And the best part? You don’t need a lot of fancy tools to make a bundt cake. I’ve written a blog on Bundt Cake Baking Tools and Equipment that will guide you through what you need and what you can skip.
My little girl loves helping me in the kitchen and we have a blast creating and decorating bundt cakes together. And once we’re done baking and devouring our creation, cleaning the pan can be a hassle. But no worries, I’ve got you covered with my How To Clean Bundt Pan blog for easy cleaning tips.
Bundt cakes bring joy and happiness to my family and I hope they do the same for yours. Happy baking!
EQUIPMENT
- Zester
- Glass mixing bowl
- Blending whisk
- Hand mixer
- Bundt cake pan
- Round Cooling Grid
- Parchment paper sheets
- Sifter
- Disposable Vinyl Gloves
- Cake lifter
INGREDIENTS
- 1 ½ Cups Fresh Blueberries
- 1 tbsp all-purpose flour to coat blueberries
- 3 Cups All-purpose flour
- ½ tsp Baking soda
- ½ tsp Salt
- ¾ Cup Butter melted and cooled
- 2 Cups Sugar
- 1 Cup heavy cream
- 4 Eggs
- 1 tsp Vanilla extract
- 1/3 Cup Lemon juice from 1 lemons
- 2 tbsp Lemon zest from 1 lemons
Bundt cake pan coating
- 1 tbsp Vegetable shortening
- 1 tbsp All-purpose flour
Garnish
- 1 tbsp powdered sugar
- 1 tsp Cornstarch
INSTRUCTIONS
Bundt cake
- Measure all ingredients.
- In a separate bowl, mix together blueberries and 1 tbsp of flour.
- Gently toss the blueberries in the flour without crushing them, until all blueberries are coated.
- In a medium bowl, mix together all-purpose flour, baking soda, and salt.
- Whisk the dry ingredients with a whisk.
- In a large bowl, combine melted and cooled butter and sugar.
- Using a hand mixer, blend the butter and sugar on medium speed.
- Add to the mixture heavy cream, eggs, vanilla extract, and lemon juice.
- Whisk the wet ingredients together on medium speed until they are well combined.
- Add lemon zest.
- Mix again.
- Add the flour mixture to the egg mixture.
- On medium speed, combine the batter until it has a smooth consistency.
- Add the blueberries to the cake batter.
- Fold blueberries into the cake batter with a silicone spatula.
Bundt cake pan coating
- Measure all ingredients for the pan coating.
- Put on disposable gloves and thoroughly grease the bundt cake pan with vegetable shortening.
- Coat the greased Bundt cake pan with all-purpose flour using a small hand sifter. Ensure that the entire pan is covered.
- Flip the Bundt pan over and shake off any excess flour.
- Check that the Bundt cake has a good flour coating. If not, blueberries may stick to the uncoated parts of the pan during baking, making it hard or impossible to remove the cake from the pan.
- Pour the cake batter into the pan. Bake at 350°F for 60-70 minutes. Before removing the cake from the oven, check for doneness by inserting a toothpick in the middle of the cake.
- Let the cake cool for 10 minutes in the pan before removing it.
- Place a round cooling rack on top of the pan.
- Flip the pan and cooling rack together.
- Gently lift the pan to remove the cake. Cool the Bundt cake for at least 1 hour before garnishing.
Bundt cake garnish
- Measure ingredients for dusting.
- In a small bowl, mix powdered sugar and cornstarch together.
- Whisk the ingredients until well combined.
- Get a large serving plate or cake stand ready to transfer the bundt cake.
- Using a cake lifter, carefully lift the bundt cake and slide it onto the serving plate.
- Prepare a small hand sifter and the powdered sugar mixture for dusting.
- Transfer the powdered sugar mixture to the sifter, then gently tap the side of the sifter to evenly cover the bundt cake with the mixture.
- The bundt cake is now ready to be served.
Storage
When it comes to storing your Lemon Blueberry Bundt Cake, there are a few options you can choose from.
Countertop Storage
For short-term storage, keeping the Lemon Blueberry Bundt Cake on the countertop in a sealed plastic cake container is a great option. This will protect the cake from outside elements, ensuring its freshness and flavor for a few days. Simply place the cake in the container and close the lid tightly.
Refrigerator
If you want to keep the cake fresh for a longer period of time, storing it in the refrigerator is a good option. Wrap it in plastic wrap or foil and place it in an airtight container to prevent it from drying out.
Freezer Storage
To preserve the Lemon Blueberry Bundt Cake for a later date, storing it in the freezer is a convenient option. The cake can stay fresh for up to 3 months in the freezer. To prepare for freezer storage, slice the cake into individual portions, wrap each slice in plastic wrap, then wrap in foil. Label the wrapped slices with a date and the contents (Lemon Blueberry Bundt Cake) using a sharpie. When ready to enjoy, simply thaw on the countertop or in the refrigerator.
Bundt Cakes
Similar Bundt Cake Recipes Ideas
Bundt cakes are a classic dessert that can be enjoyed for any occasion. The Lemon Blueberry Bundt Cake is a fantastic choice, but there are many other similar recipes that can be enjoyed. From fruity cakes to rich chocolate cakes, there is a bundt cake for every taste preference.
- Christmas Chocolate Bundt Cake with Chocolate Frosting
- Lemon bundt cake
- Red velvet bundt cake
- Red Velvet Bundt Cake with Chocolate Hearts
- Funfetti bundt cake
- 4th of July bundt cake
- Pumpkin bundt cake with cream cheese frosting
In conclusion, if you are looking to add more bundt cake recipes to your collection, there are many delicious and similar options to the Lemon Blueberry Bundt Cake. From fruity cakes to rich chocolate cakes, there is a bundt cake for every taste preference. So why not try one of these delicious recipes today and enjoy a classic dessert in a new and exciting way.
Lemon Blueberry Bundt Cake
Equipment
Ingredients
- 1 ½ Cups Fresh Blueberries
- 1 tbsp all-purpose flour to coat blueberries
- 3 Cups All-purpose flour
- ½ tsp Baking soda
- ½ tsp Salt
- ¾ Cup Butter melted and cooled
- 2 Cups Sugar
- 1 Cup heavy cream
- 4 Eggs
- 1 tsp Vanilla extract
- 1/3 Cup Lemon juice from 1 lemons
- 2 tbsp Lemon zest from 1 lemons
Bundt cake pan coating
- 1 tbsp Vegetable shortening
- 1 tbsp All-purpose flour
Garnish
- 1 tbsp powdered sugar
- 1 tsp Cornstarch
Instructions
Bundt cake
- Measure all ingredients.
- In a separate bowl, mix together blueberries and 1 tbsp of flour.
- Gently toss the blueberries in the flour without crushing them, until all blueberries are coated.
- In a medium bowl, mix together all-purpose flour, baking soda, and salt.
- Whisk the dry ingredients with a whisk.
- In a large bowl, combine melted and cooled butter and sugar.
- Using a hand mixer, blend the butter and sugar on medium speed.
- Add to the mixture heavy cream, eggs, vanilla extract, and lemon juice.
- Whisk the wet ingredients together on medium speed until they are well combined.
- Add lemon zest.
- Mix again.
- Add the flour mixture to the egg mixture.
- On medium speed, combine the batter until it has a smooth consistency.
- Add the blueberries to the cake batter.
- Fold blueberries into the cake batter with a silicone spatula.
Bundt cake pan coating
- Measure all ingredients for the pan coating.
- Put on disposable gloves and thoroughly grease the bundt cake pan with vegetable shortening.
- Coat the greased Bundt cake pan with all-purpose flour using a small hand sifter. Ensure that the entire pan is covered.
- Flip the Bundt pan over and shake off any excess flour.
- Check that the Bundt cake has a good flour coating. If not, blueberries may stick to the uncoated parts of the pan during baking, making it hard or impossible to remove the cake from the pan.
- Pour the cake batter into the pan. Bake at 350°F for 60-70 minutes. Before removing the cake from the oven, check for doneness by inserting a toothpick in the middle of the cake.
- Let the cake cool for 10 minutes in the pan before removing it.
- Place a round cooling rack on top of the pan.
- Flip the pan and cooling rack together.
- Gently lift the pan to remove the cake. Cool the Bundt cake for at least 1 hour before garnishing.
Bundt cake garnish
- Measure ingredients for dusting.
- In a small bowl, mix powdered sugar and cornstarch together.
- Whisk the ingredients until well combined.
- Get a large serving plate or cake stand ready to transfer the bundt cake.
- Using a cake lifter, carefully lift the bundt cake and slide it onto the serving plate.
- Prepare a small hand sifter and the powdered sugar mixture for dusting.
- Transfer the powdered sugar mixture to the sifter, then gently tap the side of the sifter to evenly cover the bundt cake with the mixture.
- The bundt cake is now ready to be served.
Video
Nutrition
Leave a Reply