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Lemon Blueberry Bundt Cake Recipe

★★★★★

4.8 from 85 reviews
  • Author: Lana
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings 1x

Description

This delightful Lemon Blueberry Bundt Cake combines the bright freshness of lemon zest with juicy blueberries, creating a moist and flavorful treat perfect for any occasion. The cake is baked to golden perfection, dusted with powdered sugar for an elegant finish. Ideal for dessert or a special afternoon tea, this recipe yields a tender crumb and a burst of fruity flavor in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 tablespoon lemon zest

Fruit

  • 1 cup blueberries (fresh or frozen)

For Garnish

  • Powdered sugar for dusting

Instructions

  1. Preheat: Preheat your oven to 350°F (175°C). Grease a bundt pan generously to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well to distribute the leavening agents evenly. Set this mixture aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which should take about 3 to 4 minutes.
  4. Add Eggs and Flavorings: Incorporate the eggs one at a time into the creamed mixture, making sure each egg is fully mixed before adding the next. Then, add the vanilla extract and fresh lemon zest, mixing these in thoroughly to infuse the batter with flavor.
  5. Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and the buttermilk to the creamed butter mixture, beginning and ending with the flour mixture. Mix gently after each addition to create a smooth batter without overmixing.
  6. Fold in Blueberries: Carefully fold the blueberries into the batter, ensuring they are evenly distributed without crushing them to avoid turning the batter purple.
  7. Prepare to Bake: Pour the batter into the greased bundt pan and smooth the top with a spatula for an even surface to bake.
  8. Bake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  9. Cool: Let the cake cool in the pan for 10 minutes after baking, then carefully invert it onto a wire rack to cool completely. This prevents the cake from sticking and breaking.
  10. Garnish and Serve: Once cooled, dust the cake with powdered sugar for a beautiful finish before slicing and serving.

Notes

  • For best results, use fresh blueberries if available. If using frozen, do not thaw before folding into the batter to prevent color bleeding.
  • Ensure butter is softened to room temperature for easier creaming with sugar.
  • Use a toothpick or cake tester to check doneness—avoid opening the oven frequently as it may cause the cake to collapse.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For added lemon flavor, drizzle a simple lemon glaze over the cooled cake.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Lemon Bundt Cake, Blueberry Cake, Bundt Cake Recipe, Lemon Blueberry Dessert, Easy Lemon Cake

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Find it online: https://mealsbylana.com/lemon-blueberry-bundt-cake-recipe/