Zesty Lemon Blueberry Bundt Cake Recipe: Sweet Summer Magic

Whisking together a delightful lemon blueberry bundt cake sparks pure culinary magic in your kitchen.

Bursting with bright citrus notes, this dessert promises an unforgettable taste adventure.

Clusters of juicy blueberries nestle perfectly within a tender, golden crumb.

Delicate lemon zest weaves a fragrant symphony through each delectable slice.

Subtle sweetness dances alongside tangy undertones, creating a harmonious flavor profile.

Stunning visual appeal meets irresistible taste in this simple yet sophisticated treat.

Let’s bake something spectacular that will have everyone asking for seconds.

Zesty Lemon Blueberry Bundt Cake at a Glance

• Enjoy a delightful combination of tangy lemon and sweet blueberries that creates an irresistible flavor explosion in every bite.
• Achieve bakery-quality results with simple ingredients and straightforward steps that even novice bakers can master confidently.
• Perfect for casual gatherings, potlucks, afternoon tea, or a special weekend dessert that appeals to all ages and tastes.
• Uses minimal kitchen tools and creates a stunning Bundt cake with just one pan, making preparation and washing up a breeze.

Ingredients for Lemon Blueberry Bundt Cake

• All-Purpose Flour: The foundation of the cake that provides structure and texture.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Butter: Provides rich flavor and contributes to the cake's moistness.
• Eggs: Bind the ingredients together and add richness to the cake.
• Buttermilk: Creates a tender and moist cake with a slight tanginess.

• Lemon Zest: Brings bright, citrusy aroma and intense lemon flavor to the cake.
• Vanilla Extract: Adds depth and complements the lemon notes.

• Baking Powder, Baking Soda: Help the cake rise and create a light, fluffy texture.
• Salt: Balances the sweetness and enhances overall flavor.

• Fresh Blueberries: Adds bursts of juicy sweetness and color throughout the cake.

• Powdered Sugar, Lemon Juice: Creates a tangy, sweet topping that adds shine and extra lemon flavor to the cake.

How to Make Lemon Blueberry Bundt Cake

Step 1: Mix Dry Ingredients

Grab a medium bowl and whisk together flour, baking powder, baking soda, and salt until perfectly blended.

This creates a smooth base for your delightful cake.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat butter and sugar until they transform into a light, fluffy cloud.

Add eggs one at a time, mixing thoroughly after each addition.

Stir in bright lemon zest and vanilla extract to awaken the flavors.

Step 3: Combine Wet and Dry Mixtures

Slowly incorporate the dry ingredients and buttermilk into the butter mixture, alternating between the two.

This technique ensures a silky, even batter that’s free of lumps.

Step 4: Fold in Blueberries

Toss blueberries with a sprinkle of flour to prevent them from sinking.

Gently fold these juicy gems into the batter, distributing them evenly throughout.

Step 5: Prepare for Baking

Preheat the oven to 350°F (175°C).

Grease a 10-cup Bundt pan thoroughly to prevent sticking.

Step 6: Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly.

Slide the pan into the preheated oven and bake for 45-50 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cake is ready.

Step 7: Cool and Release

Let the cake rest in the pan for 10 minutes.

Then, carefully invert it onto a wire rack to cool completely.

Step 8: Drizzle with Lemon Glaze

Whisk powdered sugar and lemon juice until you create a smooth, glossy glaze.

Once the cake has cooled, drizzle the glaze over the top, letting it cascade down the ridges of the Bundt cake.

Baking Tips for Blueberry Bundt Cake

• Toss fresh blueberries in a light coating of flour before adding to the batter to keep them suspended evenly throughout the cake.
• Use fresh lemon zest and roll the lemon on the counter before zesting to release more essential oils and intensify the citrusy taste.
• Use the toothpick test by inserting it into the cake's center – if it comes out clean with just a few moist crumbs, the cake is perfectly baked.
• Allow buttermilk to reach room temperature before mixing to ensure smoother batter integration and a more tender cake texture.

Store and Reheat Lemon Blueberry Cake

• Wrap the cooled cake tightly in plastic wrap or store in an airtight container. Keeps fresh for 3-4 days in the refrigerator, maintaining its delightful moisture and zesty flavor.
• Slice the cake, wrap individual portions in plastic wrap, then place in a freezer-safe bag. Freeze up to 2-3 months for a delicious treat anytime.
• Keep the cake covered at room temperature for 1-2 days if your kitchen is cool and dry, ensuring maximum taste and texture.
• Warm individual slices in the microwave for 10-15 seconds, or let frozen cake thaw at room temperature for 30-45 minutes before enjoying its lemony goodness.

Serving Ideas for Lemon Blueberry Bundt Cake

• Elevate Citrus Sweetness: Pair with Lavender Earl Grey Tea
• The delicate floral notes of lavender earl grey complement the zesty lemon and blueberry, creating a sophisticated flavor harmony that enhances the cake's brightness.
• Refresh with Creamy Counterpoint: Serve Alongside Vanilla Bean Ice Cream
• Smooth, rich vanilla ice cream provides a cool contrast to the cake's tangy profile, balancing the dessert's intense citrus and sweet blueberry elements.
• Boost Flavor Complexity: Match with Champagne or Prosecco
• Sparkling wine's crisp acidity and light bubbles cut through the cake's richness, while its subtle sweetness mirrors the dessert's fruity undertones.
• Create Elegant Finish: Garnish with Fresh Mint and Lemon Zest
• Sprinkle fresh mint leaves and extra lemon zest on the plate to amplify the cake's aromatic qualities and add a sophisticated visual and flavor dimension.

Variations for Lemon Blueberry Bundt Cake

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend and add xanthan gum for better texture and binding. Ensure all ingredients are certified gluten-free.
• Dairy-Free Option: Substitute butter with coconut oil or vegan margarine. Use almond milk or oat milk mixed with apple cider vinegar as a buttermilk replacement. Select dairy-free powdered sugar for the glaze.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of regular sugar. Reduce sugar quantity by half and add extra lemon zest for enhanced flavor. Use sugar-free powdered sugar substitute for the glaze.
• Vegan Adaptation: Replace eggs with mashed banana or applesauce. Use plant-based milk and vegan butter alternatives. Select egg replacer or ground flaxseed mixed with water as binding agent.

FAQs

• Why do I need to toss blueberries in flour before adding them to the batter?

Coating blueberries in flour prevents them from sinking to the bottom of the cake during baking, ensuring an even distribution throughout the cake.

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just don’t thaw them first, and add them directly to the batter while still frozen to prevent color bleeding.

• How do I know if my cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Wet batter means it needs more time in the oven.

• What does buttermilk do in this recipe?

Buttermilk adds moisture and helps create a tender, soft cake texture. It also reacts with baking soda to help the cake rise and become fluffy.

Zesty Lemon Blueberry Bundt Cake Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Mediterranean sunshine meets sweet indulgence in this lemon blueberry bundt cake, a delightful dessert that balances tangy citrus with plump, juicy blueberries. Moist, elegant, and irresistibly fragrant, you’ll savor each luxurious slice of pure summer comfort.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 1/2 cups (315 g) all-purpose flour
• 1 1/2 cups (225 g) fresh blueberries
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) unsalted butter, softened
• 1 cup (240 ml) buttermilk

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Glaze Ingredients:

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons fresh lemon juice

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C) and thoroughly coating a 10-cup Bundt pan with grease to prevent sticking.
2. Create a dry ingredient mixture by whisking flour, baking powder, baking soda, and salt together in a medium bowl until well combined.
3. In a large mixing bowl, use an electric mixer to cream butter and sugar until light and airy, developing a fluffy texture.
4. Incorporate eggs into the butter mixture one at a time, ensuring each is fully integrated before adding the next. Mix in lemon zest and vanilla extract for vibrant flavor.
5. Alternately add dry ingredients and buttermilk to the wet mixture, mixing gently to maintain a smooth batter consistency.
6. Lightly dust blueberries with flour to prevent sinking, then delicately fold them into the batter to distribute evenly.
7. Transfer the batter into the prepared Bundt pan, spreading it uniformly to ensure even baking.
8. Bake in the preheated oven for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
9. Allow the cake to rest in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
10. Prepare the glaze by whisking powdered sugar and lemon juice until achieving a smooth, pourable consistency.
11. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to cascade down the cake’s ridges for an elegant finish.

Notes

• Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the cake.
• Use room temperature ingredients like eggs and buttermilk to create a smoother, more consistent cake texture and help ingredients blend seamlessly.
• Test cake doneness carefully by inserting a toothpick at a slight angle to avoid hitting a blueberry, which might give a false wet reading.
• Modify the recipe for gluten-free diets by substituting all-purpose flour with a 1:1 gluten-free baking blend, maintaining the cake’s delicate crumb and tender structure.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 256
• Sugar: 23 g
• Sodium: 175 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg