My lemon blueberry bundt cake recipe is not only a breeze to make but is a dream to eat! Studded with fresh plump blueberries, this incredibly moist cake is fragrant with the flavor of lemons and sweet blueberries. The best final addition to this cake is the all natural lemon blueberry glaze. So yum!
Lemon Blueberry Bundt Cake
Lemon blueberry is one of those classic flavor pairings that is simply delicious! For this recipe, I wanted to preserve the natural flavors of these key ingredients while ensuring that one flavor did not overpower the other. I am happy to report that I succeeded. Both the lemon and blueberry flavor in this cake is beautifully balanced. To make bundt cake, you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Whole Milk Yogurt
- Unsalted Butter
- Flavorless Oil i.e. Avocado or Vegetable Oil
- Fresh Lemon Juice
- Vanilla Extract
- Lemon Zest
Tips For Making Perfect Bundt Cakes Everytime
- Properly Grease and Flour Bundt Pan – given the shape of most bundt pans, it is really important to thoroughly grease and flour the pan adequately before using. To avoid my bundt cakes from sticking to the pan, I used the following method:
- Grease the bundt pan with softened butter using a pastry brush. Making sure to get into all the nooks and crannies of the pan.
- Add about 1 tablespoon of flour into the greased pan and rotate in a circular motion. This action helps to ensure that the entire pan is coated in flour including the center tube section.
- Shake off excess flour over the kitchen sink tapping the pan if necessary to help remove extra flour.
- Placethe greased and floured bundt pan in the fridge as the cake batter is prepared.
- Coat Add-Ins in Flour Before Mixing in Batter – to avoid add-ins like fruits, nuts or chocolate chunks/chips from sinking to the bottom of the cake as it bakes, I recommend coating these add-ins in a little bit of flour prior to folding in cake batter. The flour acts as an adhesive once mixed into the batter thereby preventing the add-ins from sinking to the bottom of cake.
- Gently Tap Bundt Pan – once bundt pan has been filled with cake batter, it should be lightly tapped against a hard work surface 1-2 times to help ensure that batter fills into all cavities of the pan.
- Bake at Lower Oven Temperature – I found that baking bundt cakes at a slightly lower oven temperature of 325F instead of 350F for a longer bake time resulted in a perfectly moist cake with a tender crumb texture.
- Allow Cake to Rest in Pan Post-Bake – the benefit of allowing the cake to rest in bundt pan once removed from the oven is that it reduces the chance of it sticking to the pan and/or splitting once inverted onto a cooling rack. I always rest my bundt cake in the pan it is baked in for 10-15 minutes before inverting onto a cooling rack.
- Cool Cake Completely Before Glazing or Decorating – as with any cake, it is best to want until bundt cake is completely cooled before pouring on glaze or any decorative additions. Given the relatively larger size of a bundt cake, I like to cool it for a minimum 1 hour.
Blueberry Lemon Glaze
Guys! I am so excited for you to try this blueberry lemon glaze. It tastes like blueberry lemonade! Made with all-natural ingredients, I was so pleased with the pop of color it added to this cake. Here is what you will need to make glaze:
Key Ingredients
- Confectioners’ (Powdered) Sugar
- Blueberry Jam – for convenience, I used store-bought jam but feel free to use your fave homemade blueberry jam recipe!
- Fresh Lemon Juice
To make glaze, add the powdered sugar into a medium mixing bowl. Next, whisk in the blueberry jam and 1 tablespoon of lemon juice. Proceed with mixing in the remaining lemon juice 1/2 teaspoon at a time until you have a smooth pourable glaze that is not too runny.
How to Assemble Lemon Bundt Cake with Blueberries
- Place a large baking sheet under a cooling rack and transfer cooled bundt cake into the center of the cooling rack.
- Pour glaze over the top of cooled bundt cake.
- Transfer glazed bundt cake onto a serving platter and serve.
How to Store Lemon Blueberry Bundt Cake
Sliced leftover bundt cake stored in an airtight container will last 1-3 days in the fridge and 1-3 months in the freezer. When ready to serve frozen cake slices, simply thaw in the fridge overnight to restore soft texture.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintLemon Blueberry Bundt Cake
My lemon blueberry bundt cake recipe is not only a breeze to make but is a dream to eat! Studded with fresh plump blueberries, this incredibly moist cake is fragrant with the flavor of lemons and sweet blueberries. The best final addition to this cake is the all natural lemon blueberry glaze. So yum!
- Prep Time: 40 Minutes
- Cook Time: 1 Hour 15 Minutes
- Total Time: 1 hour 55 minutes
- Yield: 10–12 Slices 1x
Ingredients
Lemon Blueberry Bundt Cake
- 2 1/2 Cups (313 g) Unbleached All-Purpose Flour
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup (200 g) Granulated Sugar
- 3 Large Eggs, Room Temperature
- 3/4 Cup (170 g) Whole Milk Yogurt, Plain, Room Temperature
- 3/4 Cup (170 g) Unsalted Butter, Room Temperature
- 1/4 Cup (60 ml) Flavorless Oil i.e. Vegetable Oil
- 1/4 Cup (60 ml) Fresh Lemon Juice
- 1 Teaspoon Vanilla Extract
- Zest (1) Large Lemon
- 1 1/2 Cups Fresh Blueberries
- 1 1/2 Teaspoons Unbleached All-Purpose Flour
Blueberry Lemon Glaze
- 1 1/4 Cups (138 g) Confectioners’ (Powdered) Sugar
- 1 Tablespoon Blueberry Jam, Room Temperature
- 4–5 Teaspoons Fresh Lemon Juice
Instructions
Lemon Blueberry Bundt Cake
- Preheat the oven to 325F (165C). Properly grease and flour a 10 or 12 Cup bundt pan of choice. I used this bundt pan.
- In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk ingredients together to combine.
- In a separate large mixing bowl, add the blueberries and 1 1/2 teaspoons of flour. Use a spoon to coat the blueberries with the flour. Set aside until ready to use.
- In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl and electric hand mixer, cream the butter, oil, sugar and lemon zest together at medium high speed until mixture takes on a pale yellow, fluffy appearance (about 3-4 minutes).
- Mix in the vanilla extract and yogurt into butter mixture until fully incorporated, about 1 minute.
- Next, beat the eggs into wet batter one at a time.
- Reduce mixer speed to low, in an alternating fashion, starting and ending with the flour mixture, mix half of the dry ingredients mixture into wet batter, followed by all of the lemon juice and ending with the remaining dry ingredients mixture at low speed, about 1-2 minutes.
- Use a rubber spatula to scrape down the sides and base of the bowl before giving cake batter a final mix at medium speed for one minute. This will help ensure a smooth, properly mixed batter.
- Shake off excess flour from coated blueberries using a sieve, if needed.
- Fold flour coated blueberries into lemon cake batter just until it is incorporated and evenly distributed in the cake batter. Take cake to not overmix batter.
- Transfer cake batter into prepared bundt pan and smooth out batter using the back of a spatula. Tap the bundt pan against a hard surface 1-2 times to help spread batter into the folds of the bundt pan.
- Place bundt pan on a medium baking sheet and bake cake batter for 65-75 minutes rotating the pan halfway through bake time. Cake is ready when a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the bundt pan for 10-15 minutes before inverting onto a cooling rack to cool to room temperature. Cake needs to be fully cooled before the glaze is poured on.
Blueberry Lemon Glaze
- In a large mixing bowl, add the powdered (confectioners’) sugar. Whisk in the blueberry jam and 4 teaspoons of the lemon juice into powdered sugar until a smooth but pourable glaze is achieved.
- If glaze appears too thick to pour easily, whisk in the remaining lemon juice 1/2 teaspoon at a time. You may not need to use all of the remaining lemon juice just enough to obtain a smooth, pourable glaze. I ended up using 4 1/2 teaspoons.
Assembly
- Place a cooling rack over a large baking sheet.
- Transfer cooled bundt cake to the center of the cooling rack.
- Pour glaze evenly over the top of cake.
- Gently transfer glazed bundt cake to a serving platter or large plate.
- Allow glaze to set, about 10-12 minutes, before serving.
Notes
- Lemon blueberry bundt cake is best eaten the day it is baked; however, sliced leftover bundt cake stored in an airtight container will last 1-3 days in the fridge and 1-3 months in the freezer. When ready to serve frozen cake slices, simply thaw in the fridge overnight or 1-2 hours at room temperature to restore soft texture.
- For convenience, I used store-bought blueberry jam. If possible try to go for a smooth as oppose to chunky blueberry jam/preserves. This will make it easier to whisk jam into glaze. I like this brand.
- For easy removal of cake from the bundt pan, make sure that bundt pan is properly greased and floured. See my tips in the blog post for my go-to method for preparing a bundt pan for baking.
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