Zesty Lemon Blueberry Bundt Cake Recipe for Sweet Success

Summer’s sweetest symphony comes alive with this lemon blueberry bundt cake that bursts with vibrant flavors and tantalizing textures.

Sunshine-drenched lemons dance with plump, juicy blueberries in a perfectly moist cake that promises pure delight.

Each slice promises a delectable journey through zesty citrus and sweet berry notes.

The golden cake emerges from the oven with a gorgeous golden-brown exterior that hints at the magic within.

Delicate crumbs promise a tender bite that melts effortlessly on your tongue.

Drizzled with a delicate glaze, this bundt cake stands as a stunning centerpiece for any gathering.

Grab your mixing bowl and let’s bake a slice of summer magic that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Calories: 350 kcal

Servings: 13

Lemon Blueberry Bundt Cake: What’s Inside

• All-Purpose Flour: Provides structure and texture, ensuring a tender crumb; choose unbleached flour for better flavor.
• Baking Powder, Baking Soda: Crucial leavening agents that help the cake rise and become light and fluffy; check freshness for optimal results.
• Salt: Enhances overall flavor and balances sweetness; use fine table salt for even distribution.

• Butter, Granulated Sugar: Create a rich, creamy base that adds sweetness and depth; use room temperature butter for smooth mixing.
• Eggs: Bind ingredients and add richness; select fresh, large eggs at room temperature.
• Sour Cream, Milk: Provide moisture and tenderness; opt for full-fat versions for maximum flavor.
• Vegetable Oil: Keeps the cake extra moist and soft; choose a neutral-flavored oil.
• Vanilla Extract, Lemon Zest, Lemon Juice: Infuse bright, citrusy notes and aromatic complexity; use fresh lemons for maximum zinginess.

• Blueberries: Add bursts of juicy sweetness; choose plump, firm berries without soft spots or mold.

Tools to Make a Gorgeous Bundt Cake

• Bundt Pan: Large, ridged cake pan with a center tube for even baking and classic cake shape.
• Large Mixing Bowl: Spacious container for creaming butter, sugar, and mixing cake batter.
• Medium Bowl: Used for whisking dry ingredients together.
• Electric Mixer: Essential for beating butter, sugar, and incorporating ingredients smoothly.
• Whisk: Perfect for combining dry ingredients and creating glaze.
• Spatula: Helps fold blueberries into batter and smooth top of cake.
• Wire Rack: Allows cake to cool evenly and drain excess moisture.
• Measuring Cups and Spoons: Precise measuring for accurate recipe results.
• Toothpick: Checks cake doneness by inserting into center.

Lemon-Blueberry Swirl Baking Instructions

• Oven Preparation

Warm up the kitchen’s heart to a cozy 325°F. Lovingly coat a bundt pan with butter and a whisper of flour, ensuring every curve gets attention.

• Dry Ingredient Harmony

Gather flour, baking powder, baking soda, and salt in a bowl. Whisk them together, creating a soft, powdery landscape of potential deliciousness.

• Butter and Sugar Dance

In a spacious mixing bowl, blend butter, sugar, and bright lemon zest until the mixture becomes light and fluffy. Introduce oil and vanilla, letting them waltz together.

• Egg and Dairy Symphony

Gently fold in eggs one by one, welcoming each with a gentle mix. Alternate between dry ingredients and creamy sour cream, creating a smooth, velvety batter.

• Blueberry Magic

Dust blueberries with a light flour coating, preventing them from sinking into the cake’s dreamy depths. Softly fold these little blue jewels into the batter.

• Baking Adventure

Pour the batter into the prepared pan, smoothing its surface with care. Slide into the waiting oven and bake for about an hour, until a tester emerges clean and promising.

• Cooling and Finishing Touches

Let the cake rest briefly in its pan, then transfer to a cooling rack. Whip up a tangy lemon glaze and drizzle generously, creating a sparkling crown for your masterpiece.

Switch Up Flavors or Icing Ideas

• Expert Cake Enhancement Techniques
• Freeze fresh or thawed blueberries for 15 minutes before coating with flour to dramatically reduce berry migration during baking.
• Increase lemon intensity by adding an extra teaspoon of lemon zest into the batter or incorporating lemon extract for a more pronounced citrus profile.
• Substitute half the all-purpose flour with cake flour to create an incredibly tender, lighter cake crumb that melts in your mouth.
• Experiment with complementary add-ins like toasted sliced almonds, white chocolate chips, or a sprinkle of fresh lavender to elevate the classic flavor combination.
• Wrap the fully cooled cake tightly in plastic wrap and store at room temperature for up to three days, or freeze for maximum freshness up to two weeks before serving.

How to Slice and Serve This Bundt Beauty

• Serve with Fresh Summer Companions: Pair this zesty bundt cake with a scoop of vanilla bean ice cream or a dollop of whipped cream to enhance its bright, tangy flavors.
• Brunch Centerpiece Delight: Showcase this cake as a stunning centerpiece at weekend brunches, complementing other light dishes like fresh fruit salads or frittatas.
• Elegant Afternoon Tea Treat: Slice and serve alongside chamomile or earl grey tea, creating a sophisticated dessert experience that highlights the cake's delicate lemon and blueberry notes.
• Gift-Worthy Presentation: Wrap slices in parchment paper with a ribbon for a thoughtful homemade gift that brings sunshine to friends and family gatherings.

Store Your Bundt for Best Texture

• Maximize Freshness: Store the lemon blueberry bundt cake in an airtight container at room temperature for up to 3 days, keeping its delightful moisture and soft texture intact.
• Refrigerate for Extended Enjoyment: Wrap the cake tightly in plastic wrap or transfer to a sealed container, and refrigerate for up to 5 days. Bring to room temperature before serving to restore its original delectable taste.
• Freeze for Future Cravings: Slice the cake, wrap individual portions in plastic wrap, then place in a freezer-safe bag. Frozen cake will maintain its quality for up to 2 months, providing a delicious treat whenever the mood strikes.
• Revive and Serve: Thaw frozen cake slices in the refrigerator overnight or at room temperature for 1-2 hours. Warm slightly in the microwave for 10-15 seconds to enhance its fresh-baked feel and release the vibrant lemon and blueberry flavors.

Tangy Lemon Blueberry Bundt Cake Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 13 1x

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Description

Blissful lemon blueberry bundt cake delights palates with its tangy citrus notes and sweet berry essence. Moist crumb and delicate glaze invite bakers to savor each delectable slice.

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Ingredients

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• 4 large eggs
• 1.5 cups (190 grams) blueberries
• 2.5 cups (312 grams) all-purpose flour
• 1.75 cups (350 grams) granulated sugar
• 0.75 cup (168 grams) unsalted butter
• 0.5 cup (180 ml) sour cream
• 0.25 cup (60 ml) lemon juice
• 0.25 cup (60 ml) milk
• 2 tbsps lemon zest
• 2 tbsps vegetable oil
• 1 tbsp all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup (110 grams) powdered sugar
• 1–2 tbsps (15–30 ml) lemon juice

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Instructions

1. Oven Preparation: Preheat oven to 325°F (160°C) and thoroughly grease a bundt pan with butter or non-stick spray, ensuring complete coverage.
2. Dry Ingredient Blend: Whisk flour, baking powder, baking soda, and salt in a medium bowl until uniformly combined.
3. Butter Mixture Creation: Cream butter with granulated sugar and lemon zest until light and fluffy, incorporating oil and vanilla extract for enhanced flavor complexity.
4. Egg Integration: Blend eggs into the mixture one at a time, ensuring complete incorporation and maintaining a smooth batter consistency.
5. Ingredient Fusion: Alternately add dry ingredients and wet components (sour cream and milk) to the butter mixture, starting and ending with dry ingredients, mixing minimally to preserve batter texture.
6. Lemon Essence: Gently stir in freshly squeezed lemon juice, distributing evenly throughout the batter.
7. Blueberry Suspension: Dust blueberries with flour to prevent sinking, then delicately fold into the prepared batter.
8. Pan Filling: Transfer batter to the prepared bundt pan, smoothing the surface for even distribution.
9. Baking Process: Bake for 55 to 65 minutes, verifying doneness with a toothpick inserted into the center – it should emerge clean.
10. Cooling and Glazing: Rest cake in the pan for 30 minutes, then invert onto a wire rack. Whisk powdered sugar with lemon juice to create a glaze, adjusting consistency as needed.
11. Final Touch: Once completely cooled, drizzle lemon glaze over the cake, allowing it to elegantly cascade down the sides.

Notes

• Prevent Blueberry Sinking: Coating blueberries with flour stops them from dropping to the bottom of the cake during baking, ensuring even fruit distribution.
• Minimal Mixing Magic: Mix batter ingredients just until combined to maintain a tender, light cake texture and prevent tough, dense results.
• Temperature Precision: Use room temperature ingredients like eggs and butter for smoother blending and more consistent cake volume.
• Cooling Technique: Let cake rest in pan for 30 minutes before removing to help structural integrity and prevent potential crumbling.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 350
• Sugar: 34 g
• Sodium: 220 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg