This Lemon Blueberry Bundt Cake is bright and bursting with flavor! It combines tangy lemons and sweet blueberries for a perfect spring treat. The cake is moist and fluffy, making it a real crowd-pleaser.
Whenever I bake this cake, my kitchen smells amazing! I love serving it with a drizzle of glaze on top. It’s a simple way to enjoy a slice of sunshine any time! ☀️
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cake’s structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum for binding.
Butter: Unsalted butter gives a great flavor, but you can substitute with coconut oil or a dairy-free alternative if you need a vegan option. Just note that this might change the cake’s texture slightly.
Sour Cream or Greek Yogurt: Both help keep the cake moist. If you don’t have either, plain unsweetened applesauce works as a good substitute for a lighter option.
Blueberries: Fresh blueberries are optimal, but if unavailable, frozen works just as well. It’s true, they can save you time in washing and prepping!
Lemon Juice and Zest: Fresh lemons bring the best flavor. If you need a substitute, bottled lemon juice works, but fresh is always tastier. Plus, zest is key for that burst of lemony goodness!
How Do I Ensure My Cake Doesn’t Stick to the Bundt Pan?
Greasing and flouring the Bundt pan well is crucial so the cake releases easily. Here’s how to do it right:
- Use a pastry brush to apply softened butter or cooking spray all over the inside of the pan, ensuring every nook and cranny is covered.
- Sprinkle flour inside the pan, shaking it around to evenly coat. Tap out the excess flour—this prevents a white coating on your cake.
Another tip? Let the cake cool for 15-20 minutes before inverting. This allows it to set and helps it come out smoothly!
How to Make Lemon Blueberry Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1/3 cup milk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 cups fresh or frozen blueberries (if frozen, do not thaw)
For the Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tablespoons fresh lemon juice
- Lemon zest for garnish
How Much Time Will You Need?
This delicious Lemon Blueberry Bundt Cake will take about 20 minutes to prepare and around 50-60 minutes to bake. After that, allow an additional 15-20 minutes for cooling in the pan, and then some time to cool completely on a wire rack. Altogether, you should set aside around 2 hours for the entire process!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a Bundt pan thoroughly to prevent the cake from sticking later. A good grease-up goes a long way!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Once mixed, set this bowl aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together. Mix until the mixture is light and fluffy, which should take about 3-5 minutes. This step is important for airy, delicious cake!
4. Add Eggs and Flavor:
Now, beat in the eggs one at a time. Make sure each egg is fully mixed in before adding the next one. After all eggs are added, stir in the vanilla extract, lemon zest, and fresh lemon juice. Your kitchen should smell amazing right about now!
5. Combine Dry and Wet Ingredients:
It’s time to bring everything together! Gradually add the dry ingredients to the butter mixture, alternating with adding the sour cream (or Greek yogurt) mixed with milk. Start and finish with the dry ingredients. Remember, mix gently and only until combined—no overmixing!
6. Fold in the Blueberries:
Take care to gently fold in the blueberries by hand. This helps keep the berries whole and prevents the batter from turning a purple color. You want those beautiful blueberries to stand out!
7. Fill the Bundt Pan:
Pour the batter evenly into the prepared Bundt pan. Use a spatula to smooth the top, ensuring it’s evenly distributed in the pan for an even bake.
8. Bake the Cake:
Place the Bundt pan in the preheated oven and let it bake for about 50-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
9. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 15-20 minutes. After that, carefully invert it onto a wire rack to cool completely. Patience is key for the best results!
10. Prepare the Glaze:
While the cake is cooling, whisk together the powdered sugar and lemon juice in a separate bowl until it’s smooth. You want it to be runny but not too watery!
11. Glaze the Cake:
Once the cake has cooled, drizzle the lemon glaze over the top. Feel free to garnish with extra blueberries and some lemon zest for a burst of color and flavor!
12. Serve and Enjoy:
Slice up your moist, tangy Lemon Blueberry Bundt Cake and get ready to enjoy a delightful treat! Perfect as a dessert or snack, it’s sure to impress!
Can I Use Different Berries in This Cake?
Absolutely! While blueberries are a star in this recipe, you can swap them out for raspberries, blackberries, or chopped strawberries. Just keep in mind that the flavor profile will change slightly, but it will still be delicious!
Can I Make This Cake Ahead of Time?
Yes, you can bake this cake a day in advance! Just let it cool completely, then wrap it in plastic wrap and store it at room temperature. For longer storage, keep it in the fridge for up to 3 days or freeze for up to 2 months. Just thaw in the fridge before serving!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer a chilled treat, feel free to refrigerate it, but make sure it’s well covered to avoid drying out.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a perfect substitute for sour cream in this recipe! It will give you a slightly tangier taste and contribute to the cake’s moist texture, just like sour cream would.
