Oh my goodness, let me tell you about my absolute favorite summer dessert – this Lemon & Blueberry Bundt Cake! It’s like sunshine and berries had a delicious baby. I first made this cake for my niece’s graduation party last June, and now she begs me to bring it to every family gathering. The secret? That perfect balance between the zesty lemon and sweet, juicy blueberries – it’s magic, I tell you!
What I love most is how simple it is to make something that looks and tastes so fancy. Trust me, even if you’re not a pro baker (I’m definitely not!), this recipe will make you look like one. The bundt pan does all the pretty work for you, and that dusting of powdered sugar? Chef’s kiss!
Here’s my little baker’s tip: use the freshest lemons you can find. Roll them on the counter first to get all that good juice flowing. And don’t skimp on the zest – that’s where all the bright, lemony flavor lives. Ready to make some magic? Let’s get baking!
Why You’ll Love This Lemon & Blueberry Bundt Cake
Oh honey, let me count the ways this cake will steal your heart! First off, it’s:
- Moist as can be: That combo of butter and lemon juice keeps every bite tender
- Foolproof: Even my cousin Dave (who burns toast) nails this recipe
- A total showstopper: The bundt shape means zero fancy decorating skills needed
- Crowd-pleasing: Kids love the berries, adults adore the sophisticated lemon twist
- Perfect for any occasion: From brunch to bake sales to “just because” Tuesdays
Seriously, one bite and you’ll be hooked!
Ingredients for Lemon & Blueberry Bundt Cake
Okay, let’s gather our baking squad! Here’s everything you’ll need for this citrusy berry masterpiece:
Dry Ingredients
- 2 cups all-purpose flour – spooned and leveled, please! No packing it down
- 1 1/2 cups granulated sugar – regular white sugar works perfectly
- 1 1/2 tsp baking powder – check the date on yours – stale powder = sad cake
- 1/2 tsp salt – just enough to balance the sweetness
- 1 tbsp flour (extra) – for coating those blueberries (trust me on this one)
Wet Ingredients
- 1/2 cup unsalted butter, softened – leave it out for 30 minutes first
- 3 large eggs – room temperature is best for even mixing
- 1/2 cup milk – whole milk gives the richest texture
- 1/4 cup fresh lemon juice – about 2 juicy lemons worth
- 1 tbsp lemon zest – zest before juicing! (learned that the hard way)
- 1 tsp vanilla extract – the good stuff, not imitation
The Star Players
- 1 1/2 cups fresh blueberries – look for plump, firm ones
Ingredient Notes & Substitutions
Now let’s chat about some ingredient swaps and tips:
Blueberries: Fresh is best, but frozen work in a pinch – don’t thaw them first! Toss frozen berries with an extra tablespoon of flour to prevent color bleeding.
Lemon juice: Bottled works if you’re desperate, but fresh gives that bright zing we love. No lemons? Try 3 tbsp lime juice instead for a fun twist!
Milk alternatives: Any milk works here – I’ve used almond milk when baking for my lactose-intolerant neighbor with great results.
Butter: If you only have salted butter, just reduce the added salt to 1/4 tsp.
Flour coating: This little trick keeps berries from sinking to the bottom – just toss them in that extra tablespoon of flour right before folding into the batter. Works like magic!
See? Plenty of flexibility here – now let’s get mixing!
Equipment Needed for Lemon & Blueberry Bundt Cake
Alright, let’s raid the kitchen for our baking tools! Don’t worry – you probably have most of this stuff already. Here’s what you’ll need to make our lemony blueberry beauty:
- 10-cup Bundt pan – the star of the show! My trusty non-stick one is 9.5 inches across
- Electric mixer (stand or hand) – for that perfect creamy butter-sugar mixture (but a strong arm and whisk will work in a pinch!)
- 2 mixing bowls – one for dry ingredients, one for wet – medium size works great
- Rubber spatula – my favorite tool for gently folding in those precious blueberries
- Measuring cups and spoons – precision matters, folks!
- Zester or fine grater – for getting all that lemony goodness without the bitter pith
- Juicer or fork – to squeeze every last drop from those lemons
- Cooling rack – crucial for avoiding a soggy bottom
A quick tip from my many (many) baking experiments: if your Bundt pan isn’t non-stick, don’t panic! Just be extra generous with the greasing – I like to use softened butter and a pastry brush to get into all those nooks and crannies. A dusting of flour after greasing helps too. Nothing worse than a beautiful cake that won’t come out of the pan!
Oh, and if you’re missing something? Improvise! No zester? Use the fine side of a box grater. No electric mixer? Channel your inner grandma and put some muscle into it – the batter will still taste amazing. Now let’s get this party started!
How to Make Lemon & Blueberry Bundt Cake
Alright, let’s get baking! I promise this isn’t as complicated as it looks – we’ll take it step by step. Just follow along and you’ll have the most gorgeous cake in no time. Here’s exactly how I make mine:
Step 1: Prep the Pan & Dry Ingredients
First things first – turn that oven to 350°F (175°C) and let it preheat while we work. Trust me, you don’t want to realize your oven’s cold when your batter’s ready!
Now grab your bundt pan – this is where things get serious. Grease every single nook and cranny with butter or baking spray. I mean it – get in there like you’re painting the Sistine Chapel! Miss a spot and your beautiful cake might stick. I like to use a pastry brush to really get into all those grooves.
While that’s prepping, whisk together your dry ingredients (flour, baking powder, salt) in a medium bowl. Just a few gentle whisks to combine – no need to go crazy here. Overmixing dry ingredients can lead to a tough cake, and we want tender!
Step 2: Cream Butter & Sugar
Here’s where the magic starts! In your large mixing bowl, beat the softened butter and sugar together until it’s light and fluffy. I’m talking pale yellow clouds of deliciousness – this usually takes about 3-4 minutes with an electric mixer.
Pro tip: Don’t rush this step! Properly creamed butter and sugar creates those tiny air pockets that give our cake its perfect texture. If your mixture still looks gritty or dense, keep mixing. You’ll know it’s ready when it looks almost like whipped frosting.
Step 3: Incorporate Wet Ingredients
Now let’s bring in the wet team! Add your eggs one at a time, mixing well after each addition. This patience pays off – adding them all at once can make the batter curdle (and nobody wants scrambled eggs in their cake!).
Next comes the lemon juice, zest, and vanilla. Oh, that smell! It’s like summer in a bowl. Mix just until everything’s combined – don’t go overboard here. The batter might look a bit curdled at this point, but don’t panic! It’ll all come together beautifully when we add the dry ingredients.
Step 4: Combine Batter & Bake
Here’s the secret to perfect texture: alternate adding your dry ingredients and milk, starting and ending with the dry mixture. I do it in three additions – dry, wet, dry, wet, dry. Mix just until combined after each addition. Some small lumps are okay – better than overmixing!
Now for the blueberries! Remember that extra tablespoon of flour? Toss your berries in it – this keeps them from sinking to the bottom. Then gently fold them into the batter with a spatula. Be patient – you want them evenly distributed without turning your batter purple.
Pour the batter into your prepared pan, smooth the top, and pop it in the oven. Bake for 45-50 minutes – start checking at 45. The cake is done when a toothpick comes out with just a few moist crumbs (no wet batter!).
Here’s my golden rule: let it cool in the pan for exactly 10 minutes before flipping it out onto a cooling rack. Any less and it might break; any more and it could stick. Set a timer – I’ve learned this the hard way!
Now try to resist cutting into it right away (I never can). The flavors develop even more as it cools. But if you absolutely must have a warm slice… well, I won’t tell!
Tips for the Perfect Lemon & Blueberry Bundt Cake
Okay, my fellow bakers, I’ve made this cake more times than I can count – here are my hard-won secrets for absolute perfection:
- Chill those berries! Pop your blueberries in the freezer for 10 minutes before using – helps prevent them from sinking
- Zest first, juice second – trying to zest a squeezed lemon is like trying to hug a cactus
- The toothpick lie – check several spots since those sneaky berries can give false “wet” readings
- Cooling is crucial – 10 minutes in the pan, then flip. Any longer and it’ll stick, any shorter and it might crumble
- Flour power – that extra tablespoon for coating berries? Non-negotiable unless you want all berries at the bottom
Follow these and you’ll be the bundt cake hero at every gathering!
Serving & Storing Lemon & Blueberry Bundt Cake
Now comes the best part – showing off your masterpiece! I love serving this cake slightly warm (okay, sometimes still steaming from the oven – no shame!). For that bakery-perfect finish, dust it generously with powdered sugar right before serving. Just put some in a fine mesh strainer and tap gently over the top – it’s like edible snow!
Want to take it up a notch? Whip up a simple lemon glaze by mixing 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. Drizzle it artfully over the cooled cake and let it set for a few minutes. The tangy sweetness pairs perfectly with the berries.
As for storage – if there’s any left! – here’s how to keep it fresh:
- Room temperature: Store in an airtight container for up to 3 days. The lemon keeps it moist!
- Refrigerator: Not necessary, but you can chill for up to 5 days if your kitchen is warm.
- Freezing: Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight at room temp when ready to enjoy again.
Pro tip: If freezing, wait to add powdered sugar or glaze until after thawing. Nothing sadder than a soggy sugar topping! And for the love of all things delicious, never microwave a cold slice – the berries turn into little lava pockets. Just let it come to room temp naturally.
Lemon & Blueberry Bundt Cake Variations
Oh, the fun we can have with this recipe! Once you’ve mastered the classic version (which is divine as-is), try these tasty twists to keep things interesting. My family makes me rotate through these variations – they can never pick a favorite!
Poppy Seed Sunshine
Add 2 tablespoons of poppy seeds to the dry ingredients – they give the most delightful little crunch and look gorgeous against the golden cake. The nutty flavor pairs perfectly with the lemon. My book club goes wild for this version!
Berry Switcheroo
Out of blueberries? No problem! Raspberries make a fabulous substitute – just reduce to 1 cup since they’re more delicate. Or try blackberries for a deeper flavor. Frozen berries work too (don’t thaw them first!), but fresh will always be my first love.
Cream Cheese Surprise
For a decadent twist, mix 8 oz softened cream cheese with 1/4 cup sugar and 1 egg yolk. Pour half the batter into the pan, dollop the cream cheese mixture around, then top with remaining batter. Bake as usual – you’ll get this gorgeous marbled effect with a creamy center that’ll make everyone swoon.
Lemon-Lavender Elegance
Add 1 teaspoon culinary lavender to the dry ingredients for a sophisticated floral note. Just be sure to crush it between your fingers first to release the oils. This version is perfect for bridal showers or fancy tea parties – makes you feel instantly posh!
Gluten-Free Goodness
Swap the all-purpose flour for your favorite 1:1 gluten-free blend. I’ve had great results with Bob’s Red Mill. The texture comes out slightly denser but still delicious. And yes, you still need to coat those berries in GF flour!
The beauty of this recipe? It’s like your favorite little black dress – perfect as-is, but so easy to accessorize! Which variation will you try first? I’m always experimenting with new ideas, so if you come up with a brilliant twist, you absolutely must tell me about it!
Nutritional Information for Lemon & Blueberry Bundt Cake
Okay, let’s talk numbers – but remember, I’m a baker, not a mathematician! These are just estimates based on my ingredients. Your exact values might dance around a bit depending on your berry size, lemon juiciness, or whether you sneak an extra pinch of sugar (no judgment here!).
Per serving (1 slice, about 1/10 of the cake):
- Calories: Around 280 – totally worth every one!
- Fat: 10g (6g saturated) – thank you, delicious butter
- Carbohydrates: 45g (including 20g sugar) – nature’s candy from those berries
- Fiber: 1g – hey, there’s fruit in here!
- Protein: 4g – eggs doing their thing
- Sodium: 150mg – just enough to make flavors pop
Now, full disclosure: I didn’t include the powdered sugar dusting in these numbers. If you go wild with it (like I sometimes do), maybe add 10-20 calories. And if you opt for that luscious lemon glaze I mentioned earlier? Well… let’s just say happiness doesn’t count calories!
Remember, this is homemade goodness – not lab-tested science. Your mileage may vary based on exact ingredients and how generously you slice (my “servings” tend to get bigger as the day goes on). But honestly? When something tastes this good, who’s counting?
FAQs About Lemon & Blueberry Bundt Cake
Got questions? I’ve got answers! Here are the most common things people ask me about this cake (and a few things I’ve learned the hard way):
Can I use frozen blueberries?
Absolutely! Just don’t thaw them first – toss them straight from the freezer into that extra tablespoon of flour. They might make your batter a smidge thicker, but the cake will still be delicious. Just note that frozen berries can sometimes bleed a bit more color into the batter.
How do I keep the cake from sticking to the pan?
Oh, this is crucial! Grease every nook and cranny of your bundt pan like your cake’s life depends on it (because it does!). I use softened butter and a pastry brush to get into all those grooves. For extra insurance, dust the greased pan with flour. And remember – let the cake cool in the pan for exactly 10 minutes before flipping it out.
Can I make this gluten-free?
You sure can! Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with Bob’s Red Mill. Just be sure to coat your berries in GF flour too. The texture might be slightly denser, but still totally delicious.
Why do I need to coat the blueberries in flour?
This little trick is a game-changer! The light flour coating helps the berries “stick” to the batter instead of sinking to the bottom. Think of it as giving them little floaties. Without it, you might end up with all your berries clustered at the base of the cake.
Can I make this ahead of time?
Definitely! This cake actually tastes better the next day as the flavors meld. Just store it in an airtight container at room temperature. If you want to make it further ahead, you can freeze it for up to 3 months. Just wait to add powdered sugar or glaze until after thawing.
Okay, my baking buddy – now it’s your turn! I want to hear all about your lemon & blueberry bundt cake adventures. Did you stick with the classic version or try one of the fun variations? Maybe you came up with a brilliant twist of your own? Spill the tea (or should I say, the lemon zest?) in the comments!
Here’s how you can share the love:
- Snap a pic of your masterpiece – especially if you nailed that perfect bundt flip!
- Tag me on social media – I live for those “I made this!” moments
- Rate the recipe – was it 5 lemons? 10 blueberries? Your feedback helps other bakers
- Share your tips – did you discover a brilliant shortcut or substitution?
Nothing makes me happier than seeing your creations and hearing your stories. After all, that’s what baking’s about – sharing joy one delicious slice at a time. Now go forth and spread that lemony, berry-filled happiness!
Irresistible Lemon & Blueberry Bundt Cake Recipe You Must Try
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful bundt cake combining the tangy taste of lemon with the sweetness of blueberries.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon juice, zest, and vanilla extract.
- Alternately add flour mixture and milk, beginning and ending with flour.
- Toss blueberries with 1 tbsp flour and gently fold into batter.
- Pour batter into prepared pan and bake for 45-50 minutes.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh blueberries for best results.
- Dust with powdered sugar before serving.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg