Why Make This Recipe
Lemon Blueberry Bundt Cake is a delightful treat that combines the fresh flavors of lemon and juicy blueberries. This cake is perfect for any occasion, from a simple afternoon snack to a special celebration. The bright taste of lemon pairs wonderfully with sweet blueberries, making each bite refreshing and delicious. Plus, the beautiful shape of the bundt cake adds a festive touch to your table.
How to Make Lemon Blueberry Bundt Cake
Ingredients
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup canola or vegetable oil
- 1 cup full-fat sour cream, room temperature
- 1 cup confectioners sugar
- 2-3 tablespoons fresh lemon juice (for glaze)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, toss the blueberries with 1 tablespoon of flour to coat.
- In a large mixing bowl, combine 2 and 3/4 cups flour, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in vanilla extract, lemon juice, lemon zest, and oil.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, mixing until just combined.
- Gently fold in the coated blueberries.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for about 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk together confectioners sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
- Drizzle the glaze over the cooled cake before serving.
How to Serve Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake is best served at room temperature. You can enjoy it plain or with a dusting of powdered sugar on top. It also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
How to Store Lemon Blueberry Bundt Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months.
Tips to Make Lemon Blueberry Bundt Cake
- Make sure your ingredients are at room temperature for better mixing.
- Use fresh blueberries for the best flavor, but you can also use frozen berries if necessary (just do not thaw them).
- Hold back some blueberries to sprinkle on top before baking for a beautiful presentation.
- Ensure your bundt pan is well-greased and floured to prevent sticking.
Variation
You can try different fruits such as raspberries or strawberries in place of blueberries. For a fun twist, add a little almond extract in addition to the vanilla.
FAQs
1. Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.
2. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
3. Can I make this cake ahead of time?
Absolutely! You can bake it a day ahead and store it in an airtight container. Just drizzle the glaze on right before serving.
Lemon Blueberry Bundt Cake
Ingredients
Main Ingredients
- 2 cups fresh blueberries Tossed with flour to coat.
- 1 tablespoon all-purpose flour To coat the blueberries.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup canola or vegetable oil
- 1 cup full-fat sour cream, room temperature
- 1 cup confectioners sugar
- 2-3 tablespoons fresh lemon juice (for glaze) Adjust consistency as needed.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, toss the blueberries with 1 tablespoon of flour to coat.
- In a large mixing bowl, combine 2 and 3/4 cups flour, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in vanilla extract, lemon juice, lemon zest, and oil.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, mixing until just combined.
- Gently fold in the coated blueberries.
Baking
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for about 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Glazing
- For the glaze, whisk together confectioners sugar and lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
- Drizzle the glaze over the cooled cake before serving.