Lemon Blueberry Bundt Cake is bursting with flavorful fresh blueberries and topped with a lemon glaze. Before serving, I like to sprinkle the top of the cake with lemon zest!
Tart lemon and sweet blueberries are a match made in heaven and this delicious bundt cake will have your taste buds singing!
Lemon Blueberry Bundt Cake With Lemon Glaze combines the zing of fresh citrus and the burst of juicy berries in every bite. It’s a refreshing twist on a classic cake, ideal for serving at brunches, tea parties, or as a yummy finish to any meal.
Plus, it’s so easy to make.
Ingredients At A Glance – Full Recipe Card Down Below!
Lemon Cake
- Large Eggs – it’s important to have the eggs at room temperature. They blend better and help the cake to rise more easily. It takes about 30 minutes for eggs to get to room temperature. Longer if they are in the carton.
- Granulated sugar
- Unsalted butter (melted) – I cut the butter into chunks and place the butter in a microwave-safe bowl. Cover with a paper towel. Melt in the microwave on medium power at 30-second intervals until melted.
- Vegetable oil – adds moistness
- Pure vanilla extract – It’s so easy to make homemade vanilla extract.
- Buttermilk at room temperature – It’s important that all the ingredients are at room temp.
- Greek Yogurt (room temperature)
- Fresh Lemon Juice – fresh is always best!
- Lemon Zest
- Yellow Food Coloring – completely optional!
- All-purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Fresh Blueberries – Fresh is best but you can use frozen. Frozen blueberries release more moisture so I prefer to use fresh blueberries for best results.
Lemon Glaze
- Powdered (Confectioners) Sugar
- Fresh Lemon Juice
Required Kitchen Tools
To make this Lemon Blueberry Bundt Cake recipe, you’ll need a few specific tools in your kitchen. Here’s a quick list to get you ready for baking:
- Bundt Cake Pan: A must-have for the iconic shape.
- Mixer: A stand mixer or handheld mixer for a smooth batter.
- Mixing Bowls: For combining your ingredients.
Preparation Steps (See printable recipe card down below for the complete recipe!)
Generously grease and flour a bundt cake pan, tapping out excess flour (or use cooking spray with flour, like Baker’s Joy)
In a large bowl, with a paddle attachment, beat together eggs and sugar.
Add melted butter. Add the oil. Then add the vanilla extract. Blend between each ingredient.
Add in buttermilk, Greek yogurt, lemon juice and zest, and yellow food coloring, if desired. Mix well.
Sift together flour, baking powder, baking soda, and salt. Add the flour mixture (dry ingredients) to the wet ingredients. Gently fold in Blueberries.
Spoon batter into prepared bundt pan. Tap the cake pan on the countertop to get air bubbles to rise, and to level the batter.
Bake for 55-65 minutes. Let the cake cool in the pan on a wire rack for 15 minutes.
Flip the bundt pan over on a plate or cake stand, and allow the Bundt cake to release.
If it doesn’t release naturally after 2-3 minutes, you may need to run a thin blade or skewer along the edges to help release it.
How To Make The Lemon Glaze
In a medium bowl combine the powdered sugar and 2 tablespoons of Lemon Juice. Whisk to blend. Add more Lemon Juice if necessary until it reaches the desired consistency, and pour as a thick glaze.
Drizzle glaze over the cooled Lemon Blueberry Bundt cake.
Sprinkle immediately with Lemon Zest, if desired.
Storage and Preservation
When you’ve baked a delicious Lemon Blueberry Bundt Cake, ensuring it stays fresh is key to enjoying it to the last slice. Let’s talk about the best ways to keep your cake both tasty and safe to eat.
Room Temperature Storage:
- Duration: Store the cake at room temperature for up to two days.
- Condition: Keep it under a cake dome, an airtight container, or wrapped in plastic wrap to prevent drying out.
Refrigerator Storage:
- Duration: Your cake can last in the refrigerator for up to 5 days.
- Condition: Wrap the cake in plastic wrap or foil to protect it from absorbing fridge odors.
Freezing The Bundt Cake:
- Duration: For long-term storage, you can freeze the cake for up to 4 months.
- Method:
- Allow it to cool completely after baking.
- Wrap it tightly in plastic wrap, then again in aluminum foil, or place it in a freezer bag.
- For the best taste and texture, thaw the cake in the refrigerator overnight before serving.
Remember, to enjoy the best flavor and moisture, bring a slice of cake to room temperature before eating if it has been refrigerated or frozen.
Common Baking Problems and Solutions
- Uneven Baking
- Cause: Oven hot spots.
- Solution: Rotate your cake halfway through the baking time.
- Soggy Bottom
- Cause: Underbaking or too much moisture in the batter.
- Solution: Ensure the cake is fully baked with a tester and measure ingredients accurately.
- Sticking to the Pan
- Cause: Insufficient greasing.
- Solution: Grease and flour the pan thoroughly, or use a non-stick spray.
- Dry Cake
- Cause: Overbaking or too little liquid.
- Solution: Don’t overbake and follow the recipe’s liquid measurements.
- Tough Cake
- Cause: Overmixing the batter.
- Solution: Mix just until the ingredients are combined.
Remember, baking is as much a science as it is an art. Pay attention to these troubleshooting tips to ensure your Lemon Blueberry Bundt Cake turns out moist, flavorful, and delicious. Happy baking!
FAQs and Tips
Q: How do I prevent the cake from sticking to the Bundt pan?
A: Grease your pan thoroughly with butter, shortening, or non-stick spray and dust it lightly with flour to ensure your cake releases perfectly.
Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Just make sure to fold them in carefully while still frozen to prevent bleeding into the batter.
Q: What’s the secret to a moist Bundt cake?
A: Use ingredients like sour cream or yogurt in your batter, and don’t overbake the cake. Check for doneness with a toothpick.
Q: How can I make the lemon flavor stronger?
A: Add extra lemon zest to the top of your cake, after you pour on the glaze.
You’ll Also Love These Delicious Cake Recipes!
- Apple Bundt Cake With Praline Frosting
- Triple Chocolate Bundt Cake
- Vanilla Wafer Cake
- Pineapple Pound Cake With Pineapple Glaze
- Lemon Buttermilk Pound Cake
Lemon Blueberry Bundt Cake With Lemon Glaze
Lemon Blueberry Bundt Cake With Lemon Glaze is a delicious treat that combines the zing of fresh citrus and the burst of juicy berries in every bite.
Ingredients
Lemon Cake
- • 4 large eggs (room temperature)
- • 2 cups granulated sugar
- • 1 & 1/2 sticks unsalted butter (12 Tablespoons, melted)
- • 1/3 cup vegetable oil
- • 2 teaspoons pure vanilla extract
- • 3/4 cup buttermilk (room temperature)
- • 1/2 cup Greek Yogurt (room temperature)
- • 4 Tablespoons fresh lemon juice
- • Zest of 4 lemons (divided)
- • 8 drops yellow food coloring (optional)
- • 3 cups all-purpose flour
- • 2 teaspoons baking powder
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
- • 12 oz fresh blueberries (or frozen)
Lemon Glaze
- • 1 cup Confectioners’ (powdered) sugar
- • 2 to 3 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 350º F. Generously grease and flour a Bundt pan (or spray with baking spray with flour), tapping out excess flour.
- In a large mixing bowl, beat together eggs and sugar for 3 minutes on medium-high speed, until fluffy and pale in color.
- Add butter and vegetable oil. Add vanilla extract, blending between each ingredient. Add in buttermilk, Greek yogurt, lemon juice, zest of 2 Lemons, and yellow food coloring if desired. Mix until blended.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix on low speed until blended.
- Gently fold in blueberries.
- Spoon batter into prepared bundt pan. Tap the Bundt pan on the countertop to get air bubbles to rise, and to level the batter.
- Bake for 55-65 minutes, or until a toothpick comes out mostly clean, with some moist crumbs.
- Let the cake cool on a wire rack on the countertop for 15 minutes. Carefully flip the Bundt pan over on a plate or cake stand, and allow the Bundt cake to release itself naturally. If it doesn’t release after several minutes, you may need to run a thin blade or skewer along the edges to help release it.
- To make the glaze: In a medium bowl combine the powdered sugar and 2 Tablespoons of lemon juice. Whisk to blend. Add more lemon juice if necessary until it reaches the desired consistency - thick, but pourable.
- Drizzle glaze over the cooled bundt cake. Sprinkle immediately with lemon zest. Enjoy!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 394Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 73mgSodium 281mgCarbohydrates 66gFiber 2gSugar 38gProtein 7g
