Easy Lemon Blueberry Bundt Cake

why make this recipe

This bundt cake is easy and bright. It uses simple ingredients and has fresh blueberries and lemon zest for a fresh taste. If you want other simple savory ideas to serve with your cake at a casual meal, see the Anjappar egg fried rice recipe for an easy main dish idea.

introduction

This Easy Lemon Blueberry Bundt Cake is tender and not too sweet. It has a light lemon glaze and juicy blueberries inside. If you enjoy quick fruit cakes, look at these easy cake mix fruit recipes for more simple dessert ideas.

how to make Easy Lemon Blueberry Bundt Cake

Preheat the oven, mix dry and wet parts, fold in blueberries, and bake until a toothpick comes out clean. Cool the cake, then pour on the lemon glaze. If you plan to bake this for a party and want menu ideas, you can plan simple mains alongside it by checking a beef tacos recipe guide for a quick crowd-pleasing option.

Ingredients :

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups fresh blueberries
• Zest of 1 lemon
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Directions :

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, then stir in vanilla and lemon zest.
5. Gradually add the dry ingredients and buttermilk, mixing until just combined.
6. Gently fold in blueberries.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and lemon juice and drizzle over the cooled cake.

how to serve Easy Lemon Blueberry Bundt Cake

Slice the cake and serve it at room temperature. It goes well with coffee or tea. For a brunch spread, serve slices with simple side dishes or try pairing with light Arabic breakfast food recipes for a special touch.

how to store Easy Lemon Blueberry Bundt Cake

Keep the cake covered at room temperature for 2 days. For longer storage, wrap it well and put it in the refrigerator for up to 5 days. You can also freeze slices in an airtight container for up to 3 months; thaw in the fridge before serving.

tips to make Easy Lemon Blueberry Bundt Cake

• Use room temperature butter and eggs so the batter mixes smoothly.
• Toss blueberries in a little flour to stop them from sinking.
• Do not overmix after adding flour to keep the cake tender.
• If you want a loaf version, try ideas from a banana bread with pancake mix recipe to adapt the method.

variation (if any)

• Replace blueberries with raspberries or chopped strawberries.
• Add a teaspoon of finely grated lemon zest to the glaze for extra lemon flavor.
• Make mini bundt cakes by dividing batter into smaller pans and reduce baking time.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them slightly, then toss in a little flour before folding in.

Q: Can I use milk instead of buttermilk?
A: You can use milk plus 1 tablespoon vinegar or lemon juice to make a quick buttermilk substitute.

Q: How do I know the cake is done?
A: A toothpick inserted in the thickest part should come out clean or with a few moist crumbs, not wet batter.

Q: Can I skip the glaze?
A: Yes. The cake is still moist and tasty without glaze.

Q: Can I bake this in a tube pan or loaf pan?
A: Yes. Baking time will change: a loaf will bake faster, and a tube pan may need similar time but check with a toothpick.

Chef Carol

Easy Lemon Blueberry Bundt Cake

A tender and bright bundt cake featuring fresh blueberries and lemon zest, perfect for any casual meal or dessert occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened Use room temperature for better mixing.
• 1.5 cups granulated sugar
• 3 large eggs Use room temperature for better mixing.
• 1 teaspoon vanilla extract
• 1 cup buttermilk Can substitute with milk plus lemon juice.

Fruits and Zest

• 2 cups fresh blueberries Toss in flour before adding to batter.
• 1 zest of lemon Grate finely.

Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, then stir in vanilla and lemon zest.
5. Gradually add the dry ingredients and buttermilk, mixing until just combined.
6. Gently fold in blueberries.
7. Pour the batter into the prepared bundt pan and smooth the top.

Baking

1. Bake for 50-60 minutes or until a toothpick comes out clean.
2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Glazing

1. For the glaze, whisk together powdered sugar and lemon juice and drizzle over the cooled cake.

Notes

Keep the cake covered at room temperature for 2 days. For longer storage, wrap it well and refrigerate for up to 5 days. Slices can be frozen in an airtight container for up to 3 months.