Amazing Lemon Blueberry Bundt Cake – A Cozy Delight

Vibrant Bundt Cake Bliss

In the heart of sunny Florida, where the warm breezes dance through the orange trees, a girl found her love for cooking amidst the spices of her Mexican heritage. With countless afternoons spent rolling tortillas alongside her mama, and indulging in culinary magic with her abuela, food became her canvas for creating memories. Although Orlando is home, every recipe she shares carries whispers of Oaxaca’s bustling markets and the sweet scents of home-cooked meals. This Lemon Blueberry Bundt Cake captures the love and laughter of those cherished moments, offering each slice as a joyful reminder of life’s delicious stories.

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 10-12
• Difficulty: Easy
• Cuisine: American
• Best Season: Spring & Summer

What Makes This Dish Shine

• Zesty Flavor: The blend of tart lemons and sweet blueberries creates a refreshing burst of flavor with each bite, making this cake a standout treat for any occasion.
• Simple Preparation: This easy-to-follow recipe allows home bakers of all levels to create a stunning dessert without stress or fuss.
• Perfect for Gatherings: Whether it’s a summer picnic or a festive family gathering, this bundt cake adds a charming touch and is sure to impress your guests.
• Versatile Enjoyment: Serve it as a delightful dessert, a tasty snack, or a memorable breakfast treat with your morning coffee; its versatility shines in any setting.

Essentials You Will Need

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 cup fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Ingredient Selection Tips

• Fresh Blueberries: Opt for plump, vibrant blueberries to infuse your cake with sweetness and moisture.
• Butter: Always use unsalted butter to better control the cake’s overall saltiness.
• Sour Cream: This ingredient adds a nice richness; Greek yogurt can be a great swap if you’re in a pinch.
• Lemon Zest: For the brightest flavor, use fresh lemons when zesting; avoid pre-packaged products which can lack vibrancy.

Baking Instructions

1. Begin by preheating your oven to 350°F (175°C) and greasing a bundt pan generously to ensure easy release.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, setting it aside.
3. In a larger mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract, sour cream, milk, lemon zest, and lemon juice until fully combined.
5. Gradually mix in the dry ingredients with the wet concoction, blending until just combined to maintain a tender cake texture.
6. Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
7. Pour the lovely batter into your prepared bundt pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes before gently inverting it onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and lemon juice until it reaches a smooth consistency, then drizzle it over the cooled cake for a sweet finish.

Smart Baking Tips for Best Results

• Oven Thermometer: Baking can be sensitive to temperature; use an oven thermometer to ensure your oven is at the correct temperature.
• Room Temperature Ingredients: Allow your eggs and butter to reach room temperature for better incorporation into the batter, creating a fluffier cake.
• Don’t Over Mix: Mix until just combined with the flour to prevent a dense texture; stop as soon as the flour disappears.
• Cooling Time: Allow the cake to cool completely before glazing to prevent the glaze from melting away.

Variations to Try

• Vegan Twist: Swap out eggs for flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and substitute dairy milk with almond or oat milk, and use coconut oil instead of butter.
• Zesty Lime Delight: Amplify the citrus with lime juice and zest instead of lemon, pairing beautifully with blueberries.
• Nutty Addition: Fold in some chopped walnuts or almonds for added texture and flavor that complements the fruit.
• Spicy Kick: Sprinkle in a pinch of cayenne or ginger for a spiced version that adds warmth to each bite.

Perfect Pairings

Serve your Lemon Blueberry Bundt Cake with a refreshing glass of iced tea or lemonade. Consider pairing it with a scoop of vanilla ice cream for a delightful treat, or enjoy it with a dollop of whipped cream on top for extra indulgence.

Tips for Making Ahead & Freezing

Bake the bundt cake a day in advance, allowing it to cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. For longer storage, freeze the cake unglazed. Once fully cooled, wrap it in plastic wrap and aluminum foil, then place it in an airtight container. When ready to serve, thaw overnight in the refrigerator, then glaze before serving.

Style & Serve

For an eye-catching presentation, place your cake on a pretty cake stand and garnish with fresh blueberries and a light dusting of powdered sugar. Incorporate some vibrant greens, like fresh mint or lemon balm leaves, for a beautiful touch that enhances both flavor and visual appeal.

Cooking Insights

• Measuring Flour: Spoon flour into your measuring cup rather than scooping directly from the container to avoid using too much, which can lead to a dense cake.
• Cooling Rack Use: Always transfer baked goods to a wire rack to cool; this prevents sogginess and helps maintain the cake’s lovely texture.
• Ingredient Temperature: Including room temperature ingredients invites more air into the batter, promoting a fluffy cake.

Proper Storage Methods

Keep wrapped at room temperature for up to three days, or in the refrigerator for a week. To reheat, microwave individual slices for 15-20 seconds or place in a low-temperature oven (around 300°F) until warmed through.

Your Questions Answered

• Can I use frozen blueberries? Yes! If using frozen blueberries, do not thaw them before adding; this will keep the batter from turning purple.
• What can I use instead of sour cream? Greek yogurt works beautifully as a substitute for sour cream in this recipe.
• How can I ensure my bundt cake doesn’t stick? Thoroughly grease and flour the bundt pan to help release the cake easily after baking.
• Can I make this with a different fruit? Absolutely! Raspberries or strawberries could be lovely additions in place of or alongside the blueberries.
• How long will leftovers last? The cake can be enjoyed for up to one week when stored properly.
• Is this cake suitable for breakfast? Yes, with its light and fruity flavors, it can be enjoyed as a fun breakfast option alongside coffee or tea.

Nutrition Information

• Serving Size: 1 slice
• Calories: 290
• Protein: 3g
• Carbs: 41g
• Fat: 14g
• Fiber: 1g
• Sugar: 20g
  Nutrition facts are estimates and may vary.

A Sweet Reflection

Crafting this Lemon Blueberry Bundt Cake connects me to the essence of my upbringing — the joy of gathering around a table filled with love, laughter, and delightful flavors. Each slice serves as a reminder that cooking is more than just a recipe; it’s about sharing moments and building community. May this cake inspire new stories and create warm memories in your kitchen, just as it has in mine.

Ending on a Delicious Note

This Lemon Blueberry Bundt Cake offers a delightful escape to flavors that resonate beyond borders. Whether for a special occasion or a simple weekday treat, remember that creating this cake is a celebration of love, joy, and heritage — so gather your ingredients and share it with those you cherish. Pin, cook, and enjoy every moment of this delightful experience!

Lemon Blueberry Bundt Cake

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• Author: emma
• Total Time: 80 minutes
• Yield: 10-12 servings 1x
• Diet: Vegetarian

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Description

A refreshing bundt cake with vibrant flavors of lemon and blueberries, perfect for any occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1 cup fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan generously.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a larger mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract, sour cream, milk, lemon zest, and lemon juice.
5. Gradually mix in the dry ingredients until just combined to maintain a tender cake texture.
6. Fold in the fresh blueberries gently to ensure even distribution.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake.

Notes

For the best results, use room temperature ingredients and avoid overmixing to prevent a dense cake.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 20g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg