Print

Irresistible Lemon Blueberry Bundt Cake

lemon blueberry bundt cake - featured image
Print Recipe

A moist and flavorful lemon blueberry bundt cake with a perfect balance of tangy lemon zest and sweet blueberries, ideal for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ to 2 cups (225–300 grams) fresh blueberries
  • 1 tablespoon flour (for tossing blueberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, combine lemon zest, lemon juice, and vanilla extract.
  6. Reduce mixer speed to low. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
  7. Toss blueberries in 1 tablespoon of flour, then gently fold them into the batter with a rubber spatula.
  8. Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely.
  11. Optionally, drizzle with lemon glaze made from powdered sugar and lemon juice, or dust with powdered sugar before serving.

Notes

Toss blueberries in flour before folding to prevent sinking. Use room temperature ingredients for best results. Grease and flour the bundt pan well to avoid sticking. Start checking cake doneness at 50 minutes and tent with foil if top browns too quickly. Let cake cool 15-20 minutes before unmolding to prevent breakage.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, easy dessert, lemon dessert, blueberry dessert

Find it online: https://tessierecipes.com/irresistible-lemon-blueberry-bundt-cake-recipe-easy-perfect-dessert/