Lemon Blueberry Bundt Cake is an iconic dessert that perfectly encapsulates the essence of spring and summer with its refreshing citrus zing and juicy blueberries. This cake begins with a luscious buttery base, elevated by vibrant lemon zest and juice that creates a delightful balance between sweet and tart. When topped with a creamy glaze, each slice becomes an experience, as the velvety texture pairs beautifully with the burst of succulent blueberries, making it not just a feast for the taste buds but also a visual treat that embodies sunshine on a plate.

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Thinking back to the first time I made this cake, I can still feel the warmth of the kitchen and the aroma of lemon wafting through the air. It was a simple Saturday afternoon, and I had a yearning for something sweet yet refreshing. This Lemon Blueberry Bundt Cake was the solution. With its straightforward preparation and splendid outcome, it quickly became a family favorite, perfect for brunches, casual gatherings, or even just a midweek pick-me-up. I invite you to add a little brightness to your day with this enchanting cake!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Lemon Blueberry Bundt Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Lemon Blueberry Bundt Cake

Why You’ll Love This Recipe

Simple & Quick: Just 30 minutes to prep with a one-hour bake time; this recipe is so easy!
Irresistible Flavor: The combination of zesty lemon and fresh blueberries creates a flavor profile that’s bright, refreshing, and unforgettable.
Eye-Catching Appeal: Its stunning Bundt shape and vibrant color will impress at any gathering.
Flexible Serving: Perfect for coffee breaks, afternoon tea, or topped with a scoop of ice cream for dessert.
Diet-Friendly Options: Easily adaptable for gluten-free flour, so everyone can enjoy!

Ingredients You’ll Need

1 cup salted butter, softened: Adds creaminess and richness to the cake. If unsalted butter is used, add a pinch of salt to maintain the flavor.
1 ½ cups granulated sugar: Sweetens the batter and helps create a light, fluffy texture.
4 – 6 teaspoons finely grated lemon zest: Brings out the bright, citrusy flavor, enhancing the overall taste.
3 large eggs + 1 extra egg yolk: Provides moisture and contributes to the cake’s richness.
1 ½ teaspoons vanilla extract: Adds depth to the flavor; using pure vanilla extract enhances the taste.
3 tablespoons fresh lemon juice: Brightens the flavor, balancing the sweetness and adding moisture.
1 cup buttermilk, at room temperature: Contributes to a tender crumb; if you don’t have buttermilk, substitute with milk mixed with a tablespoon of vinegar.
2 ¾ cups all-purpose flour: The backbone of the cake; ensures the right structure and texture.
1 ¾ teaspoons baking powder: Helps the cake rise tall and fluffy.
¼ teaspoon baking soda: Provides additional leavening for a light cake.
2 cups fresh blueberries: Adds natural sweetness and bursts of flavor; feel free to use frozen ones, though they may tint the batter.
3 oz cream cheese, softened: Creates a rich and creamy glaze that complements the cake beautifully.
1 ¾ cups powdered sugar, sifted: Sweetens the glaze; sifting prevents clumps for a smooth finish.
1 tablespoon salted butter: Adds flavor and richness to the glaze.
4 – 5 teaspoons fresh lemon juice: Brightens the glaze flavor, making it irresistible.

How to Make Lemon Blueberry Bundt Cake

Preheat and Prepare the Pan: Warm up your oven to 350°F (175°C) and thoroughly grease a Bundt pan, ensuring every groove is coated to prevent sticking. Lightly dust the greased pan with flour, tapping out any excess.
Mix Dry Ingredients: In a separate bowl, combine 2 ¾ cups all-purpose flour, 1 ¾ teaspoons baking powder, and ¼ teaspoon baking soda. This allows for even distribution of the leavening agents.
Create the Lemon Sugar Mixture: In a large bowl, add 1 ½ cups granulated sugar and 4 – 6 teaspoons finely grated lemon zest. Use your fingertips to rub the zest into the sugar until fragrant and slightly moist, unlocking its flavor.
Beat in the Butter: Add 1 cup softened salted butter to the lemon sugar mixture, beating until creamy, pale, and fluffy.
Incorporate Eggs: Slowly mix in the 3 large eggs and additional egg yolk, one at a time. Make sure to mix well after each addition to keep the batter smooth and rich.
Mix in Flavorings: Blend in 1 ½ teaspoons vanilla extract and 3 tablespoons fresh lemon juice, incorporating them well into the mixture.
Alternate Dry and Wet Ingredients: Gradually add the dry ingredients and 1 cup buttermilk in alternating additions, starting and ending with the dry ingredients. Mix gently just until combined to maintain a tender cake texture.
Add the Blueberries: Gently fold in 2 cups fresh blueberries with a spatula, being careful to keep them whole.
Fill the Bundt Pan: Transfer the creamy batter to the prepared Bundt pan, smoothing the top. Tap the pan lightly on the counter to remove any air pockets for an even bake.
Bake the Cake: Place the pan in the oven and bake for about 55–60 minutes, or until the cake is risen, lightly golden, and a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Prepare the Cream Cheese Glaze: In a bowl, beat together 3 oz softened cream cheese and 1 tablespoon salted butter until smooth. Gradually mix in 1 ¾ cups sifted powdered sugar and 4 – 5 teaspoons fresh lemon juice until you have a thick, creamy glaze.
Glaze the Cake: Spoon the glaze over the cooled cake, allowing it to dribble down the sides. Slice and enjoy your delightful creation!

Storing & Reheating

Store any leftovers at room temperature for up to 2 days, covered with a cake dome or wrapped lightly in foil. For longer storage, refrigerate for up to one week in an airtight container. You can also freeze the cake for up to 3 months; just make sure to wrap it well in plastic wrap and foil. To reheat, give it a quick 20-second zap in the microwave, or enjoy at room temperature. Keep in mind, the cake may lose some moisture over time, but a little glaze can refresh it beautifully!

Chef’s Helpful Tips

Avoid overmixing the batter after adding the flour; this will keep your cake light and fluffy.
Ensure all ingredients, especially eggs and buttermilk, are at room temperature for better incorporation and rise.
If using frozen blueberries, toss them in a little flour to help prevent them from sinking to the bottom of the batter.
Let the cake cool completely before glazing to prevent the glaze from melting completely.
Feel free to add poppy seeds if you want an extra crunch and a lovely contrast with the blueberries.

The joy of baking a cake from scratch lies not only in the delicious final product but also in the memories created along the way. A Lemon Blueberry Bundt Cake not only brings vibrant flavors together but also serves as a wonderful centerpiece for those special moments—whether it’s a sunny brunch or a cozy family gathering. Enjoy the process and don’t hesitate to experiment; adding your flair will always yield beautiful results!

Recipe FAQs

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries! Just remember to toss them in a bit of all-purpose flour before folding them into the batter. This helps prevent them from sinking and creates that beautiful scattered look throughout the cake.

How do I know when my cake is done baking?

The cake is done baking when it’s risen, the top is lightly golden, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges will also start to pull away from the pan slightly.

Can I substitute the buttermilk?

Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5-10 minutes before using; this will mimic the acidity of buttermilk.

How can I store the cake to keep it fresh?

To store your cake, cover it well with plastic wrap if at room temperature or place it in an airtight container. It keeps fresh for about two days at room temperature or up to a week in the fridge. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil.

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