Lemon Blueberry Bundt Cake

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As we are transitioning towards spring, we are dreaming of the warmer weather, brighter days, flowers blooming and leaves reappearing on the trees. I am all about classic flavor combos, and the combination of lemon & blueberry is just one of those flavors that’s screams spring. That pop of citrus brings in the brightness and sunshine that we crave for after a long dreadful winter.

Enjoy a slice of sunshine in the form of this Lemon Blueberry Bundt Cake.
This Blueberry Lemon Bundt Cake is moist, tender, and so delicious! Every bite is infused with a tangy lemon flavor and a burst of juicy blueberries.

Whether enjoyed as a morning treat with a cup of tea or served as a delightful dessert with a scoop of vanilla ice cream, it is the ultimate spring-summer cake.
CAN FROZEN BLUEBERRIES BE USED FOR THIS CAKE?

I love using fresh blueberries in this cake, but if you don’t have fresh berries on hand, frozen will work too. If using frozen blueberries, do not thaw them before adding to the batter.

HOW DO I PREVENT THE CAKE FROM STICKING TO THE BUNDT PAN?

Firstly, start with a good quality bundt pan. Make sure to grease every nook and corner of the the pan generously with a non-stick baking spray and sprinkle flour until it thoroughly coats the grease and tap out the excess.
After the cake comes out of the oven, wait for 15 minutes before flipping the pan and another 10 minutes before removing from the pan.

If you are looking for more such Desserts to try this Spring, you can check the following: TIPS FOR THE PERFECT LEMON BLUEBERRY CAKE

Here are a few tips to ensure your cake turns out right every time:

  • Make sure all of your ingredients are at room temperature before you begin with the recipe. This produces a more homogenous batter resulting in a more tender, moist cake!
  • Don’t overmix the batter or the texture won’t be as perfectly moist and tender.
  • Whether you are using fresh or frozen berries, make sure to coat them in 2 tablespoons of all-purpose flour before adding them to the batter to prevent them from sinking to the bottom of the cake. Use this trick whenever you’re baking fresh fruit into cakes.
  • To store, keep the cake in an airtight container for 3-4 days at room temperature.


If you made this Lemon Blueberry Bundt Cake, I would love to know how it turned out! Please let me know by leaving a comment below.



Lemon Blueberry Bundt Cake Lemon Blueberry Bundt Cake
Author: Happily Cooking
Preparation Time:
Baking Time:
Servings: 12
Calories per serving: 481kcal




Ingredients:
  • 3 cups+2 Tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 1 1/2 cups butter, softened at room temperature
  • 1 1/2 cups granulated sugar
  • 6 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon zest (from about 2 lemons)
  • 3/4 cup milk
  • 2 cups blueberries

Instructions:
  1. Preheat the oven to 175 degrees Celsius.
  2. Grease a bundt pan generously with non-stick baking spray.
  3. Rinse the blueberries and pat dry. Sprinkle 2 tablespoons of flour over the berries and toss to coat. Set aside.
  4. In a bowl, whisk together the flour, baking powder and salt. Set aside.
  5. In a mixing bowl, beat butter and sugar together until very soft and fluffy (2-3 minutes), scraping down the sides to make sure everything is well combined.
  6. Then, add eggs, one at a time, blending for 10-15 seconds between each addition.
  7. Add the vanilla extract and the lemon zest. Mix until well combined.
  8. Next, slowly add the flour mixture and the milk.
  9. Mix until everything is just well combined. Do not overmix.
  10. Add the flour-coated berries to the batter, and gently stir them with a spatula until just combined.
  11. Pour the batter into the prepared bundt pan and bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
  12. Allow the cake to cool in the pan for 20 minutes. Then, invert pan over a baking rack and allow the cake to cool for an additional 5-10 minutes.
  13. Enjoy!

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