Lemon Blueberry Bundt Cake Recipe

Are you looking for a delicious and easy dessert to make this spring? Look no further than this lemon blueberry bundt cake recipe! With tangy lemon and juicy blueberries, this cake is perfect for any occasion, whether it’s a family gathering or a springtime celebration.

Lemon Blueberry Bundt Cake

Bundt cakes are a classic dessert that has been enjoyed for generations. They are perfect for sharing with family and friends, and they are especially popular during the spring season. One of the best bundt cake recipes to try this spring is the lemon blueberry bundt cake. This cake is light, fluffy, and bursting with tangy lemon and juicy blueberries. In this article, we will walk you through step by step on how to make this delicious and easy cake.

Lemon Blueberry Bundt Cake Recipe: Perfect for Spring

If you’re looking for a fresh and fruity dessert to enjoy this spring, look no further than this lemon blueberry bundt cake recipe. This cake is bursting with juicy blueberries and tangy lemon flavor, making it the perfect sweet treat for the season. Plus, it’s easy to make and can be enjoyed by the whole family.

To make this delicious cake, you’ll need the following ingredients:

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries

For the glaze, you’ll need:

• 2 cups powdered sugar
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1-2 tbsp milk

Now that you have your ingredients, it’s time to get started!

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the lemon juice and vanilla extract.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Mix until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10-15 minutes, then carefully turn it out onto a wire rack to cool completely.
9. While the cake is cooling, make the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and enough milk to make a pourable glaze.
10. Drizzle the glaze over the cooled cake, letting it drip down the sides.

And there you have it! A delicious and easy-to-make lemon blueberry bundt cake that’s perfect for spring. Enjoy!

Equipment

• A bundt cake pan
• Mixing bowls
• Measuring cups and spoons
• Electric mixer or hand whisk
• Rubber spatula
• Zester
• Lemon juicer
• Oven

Making the Batter Lemon Blueberry Bundt Cake

1. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
2. In another mixing bowl, cream butter and sugar with an electric mixer until light and fluffy, for about 3-4 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Add milk, lemon juice, and lemon zest. Mix until well combined.
5. Slowly add the dry ingredients to the wet mixture, beating on low speed until just combined.

Adding the Blueberries

1. Wash and dry the blueberries.
2. Toss them with a tablespoon of flour in a small bowl until they are well coated.
3. Gently fold the blueberries into the batter with a rubber spatula.

Baking the Cake

1. Pour the batter into the prepared bundt cake pan.
2. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
3. Remove the cake from the oven and let it cool in the pan for 10 minutes.
4. Invert the cake onto a wire rack and let it cool completely.

Making the Glaze

1. In a small mixing bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice.
2. If the glaze is too thick, add a little more lemon juice. If it’s too thin, add more powdered sugar.

Decorating the Cake

1. Once the cake has cooled completely, place it on a serving platter.
2. Pour the glaze over the cake, allowing it to drip down the sides.
3. Top the cake with fresh blueberries and lemon zest for an extra burst of flavor.

Serving and Storing

This lemon blueberry bundt cake is best served at room temperature. You can store it in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze the cake for up to 3 months, wrapped tightly in plastic wrap and then in aluminum foil.

Tips for Success

• Make sure to cream the butter and sugar well to achieve a light and fluffy texture.
• Do not overmix the batter after adding the dry ingredients, or the cake may become dense.
• Use fresh, plump blueberries for the best flavor and texture.
• Dusting the blueberries with flour will prevent them from sinking to the bottom of the cake.
• Let the cake cool in the pan for 10 minutes before removing it to prevent it from sticking.

Variations and Substitutions

• You can substitute the blueberries with raspberries or blackberries for a different flavor.
• You can add a teaspoon of vanilla extract to the batter for extra flavor.
• For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
• For a dairy-free version, substitute the butter with vegan butter and the milk with almond milk.

Lemon Blueberry Bundt Cake Frequently Asked Questions (FAQs)

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to thaw them completely and pat them dry before adding them to the batter.

2. Can I make this cake in advance?

Yes, you can make this cake up to 2 days in advance. Store it in an airtight container at room temperature or in the fridge.

3. Can I use a different type of pan?

Yes, you can use a different type of pan, but make sure to adjust the baking time accordingly.

4. Can I omit the lemon zest?

No, the lemon zest is essential for the lemon flavor in this cake. If you don’t have fresh lemons, you can use lemon extract instead.

5. Can I double the recipe?

Yes, you can double the recipe to make a larger cake. Make sure to use a larger bundt cake pan and adjust the baking time accordingly.

Enjoying Your Moist and Delicious Lemon Blueberry Bundt Cake

When your lemon blueberry bundt cake is done and the glaze has been drizzled over it, it’s time to enjoy! Here are a few tips to make the most of your delicious cake:

1. Let the cake cool: After baking the cake, let it cool in the pan for 10-15 minutes. Then, carefully turn it out onto a wire rack to cool completely before adding the glaze.
2. Add more blueberries: If you love the burst of blueberries in your cake, consider adding a few extra to the batter or on top of the glaze.
3. Serve with whipped cream: For an extra indulgent treat, serve slices of the cake with a dollop of whipped cream.
4. Pair with tea or coffee: This cake goes perfectly with a cup of tea or coffee, making it a great choice for a mid-afternoon snack or dessert.
5. Store leftovers properly: To keep your cake fresh, store it in an airtight container at room temperature for up to three days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

By following these tips, you’ll be able to fully enjoy your moist and delicious lemon blueberry bundt cake.

Conclusion

The lemon blueberry bundt cake is a delicious and easy dessert that’s perfect for spring. The tangy lemon and juicy blueberries make a perfect combination of flavors, and the cake is light and fluffy. Follow our step-by-step recipe to make this impressive dessert that will impress your family and friends. Enjoy!

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