This mushy and moist lemon blueberry cake is filled with recent lemon taste, bursting with blueberries and completed with a buttery brown sugar streusel. Serve it for a spring dessert or at brunch!
There’s one thing so refreshing, vivid and candy concerning the mixture of lemon and blueberries that makes it good for spring! This lemon blueberry cake brings these flavors along with a mushy, moist lemon cake, juicy blueberries and a buttery streusel.
It jogs my memory of my blueberry crumb cake, however baked in a basic Italian bundt cake fashion for an attractive presentation. Should you love lemon and blueberry desserts, don’t miss my straightforward blueberry cake with vanilla glaze or lemon glazed blueberry baked donuts.
Why I Love This Recipe
- Bundt cake meets crumb cake: This basic Italian fashion lemon blueberry bundt cake includes a buttery streusel topping and is ideal for brunch or dessert.
- Smooth and flavorful: With lemon juice, lemon zest, and juicy blueberries, the moist vanilla cake has a young crumb and vivid, recent taste from the citrus.
Ingredient Notes
- One egg and one egg yolk: Utilizing each provides richness to the blueberry lemon cake and creates a young, moist cake.
- Granulated sugar: Granulated sugar sweetens the cake. You should utilize as much as one cup, though I used solely ¾ cup as I want it much less candy.
- Oil: Use vegetable, mild olive oil or coconut oil for moisture and a mushy texture. Melted butter will add a wealthy taste to the cake.
- Vanilla extract: Enhances the flavour and enhances the lemon and blueberry.
- Cake or pastry flour: Retains the crumb mushy and lightweight which is good for bundt desserts.
- Baking powder and salt: Lifts the batter and balances the sweetness.
- Lemon zest and juice: Provides vivid, recent citrus taste all through the cake.
- Milk: Helps clean out the batter and retains the feel moist. I want to make use of complete or 2% for finest outcomes.
- Blueberries: Contemporary or frozen each work—simply don’t thaw if utilizing frozen.
- Streusel topping: A easy mixture of brown sugars and granulated sugar, flour, and melted butter provides a candy, buttery crunch on prime.
Make Lemon Blueberry Cake
In a big mixing bowl, beat the egg, egg yolk, and sugar till the combination is mild and fluffy. Add the oil and vanilla and provides it one other combine.
Sift within the flour, baking powder, and salt, then add the lemon zest, juice, and milk. Combine simply till every part is mixed then gently fold within the blueberries.
To make the streusel, whisk collectively the granulated and brown sugar with the flour in a small bowl. Drizzle within the melted butter and stir with a fork till coarse crumbs type. For a crumbly texture, don’t overmix.
Pour the batter into your ready cake pan and sprinkle the streusel evenly excessive. Bake till a toothpick inserted into the middle comes out clear or with just some moist crumbs.
Let the cake cool within the pan for about 10 to fifteen minutes, then fastidiously flip it out onto a plate or rack to chill fully.
Suggestions for the Greatest Lemon Blueberry Bundt Cake
- Forestall sticking: Totally grease your cake pan or bundt pan simply earlier than including the batter. Use a non-stick baking spray with flour or spray and flour the pan.
- Cool earlier than inverting: Let cake cool within the pan on a wire rack for 10–quarter-hour. This permits the cake to agency up barely, decreasing the chance of it breaking up when eliminated.
- Combine gently: Overmixing can result in a dense lemon blueberry cake. Combine simply till the components are mixed for a mushy, tender crumb.
- Use recent or frozen berries: Contemporary blueberries work finest. If utilizing frozen, don’t thaw them, and toss in just a little flour to forestall colour bleeding.
- DIY cake flour: Should you don’t have cake flour, make your individual by eradicating 2 tablespoons of all-purpose flour per cup and changing it with 2 tablespoons of cornstarch. Sift properly.
Recipe Variations
- Garnish: Prime the lemon blueberry streusel bundt cake with a lemon glaze, mud with powdered sugar, or strive a extra decadent lemon cream cheese frosting.
- Lemon syrup soak: For additional moisture and a citrusy enhance, brush the nice and cozy cake with lemon syrup identical to in lemon bread recipe.
- Buttermilk swap: Use buttermilk as a substitute of milk for a softer, extra tender crumb and delicate tang.
- Berry swap: Strive raspberries, blackberries, or a mixture of berries like I exploit in my berry crumb cake.
- Pan choices: Bake this lemon blueberry cake recipe in a standard 8- or 9-inch bundt pan for a basic Italian look, or use a spherical cake pan.
Storage
- Room temperature: Retailer the streusel lemon blueberry cake lined in an hermetic container or cake dome at room temperature for as much as 2–3 days. Refrigerating can dry out the cake crumb so for longer storage, I counsel freezing it!
- Freezing: Wrap the fully cooled cake or cake slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for as much as 3 months. Thaw at room temperature earlier than serving. Be mindful the streusel topping might lose a few of its crispness as soon as thawed.
Extra Lemon Recipes
This Lemon Blueberry cake was the proper dessert, everybody beloved it. I hope you do too! Get pleasure from.
- 1 massive egg (room temperature)
- 1 massive egg yolk (room temperature)
- ¾ -1 cup granulated sugar
- ⅓ cup oil (vegetable, mild olive oil, coconut oil and even butter melted and cooled)
- 1 teaspoon vanilla
- 2 cups cake/pastry flour
- 1¾ teaspoons baking powder
- ¼ teaspoon salt (if you happen to use salted butter then add 1 pinch)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 7 tablespoons milk (2% or complete milk)
- 1 cup blueberries (recent or frozen)
FOR THE STREUSEL TOPPING
- 2 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 5-6 tablespoons all function flour
- ¼ cup butter (melted and cooled)
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Pre-heat oven to 350F/180C. Spray or grease and flour an 8 – 9 inch / 20-23 cm cake pan or a ten inch / 25 cm bundt pan.
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Within the mixing bowl beat the egg, egg yolk and sugar for 3-4 minutes add the oil and vanilla and beat. Sift within the flour, baking powder and salt add the zest, juice and milk and mix. Fold within the blueberries.
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Switch to the ready pan and prime with the streusel topping. Bake for 35-40 minutes or till a toothpick comes out clear. Let cool within the pan. Then transfer to a clear plate. Serve. Get pleasure from!
FOR THE STREUSEL TOPPING
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In a medium bowl whisk collectively the sugars and flour, drizzle within the melted butter and stir with a fork till coarse crumbs seem, don’t over combine.
Storage
- Room temperature: Retailer the streusel lemon blueberry cake lined in an hermetic container or cake dome at room temperature for as much as 2–3 days. Refrigerating can dry out the cake crumb so for longer storage, I counsel freezing it!
- Freezing: Wrap the fully cooled cake or cake slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for as much as 3 months. Thaw at room temperature earlier than serving. Be mindful the streusel topping might lose a few of its crispness as soon as thawed.
Energy: 426kcal | Carbohydrates: 63g | Protein: 6g | Fats: 17g | Saturated Fats: 5g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 8g | Trans Fats: 0.3g | Ldl cholesterol: 63mg | Sodium: 137mg | Potassium: 184mg | Fiber: 1g | Sugar: 35g | Vitamin A: 274IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg | Phosphorus: 134mg
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