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If you would like a shiny, make-ahead dessert that feels particular however is simple to tug off, this lemon blueberry Bundt cake is it. It’s ultra-moist and lemony, with a vibrant yellow crumb thanks to 5 complete eggs, and topped with a creamy, tangy glaze (good day, cream cheese!). Bonus: no stand mixer wanted—only a bowl, hand mixer, and spatula.
Why This Lemon Blueberry Bundt Cake Stands Out
- Moist, wealthy texture: Because of full-fat bitter cream, butter, and a contact of oil, the crumb seems extremely smooth and tender with out being heavy. I discovered this cake holds up very well for two or 3 days, making it excellent for making forward for brunches, events, potlucks, picnics, showers, or gatherings.
- The colourful yellow cake coloration comes from utilizing 5 massive eggs, making it as sunny as its lemony taste.
- Lemon taste: The lemon zest in each the cake and the glaze provides it a lightweight citrus punch that retains it from being overly candy. For an additional lemon kick, I like to recommend including lemon extract – it enhances the citrus taste much more.
- Thick, creamy lemon glaze: I added cream cheese to the glaze for additional richness—it’s clean, barely tangy, and ties the entire cake collectively fantastically.
- No stand mixer wanted: I made this with only a hand mixer and a spatula—it’s easy, approachable, good for sharing with household and buddies!
Predominant Elements & Substitutions
- Flour. I used common all-purpose flour. You should use cake flour as a substitution to make the cake texture lighter.
- Baking powder and baking soda. Utilizing each baking powder and baking soda assist to attain the proper rise and texture of the cake.
- Salt. Use fantastic sea salt or kosher salt.
- Butter. Use room temperature unsalted butter.
- Sugar. I used common granulated sugar.
- Lemon zest and lemon juice. Freshly squeezed lemon juice and lemon zest. I like to recommend grating the lemon zest first, after which squeezing the juice.
- Eggs, room temperature. Utilizing 5 massive eggs provides the cake a yellow coloration and makes the cake moist and fluffy.
- Vegetable oil. Helps to maintain the cake moist. You should use melted butter or melted coconut oil in substitution 1:1, however the taste and the feel could barely change.
- Vanilla extract. Use high-quality vanilla extract.
- Bitter cream. Use room temperature bitter cream. Greek yogurt or buttermilk could be a good substitution.
- Blueberries. Contemporary blueberries work nice, however you too can use frozen blueberries (don’t thaw them).
Incessantly Requested Questions (FAQ)
- Which dimension of baking pan to make use of? I used a 12-cup Nordic Ware Professional Forged Unique Bundt Pan.
- Can I make this cake with out bitter cream? Sure, I’ve made comparable truffles a number of instances with plain full-fat or low-fat Greek yogurt as a 1:1 substitution for bitter cream. You may also use plain kefir or buttermilk.
- How do I forestall blueberries from sinking to the underside? Ensure that the blueberries aren’t too moist. Pat them dry with a paper towel. Then, toss the blueberries with 2 tablespoons of all-purpose flour earlier than folding them right into a cake batter.
- Why is my cake dry? To stop this, be sure you measure the dry substances correctly (aerate the flour, sift it, or fluff it up), keep away from overmixing and overbaking, and don’t skip utilizing the bitter cream.
- The best way to measure flour correctly? Use the spoon-and-level technique to measure flour. As an alternative of scooping straight from the bag (which packs it down), you spoon the flour into the measuring cup, then stage it off with a flat edge like a knife. This prevents utilizing an excessive amount of and ensures lighter cake texture.
- The best way to grease the pan? First I used butter to coat the bundt pan, ensuring to grease each nook and element. Then, I dusted the pan with flour, tapping out any extra flour. You may also use Baker’s Pleasure Non-Stick Spray with Flour as an alternative.
- How do I do know when the cake is finished baking? Begin checking your lemon blueberry bundt cake after 50 minutes of baking. Use a toothpick inserted within the middle to test for doneness. If the toothpick inserted within the middle comes out clear or with a number of moist crumbs (not moist) the cake is finished baking.
- The best way to take away cake from the Bundt cake? When the cake is finished baking, let it cool within the pan for about 40 minutes or till the bundt pan is cool sufficient and secure to deal with. Then, place a cooling rack excessive of the Bundt pan and punctiliously invert it. Gently raise the pan. If it does not launch simply, let it sit for a number of extra minutes earlier than making an attempt once more. Let the cake cool fully earlier than overlaying with glaze.
- Can I make this Blueberry Lemon Bundt Cake gluten-free? Sure, substitute all-purpose flour with one in every of these 2 GF flours that I personally use regularly: Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour.
Lemon Blueberry Bundt Cake
If you would like a shiny, make-ahead dessert that feels particular however is simple to tug off, this lemon blueberry Bundt cake is it. It’s ultra-moist and lemony, with a vibrant yellow crumb thanks to 5 complete eggs, and topped with a creamy, tangy glaze (good day, cream cheese!). Bonus: no stand mixer wanted—only a bowl, hand mixer, and spatula.
Elements
For the Blueberry Lemon Bundt Cake:
Beautify with
- ⅔ cup recent blueberries
- 2 tablespoons grated lemon zest
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Directions
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Preheat your oven to 350°F and put together the baking pan: Generously grease a 12-cup Bundt pan with butter, after which flour the pan, ensuring to coat each groove. You may also use Baker’s Pleasure Non-Stick Spray with Flour as an alternative of butter + flour. Set it apart.
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Toss the blueberries with flour (2 tablespoons) in a small bowl, to assist maintain them from sinking throughout baking.
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Combine dry substances: In a medium bowl, whisk collectively flour, baking powder, baking soda, and salt. Put aside.
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Combine moist substances: In a big bowl, utilizing an electrical mixer, cream collectively softened butter, sugar, and lemon zest for about 3-4 minutes or till gentle and fluffy. Add eggs, one after the other, beat after every addition till mixed. Then, whisk in lemon juice, vegetable oil, and vanilla extract till included nicely.
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Mix dry and moist substances collectively: Step by step add a portion of the dry substances, adopted by a portion of the bitter cream, mixing gently with a picket spoon or silicone spatula after every addition. Proceed alternating till each the dry substances and bitter cream are totally included, ensuring to not overmix.
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Bake the cake: Gently fold the flour-coated blueberries into the batter. Pour the batter into the ready Bundt pan and clean the highest. Bake within the preheated oven for 50–60 minutes, or till a toothpick inserted into the middle comes out clear or with just some moist crumbs.
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Let the cake cool and launch: Take away from the oven, and let the cake cool within the pan for about 40 minutes or longer, till the bundt pan is secure to deal with and not sizzling. Then, place a cooling rack excessive of the Bundt pan and punctiliously invert it. Gently raise the pan. If it does not launch simply, let it sit for a number of extra minutes earlier than making an attempt once more. Permit the cake cool fully earlier than glazing.
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To make the glaze, utilizing an electrical mixer, beat the softened cream cheese and butter in a medium bowl till clean. Step by step sift within the powdered sugar, mixing nicely after every addition till clean and lump-free. Add lemon juice and beat till the glaze is thick and creamy.
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Beautify: Unfold the thick glaze over the cooled cake, then high with recent blueberries and freshly grated lemon zest. Scatter remaining blueberries + zest across the cake for presentation.
Notes
- Use the spoon-and-level technique to measure flour: As an alternative of scooping straight from the bag (which packs it down), you spoon the flour into the measuring cup, then stage it off with a flat edge like a knife. This prevents utilizing an excessive amount of and ensures lighter, extra correct outcomes—particularly vital in baking.
- Tossing the blueberries with flour is the important thing! It helps to distribute them in batter evenly and prevents blueberries from sinking to the underside of the pan.
- Begin by including only one tablespoon of lemon juice to the glaze. If it’s too thick on your liking, you may steadily add extra lemon juice till you attain the specified consistency.
- Use eggs, butter and bitter cream at room temperature for one of the best outcomes.
- If utilizing frozen blueberries, don’t allow them to thaw. Toss frozen blueberries with 2 tablespoons of flour and add to the batter.
- Don’t overmix the batter to forestall cake from being dense and hard. That is why we alternate dry substances with moist substances and bitter cream.
- If the highest of the cake begins browning earlier than the cake is totally baked, cowl the highest with aluminum foil and proceed baking.
- Add-ins: Be happy so as to add your favourite nuts or dried fruits to the batter earlier than baking.
- Add lemon extract (in addiiton to the lemon juice and lemon zest) to the batter to boost lemon taste much more!
Make-Forward, Storage & Freezing Suggestions
- Make-Forward: You possibly can bake the cake a day forward and retailer it in an hermetic container within the fridge. Cowl with thick lemon glaze proper earlier than serving.
- Fridge: Place leftovers in an hermetic container and retailer in a fridge for as much as 3 days.
- Freezer: I like to recommend freezing this cake with out frosting. Wrap it tightly in plastic wrap and retailer in a freezer for as much as 2 months. Let it thaw at room temperature earlier than serving. Then, cowl with the glaze.
Diet
Diet Data
Lemon Blueberry Bundt Cake
Quantity per Serving
% Day by day Worth*
* % Day by day Values are based mostly on a 2000 calorie food regimen.
Diet Disclaimer:
The dietary data on this web site is barely an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this website isn’t assured. It shouldn’t be used as an alternative choice to knowledgeable nutritionist’s recommendation.
The best way to Make Lemon Blueberry Bundt Cake (Step-by-Step)
- Preheat the oven to 350°F and grease and flour a 12-cup Bundt pan.
- Toss blueberries with 2 tablespoons of flour and put aside.
- In a medium bowl, whisk collectively flour, baking powder, baking soda, and salt.
- In a big bowl, cream the butter, sugar, and lemon zest till gentle and fluffy.
- Beat in eggs one after the other, then combine in lemon juice, oil, and vanilla.
- Alternate including the dry substances and bitter cream, mixing gently after every addition.
- Fold within the blueberries.
- Pour the batter into the ready pan, clean the highest, and bake for 50–60 minutes, till a toothpick comes out clear or with a number of moist crumbs.
- For the glaze, beat cream cheese and butter till clean.
- Step by step combine in powdered sugar, then lemon juice, till thick and creamy.
- Cool the lemon blueberry bundt cake within the pan for at the very least 40 minutes till secure to deal with, then invert onto a rack and let cool fully.
- Unfold the ready glaze over the cooled cake and high with recent blueberries and lemon zest.
