The Ultimate Moist Lemon Blueberry Bundt Cake: A Burst of Sunshine in Every Slice
Prepare to delight your senses with the most incredible Lemon Blueberry Bundt Cake you’ll ever bake! This isn’t just any cake; it’s a celebration of vibrant flavors and luxurious texture. Imagine a perfectly moist and tender crumb, infused with the bright, zesty notes of fresh lemon, and generously studded with juicy, sweet-tart blueberries. Every single bite promises a burst of sunshine, guaranteed to bring a smile to your face and brighten anyone’s day.
Whether you’re looking for a show-stopping dessert for a special occasion, a comforting treat for an afternoon tea, or simply a way to add a little cheer to your week, this easy lemon blueberry bundt cake recipe is your answer. It’s truly like bottled-up sunshine, ready to be shared with friends and family, making it the perfect centerpiece for any gathering.
If you’re a fan of delightful fruit desserts that evoke feelings of warmth and happiness, you might also enjoy these other smile-inducing recipes from my kitchen: Lemon Blueberry Poke Cake, Fresh Strawberry Pie, and Easy Fruit Pizza.
*Originally published June 2015. Photos and text updated to provide the most delicious and foolproof recipe!*
There’s nothing quite like a beautiful sunny day to inspire some baking, and this lemon blueberry bundt cake perfectly captures that joyous feeling. It’s a dessert that not only looks stunning with its elegant fluted shape but also delivers on flavor, making it an ideal choice for sharing, entertaining, or simply enjoying a moment of pure bliss. Its vibrant, fresh flavors are especially wonderful during spring and summer, but truly, this delightful bundt cake is a treat year-round!
Crafting Perfection: Essential Ingredients for Your Moist Lemon Blueberry Bundt Cake
Creating an exceptional lemon blueberry bundt cake begins with selecting the right ingredients and understanding their crucial role in the baking process. Each component contributes to the cake’s signature moist texture, rich flavor, and beautiful crumb. Here’s a breakdown of what you’ll need and why:
- All-Purpose Flour: This forms the primary structure of our cake. While some recipes might call for cake flour for an extra-fine crumb, all-purpose flour works wonderfully here, contributing to the satisfying, slightly dense, yet incredibly moist and tender texture we’re aiming for in a classic bundt cake.
- Granulated Sugar: More than just a sweetener, sugar plays a vital role in moisture retention, helping to keep the cake tender and preventing it from drying out. It also aids in creaming with butter, which incorporates air for a lighter crumb, and contributes to the beautiful golden-brown crust.
- Baking Powder and Baking Soda: This powerful leavening duo is absolutely essential for achieving the perfect rise and tender texture in this cake. Given the richness and density of a bundt cake batter, relying on just one leavening agent wouldn’t be enough. Baking powder provides initial lift, while baking soda reacts with the acidity in the buttermilk and lemon juice to create additional bubbles, ensuring a perfectly airy yet substantial crumb. Using both guarantees a cake that is light without being crumbly.
- Buttermilk: The true secret weapon for an unbelievably moist bundt cake! Buttermilk not only adds a delicate tang that beautifully complements the vibrant lemon and blueberries but its acidity also tenderizes the gluten in the flour, ensuring an exceptionally soft and tender crumb. If you don’t have buttermilk on hand, don’t worry! You can easily make a substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup and filling the rest with regular milk (dairy or non-dairy) to make 1¼ cups. Let it sit for 5-10 minutes until it slightly curdles before using.
- Unsalted Butter: For that rich, authentic buttery flavor and a wonderfully tender texture! Using unsalted butter gives you precise control over the overall salt content in your recipe. It’s crucial that your butter is softened to room temperature, as this is vital for proper creaming with sugar, a step that incorporates essential air into the batter for a lighter, more delicate cake.
- Large Eggs: Eggs serve as the primary binding agents, providing essential structure, stability, and richness to the cake. They emulsify the batter, creating a smooth, cohesive consistency, and contribute significantly to the cake’s overall rise and its appealing golden hue. For optimal incorporation and texture, ensure your eggs are also at room temperature.
- Salt and Pure Vanilla Extract: These often-overlooked ingredients are fundamental for enhancing all the other wonderful flavors in the cake. A pinch of salt balances the sweetness and makes the bright lemon and juicy blueberry notes truly pop, while pure vanilla extract adds a warm, aromatic depth that completes the sophisticated flavor profile of any classic baked good.
- Fresh Lemons: The undeniable star of the show for that bright, invigorating, and wonderfully zesty flavor! We’ll utilize the zest of one lemon for its intense aromatic oils, which carry a tremendous amount of lemon flavor. Additionally, the juice of two lemons will provide a vibrant, tangy punch that beautifully cuts through the sweetness and perfectly complements the blueberries. Always opt for fresh lemons; bottled juice simply won’t deliver the same vibrant, authentic results.
- Blueberries (Fresh or Frozen): These delightful berries are scattered throughout the cake, offering bursts of sweet and tart flavor. You can successfully use either fresh or frozen blueberries in this recipe. If you opt for frozen blueberries, **it’s important not to thaw them**! Adding them frozen helps them maintain their shape during baking and prevents them from bleeding too much into the batter, ensuring beautiful pockets and streaks of purple-blue rather than a uniformly colored cake. For an extra preventative measure against sinking, lightly coat your blueberries in about a tablespoon of all-purpose flour before gently folding them into the batter.
Baking Your Perfect Lemon Blueberry Bundt Cake: A Step-by-Step Guide
One of the many joys of baking a bundt cake is its inherent beauty and relative simplicity. You don’t need any elaborate decorating skills to create a stunning dessert; the elegant, fluted design of the pan does all the work for you! Follow these easy and detailed steps to achieve a perfectly baked, show-stopping Lemon Blueberry Bundt Cake:
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). For consistent and reliable baking results, an oven thermometer is a small but highly recommended investment, ensuring your oven’s temperature is perfectly accurate. Next, and this step is absolutely critical, generously grease your bundt pan with softened butter or a baking spray that contains flour (like Baker’s Joy). Then, lightly flour the entire inside of the pan, making sure every crevice and detail is thoroughly coated. This vital step prevents sticking and ensures your beautiful cake releases flawlessly.
- Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly for about 30 seconds to ensure the leavening agents and salt are evenly distributed throughout. Set this bowl aside for later.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, large eggs, pure vanilla extract, fresh lemon zest, and fresh lemon juice until well combined. This mixture brings together all the liquid and vibrant flavor components, ready to be incorporated into the batter. Set this bowl aside as well.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened unsalted butter and granulated sugar together on medium-high speed. Continue beating for 3-5 minutes, scraping down the sides of the bowl frequently, until the mixture is visibly light, fluffy, and pale in color. This creaming process is crucial for incorporating air, which contributes significantly to the cake’s tender and airy crumb.
- Combine Wet and Dry into Creamed Mixture: With the mixer on low speed, gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with the wet ingredient mixture. Begin and end with the dry ingredients. Mix just until everything is combined and no streaks of flour remain in the batter. Be vigilant not to overmix, as this can overdevelop the gluten in the flour, leading to a tough, dense cake rather than the desired light and tender result.
- Gently Fold in Blueberries: Using a spatula, gently fold in the fresh or frozen blueberries until they are evenly distributed throughout the cake batter. If you remembered to lightly coat your blueberries in flour (a helpful tip!), this is when it pays off, helping to prevent them from sinking to the bottom of the pan during baking.
- Fill the Bundt Pan: Carefully pour the prepared cake batter evenly into your meticulously greased and floured bundt pan. Gently tap the pan on the counter a few times to release any trapped air bubbles and ensure the batter settles smoothly into all the intricate crevices of the pan’s design.
- Bake to Golden Perfection: Place the filled bundt pan in your preheated oven. Bake for approximately 45-50 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake (avoiding a blueberry) comes out completely clean. Baking time can vary slightly depending on your oven, so always rely on the toothpick test.
- Crucial Cooling Period (Patience is a Virtue!): Once baked, promptly remove the cake from the oven and allow it to cool in the bundt pan on a wire rack for a minimum of 45 minutes to 1 hour. This step is absolutely critical! Allowing the cake to cool sufficiently in the pan helps it to firm up properly and gently pull away from the sides, making for a clean, effortless release. Do not attempt to remove it sooner, or the cake may stick or break apart.
- Invert and Finish: After the essential cooling period in the pan, carefully invert the bundt cake onto a serving plate or another wire rack to cool completely. Once the cake has reached room temperature (this is important for any glaze!), you can dust it generously with powdered sugar for a simple, elegant finish, or prepare a bright lemon glaze to drizzle artfully over the top. (Details on preparing a delicious glaze are included below!)
Why This Lemon Blueberry Bundt Cake Will Be Your New Favorite Dessert
There are countless reasons to fall head over heels for this beautiful and undeniably delicious Lemon Blueberry Bundt Cake. It’s more than just a recipe; it’s an experience that brings sheer joy to both the baker and everyone fortunate enough to get a slice. Here’s why it deserves a permanent spot in your baking repertoire:
- Effortlessly Elegant Presentation: Bundt cakes are inherently stunning. Their intricate, fluted designs mean you don’t need any special frosting or elaborate decorating skills to impress your guests. A simple dusting of powdered sugar or a delicate drizzle of glaze is all it takes to make this cake look absolutely picture-perfect, ideal for any gathering or just a delightful weekend treat.
- A Symphony of Fresh Flavors: The classic combination of bright, zesty lemon and juicy, sweet-tart blueberries is a pairing for a reason – it’s simply irresistible. This cake strikes the perfect balance, ensuring every mouthful is a delightful explosion of fresh, summery taste. It truly is like “bottled-up sunshine,” making it the perfect remedy for a gloomy day or a lovely, vibrant addition to any happy occasion.
- Unrivaled Moisture and Tender Texture: Thanks to the inclusion of buttermilk and a careful balance of leavening agents, this cake boasts an incredibly moist, tender, and buttery crumb that practically melts in your mouth with every bite. It’s rich without being heavy, providing a perfect, comforting foundation for the bright fruit and citrus notes.
- Remarkably Versatile with Blueberries: Whether you have a bounty of fresh blueberries bursting in season or a convenient bag of frozen ones tucked away in your freezer, this recipe adapts beautifully to either. This flexibility means you can enjoy this delightful cake year-round, whenever the craving for its irresistible flavors strikes.
- Perfect for Sharing and Celebrations: This generously sized bundt cake yields ample portions, making it absolutely ideal for sharing with friends, bringing to potlucks, serving at family brunches, or as a celebratory dessert. Its comforting appeal and beautiful presentation make it a wonderful homemade gift or a thoughtful gesture for someone special.
Mastering Your Lemon Blueberry Bundt Cake: Essential Tips for Success
Achieving a perfectly baked and beautifully presented bundt cake is easier than you might think, especially when you keep a few key tips in mind. Pay close attention to these details, and you’ll be consistently baking flawless, show-stopping Lemon Blueberry Bundt Cakes that impress everyone:
- Flawless Pan Preparation is Non-Negotiable: The most common bundt cake mishap is the cake sticking to the pan. To ensure your cake releases flawlessly every single time, you must generously grease and flour every single nook, cranny, and intricate detail of your bundt pan. Use softened unsalted butter or a high-quality baking spray that specifically contains flour (like Baker’s Joy or Pam Baking). After greasing, sprinkle a tablespoon or two of all-purpose flour into the pan, rotate it thoroughly to coat every surface, and then invert and tap out any excess flour. This creates a critical non-stick barrier.
- Invest in a Quality Bundt Pan: While any bundt pan will technically work, not all are created equal. A good quality, heavy-gauge aluminum bundt pan with a reliable non-stick finish can make a world of difference in preventing sticking and achieving beautifully defined shapes. My personal favorites for consistent results include Nordic Ware and USA Pan, both known for their durability and excellent release properties. Always ensure your chosen pan holds approximately 10-12 cups of batter.
- Bring Ingredients to Room Temperature: For a smooth, perfectly emulsified batter and even baking, it’s crucial to ensure your butter and eggs are at room temperature before you begin mixing. This allows them to incorporate more fully and evenly with the other ingredients, creating a more cohesive, tender, and finely textured cake structure.
- Prevent Blueberry Sinking: To ensure your blueberries are beautifully and evenly distributed throughout the cake instead of sinking to the bottom during baking, lightly toss them with about a tablespoon of all-purpose flour before gently folding them into the batter. The thin coating of flour creates a subtle barrier that helps them suspend in the batter. (Even if you occasionally forget this step, like I sometimes do, the cake will still be absolutely delicious – just perhaps with a few more blueberries congregated at the very bottom!)
- The Critical Cooling Period: Once your cake is baked, resist the immediate urge to flip it out of the pan. This is perhaps one of the most vital tips! Allow it to cool in the bundt pan, set on a wire rack, for a full 45 minutes to an hour. During this crucial time, the cake firms up sufficiently and gently pulls away from the sides of the pan, making for a clean, easy, and satisfying release. Patience here is truly a virtue that will save you from a broken cake!
- Do Not Overmix the Batter: After combining your wet and dry ingredients, mix the batter just until no streaks of flour remain. This means mixing only until the ingredients are just incorporated. Overmixing develops the gluten in the flour too much, which can result in a tough, chewy, and less tender cake rather than the desired moist and delicate crumb.
- Zest Lemons First, Then Juice: A small but important practical tip: when using fresh lemons, always zest them before you juice them. It is significantly easier to get all those fragrant, oil-rich zest from a whole, firm lemon compared to a juiced half.
Serving and Storage Suggestions for Your Lemon Blueberry Bundt Cake
Once your beautiful Lemon Blueberry Bundt Cake is completely cooled, the possibilities for serving are truly delightful! For a simple yet undeniably elegant presentation, a generous dusting of powdered sugar is absolutely perfect. If you prefer a little extra tang and sweetness to complement the cake, a bright lemon glaze takes it to the next level. You can also serve individual slices with a dollop of freshly whipped cream, a scoop of creamy vanilla ice cream, or a side of extra fresh berries for an additional burst of flavor and a truly special treat.
Making a Simple Lemon Glaze:
To create a quick and easy, yet incredibly flavorful glaze, simply whisk together 1 cup of powdered sugar with 2 to 3 tablespoons of milk (or for an extra lemon punch, use fresh lemon juice!) until the mixture is smooth and has a pourable consistency. Adjust the amount of liquid to achieve your desired thickness – a thicker glaze will cling more to the cake, while a thinner one will drizzle beautifully down the elegant fluted sides. Drizzle this glaze evenly over the completely cooled cake just before you’re ready to serve.
Storing Your Bundt Cake for Optimal Freshness:
This incredibly moist lemon blueberry bundt cake stores wonderfully, allowing you to enjoy it for days. Keep the cake covered tightly at room temperature for up to 3 days, ensuring it remains fresh and delicious. Alternatively, for slightly longer storage, you can keep it in the refrigerator for up to 5 days. In both cases, ensure it’s in an airtight container to maintain its delicate moisture and prevent it from drying out.
Freezing for Later Enjoyment:
One of the best features of this versatile bundt cake is that it’s remarkably freezer-friendly! To freeze the cake, allow it to cool completely to room temperature without any glaze or powdered sugar. Then, wrap the entire cake tightly in several layers of plastic wrap, followed by a final protective layer of aluminum foil. Properly wrapped, it can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw the wrapped cake at room temperature overnight. Once thawed, you can then glaze it or dust it with powdered sugar before serving. It will taste just as fresh and delightful as the day it was baked!
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Lemon Blueberry Bundt Cake
Ingredients
CAKE:
- 2¾ cups (365g) all purpose flour
- 1 cup (210g) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups (295ml) buttermilk
- 1 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla
- Zest of 1 lemon
- Juice of 2 lemons
- 2½ cups (370g) blueberries, fresh or frozen (do not thaw)
Instructions
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Preheat oven to 350 degrees F. Grease and flour a bundt pan, set aside.
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In a large bowl combine the flour, baking powder, baking soda, and salt; set aside.
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In a medium bowl combine the buttermilk, eggs, vanilla, zest and lemon juice; set aside.
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Beat the butter and sugar together on medium-high speed until smooth and creamy, scraping sides often. Add remaining dry and wet ingredients and stir just until combined. Fold in blueberries.
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Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool for at least 45 minutes before dumping out. DO NOT try to do this sooner or the cake will stick! Then invert onto a serving plate.
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Once the cake has cooled completely drizzle with the powdered sugar glaze or sprinkle with powdered sugar.
Notes
- Freezer Friendly: Freeze completely cooled and UNglazed cake tightly wrapped in foil. Freeze for up to 3 months. Thaw wrapped at room temperature before glazing or topping with powdered sugar.
- Glaze: Combine 1 cup of powdered sugar and 2 tablespoons of milk (or lemon juice!). Drizzle over completely cooled cake. Or just sprinkle completely cooled cake with powdered sugar.