Lemon Blueberry Bundt Cake (Moist & Tangy)

There’s something truly special about sharing a slice of homemade cake. The aroma of a fresh-baked Lemon Blueberry Bundt Cake fills the kitchen with a warmth that feels like a big hug. It’s pure comfort food, perfect for family gatherings, or just because you deserve a little treat. I love this cake because it combines a bright citrus flavor with the sweetness of blueberries, creating a delightful balance that makes every bite a joy.

This cake features a simple list of ingredients that come together beautifully. You’ll need 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt for the base. The richness of 1 cup unsalted butter, 2 cups granulated sugar, and 4 large eggs adds a comforting depth. The 1 tablespoon of lemon zest and 1/4 cup fresh lemon juice provide that refreshing tang, while 1 teaspoon of vanilla extract ties all the flavors together. To keep the cake moist, we use 1 cup sour cream, and to finish, 1 cup fresh blueberries adds a pop of color and flavor. You might even want to dust it with powdered sugar for an elegant touch.

The method for making this cake is straightforward and user-friendly. Start by preheating your oven to 350°F (175°C) and preparing a bundt pan, so it’s ready to go. While the oven heats up, you’ll whisk together the dry ingredients and cream together the butter and sugar. Next, mix in the eggs and flavorings, followed by alternating the dry mix and sour cream to create a luscious batter. Toss in the blueberries gently, and you’re ready to pour that delicious mixture into your bundt pan. Bake it for about 55 to 60 minutes until it’s golden and your kitchen smells heavenly. After a brief cooling period, it’s ready to enjoy!

Whether it’s a chilly evening or you’re planning a potluck with friends, this Lemon Blueberry Bundt Cake is the perfect sweet treat to elevate any occasion. It’s great as a dessert or even with a cup of tea in the afternoon.

Why You’ll Love This Lemon Blueberry Bundt Cake

• Quick to Make: With simple steps, you can have this cake ready to bake in no time.
• Simple Ingredients: Most of these ingredients are pantry staples, making it easy to whip up whenever you’re in the mood.
• Comforting Flavor: The combination of lemons and blueberries brings a delightful taste that’s perfect for spring and summer.
• Versatile Enjoyment: Great as a dessert, snack, or breakfast companion with coffee or tea.
• Impressive Presentation: The bundt shape looks elegant, making it perfect for sharing at gatherings.

Blueberries: Tips for Selection

Fresh blueberries are the highlight of this cake, adding flavor and a vibrant burst of color. When choosing blueberries, look for ones that are plump, firm, and deep blue. Avoid berries that are wrinkled or have any white or green spots. If using frozen blueberries, there’s no need to thaw them before folding them into the batter. Remember to gently fold them in to prevent them from breaking apart, which can turn the batter a light purple.

Options for Substitutions

• Gluten-Free Flour: Substitute all-purpose flour with a gluten-free blend for a gluten-free option.
• Vegetable Oil: You can replace butter with an equal amount of vegetable oil for a lighter cake.
• Greek Yogurt: Use Greek yogurt instead of sour cream for added protein and a slight tang.
• Lemon Juice: If you don’t have fresh lemons, bottled lemon juice works, but fresh is always better for flavor.
• Maple Syrup: For a naturally sweeter option, you can use maple syrup in place of granulated sugar.
• Frozen Blueberries: If fresh blueberries are out of season, you can use frozen ones, adjusting the baking time as needed.

Watch Out for These Mistakes

One common mistake when making a bundt cake is overmixing the batter. Once you add the flour mixture and sour cream, mix just until combined. Overmixing can lead to a dense texture.

Another pitfall is not properly greasing and flouring the bundt pan. This step is crucial to ensure your cake releases smoothly after baking. If the pan isn’t prepared well, pieces of your cake might stick.

Also, be careful with the baking time; checking for doneness is key. Start checking around 50 minutes, as every oven can vary slightly in temperature. A toothpick inserted into the center should come out clean. Leaving it too long can dry out your cake.

Lastly, do not skip the cooling step. Allow the cake to rest in the pan for at least 10 minutes before inverting it onto a wire rack. This helps it set and prevents it from breaking apart.

What to Serve With Lemon Blueberry Bundt Cake?

This Lemon Blueberry Bundt Cake pairs wonderfully with a variety of accompaniments. Consider serving it alongside freshly whipped cream for a touch of indulgence. A scoop of vanilla ice cream complements the tartness beautifully while enhancing the cake’s flavors. If you’re in the mood for something lighter, serving with a dollop of yogurt sprinkled with extra blueberries is refreshing and health-conscious.

Storage Instructions

Store: Keep the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the refrigerator for up to a week.

Freeze: Wrap the cooled cake in plastic wrap and then foil, or use a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before serving.

Reheat: To reheat, place a slice in the microwave for about 15-20 seconds. Alternatively, you can warm individual pieces in a skillet over low heat for a cozy, fresh-from-the-oven taste.

Recipe Info

Preparation Time: 20 minutes
Cooking Time: 55-60 minutes
Total Time: 1 hour 15 minutes
Level of Difficulty: Easy
Servings: About 12 slices

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3,240 – 3,600
• Protein: 30 – 40 grams
• Fat: 160 – 200 grams
• Carbohydrates: 400 – 450 grams

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup fresh blueberries
• Powdered sugar for dusting (optional)

Step-by-Step Instructions

Step 1: Preheat Oven and Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan generously. This ensures the cake doesn’t stick when it’s time to take it out.

Step 2: Whisk Dry Ingredients

In a mixing bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set this aside so that your dry ingredients are well combined.

Step 3: Cream Butter and Sugar

In another large bowl, use an electric mixer to cream together the 1 cup unsalted butter and 2 cups granulated sugar until the mixture is light and fluffy. This process helps incorporate air into your batter for a lighter cake.

Step 4: Add Eggs and Flavorings

With the mixer on low speed, add the 4 large eggs, one at a time, mixing well after each addition. Then, stir in the 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until all ingredients are well incorporated.

Step 5: Combine Dry Mixture and Sour Cream

Gradually add the flour mixture to the butter mixture, alternating with 1 cup sour cream. Begin with the flour and end with the flour. Mix gently until just combined, taking care not to overmix.

Step 6: Fold in Blueberries and Pour

Gently fold in the 1 cup fresh blueberries using a spatula. Be gentle to avoid breaking the berries. Pour the batter into the prepared bundt pan, spreading it evenly.

Step 7: Bake the Cake

Place the bundt pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown.

Step 8: Cool the Cake

Once baked, remove the pan from the oven and allow it to cool for about 10 minutes. Carefully invert the cake onto a wire rack to cool completely.

Step 9: Dust and Serve

Once cooled, dust the top of the cake with powdered sugar if desired. This adds a lovely finishing touch! Slice and enjoy your beautiful Lemon Blueberry Bundt Cake.

In conclusion, this Lemon Blueberry Bundt Cake is an easy yet rewarding recipe that will surely impress. The balance of lemony brightness and sweet blueberries makes it irresistible. I encourage you to try it out, share your thoughts, and feel free to explore similar recipes on my blog. Happy baking!

Frequently Asked Questions

Can I use frozen blueberries in this cake?

Yes, frozen blueberries can be used. You do not need to thaw them; just fold them in gently to avoid breaking them apart.

How can I make this recipe dairy-free?

For a dairy-free version, you can replace the unsalted butter with a dairy-free margarine and swap the sour cream for a dairy-free yogurt.

How can I tell if the cake is done?

You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

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