This Lemon Blueberry Bundt Cake tastes like summer! The cake and blueberries have a lovely sweetness while the tart lemon provides balance that is refreshing and light. It is one of my favorites cakes to make come spring and summer. And the best part is that it is super easy!
Lemon Blueberry Bundt Cake Ingredients
Let’s take a closer look at the ingredients that make up this delicious cake.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Granulated Sugar
We use granulated sugar in this cake to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender cake crumb.
Baking Powder and Baking Soda
Baking powder and baking soda serve as a leavening agents.
Salt
Salt enhances the other flavors in the cake and balances the sweetness.
Butter
Butter adds flavor and richness to the cake. It also helps to produce a light and tender crumb.
Eggs
Eggs are important because they give your cake structure.
Vanilla Extract
Vanilla enhances all the other flavors in the cake.
Lemon Juice and Lemon Zest
Freshly squeezed lemon juice and zest provide a light, refreshing lemon flavor. The lemon juice will also help to activate the leavening agents creating extra rise to the cake.
Whole Milk
Whole milk adds moisture to the cake.
Blueberries
Blueberries provide the bright pop of blueberry flavor. We toss them in one tablespoon of flour prior to adding them to the batter. The flour absorbs some of their juice which helps prevent them from sinking. Blueberries are completely optional in this recipe. If you would like to leave them out, feel free to do so!
How Do You Test A Bundt Cake For Doneness?
Testing a bundt cake for doneness can be a little tricky due to its large size and density. Regular toothpicks are okay but do not test all the way through. I keep wooden skewers on hand specifically to test bundt cakes and they are super convenient.
Can you freeze this Bundt Cake?
Yes! After the cake cools completely, wrap well in plastic wrap and aluminum foil. (Be sure to freeze this without the glaze.) Label and date the cake and then place in a freezer-safe container. Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight. Bring to room temperature and glaze before serving.
Can this be made into Cupcakes?
Yes! This recipe will make about 20-24 cupcakes. Grease or line your cupcake tins. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted comes out with just a few moist crumbs. Then, top with the glaze if desired.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the cake batter. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Bundt Pan – to bake cake
- Zester – to zest lemons
- Citrus Juicer – to juice lemons
- Stand Mixer – to mix batter
- Wooden Skewers – to test bundt cake for doneness
- Cooling Racks – to cool cake and dishwasher friendly!!
Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake tastes like summer! The cake and blueberries have a lovely sweetness while the tart lemon provides balance that is refreshing and light.
Ingredients
- CAKE:
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 2 cups (397 g) granulated sugar
- 4 eggs, room temp
- 1 ½ tsp vanilla extract
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp grated lemon zest
- 1 cup whole milk, room temp
- 1 ½ - 2 cups fresh blueberries, tossed in 1 Tbsp flour (optional)
- LEMON GLAZE:
- 1 ½ cups (170 g) powdered sugar
- 2-3 Tbsp freshly squeezed lemon juice
- 1 Tbsp salted butter, melted
Directions
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 CAKE: In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each egg is added. After all eggs are incorporated, scrape down sides with spatula. Mix in vanilla extract, lemon juice, and lemon zest. Add milk and beat until incorporated. Add the flour mixture to the wet ingredients and mix until just combined. Gently, fold in blueberries.
- Step 3 BAKE: Grease bundt pan thoroughly with baking spray or melted butter and flour. Pour batter into pan and smooth evenly with spatula. Bake 40 – 60 minutes until light golden brown and tester inserted only has a few moist crumbs. (Mine was 48 minutes without blueberries and 55 minutes with blueberries.) After removing from oven, let sit for 5-10 minutes. Gently, run a knife between the cake and pan around the edge. Place pan upside down on cooling rack or plate and carefully tap on pan to remove cake.
- Step 4 GLAZE: In a medium bowl, mix sugar and freshly squeezed lemon juice until smooth. Add in melted butter and stir until fully incorporated. If glaze is too thick, you may add a little milk. If it is too thin, add a little more powdered sugar until you reach desired consistency. When cake is completely cooled, drizzle the icing over cake.
- Step 5 CUPCAKES: This can be made into 20-24 cupcakes. Grease or line your cupcake tins. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted comes out with just a few moist crumbs. Then, top with the glaze if desired.
- Step 6 STORAGE: Store well covered cake at room temperature for 3-4 days or freeze for longer storage. If freezing, do so without the glaze.
Thank You for sharing your time with us
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Have a wonderful day!
