Lemon Blueberry Bundt Cake

Short Description

This Lemon Blueberry Bundt Cake is a delightful fusion of tangy lemon and sweet blueberries, resulting in a moist and flavorful dessert. Perfect for any occasion, this cake is topped with a simple lemon glaze that enhances its citrusy charm.

Why You’ll Love This Recipe

• Bright and Refreshing Flavor: The combination of lemon zest and juice provides a vibrant citrus flavor that complements the sweetness of the blueberries.
• Moist and Tender Crumb: Incorporating sour cream into the batter ensures a moist and tender texture in every bite.
• Visually Appealing: The blueberries create beautiful pockets of color throughout the cake, making it as attractive as it is delicious.
• Versatile Dessert: Suitable for brunches, afternoon teas, or as a delightful end to any meal.
• Make-Ahead Friendly: This cake maintains its moisture and flavor even when prepared a day in advance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• Lemon juice
• Sour cream
• Fresh blueberries
• Powdered sugar (for glaze)

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
2. Prepare Blueberries: In a small bowl, toss the blueberries with a tablespoon of flour to prevent them from sinking during baking. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
5. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract, lemon zest, and lemon juice.
6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Fold in Blueberries: Gently fold the floured blueberries into the batter.
8. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely.
10. Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Servings and Timing

• Servings: 12-14 slices
• Preparation Time: 20 minutes
• Baking Time: 50-65 minutes
• Cooling Time: 1 hour
• Total Time: Approximately 2 hours

Variations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
• Berry Medley: Replace blueberries with a mix of berries such as raspberries and blackberries for a different flavor profile.
• Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for added texture and flavor.
• Cream Cheese Glaze: For a richer topping, mix cream cheese with powdered sugar and lemon juice to create a creamy glaze.

Storage/Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Bring to room temperature before serving.
• Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

FAQs

How can I prevent the blueberries from sinking to the bottom of the cake?

Tossing the blueberries in a tablespoon of flour before folding them into the batter helps suspend them evenly throughout the cake.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent excess moisture.

What can I use instead of sour cream?

Plain Greek yogurt is a suitable substitute for sour cream in this recipe.

How do I ensure the cake doesn’t stick to the Bundt pan?

Grease the Bundt pan thoroughly with butter or non-stick spray, then dust with flour to ensure easy release.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it covered at room temperature or in the refrigerator.

Is it necessary to use both lemon zest and juice?

Using both lemon zest and juice provides a more intense and well-rounded lemon flavor.

Can I add a glaze to the cake?

Absolutely. A simple glaze made from powdered sugar and lemon juice enhances the cake’s flavor and appearance.

How long should I let the cake cool before glazing?

Allow the cake to cool completely before applying the glaze to prevent it from melting and running off.

Can I bake this cake in a different pan?

While a Bundt pan is traditional, you can use a 9×13-inch pan or two 9-inch round pans. Adjust baking times accordingly.

What is the best way to store leftovers?

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Conclusion

This Lemon Blueberry Bundt Cake is a delightful dessert that combines the tartness of lemon with the sweetness of blueberries, resulting in a moist and flavorful treat. Whether served at a gathering or enjoyed with a cup of tea, this cake is sure to impress.

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