Moist Lemon Blueberry Bundt Cake Recipe for Easy Baking

If you're looking for a delightful dessert that’s both easy to make and bursting with flavor, this Moist Lemon Blueberry Bundt Cake is just the ticket! I remember the first time I baked this cake with my daughter, Lily. We had blueberries everywhere, but the laughter we shared made it all worth it.

Why You’ll Love It

• It’s simple enough for beginner bakers.
• The combination of lemon and blueberry is refreshing.
• Perfect for family gatherings or a cozy afternoon treat.

Pure Comfort

This cake is pure comfort food, with its moist texture and zesty flavor. Each slice feels like a warm hug, making it a go-to dessert for any occasion.

What You Need

• 2 cups 2 cups all-purpose flour (240 g) – Sifted before measuring.
• 1 cup 1 cup granulated sugar (200 g) – You can use coconut sugar for a healthier option.
• 1/2 cup 1/2 cup unsalted butter, softened (113 g) – Can substitute with coconut oil.
• 3 3 large eggs – Room temperature for best results.
• 1/2 cup 1/2 cup buttermilk (120 ml) – You can use milk with a splash of vinegar as a substitute.
• 1 tbsp 1 tablespoon lemon zest – Freshly grated for the best flavor.
• 1/4 cup 1/4 cup fresh lemon juice (60 ml) – Use fresh lemons for a brighter taste.
• 1 tsp 1 teaspoon baking powder – Make sure it’s fresh for proper rising.
• 1/2 tsp 1/2 teaspoon baking soda – Helps the cake rise nicely.
• 1/2 tsp 1/2 teaspoon salt – Balances the sweetness.
• 1 cup 1 cup fresh blueberries (150 g) – Frozen blueberries can be used; do not thaw.

Time to Cook

Prep: 15 minutes | Cook: 50 minutes | Total: 1 hour 5 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare it a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C). Grease and flour a 10-inch Bundt pan to prevent sticking. This step is crucial for a clean release later.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. You’ll know it’s ready when it looks pale and airy.
3. Add the eggs one at a time, mixing well after each addition. The mixture should be smooth and creamy, with a lovely yellow color.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; overmixing can make the cake dense.
6. Gently fold in the lemon zest and blueberries, being careful not to crush the berries. You want to see those beautiful blueberries peeking through the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50 minutes or until a toothpick inserted comes out clean.
8. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. This will help maintain its moist texture.
9. Serve the cake as is, or dust it with powdered sugar for a lovely finish. Enjoy every slice with family and friends!

Make It Perfect

• For a fun twist, try adding a lemon glaze on top after cooling.
• Be sure to measure your flour correctly to avoid a dense cake.
• Let the cake cool completely before slicing for the best texture.

Mix It Up

• Swap out blueberries for raspberries or strawberries for a different berry flavor.
• Add a teaspoon of vanilla extract for an extra layer of flavor.

Perfect Partners

• Serve with whipped cream for a delightful contrast.
• Pair with a cup of tea or coffee for a cozy afternoon treat.

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FAQs

Conclusion

This Moist Lemon Blueberry Bundt Cake is a delightful treat that’s perfect for any occasion. With its bright flavors and tender crumb, it’s sure to become a family favorite. So go ahead and bake this cake, and watch it disappear at your next gathering!

Moist Lemon Blueberry Bundt Cake

A moist lemon blueberry bundt cake with a tender crumb and zesty flavor. Easy to bake and perfect for family gatherings or a cozy afternoon treat, combining fresh lemon zest and blueberries in a delightful dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Course Dessert

Cuisine American

Equipment

• Oven
• bundt pan
• Mixing Bowl
• Spatula

Ingredients

  

Main

• 2 cups all-purpose flour Sifted before measuring
• 1 cup granulated sugar Can use coconut sugar for a healthier option
• 1/2 cup unsalted butter Softened, can substitute with coconut oil
• 3 large eggs Room temperature for best results
• 1/2 cup buttermilk You can use milk with a splash of vinegar as a substitute
• 1 tbsp lemon zest Freshly grated
• 1/4 cup fresh lemon juice Use fresh lemons for a brighter taste
• 1 tsp baking powder Make sure it’s fresh for proper rising
• 1/2 tsp baking soda Helps the cake rise nicely
• 1/2 tsp salt Balances the sweetness
• 1 cup fresh blueberries Frozen blueberries can be used; do not thaw

Instructions

 

• Preheat oven to 350 °F (175 °C). Grease and flour a 10-inch Bundt pan.
• Cream softened butter and sugar in a large bowl until light and fluffy, about 3 minutes.
• Add eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
• Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
• Gradually add dry ingredients to wet mixture alternately with buttermilk, starting and ending with flour mixture; mix until just combined.
• Fold in lemon zest and blueberries gently, avoiding crushing the berries.
• Pour batter into prepared Bundt pan and smooth the top with a spatula.
• Bake for 50 minutes or until a toothpick inserted comes out clean.
• Cool the cake in the pan for 10 minutes, then invert onto a wire rack and cool completely.
• Serve as is or dust with powdered sugar before serving.

Keyword blueberry, Bundt cake, easy baking, lemon, Moist Cake