Introduction
Delight in the fusion of vibrant lemon zest, juicy blueberries, and moist cake texture with this exquisite Lemon Blueberry Bundt Cake. As a baking enthusiast who cherishes the magic of combining fruits with baked goods, I’m thrilled to share this recipe that embodies the essence of a delightful summer dessert.
Who Will Love This Cake?
This Lemon Blueberry Bundt Cake is a treasure for those who appreciate the harmonious marriage of citrus and berries in a moist, tender crumb cake. Whether you’re seeking a dessert to brighten up gatherings or simply desire a slice of sunshine, this cake is sure to please both avid bakers and dessert enthusiasts.
Crafting the Perfect Lemon Blueberry Bundt Cake
Recipe Overview
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup plain Greek yogurt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (tossed in 1 tablespoon of flour)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan to prevent sticking.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated.
- Mix in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be cautious not to overmix.
- Gently fold in the flour-coated blueberries into the batter.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Kitchen Equipment:
- Bundt cake pan
- Mixing bowls
- Electric mixer or stand mixer
- Wire rack for cooling
Storage:
Store any leftovers of this delightful cake in an airtight container at room temperature for up to three days. The cake can also be refrigerated for a longer shelf life.
Serving Suggestions:
Enjoy a slice of this Lemon Blueberry Bundt Cake with a dollop of whipped cream or a sprinkle of powdered sugar. Pair it with a cup of hot tea or a refreshing glass of iced lemonade for a delightful experience.
Tips for Success
- Coat the blueberries with flour to prevent them from sinking to the bottom of the cake.
- Ensure all ingredients, especially the eggs and butter, are at room temperature for proper incorporation and a smoother batter.
- Be mindful not to overmix the batter, as it may result in a dense cake.
Conclusion
This Lemon Blueberry Bundt Cake is a celebration of vibrant flavors and moist, tender crumb, making it a delightful dessert for any occasion. Share this recipe with friends and family, and consider subscribing to my blog for more exquisite baking inspirations. Here’s to relishing each delightful slice of this Lemon Blueberry Bundt Cake!