Introduction
Savor the delightful harmony of zesty lemon and juicy blueberries in this Lemon Blueberry Bundt Cake. This moist and tender cake offers a burst of citrusy freshness combined with bursts of sweet blueberries, making it an irresistible dessert for any occasion.
For Whom and Why It’s Great
Perfect for dessert enthusiasts who appreciate the vibrant flavors of lemon and the delightful sweetness of blueberries, this Lemon Blueberry Bundt Cake is an ideal treat for gatherings, celebrations, or simply as a delightful accompaniment to your afternoon tea or coffee.
Ingredients
Gather the following ingredients to create this delightful cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 2 cups granulated sugar
- 4 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1 cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 cups fresh blueberries (washed and patted dry)
- Additional flour (to coat blueberries)
Directions
Let’s embark on the delightful journey of creating this Lemon Blueberry Bundt Cake:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan, ensuring to coat it thoroughly to prevent sticking.
- Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a separate mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest, until well incorporated.
- Incorporate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or Greek yogurt) and lemon juice, starting and ending with the dry ingredients. Mix until just combined.
- Coat Blueberries: Toss the fresh blueberries in a light coating of flour (this helps prevent them from sinking to the bottom of the cake batter).
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter until evenly distributed.
- Bake to Perfection: Pour the batter into the prepared bundt pan and spread it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the cake to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your delightful Lemon Blueberry Bundt Cake.
Kitchen Equipment
To create this delightful cake, you’ll need:
- Bundt cake pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
Storage
Store any leftover Lemon Blueberry Bundt Cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Warm individual slices in the microwave for a few seconds before serving if desired.
Serving Suggestions
Serve slices of this delightful cake as is for a delightful dessert or add a dollop of whipped cream or a light dusting of powdered sugar for an extra touch of sweetness.
Recipe Swaps and Variations
Experiment with different berries or citrus fruits to create unique variations of this cake. Consider adding a lemon glaze or a sprinkle of lemon-infused sugar on top for an added burst of lemony flavor.
Conclusion
Enjoy the delightful combination of tangy lemon and sweet blueberries in this Lemon Blueberry Bundt Cake—a moist and flavorful treat that captivates the palate with every bite. Share this recipe with loved ones to spread the joy of this delightful dessert. Embrace the citrusy sweetness and fruity bursts in every slice of this scrumptious cake!