This delightful lemon blueberry bundt cake combines bright citrus with sweet berries, creating a perfect dessert for any occasion. You’ll love how simple it is to achieve this impressive and flavorful berry cake recipe.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free all-purpose flour blend for a gluten-free option.
- Granulated Sugar: Coconut sugar can be a substitute, but it will change the flavor slightly.
- Fresh Blueberries: Frozen blueberries work well; do not thaw them before adding.
- Fresh Lemons: Bottled lemon juice can be used, but fresh zest adds more aroma.
- Sour Cream: Plain Greek yogurt is an excellent substitute for added moisture.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450 calories
- Tools Needed: Bundt pan, electric mixer, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, ensuring every crevice is coated to prevent sticking. This crucial step guarantees an easy release for your berry cake.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This ensures all the leavening agents are evenly distributed throughout your lemon blueberry bundt cake.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This creates a foundation for a tender and moist crumb in your berry cake.
4. Add Eggs and Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the sour cream, lemon juice, and lemon zest. Make sure everything is well combined before moving on.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a tough berry cake.
6. Fold in Blueberries
Gently fold in the fresh blueberries by hand. Toss them lightly with a tablespoon of flour before adding to prevent them from sinking to the bottom of your lemon blueberry bundt cake.
7. Bake the Cake
Pour the batter evenly into your prepared bundt pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
8. Prepare the Glaze
While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency with more sugar or juice if needed for a pourable glaze.
9. Glaze and Serve
Once the lemon blueberry bundt cake is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set slightly before slicing and serving this delightful berry cake.
Variation Ideas:
- Citrus Burst: Add orange zest along with the lemon for an extra citrusy kick.
- Spice It Up: A pinch of nutmeg or cardamom can complement the lemon and blueberry flavors.
- Nutty Crunch: Fold in chopped pecans or walnuts for added texture.
- Cream Cheese Swirl: Swirl in a softened cream cheese mixture (cream cheese, sugar, egg yolk) for a richer flavor.
Storage Instructions:
You can store your lemon blueberry bundt cake at room temperature, covered tightly, for up to 3 days. For longer storage, refrigerate it for up to 5 days, or freeze individual slices for up to 3 months. Thaw frozen slices at room temperature before enjoying this wonderful berry cake recipe.
Frequently Asked Questions (FAQ):
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can! Do not thaw them before adding them to the batter to prevent them from bleeding too much color into your lemon blueberry bundt cake.
Q: How do I prevent my bundt cake from sticking?
A: Grease and flour your bundt pan very thoroughly, ensuring all crevices are coated. You can also use a baking spray with flour.
Q: What if I don’t have sour cream?
A: Plain full-fat Greek yogurt is an excellent substitute for sour cream, providing similar moisture and tanginess to your berry cake.
Q: Can I make this cake ahead of time?
A: Absolutely! This lemon blueberry bundt cake tastes even better the next day as the flavors meld. You can bake it a day in advance and glaze it just before serving.
Q: Why did my blueberries sink to the bottom?
A: To prevent blueberries from sinking, toss them lightly with a tablespoon of flour before folding them into the batter. This helps them suspend evenly in your berry cake.
Q: My cake is browning too quickly on top. What should I do?
A: If you notice the top browning too fast, you can loosely tent the bundt pan with aluminum foil for the remainder of the baking time.