I haven’t used my bundt cake pan for quite some time and as I had some buttermilk left, a fruit bundt cake seemed the best way to use it. A simple blueberry lemon bundt cake sounded perfect to me, I was craving for some for a couple of weeks.
This recipe is very easy to prepare, takes only few minutes until is ready for baking. I used frozen wild mountain blueberries, which are smaller in size and have a wonderful unique tangy taste and flavor, a bit different from the big sweet ones found on grocery stores. I had the luck to buy a lot of wild blueberries after they were picked on the mountain, and we froze them so we can enjoy their delicious flavor all the months after. Fresh blueberries will work good as well, no doubt about that.
This cake is amazing, soft with a lot of blueberries inside, lemon flavored, definitely one of the best cakes ever. I have always preferred chocolate desserts but this cake is as good as a chocolate one 🙂 You can make a lemon glaze topping though for me it seemed sweet enough and sprinkled only some powdered sugar on top. Feel free to try both toppings and see which one you like best.
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Blueberry Lemon Bundt Cake
Ingredients
- 2 sticks (220g) butter
- 1 ½ cup (300g) sugar
- 3 eggs
- 1 tsp (5g) vanilla extract
- 2 tbsp lemon zest (zest from two lemons)
- 2 tbsp (30ml) lemon juice
- 3 cups (375g) flour
- 2 tsp (8g) baking powder
- 1 tsp (5g) salt
- 1 cup (240g) buttermilk
- 2 cups (200g) frozen blueberries
- 1 tbsp (10g) flour , to add over the blueberries
Topping ideas
- Powdered sugar for dusting
- or
Lemon Glaze
- 1 cup (125g) powdered sugar
- 2 tbsp (30ml) lemon juice
Instructions
- Preheat oven to 350 F (180C). Butter and dust with flour a 10 inch bundt pan.
- In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
- In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.
- Add vanilla, lemon zest and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
- Only now, take the blueberries out of the freezer, Stir with 1 tbsp of flour. Keep about 1/4 cup of the blueberries for topping and add the rest over the batter.
- Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
- Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.
- Bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and rest in the pan for about 15-20 minutes before inverting it onto a rack. Let cool at room temperature.
- Before serving dust the blueberry bundt with powdered sugar or prepare the lemon icing by mixing the powdered sugar with lemon juice. Enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I love the look of this cake! Lemon and blueberry is one of my favorite flavor combinations!
Yes, a perfect combination I would say. I love the add of lemon even in a blueberry jam. Gives a wonderful flavor.
I love Bundt Cakes Ella! They are so beautiful, look great on a plate, and I’ve always loved the way they taste. This flavor combo looks great!
Glad you like it Kristi, made it twice in a week, it is as good 🙂
My bundt cake is also depressed at being hidden in the corner of a cabinet in the laundry/storage room. I think this blueberry lemon bundt cake would be happy on my table too. 🙂
Damn delicious!!!
now i missed my home and my mom’s bundt cake….
WOW! What a beautiful beautiful cake. You have outdone yourself Ella!
Oh wow! This is just so stunning and delicious bundt cake. Loved the addition of blueberries Ella!
Wow!! beautiful and stunning cake. Irresistible. The best cake I have seen so far 🙂
Ella, this cake looks fabulous! I think I need to add it to my mental “to make” list! 🙂
This cake looks so delicious but I don’t have bundt cake pan.Can I make them as cupcakes instead?
Sure.. they will work really well.. just check them out while baking as they will probably need less time to bake, probably 30-35 mins will be enough
Heyy. I’d love to try this recipe. But can I use fresh blueberries instead of frozen?
Sure.. I think this was mentioned too, fresh blueberries will be as good if not better. The best part is that you can prepare this recipe all year round with either frozen or fresh blueberries.
hi Ella. I made this bundt cake today and it turned out amazing. My husband loved it. Next time i want to try to use a lemon glaze instead of just dusting it with the powdered sugar.
Do i pour the glaze on top of the cake while the cake is hot?
So glad you enjoyed this recipe.. I would add the glaze after it cools .. better results this way
I made this for a quilting bee yesterday and it was (a) very easy to make (b) a HUGE hit. Delicious. I’ll be making it again (and again).
So glad to hear that, I am sure everybody enjoyed it, it's really delicious.
Please share a fruit cake recipe. Thanks. All your recipes seem doable and you make it so easy for viewers. Thank you again.
Will do some fruits cakes too but meanwhile did you see these recipes already on my blog? https://www.homecookingadventure.com/apple-upside-down-cake , https://www.homecookingadventure.com/caramel-apple-cheesecake-bars, https://www.homecookingadventure.com/peach-cake-with-meringue-topping https://www.homecookingadventure.com/berry-pavlova.. and there are others as well..
The cake looks wonderful and I’d love to attempt it, but can you please specify what flour you are using. Is it plain or self raising? Many thanks!
I always use plain flour.. let me know if you try it out
I would love to try this! Can I use all-purpose flour?
I tried this cake yesterday and it was AMAZING!!! So glad I found your website!
Ricetta perfetta ! Buonissima e bellissima Bundt Cake ! @stefimenichetti
Hi Ella! Blueberries are not readily available in my country (Philippines), what can i use instead? Thanks…
Hi Ellen.
You can use raspberries or strawberries instead of blueberries.
Hi, can I use yogurt instead of buttermilk???
sure.. use 3/4 cup yogurt + 1/4 milk instead
Hey! I just made this cake and it turned out wonderful. However the lemon flavor did not quite cut through to the surface and the cake tasted a bit doughy, any thoughts why this may have happened?
Looks delicious!
What can I use to replace buttermilk? I dont find it where I live
Thanks!
you can always replace it with 3 parts plain yogurt and 1 part milk – here to replace 1 cup (240g) buttermilk use 3/4 cup (180g) yogurt +1/4 cup (60ml) milk
I made this today. My batter seemed quite thick and turned purple even though I folded the blueberries in lightly.
Any suggestions?
Hey,
this recipe looks amazing! I just want to ask you one question… I don’t have a mixer. Is it possible to get the same result without it?
Thank you