Lemon-Blueberry Bundt Cake

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Introduction

Lemon-Blueberry Bundt Cake is a refreshing and moist dessert that combines the tangy brightness of fresh lemon with the sweetness of ripe blueberries. This classic bundt cake is the perfect balance of flavors, offering a light, citrusy zest complemented by juicy, burst-in-your-mouth blueberries. The dense yet fluffy texture and the beautifully glazed top make it an ideal dessert for any occasion, from a casual afternoon snack to an elegant holiday gathering. Whether you’re looking for something to serve at a family dinner or a treat to brighten up your weekend, Lemon-Blueberry Bundt Cake is a delightful choice.

Perfect for:

• Family gatherings
• Special occasions and celebrations
• Afternoon tea
• Spring and summer events
• Blueberry lovers

Why You’ll Love This Lemon-Blueberry Bundt Cake Recipe

Here’s why Lemon-Blueberry Bundt Cake will quickly become your favorite cake recipe:

• Citrus and Berry Bliss: The combination of tart lemon and sweet blueberries creates a refreshing, vibrant flavor that’s perfect for any season, but especially spring and summer.
• Moist and Tender: The cake’s texture is light and moist, thanks to the addition of sour cream and butter, which work together to create a tender crumb.
• Elegant Presentation: Bundt cakes are known for their stunning presentation. This cake looks impressive without requiring intricate decorating skills, making it the ideal centerpiece for any dessert table.
• Easy to Make: With simple ingredients and clear instructions, this cake is easy to bake, even for beginner bakers.
• Versatile and Customizable: While the lemon-blueberry combination is a classic, you can easily experiment by adding a swirl of cream cheese, using different fruits, or even adding a little glaze on top.

Preparation and Cooking Time

• Total Time: 1 hour and 30 minutes
• Preparation Time: 20 minutes
• Baking Time: 1 hour
• Servings: 12-16 slices
• Calories per serving: Approximately 300-350 calories
• Key Nutrients: Protein: 3g, Carbs: 45g, Fat: 15g

Ingredients

To make this delicious Lemon-Blueberry Bundt Cake, you will need the following ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon lemon zest (from about 1 lemon)
• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional, for extra lemon flavor)
• 1 cup sour cream, room temperature
• 1 ½ cups fresh blueberries (or frozen, thawed)
• 1 tablespoon flour (for coating the blueberries)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest (optional, for extra zing)

Ingredient Highlights

• Lemon Zest: The zest of the lemon is the key ingredient to infuse the cake with its tangy, citrus flavor. It enhances the cake’s aroma and adds a burst of freshness.
• Sour Cream: Sour cream adds moisture to the cake, making it soft and tender. It helps balance the tangy lemon with a subtle richness.
• Blueberries: The blueberries not only add sweetness to the cake but also create pockets of juicy, burst-in-your-mouth fruit. They bring color and flavor to every bite.
• Butter: The butter contributes to the cake’s rich flavor and smooth texture. It helps create a tender crumb.

Step-by-Step

Instructions for Lemon-Blueberry Bundt Cake

Follow these simple steps to make the perfect Lemon-Blueberry Bundt Cake:

Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray and dust it lightly with flour to ensure the cake comes out easily after baking.
2. Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the lemon zest to the dry ingredients and whisk them together to combine.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract and optional lemon extract for an extra punch of flavor.
5. Incorporate the Sour Cream: Add the sour cream to the butter mixture and mix until smooth. This will give the batter a creamy consistency.
6. Add the Dry Ingredients: Gradually fold in the flour mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined. Be careful not to overmix to avoid a dense cake.

Coat the Blueberries:

7. Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps to prevent the berries from sinking to the bottom of the cake during baking and ensures an even distribution throughout the batter.

Add the Blueberries to the Batter:

8. Fold in the Blueberries: Gently fold the coated blueberries into the batter with a spatula until evenly distributed. Be careful not to crush the blueberries.

Bake the Bundt Cake:

9. Transfer to the Bundt Pan: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Ensure the batter is evenly spread.
10. Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The top should be golden brown.
11. Cool: Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert the pan onto a cooling rack and remove the Bundt pan. Let the cake cool completely.

Prepare the Lemon Glaze:

12. Make the Glaze: While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. The glaze should have a thick yet pourable consistency.

Glaze the Cake:

13. Drizzle the Glaze: Once the cake is completely cool, drizzle the lemon glaze over the top of the Bundt cake. Allow the glaze to set for about 10 minutes before serving.

Serve:

14. Slice and Serve: Slice the cake into generous servings and enjoy the zesty and sweet flavors of your Lemon-Blueberry Bundt Cake.

How to Serve Lemon-Blueberry Bundt Cake

Lemon-Blueberry Bundt Cake is incredibly versatile and can be served in many ways to enhance your dining experience:

• With a Scoop of Ice Cream: Serve the cake warm with a scoop of vanilla or lemon ice cream for an extra indulgent treat.
• With Whipped Cream: For a lighter option, top each slice with a dollop of fresh whipped cream to balance the sweetness of the cake.
• With Fresh Fruit: Pair the cake with fresh fruit like strawberries or raspberries for a fresh, fruity contrast to the dense, moist cake.
• As a Dessert for Tea or Coffee: This cake pairs wonderfully with afternoon tea or a cup of coffee, making it a perfect snack for a relaxing afternoon.
• For Celebrations: Lemon-Blueberry Bundt Cake is the perfect centerpiece for a birthday, brunch, or any special occasion. Its stunning shape and bright, inviting color make it a crowd-pleaser.

Additional Tips for Lemon-Blueberry Bundt Cake

Here are some helpful tips to make your Lemon-Blueberry Bundt Cake even better:

• Prevent Blueberries from Sinking: Coating the blueberries in flour helps them stay suspended in the batter and ensures they are evenly distributed throughout the cake.
• Check for Doneness: Every oven is different, so start checking the cake for doneness around the 50-minute mark. Insert a toothpick into the center of the cake – it should come out clean or with a few moist crumbs.
• Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in a dense cake.
• Make It Ahead of Time: This cake actually tastes better the next day as the flavors have time to meld together. You can make it the day before your event and store it at room temperature in an airtight container.
• Experiment with Other Fruits: If you’re not a fan of blueberries, try substituting them with other berries, such as raspberries, blackberries, or even diced strawberries.

Recipe Variations of Lemon-Blueberry Bundt Cake

Here are some variations of Lemon-Blueberry Bundt Cake that you can try to add your own personal twist:

1. Lemon-Strawberry Bundt Cake: Replace the blueberries with fresh strawberries for a berry twist on this classic cake.
2. Lemon Poppy Seed Bundt Cake: Add 2 tablespoons of poppy seeds to the batter for a light crunch and a slightly different flavor.
3. Blueberry Lemon Cheesecake Bundt Cake: Swirl in some cheesecake filling for a decadent, creamy center.
4. Lemon-Orange Bundt Cake: Combine lemon and orange zest for a citrusy twist with a hint of orange.
5. Blueberry Lemon Coconut Bundt Cake: Add ½ cup shredded coconut to the batter for a tropical flavor.

Freezing and Storage for Lemon-Blueberry Bundt Cake

• Freezing: You can freeze the bundt cake for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and aluminum foil before storing it in an airtight container. Thaw it at room temperature when ready to serve.
• Storage: Store the cake in an airtight container at room temperature for up to 4 days. The cake remains moist and delicious for several days after baking.

Special Equipment for Lemon-Blueberry Bundt Cake

Here are some essential tools that will help you make the perfect Lemon-Blueberry Bundt Cake:

1. Bundt Pan: A 10-inch Bundt pan is essential for creating the signature shape and even baking of the cake.
2. Electric Mixer: An electric mixer makes creaming the butter and sugar easier and quicker, but a hand mixer or whisk can work too.
3. Sifter: Sifting the dry ingredients ensures that the cake batter is light and free of lumps.
4. Cooling Rack: Allowing the cake to cool on a wire rack ensures it cools evenly and prevents sogginess.
5. Zester or Grater: A zester or fine grater helps you get the most out of your lemon zest, which is crucial for the flavor of the cake.

FAQ Section about Lemon-Blueberry Bundt Cake

1. Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries. Just make sure to thaw and drain them to avoid excess moisture in the batter.
2. Can I make this cake dairy-free? Yes, substitute the butter with a dairy-free alternative like margarine and use dairy-free yogurt or sour cream.
3. How can I tell when the cake is done? The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
4. Can I make this cake gluten-free? Yes, you can use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
5. Can I freeze the cake after glazing it? It’s best to freeze the cake before glazing it. If you freeze it after glazing, the glaze may not hold up well after thawing.

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Conclusion of Lemon-Blueberry Bundt Cake

Lemon-Blueberry Bundt Cake is a show-stopping dessert that’s both refreshing and indulgent. With its tender texture, bright citrus flavor, and juicy blueberries, it’s a perfect treat for any occasion. Whether you’re celebrating a special event or just craving something sweet, this cake will impress and delight everyone who tries it. Easy to make, customizable, and incredibly delicious, it’s sure to become a beloved dessert in your recipe collection. Enjoy!