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Growing up in Chicago, my childhood was filled with the delightful aroma of baked goods wafting through our cozy kitchen. My babcia, with her Polish roots, often brought a European flair to our American comfort food. One of my fondest memories is of her lemon blueberry bundt cake, a recipe that has been passed down through generations. This cake, with its perfect balance of tart lemon and sweet blueberries, was always the star of our family gatherings. I remember sneaking into the kitchen with my brother, Peter, to steal a slice before dinner, only to be caught by my mother, who would laugh and pretend to scold us. Today, I’m excited to share this cherished recipe with you, adding my own twist to make it even more delightful.
Why You’ll Love This Recipe
This lemon blueberry bundt cake is the epitome of comfort baking. It’s easy to make, yet it looks and tastes like a gourmet dessert. The cake is incredibly moist, thanks to the fresh blueberries and the tangy lemon glaze that seeps into every crevice. It’s a versatile treat that can be enjoyed at breakfast, as a midday snack, or as a dessert. Plus, it’s a great way to use up those extra blueberries you might have in the fridge. Whether you’re an experienced baker or a novice in the kitchen, this recipe is foolproof and guaranteed to impress.
Ingredients
- 2 1/2 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
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture.
- Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- 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 10 minutes, then turn it out onto a wire rack to cool completely.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your lemon blueberry bundt cake turns out perfectly every time, here are a few expert tips. First, make sure all your ingredients are at room temperature before you start. This helps them blend together more smoothly. When folding in the blueberries, be gentle to avoid breaking them and turning the batter purple. If you’re using frozen blueberries, do not thaw them before adding to the batter. Lastly, don’t skip the step of tossing the blueberries in flour; this prevents them from sinking to the bottom of the cake.
Amazon Affiliate Cooking Tools
When I make this lemon blueberry bundt cake, a few simple tools always make prep faster and cleaner. My go-to tool is the Silicone Utensils Set, which is perfect for folding in those delicate blueberries without crushing them. For precise slicing and zesting, the MOSFiATA 8″ Professional Chef’s Knife is a lifesaver. And if you’re like me, always looking for a perfectly smooth batter, the Electric Knife Sharpener ensures your tools are always in top shape.
Variations and Substitutions
This lemon blueberry bundt cake is versatile and can be customized to suit your taste. If you’re looking for a dairy-free option, substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also experiment with different fruits; raspberries or blackberries make excellent alternatives to blueberries. For a more decadent twist, add a cream cheese swirl by mixing 8 ounces of cream cheese with 1/4 cup sugar and swirling it into the batter before baking.
Serving Suggestions
This cake is a showstopper on its own, but if you want to take it to the next level, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of lemon glaze or a dusting of powdered sugar can add an extra touch of sweetness. Pair it with a cup of hot tea or coffee for a cozy afternoon treat. If you’re serving it as a dessert at a dinner party, a glass of chilled Prosecco complements the citrusy notes beautifully.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter, as this can make the cake too moist.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 3 months.
What if I don’t have a bundt pan?
If you don’t have a bundt pan, you can use a regular cake pan. Just adjust the baking time accordingly and check for doneness with a toothpick.
Final Thoughts
There’s something truly magical about baking a lemon blueberry bundt cake. The process itself is a joy, from the zesting of fresh lemons to the folding of blueberries into the batter. I hope this recipe brings as much happiness to your home as it has to mine. Remember, the best ingredient in any recipe is love, so don’t forget to sprinkle a little bit of it into your cake. I can’t wait to hear how your cake turns out, so please share your results and any creative twists you come up with. Happy baking!
Dynamic Related Recipe Section
I hope you loved making this lemon blueberry bundt cake—it’s like a warm hug in cake form. If you’re in the mood for more delightful baking adventures, try my Blueberry Muffins, perfect for breakfast or snacking. For a touch of citrus, my Lemon Bars are a must-try. And if you’re looking for something a bit more indulgent, the Chocolate Cake is a rich, decadent treat. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Lemon Blueberry Bundt Cake: 4 Simple Steps to Success
A moist, flavorful bundt cake with the perfect balance of tart lemon and sweet blueberries.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with flour mixture.
- Toss blueberries with 1 tablespoon of flour and gently fold into batter.
- Pour batter into prepared bundt pan and smooth top.