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Growing up in the bustling city of Chicago, my childhood was a tapestry of vibrant flavors and warm family gatherings. My babcia, with her thick Polish accent and endless love, would often fill our home with the comforting aroma of freshly baked goods. One of my fondest memories is of her lemon blueberry bundt cake, a delightful twist on the traditional Polish babka. This cake, with its zesty lemon notes and juicy blueberries, was always the star of our family gatherings. It’s a recipe that has been passed down through generations, and each time I bake it, I’m transported back to those cozy afternoons in my grandmother’s kitchen, where laughter and love were the main ingredients.
Today, I want to share this cherished recipe with you. It’s not just a cake; it’s a slice of my family’s history, a testament to our Polish-American heritage, and a delicious reminder of the simple joys of life. Whether you’re looking to impress guests at a brunch or simply indulge in a sweet treat, this lemon blueberry bundt cake is sure to become a favorite in your home too.
Why You’ll Love This Recipe
This lemon blueberry bundt cake is a true delight for the senses. You’ll love it because:
- It’s incredibly moist and fluffy, thanks to the perfect balance of ingredients.
- The combination of lemon and blueberry offers a refreshing burst of flavor that’s both sweet and tangy.
- It’s a versatile recipe that can be easily adapted to be gluten-free or lower in sugar.
- It’s a crowd-pleaser, perfect for any occasion from brunches to birthdays.
Ingredients
Here’s what you’ll need to make this delicious lemon blueberry bundt cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 1/2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for coating blueberries)
Optional substitutions: You can use Greek yogurt instead of sour cream for a tangier flavor. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.
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. Stir in the vanilla extract.
- Mix in the sour cream, lemon juice, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Toss the blueberries with 2 tablespoons of flour to prevent them from sinking. Gently fold them into the batter.
- 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.
- Allow the cake to cool in the pan for 15 minutes before transferring it to 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
- Ensure all ingredients are at room temperature for a smoother batter.
- Coat the blueberries in flour to prevent them from sinking to the bottom of the cake.
- If the top of the cake browns too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
When I make this recipe, my go-to tool is the Silicone Utensils Set. These spatulas are perfect for folding in those delicate blueberries without crushing them. And for that smooth, even batter, I always rely on my trusty MOSFiATA 8″ Professional Chef’s Knife for zesting lemons. It makes prep easier and more enjoyable!
Variations and Substitutions
Feeling adventurous? Here are some variations you can try:
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
- Vegan: Substitute eggs with flax eggs and butter with coconut oil.
- Berry Mix: Add raspberries or blackberries for a mixed berry cake.
Serving Suggestions
This lemon blueberry bundt cake is perfect on its own, but here are a few ways to elevate your serving game:
- Top with a simple lemon glaze made of powdered sugar and lemon juice for extra zing.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a hot cup of tea or a glass of chilled lemonade for a refreshing treat.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just be sure to thaw and drain them well before folding them into the batter.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake?
Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 3 months.
Final Thoughts
There’s something incredibly comforting about baking a cake that has been a part of my family for generations. I hope this lemon blueberry bundt cake brings as much joy and deliciousness to your home as it does to mine. Remember, the best recipes are those made with love and shared with laughter. Happy baking!
👉 I hope you loved making this lemon blueberry bundt cake—it’s like a warm hug from my babcia with every bite. If you’re in the mood for more sweet treats, you might enjoy my Blueberry Muffins, Lemon Pound Cake, or Strawberry Shortcake. 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: 6 Moist & Delicious Tips
A moist and fluffy bundt cake bursting with the flavors of lemon and blueberry, perfect for any occasion.
Keep the screen of your device on while you follow the steps.
- 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. Stir in the vanilla extract.
- Mix in the sour cream, lemon juice, and lemon zest until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Toss the blueberries with 2 tablespoons of flour to prevent them from sinking. Gently fold them into the batter.
- 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.