Blueberry Lemon Bundt Cake Recipe - Entertaining with Beth (2024)

byBeth Le ManachSeptember 2, 2018May 27, 2023

22 Comments

September 2, 2018May 27, 2023 byBeth Le Manach

22 Comments

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Why You’ll Love This:

It’s light and moist and so fluffy too!
You’ll also love how the bundt pan does all the work for you! It gives it a beautiful shape that’s easy to slice and serve a crowd.
It uses just 2 bowls and a whisk, no need to drag out (and clean!) any electric mixers!
If you enjoy this recipe, you may also enjoy these other brunch cake recipes too! Such as my Raspberry Almond Brunch Cake Lemon Poppyseed Cake or my Blueberry Crumb Cake Recipe.

The Ingredients:

Butter I use salted Land O’ Lakes butter for baking because I feel it has more flavor. Here in the U.S.A our salted butter isn’t really salty, just more flavorful. But if you are outside the U.S.A I would use unsalted butter.
Sugar Plain white sugar will get you the softest, most delicate crumb.
Eggs I use 4 eggs to get richness and lift on this cake.
Water This is my secret ingredient for quick breads and muffins, it makes them so light and fluffy! You can try it out in my Banana Bread, and Pumpkin Bread recipes as well as my Classic Blueberry Muffin Recipe and you’ll be a believer!
Lemon Zest Is such a wonderful flavor combination with the blueberries! But you could also use orange zest too.
Flour I use regular all-purpose flour for most recipes, including this one!
Baking Powder For additional lift.
Salt to boost all the flavors.
Vanilla Extract But you could also use almond extract too, and skip the lemon zest for an Almond Blueberry Bundt Cake. Or try my Almond Blueberry Tea Cake Recipe.
Blueberries Are such an easy fruit to bake with because you don’t have to peel or chop them! But you could also use strawberries or raspberries.
Heavy Cream + Confectioner’s Sugar + Vanilla Extract For making the homemade whipped cream for serving. Homemade whipped cream is SO worth the effort and will always taste 100% better than anything store-bought.

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Step #1: Mix the Wet Ingredients

In a large mixing bowl, you’ll whisk together the eggs, butter, sugar, and lemon zest.
Instead of milk I always add a little bit of water to my cake and muffin batters.
The water creates such a light and moist crumb to any cake or muffin recipe.

Step#2: Mix the Dry Ingredients

Whisk together the dry ingredients and add it to your wet ingredients, in thirds.
At this stage, I’m always reminded why I love this recipe so much, the fact that it only takes two bowls and a whisk to whip it up!
No electric mixers needed!

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Step#3: Add the Blueberries

Fold in the blueberries gently so that they do not break.
You could use frozen blueberries if you don’t have fresh. There’s no need to thaw them first, just stir them in gently so they do not run, otherwise, you’ll have a purple batter!
It also helps to toss them in flour first before adding them to the batter so they don’t sink to the bottom.

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Step#4: Transfer Batter to Bundt Pan

Be sure your bundt pan is a 10-cup pan and has been sprayed well with baking spray. I love the Anniversary Bundt Pan by Nordic Ware. It’s very sturdy and the quality is great!
Even if your pan is non-stick, you must have the baking spray! I know our Grandmothers swear by the butter and flour method, but I say if you want a bundt cake to release effortlessly embrace the baking spray!

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The Benefits of a Bundt Pan

A great bundt pan is a fantastic tin to have in the “baking equipment arsenal” simply because it does all the work for you!
It looks so beautiful and can elevate a simple cake recipe into a beautiful masterpiece.
It allows for slicing both small and large slices. Perfect for those guests who always say “Oh just a sliver!”.

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Step#5: Bake

Bake your cake at 350F for 45-50 minutes. Or until a tooth pick comes out clean.

How do you know when a bundt cake is baked?

Bundt cakes can be hard to determine when they are fully baked. Simply because the bundt pan is so deep.
But I have found the best way to tell is with a long shish kebab skewer. A toothpick just doesn’t cut it.
If it comes out clean after inserting the skewer all the way down into the cake at the center, you are good to go.

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Step#6: Dust with powdered sugar and serve

I love to serve this bundt cake with lightened sweetened whipped cream. It’s the perfect complement to the tartness of the berries and lemon zest. Enjoy!

Blueberry Lemon Bundt Cake

Yield: Serves 8-10

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

An easy blueberry lemon bundt cake recipe that whips up in a flash. No electric mixer needed! Perfect brunch recipe or for a baby shower or bridal shower tea. Recipe + Video tutorial.

Ingredients

4 eggs
1 cup (240g) unsalted butter, melted
1 ½ cups (300 g) sugar
½ cup (120 ml) water
1 tbsp (15 ml) lemon zest
2 2/3 cups (320 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
1 cup (240 ml) blueberries
powdered sugar for dusting cake once baked

HOMEMADE WHIPPED CREAM:

2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla

Instructions

In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine.
In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.
Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
Pour batter into a Bundt pan that has been sprayed with baking spray.
Bake at 350F (176C) for 45-50 mins until golden brown and a skewer comes out clean.
Allow to cool completely. Reverse cake onto a cooling rack.
Dust with powdered sugar and serve with homemade whipped cream.
For Whipped Cream:Combine all ingredients and whip with an electric mixer until soft peaks form

Notes

If you have any leftovers this cake freezes beautifully! Just wrap in wax paper and then in tin foil. Then thaw in the fridge the night before and rewarm for freshness in a 300F oven.

Fresh blueberries are best but if you have to use frozen, just be sure you don't over mix them into the cake or it will turn blue!