Lemon Blueberry Bundt Cake: A refreshing and tender cake bursting with juicy blueberries and zesty lemon.
Perfect for spring gatherings or any time you want a bright, crowd-pleasing dessert. I love the way the blueberries pop with color and flavor in this recipe!
Gluten Free Apple Crisp, this Mango Popsicles and Apple Mousse are other yummy fruit based recipe you're going to want to try!
Ingredients
For the Cake
- All-purpose flour: Forms the structure of the cake for a tender, light crumb.
- Baking powder: Helps the cake rise and stay fluffy.
- Baking soda: Works with the yogurt to give a soft, airy texture.
- Unsalted butter: Softened butter adds richness and moisture.
- Brown sugar: Adds sweetness with a subtle molasses flavour.
- Eggs: Provide structure, moisture, and help bind the ingredients.
- Vanilla extract: Adds warm, aromatic flavour.
- Lemon zest: Gives bright, citrusy notes that complement the blueberries.
- Greek yogurt: Adds moisture, tang, and tenderness to the cake.
- Fresh blueberries: Bursting with flavor and colour; tossing in a little flour prevents sinking.
For the Glaze
- Powdered sugar: Forms the base of a smooth, sweet glaze.
- Water: Adjusts the consistency of the glaze for drizzling.
See recipe card for quantities.
Instructions
- Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Step 2: In a large bowl, beat the softened butter until light and fluffy. Add eggs one at a time.
- Step 3: Then, mix in the vanilla extract and lemon zest.
- Step 4: Gradually add the dry ingredients to the butter mixture, alternating with Greek yogurt, starting and ending with the flour mixture. Mix just until combined.
- Step 5: Gently fold in the blueberries that were tossed in flour.
- Step 6: Pour the batter into the prepared bundt pan and smooth the top with a spatula. 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 10-15 minutes before inverting onto a wire rack to cool completely. Make the glaze and drizzle over.
Substitutions
- Butter alternative: Use vegan butter for a dairy-free version.
- Greek yogurt: Can be replaced with sour cream for a slightly different tang.
- Blueberries: Swap with raspberries or chopped strawberries if desired.
Variations
- Add nuts: Sprinkle chopped pecans or almonds into the batter for extra texture.
- Citrus twist: Add orange zest for a different citrus flavour.
- Mini cakes: Make in mini bundt pans for individual servings.
Equipment
You'll need a bundt pan to give this cake its signature shape and even baking. A wire rack and mixing bowls will help with cooling and combining ingredients efficiently.
Storage
Keep the cake covered for 1-2 days for best freshness. Store in an airtight container for up to 4 days in the refrigerator.
Freezing: Wrap tightly and freeze for up to 1 month; thaw before serving.
Top tip
Do not overmix the batter once dry ingredients are added to keep the cake tender.
FAQ
Substitute with a 1:1 gluten-free flour blend.
Yes, thaw and pat dry to avoid excess moisture.
Related
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Lemon Blueberry Bundt Cake
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from about 1 lemon
1 cup Greek yogurt
- 1 cup fresh blueberries you can toss them in a little flour to prevent sinking
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Eggs: In a large bowl, using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined. Gently fold in the blueberries that have been previously tossed in flour.
- Pour into Bundt Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
- Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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