This Easy Blueberry Lemon Bundt Cake recipe uses fresh blueberries and lemon creating the best, super moist blueberry lemon bundt cake EVER!
Blueberry Bundt cake, lemon Bundt cake or lemon blueberry Bundt cake is a wonderful dessert to have on hand should a neighbor drop by for an unexpected visit or you need something quick and easy the family will love.
Lemon blueberry is a palate-pleasing combination, it turns out perfect and Bundt cakes keep for days on the counter.
This blueberry Bundt cake recipe is packed with berry flavor and lemony goodness. It’s a great addition to any brunch, lunch or dinner. And don’t forget dessert!
Blueberry Bundt cake is easy, too. Mix the batter, pour the batter in the pan, put the pan in the oven, cook and you’re done.
Bing, bang, Bundt cake.
Blueberry Lemon Bundt Cake Ingredients
Cake
- all-purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- buttermilk
- lemon zest and juice
- vanilla extract
- eggs
- unsalted butter
- sugar
Filling
- sugar
- low- or no-sugar-needed fruit pectin
- salt
- fresh or thawed frozen blueberries
- lemon zest and juice
Blueberry Lemon Bundt Cake Recipe
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Heavily spray a 12-cup nonstick Bundt pan with baking spray with flour.
Whisk flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
Whisk buttermilk, lemon zest and juice, and vanilla together in a medium bowl.
Gently whisk eggs and yolk to combine in a third bowl.
Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about three minutes, scraping down the bowl as needed.
Reduce speed to medium and beat in half of eggs until incorporated, about 15 seconds.
Repeat with remaining eggs, scraping down the bowl after incorporating.
Reduce speed to low and add one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition, about five seconds.
Repeat using half of the remaining flour mixture and all remaining buttermilk mixture.
Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined, about 15 seconds.
Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
Cover bowl with plastic wrap and set aside while preparing filling (batter will inflate a bit).
Filling
Whisk sugar, pectin, and salt together in a small saucepan.
Process blueberries in a blender until mostly smooth, about one minute.
Transfer ¼ cup puree and lemon zest to saucepan with sugar mixture and stir to thoroughly combine.
Heat sugar-blueberry mixture over medium heat until just simmering, about three minutes, stirring frequently to dissolve sugar and pectin.
Transfer mixture to medium bowl and let cool for five minutes.
Add remaining puree and lemon juice to the cooled mixture and whisk to combine. Let sit until slightly set, about eight minutes.
Spoon half of batter into the prepared pan and smooth top.
Using the back of the spoon, create a ½-inch-deep channel in the center of batter. Spoon half of the filling into the channel.
Using a butter knife or small offset spatula, thoroughly swirl filling into batter (there should be no large pockets of filling remaining).
Repeat the swirling step with remaining batter and filling.
Bake until the top is golden brown and the skewer inserted in the center comes out with no crumbs attached, 60 to 70 minutes.
Let the cake cool in a pan on a wire rack for 10 minutes, then invert cake directly onto the wire rack.
Let the cake cool for at least three hours before serving.
Lemon Blueberry Bundt Cake Recipe Tips
- If you want to increase the flavor, just add more blueberries, lemon juice and lemon zest
- You can swap out blueberries the same amount of raspberries for a similar taste
- For best results, make sure you’re using room-temperature ingredients
- Want more lemon blueberry in your life? You've got to try our Blueberry Lemon Cookies
How to Store your Easy Blueberry Lemon Bundt Cake
Your lemon blueberry Bundt cake can sit on the countertop at room temperature for three days, including the day you made it. Leftover cake that has been sliced should be tightly covered in plastic wrap.
Past three days, your blueberry Bundt cake can be stored for up to one week in the refrigerator. Just remember to unwrap the cake and bring it to room temperature before serving.
You can extend your lemon Bundt cake’s life even longer in the freezer, about two months.
To prepare your cake for the freezer, wrap it with plastic freezer wrap and aluminum foil. Thaw in the refrigerator overnight and bring to room temperature before serving.
What makes Bundt cakes so special?
With Bundt cakes, it’s all about the pan. The cake itself doesn’t have to be any specific recipe. Instead, their signature donut-like shape and fluted sides make it special.
Why is there a hole in a Bundt cake pan?
The hole in the center of the pan allows for the oven’s heat to flow through, reaching the batter in the middle of the pan and baking the cake evenly.
Do you have to use a Bundt pan for Easy Blueberry Lemon Bundt Cake?
If you don’t have a Bundt pan, you can substitute a regular round cake pan. However, because this is a dense batter, your cake will take longer to cook in the center without the chimney hole in the middle of the pan.
How do you keep a lemon blueberry Bundt cake moist?
In this lemon blueberry Bundt cake recipe, the buttermilk keeps this Bundt cakes moist. If you follow the recipe exactly you will have moist lemon Bundt cake. Honest!
Want to try some other amazing Bundt cake recipes?
Do you cool a Bundt cake upside down?
When you first take the cake out of the oven let it rest in the pan on a wire rack for 10 minutes. Then flip the cake upside down, still in the pan, on to the cooling rack.
When removing, run a sharp, thin knife around the cake’s edges to help ease your lemon Bundt cake out of the pan.
This article has some good tips for preventing your lemon blueberry Bundt cakes from sticking.
Enjoy!
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Blueberry Lemon Bundt Cake
Equipment
- Hand mixer or stand mixer
- Knife
- food processor or blender
Ingredients
Cake
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ¾ cup buttermilk
- 2 teaspoons grated lemon zest plus 3 tablespoons juice
- 2 teaspoons vanilla extract
- 3 large eggs plus 1 large yolk, room temperature
- 1 ⅛ cups unsalted butter, softened 18 tablespoons or 2 ¼ sticks
- 2 cups sugar
Instructions
Cake
- Get out and measure all of your ingredients. Allow eggs, butter and cream cheese to come to room temperature so take them out first, about 30 minutes before needed.
- Preheat your oven to 325 degrees. Heavily spray 12-cup nonstick Bundt pan with cooking spray and flour.
- Make lemon zest and set aside.
- Whisk flour, baking powder, baking soda, salt, and cinnamon together in large bowl. Whisk buttermilk, lemon zest and juice, and vanilla together in medium bowl.
- Gently whisk eggs and yolk to combine in third bowl.
- Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed.
- Reduce speed to medium and beat in half of eggs until incorporated, about 15 seconds. Repeat with remaining eggs, scraping down bowl after incorporating.
- Reduce speed to low and add one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined, about 15 seconds.
- Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Cover bowl with plastic wrap and set aside while preparing filling (batter will inflate a bit).
Filling
- Whisk sugar, pectin, and salt together in small saucepan.
- Process blueberries in blender until mostly smooth, about 1 minute.
- Transfer ¼ cup puree and lemon zest to saucepan with sugar mixture and stir to thoroughly combine. Heat sugar-blueberry mixture over medium heat until just simmering, about 3 minutes, stirring frequently to dissolve sugar and pectin.
- Transfer mixture to medium bowl and let cool for 5 minutes. Add remaining puree and lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, about 8 minutes.
- Spoon half of batter into prepared pan and smooth top. Using back of spoon, create ½-inch-deep channel in center of batter.
- Spoon half of filling into channel. Using butter knife or small offset spatula, thoroughly swirl filling into batter (there should be no large pockets of filling remaining). Repeat swirling step with remaining batter and filling.
- Bake until top is golden brown and skewer inserted in center comes out with no crumbs attached, 60 to 70 minutes. Let cake cool in pan on wire rack for 10 minutes.
- Then invert cake directly onto wire rack. Let cake cool for at least 3 hours before serving.
Nutrition
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