Blueberry Lemon Bundt Cake: A Zesty and Sweet Delight
If you’re a fan of tangy citrus flavors balanced with the sweetness of fresh blueberries, then this Blueberry Lemon Bundt Cake is a must-try. It’s moist, tender, and bursting with flavor — perfect for breakfast, brunch, or as a dessert after a light dinner. The beautiful bundt shape makes it not only delicious but also visually stunning on any table.
The History of Bundt Cakes
Bundt cakes originated in Europe, particularly from traditional German and Scandinavian ring-shaped cakes like the Gugelhupf and Kransekake. However, they gained popularity in the United States in the 1950s thanks to the Nordic Ware company, which trademarked the “Bundt” name and introduced their iconic fluted pans. Since then, bundt cakes have become a staple in American baking, known for their distinctive shape and versatility in flavor.
Ingredients Breakdown
- All-purpose flour: Provides structure to the cake.
- Baking powder: Helps the cake rise and stay fluffy.
- Salt: Enhances flavor and balances sweetness.
- Unsalted butter: Adds richness and a tender crumb.
- Granulated sugar: Sweetens the cake and helps create a soft texture when creamed with butter.
- Eggs: Bind the ingredients together and add moisture.
- Lemon zest: Infuses the cake with bright, citrusy flavor.
- Lemon juice: Adds acidity and enhances lemon notes.
- Milk: Keeps the batter smooth and moist.
- Fresh blueberries: Offer juicy bursts of sweetness and color.
- Powdered sugar (for glaze): Makes the final topping sweet and glossy.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly to prevent sticking.
- In a medium bowl, sift together 2 cups all-purpose flour, 1 tablespoon baking powder, and ¼ teaspoon salt. Set aside.
- In a large mixing bowl, cream together ½ cup unsalted butter (at room temperature) and 1¾ cups granulated sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons lemon zest and 2 tablespoons lemon juice.
- Mix in the dry ingredients alternately with ½ cup milk, beginning and ending with the dry ingredients. Mix just until incorporated.
- Fold in 1½ cups fresh blueberries gently to avoid crushing them.
- Transfer batter to the prepared Bundt pan and spread evenly.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the glaze: Whisk together 1 cup powdered sugar and 2–3 tablespoons lemon juice until smooth. Drizzle over the cooled cake.
Tips for Perfect Results
- Use room temperature ingredients — especially butter and eggs — to ensure a smooth batter.
- Don’t overmix the batter once adding the dry ingredients; doing so may result in a dense cake.
- Toss the blueberries in a little flour before folding them in to help prevent them from sinking to the bottom during baking.
- Carefully grease every crevice of the Bundt pan using a pastry brush to ensure easy release and preserve the cake’s shape.
- Cool the cake slightly before flipping; waiting too long can cause condensation that might stick to the pan.
Variations and Customizations
- Lemon Glaze Variations: Add a splash of vanilla extract or a pinch of poppy seeds to the glaze for extra flair.
- Chocolate lovers: Swirl in some melted white chocolate or top with a simple dark chocolate ganache instead of lemon glaze.
- Almond twist: Substitute almond extract for part of the lemon zest and add sliced almonds on top for crunch.
- Dried fruit option: If fresh blueberries aren’t available, use dried blueberries or cranberries soaked in lemon juice for 15 minutes and drained.
- Make it vegan: Substitute egg replacer for the eggs, use plant-based butter and milk, and ensure your powdered sugar is vegan-friendly.
Health Considerations and Nutritional Value
This Blueberry Lemon Bundt Cake is best enjoyed in moderation due to its sugar and fat content from butter and added sugars. However, there are ways to make it healthier without sacrificing flavor:
- Reduce sugar: You can cut the sugar by up to ¼ cup without compromising taste too much.
- Substitute oil for butter: Use ⅓ cup vegetable oil or melted coconut oil instead of butter to reduce saturated fats.
- Whole grain option: Replace half of the all-purpose flour with whole wheat pastry flour for added fiber.
- Blueberries boost antioxidants: Fresh blueberries are rich in antioxidants, vitamin C, and fiber, making them a nutritious addition to any baked good.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- ½ cup milk
- 1½ cups fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Directions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, sift flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest and juice.
- Add dry ingredients and milk alternately, starting and ending with dry ingredients.
- Fold in blueberries gently.
- Pour batter into the Bundt pan and bake for 45–55 minutes.
- Cool in pan briefly, then invert onto a rack to cool completely.
- Drizzle with lemon glaze before serving.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them first to prevent staining the batter. Toss them in a bit of flour to help them distribute evenly.
How do I store the cake?
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Wrap tightly or place in an airtight container.
Can I freeze this cake?
Yes! Freeze the cake (unglazed) wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature and add glaze before serving.
Can I use a different type of pan?
While Bundt pans give the cake its signature shape, you can use a loaf pan or round cake pans. Adjust the baking time accordingly.
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