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Homemade Blueberry Lemon Bundt Cake

Recipe and photography by Bev Davis.

Inspired by NatashasKitchen.com.


                                                                                        Tap image to enlarge.

                                                                                    Posted September 10, 2017

Editor's Note (Oct. 7, 2017):  This page has been edited for clarity.  Happy baking!

NatashasKitchen.com is my favorite food blog!   Natasha works full-time with her husband as a food blogger.  They consistently produce creative videos featuring easy and delicious recipes.   I discovered her work on Facebook a few months ago on a friend's page.  I liked the video and shared it on www.Facebook.com/CornbreadMillionaire.  The engagement was awesome and my page likes increased dramatically.  Exciting!  Her original Blueberry Lemon Cake, is the inspiration for this recipe.  After watching the video several times, I made my own creative twist.  I whipped out my lemon bundt cake recipe.  Added fresh lime juice and fresh blueberries.  The yummy result is a moist dessert bursting with tangy flavor.   My homemade-from-scratch-bundt-cake is a nice dessert for  brunch,  dinner, or birthday.  Enjoy!

2 cups all purpose flour, plus 3 tablespoons, sifted
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, room temperature
1-1/4 cups sugar
3 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
juice of 2 regular sized limes (they look small)
juice of 1 small lemon, seeds removed
1/2 cup whole fresh blueberries, divided
1 tablespoon flour, sifted
powdered sugar for dusting (optional)

Preheat oven to 350 degrees. Sift together 2 cups flour, baking powder, and salt into a large bowl.  Set aside.  In medium-sized bowl, cream together butter, sugar, and eggs until fluffy with an electric mixer.  Beat in eggs one at a time.  Add milk, vanilla extract, lemon extract, lime and lemon juice.  Add flour mixture and mix just until combined.  Batter will be fluid.  Set aside.

Spray 4-cup bundt pan with vegetable oil cooking spray.  Sprinkle with 2 tablespoons flour.  Roll pan until bottom and sides are evenly coated with flour.  Tap pan to release extra flour.  Set aside.

In medium-sized bowl, sprinkle remaining 1 tablespoon flour over blueberries.  Stir to evenly coat.  Set aside.

Pour half of batter into bundt pan.  Add 1/4 cup fresh blueberries.  Add remaining batter.  Top with remaining 1/4 cup blueberries.  Bake 45 to 50 minutes or until knife inserted in center comes out clean.

Carefully remove from oven.  Let stand 15 minutes.  Use serrated knife to around outside edges and around center tube.  Place a large plate on top of pan.  Tap bottom of bundt pan until cake releases.  The cake will be slightly heavy, moist, and delicious!

Dust top with powdered sugar if desired.  Makes one 4-cup blueberry bundt cake.