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Blueberry Lemon Bundt Cake
Tender and buttery. Bursting with fruit. Recipe and photography by Beverly Davis for
Course Dessert
Cuisine American

Prep Time
40 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Keyword cake
Prep Time 40 minutes
Cook Time 50 minutes
  1. Preheat oven to 350 degrees.
  2. In medium-sized bowl, sift together two cups of flour (will use 3 tablespoons of flour later), baking powder, baking soda, and salt. Set aside.
  3. In another medium-sized bowl, use an electric mixer to cream together butter, and sugar. Add eggs one at a time. Add milk, vanilla extract, lemon extract, lemon, and lime juice. Mix until fluffy.
  4. Add flour mixture. Mix just until combined. Batter will be fluid. Set aside.
  5. In medium-sized bowl, sprinkle one tablespoon of flour over blueberries. Stir to evenly coat. Set aside.
  6. Spray 4-cup bundt pan with vegetable oil cooking spray. Sprinkle with remaining two tablespoons of flour. Roll pan until bottom and sides are evenly coated with flour. Turn bundt pan upside down on a plate. Tap lightly to release extra flour onto plate. Discard flour. Set aside.
  7. Pour half of batter into bundt pan. Add 1/4 cup of blueberries coated with flour. Pour in remaining batter. Top with remaining 1/4 cup of blueberries coated with flour.
  8. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Oven temperatures vary. Decrease 25 degrees if cake’s edges start browning 20 minutes into baking (cooking too fast).
  9. After baking completely, carefully remove HOT bundt pan from oven. Let stand 15 minutes. If cake doesn’t move easily when pan is shaken, loosen by using a rubber spatula to go around edges.
  10. Cover top of bundt pan with a large plate. Flip over to release cake.
  11. Place powdered sugar in a sifter to lightly dust top of cake before serving.
Recipe Notes


Baking Powder and Baking Soda are leavening agents that cause cakes to rise while baking and create a light,  tender texture.   Ineffective baking powder and ineffective baking soda cause flat, dense, dry cakes.  Test both before using. 

Test Baking Powder Before Using. Pour a few tablespoons of warm water into a small bowl. Add 1/2 teaspoon baking powder.  The mixture will fizz if the powder is fresh.  If there’s  no reaction, trash it  and buy fresh  baking powder.

Test Baking Soda Before Using.  Pour a few tablespoons of white distilled vinegar into a small bowl.  Add 1/2 teaspoon baking soda.  If it’s fresh, it will fizz and bubble vigorously.   If it doesn’t have a strong reaction, use it for scrubbing pots and pans.  Or, leave opened box in fridge to absorb odors.  Buy a new box for baking.

Butter’s high fat content gives cakes and other baked good their melt-in-your-mouth texture and buttery flavor.  Margarine contains more water and less fat.  The give cakes and baked goods a dense texture and a flat flavor.  Butter is far better.

Room Temperature Eggs disperse evenly into the batter, causes even  baking, and a lighter texture because eggs trap air.  Bring eggs to room temperature quickly by soaking in a bowl of warm water for 10-15 minutes.

Oven Temperatures Vary.  Some ovens cook faster than others.  If the cake’s edges start to brown 15-20 minutes after placed in oven,  immediately decrease temperature 25 degrees.  Continue baking.