Blueberry Lemon Bundt Cake is bursting with fruit and flavor.
Bundt cakes are easy to make and look great with or without frosting.
HOW TO PREVENT BLUEBERRIES FROM SINKING TO THE BOTTOM
Coat the blueberries in flour to keep them from sinking to the bottom while baking.
TEST BAKING POWDER BEFORE USING
If your baking powder has been in the pantry for a month or two, test it before using to make sure it’s effective.
Pour a few tablespoons of hot water into a small bowl.
Add 1/2 teaspoon baking powder.
The mixture will fizz if the powder is fresh.
If there’s a light fizz or none at all, trash it and buy fresh baking powder.
UNSALTED BUTTER (NOT MARGARINE)
The high fat content in butter (unsalted) gives cakes and other baked good their melt-in-your-mouth texture and buttery flavor.
USE ROOM TEMPERATURE EGGS
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.
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.
Please share your favorite baking tips in the comments section.
Before serving, dust with powdered sugar and place a small bowl of blueberries in the center to make a pretty presentation.
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Blueberry Lemon Bundt Cake
- 2 cups all-purpose flour, sifted plus 3 tablespoons for coating blueberries and bundt pan
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened 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 two limes
- juice of 1 lemon seeds removed
- 1/2 cup fresh whole blueberries, divided
- Crisco Butter or vegetable oil Use to grease pan.
- powdered sugar for dusting optional
- Preheat oven to 350 degrees.
- In medium-sized bowl, sift together two cups of flour (will use 3 tablespoons of flour later), baking powder, and salt. Set aside.
- 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.
- Add flour mixture. Mix just until combined. Batter will be fluid. Set aside.
- In medium-sized bowl, sprinkle one tablespoon of flour over blueberries. Stir to evenly coat. Set aside.
- Generously grease a 4-cup bundt pan with vegetable oil. If using a cast-iron bundt pan, grease with Crisco Butter (cake will stick to vegetable oil). Sprinkle prepared pan 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 prepared bundt pan aside.
- 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.
- 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).
- 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.
- Cover top of bundt pan with a large plate. Flip over to release cake.
- Place powdered sugar in a sifter to lightly dust top of cake before serving.