Blueberry Lemon Bundt Cake is bursting with delicious fresh blueberries.
Serve plain or dusted with powdered sugar.
Scroll down to learn how to prevent all of the fresh blueberries from sinking to the bottom while baking.
EDITOR’S NOTE (October 9, 2022): I posted this recipe for the first time on June 16, 2018. Today, I updated the recipe by adding Baking Spray with Flour which is used to grease the Bundt pan.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share the ingredients I purchased and used to make this dessert. All comments are my own.
HOW TO PREVENT FRESH BLUEBERRIES FROM SINKING
Coat the blueberries in flour to keep all of them from sinking to the bottom while baking.
TEST BAKING POWDER BEFORE USING
This recipe calls for two teaspoons of baking powder.
If your baking powder has been in the pantry for a month or two, test it before using to make sure it’s active.
Pour a few tablespoons of hot water into a small bowl.
Add 1/2 teaspoon baking powder. A vigorous fizz means it’s active and ready to use in this recipe.
If there’s a light fizz or none at all, trash it and buy fresh baking powder.
USE 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.
GREASE THE BUNDT PAN
Baking spray with flour is excellent for greasing the pan.
It’s quick, easy and NOT messy.
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, spooned and leveled)
- 3 tablespoons all-purpose flour (sifted, spooned and leveled) use to coat blueberries.
- 2 teaspoons baking powder make sure it's active before using.
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened same as 1 stick
- 1-1/4 cups sugar
- 3 large eggs room temperature
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 each fresh limes for juicing
- 1 each lemon for juicing
- 1/2 cup fresh whole blueberries, divided
- baking spray with flour use to grease Bundt pan
- 1 cup 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.
- Use baking spray with flour to generously grease 4-cup Bundt pan.
- 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 cake plate. Flip over to release cake.
- Allow cake to cool at least 15 minutes.
- Place powdered sugar in a sifter and lightly dust top of cake.