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5 from 1 vote

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake is bursting with delicious fresh blueberries. Serve plain or dusted with powdered sugar. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time40 minutes
Cook Time50 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 12 servings
Calories: 243kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

HELPFUL TIPS
1. Make sure the baking powder is active before using in this recipe.
2. Make sure cake is thoroughly cooled BEFORE dusting with powdered sugar.