Blueberry Lemon Bundt Cake

An easy blueberry lemon bundt cake recipe that whips up in a flash. No electric mixer needed! Perfect brunch recipe or for a baby shower or bridal shower tea. Recipe + Video tutorial.

This is why I love my Blueberry Lemon Bundt Cake Recipe. It has all the hallmarks of an easy cake that requires “minimum effort, but believers maximum impact”. My kind of recipe!

What ingredients go into a blueberry lemon bundt cake?

For this recipe you’ll need eggs, sugar, butter, lemon zest, flour, baking powder, salt and blueberries. I bet you might even have most of these things sitting in your fridge and pantry (full recipe below)

How do you know when a bundt cake is baked?

Bundt cakes can be hard to determine when they are fully baked. Simply because the bundt pan is so deep. But I have found the best way to tell is with a long shish kebab skewer!

A toothpick just doesn’t cut it. If it comes out clean after inserting the skewer all the way down into the cake at the center, you are good to go.

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This is a great recipe for an easy springtime dessert or a sweet cake for a brunch. Perfect for Mother’s Day or Easter Sunday. It pairs beautifully with my Cheesy Herby Egg Bake add some Smashed Potatoes and a Greek Yogurt Breakfast Panna Cotta and you’ll have a sensational brunch on your hands 🙂

A great bundt pan is a fantastic tin to have in the “baking equipment arsenal” simply because it does all the work for you! It looks so beautiful and can elevate a simple cake recipe into a beautiful masterpiece.

I really love this classic design by Nordic Ware (the original inventor of the Bundt Cake Tin in the USA) because you can slice both big pieces and small pieces, depending on your guests preferences 🙂 (The link above goes to Amazon where I am an affiliate partner)

Please let me know if you make this Blueberry Lemon Bundt Cake by leaving a rating and review below!

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Blueberry Lemon Bundt Cake

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• Author: Beth Le Manach Entertaining with Beth
• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 60 mins
• Yield: Serves 8-10
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

An easy blueberry lemon bundt cake recipe that whips up in a flash. No electric mixer needed! Perfect brunch recipe or for a baby shower or bridal shower tea. Recipe + Video tutorial.

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Ingredients

• 4 eggs
• 1 cup (240g) unsalted butter, melted
• 1 ½ cups (300 g) sugar
• ½ cup (120 ml) water
• 1 tbsp (15 ml) lemon zest
• 2 2/3 cups (320 g) flour
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) salt
• 1 cup (240 ml) blueberries
• powdered sugar for dusting cake once baked

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Instructions

1. In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine.
2. In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.
3. Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
4. Pour batter into a Bundt pan that has been sprayed with baking spray.
5. Bake at 350F (176C) for 45-50 mins until golden brown and a skewer comes out clean.
6. Allow to cool completely. Reverse cake onto a cooling rack.
7. Dust with powdered sugar and serve with homemade whipped cream.

Notes

HOMEMADE WHIPPED CREAM:
2 cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla

METHOD:
Combine all ingredients and whip with an electric mixer until soft peaks form

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