This is a delicious, and easy lemon blueberry bundt cake recipe that whips up in a flash. No electric mixer needed! It will become your new favorite brunch recipe because it's so quick to make and everyone always devours it in minutes!
It's light and moist and so fluffy too! You'll also love how the bundt pan does all the work for you! It gives it a beautiful shape that's easy to slice and serve a crowd.
If you enjoy this recipe, you may also enjoy these other brunch cake recipes too! Such as my Raspberry Almond Brunch Cake or my Blueberry Crumb Cake Recipe.
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STEP #1: Mix the Wet Ingredients
In a large mixing bowl, you'll whisk together the eggs, butter, sugar, and lemon zest. Instead of milk I always add a little bit of water to my cake and muffin batters. The water creates such a light and moist crumb to any cake or muffin!
STEP#2: Mix the Dry Ingredients
Whisk together the dry ingredients and add it to your wet ingredients, in thirds. At this stage, I'm always reminded why I love this recipe so much, the fact that it only takes two bowls and a whisk to whip it up!
STEP#3: Add the Blueberries
Fold in the blueberries gently so that they do not break. You could use frozen blueberries if you don't have fresh. There's no need to thaw them first, just stir them in gently so they do not run, otherwise, you'll have a purple batter!
STEP#4: Transfer Batter to Bundt Pan
Be sure your bundt pan is a 10-cup pan and has been sprayed well with baking spray. Even if your pan is non-stick, you must have the baking spray! I know our Grandmothers swear by the butter and flour method, but I say if you want a bundt cake to release effortlessly embrace the baking spray!
There are so many crevices with a bundt pan, and this style bundt pan, in particular, is great because it allows for slicing both small and large slices. Perfect for those guests who always say "Oh just a sliver!".
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.
STEP#5: Bake
Bake your cake at 350F for 45-50 minutes.
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.
STEP#6: Dust with powdered sugar and serve
I love to serve this bundt cake with lightened sweetened whipped cream.
It's the perfect complement to the tartness of the berries and lemon zest. Enjoy!
MORE GREAT BRUNCH RECIPES!
- Foolproof Madeleine Recipe
- Crunchy Brioche French Toast
- Easy Strawberry Napoleon
- Banana Muffins with 3 Toppings
Please let me know if you make this Bundt Cake recipe
by leaving a rating and review below!
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.
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 ⅔ 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
HOMEMADE WHIPPED CREAM:
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
Instructions
- In a large bowl combine eggs, butter, sugar, water and lemon zest. Whisk to combine.
- In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.
- Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
- Pour batter into a Bundt pan that has been sprayed with baking spray.
- Bake at 350F (176C) for 45-50 mins until golden brown and a skewer comes out clean.
- Allow to cool completely. Reverse cake onto a cooling rack.
- Dust with powdered sugar and serve with homemade whipped cream.
- For Whipped Cream: Combine all ingredients and whip with an electric mixer until soft peaks form
Notes
If you have any leftovers this cake freezes beautifully! Just wrap in wax paper and then in tin foil. Then thaw in the fridge the night before and rewarm for freshness in a 300F oven.
Fresh blueberries are best but if you have to use frozen, just be sure you don't over mix them into the cake or it will turn blue!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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TEEVEA ((Upgraded) 3 Pack Very Sturdy Kitchen Stainless Steel Balloon Wire Set Egg Beater for for Blending Whisking Beating Stirring Cooking Baking, -
John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
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Fazenda Acacia Wood Cake Stand
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Pam Baking Spray, 5 fl oz (2)
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Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
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Nordic Ware ProForm Bundt Pan with Handles, 12 Cup
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 170mgSodium: 86mgCarbohydrates: 24gFiber: 0gSugar: 22gProtein: 5g
Skylar says
Hi Beth. Can I use this recipe to make blueberry muffins?
Beth Le Manach says
Actually, I would use my Classic Blueberry Muffin Recipe and Add Lemon Zest. It's very similar to the cake recipe, but the quantity is better for muffins. Hope you enjoy it!
janet says
I have the cake in the oven right now, smells great! Just wondered - so I let the cake cool completely in the pan? It won't stick? I did spray pan well with Baker's Joy, Thank you!
Vicky says
Can I use dried blueberries instead od the fresh one? Thank you
Vereann Smith says
Tried this it was amazing! I used raspberries instead and added almond and orange extracts
Carlena says
Hi beth!
I've made your blueberry almond tea cake and it was amazing!! For this recipe would it be ok to use a loaf pan? I wanted to make banana bread and this blueberry lemon one and wrap slices as gifts to friends!
Thanks!!!
Jade says
hello. thank you for this recipe. how long should I whisk all ingredients?
Monica says
Hey this is my first time writing on this site but I just love it.My question is could I substitute milk or sourcream for the water
entertainingwithbeth says
Well, you'll end up with a denser cake. The water keeps it light. For a pound cake version of this I'd follow this recipe (it has the sour cream in it) it's a really delicious one too! And then you could add the blueberries if you wish. So glad to hear you enjoy the site! Happy Baking!
Sunita says
Hi, do we use 1 1/2cups - powdered sugar or granulated sugar?
entertainingwithbeth says
Oh granulated sugar. Hope you enjoy!
Nanda says
good recipes
Fanny Escudero says
Hello Beth . Can Follow this recipe but just make it a pound cake with vanilla flavor?
entertainingwithbeth says
Oh sure just omit the blueberries and lemon and add 2 tsp vanilla extract 🙂 Hope you enjoy!
Paulo Aceves says
Can i use frozen blueberries?
entertainingwithbeth says
Oh sure that would work but just make sure they are defrosted first and drained of their liquid otherwise it will create a pretty blue cake. Enjoy!
Gloria Rivera says
Sorry I meant flour. Oops
Gloria Rivera says
Is the floor all purpose or cake?
entertainingwithbeth says
All purpose flour yes 🙂 no need to use cake flour.
SAKİNE EKİCİ says
thank you Beth for this awesome cake recipe. I made it. and this is the great cake I have ever done.
lot of love from Turkiye.
entertainingwithbeth says
Aww so glad it was a success! Yay! 🙂