I love a great cake recipe that can be whipped up in a flash! Especially great are those recipes that don’t require an electric mixer (one less piece of equipment to drag out, and clean!)
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!
For a step-by-step demo of this recipe you can watch my video below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!)
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)
Print
Blueberry Lemon Bundt Cake
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Cook Time: 50 mins - Total Time: 50 mins
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Yield: Serves 8-10 -
Category: Dessert -
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 4 eggs
- 1cup (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
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.
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
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.
Aww so glad it was a success! Yay! 🙂
Is the floor all purpose or cake?
All purpose flour yes 🙂 no need to use cake flour.
Sorry I meant flour. Oops
Can i use frozen blueberries?
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!
good recipes
Hello Beth . Can Follow this recipe but just make it a pound cake with vanilla flavor?
Oh sure just omit the blueberries and lemon and add 2 tsp vanilla extract 🙂 Hope you enjoy!
Hi, do we use 1 1/2cups – powdered sugar or granulated sugar?
Oh granulated sugar. Hope you enjoy!
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
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!