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You are here: Home / Breakfast Recipes / Lemon Blueberry Bundt Cake-No Mixer Needed!

Lemon Blueberry Bundt Cake-No Mixer Needed!

Published September 2, 2018, Updated June 14, 2019 by Beth Le Manach 20 Comments

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Lemon Blueberry Bundt Cake on a cake stand
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An easy lemon blueberry bundt cake recipe that whips up in a flash. No electric mixer needed! Perfect brunch recipe for Easter Sunday or Mother’s Day.

Lemon Blueberry Bundt Cake with a slice resting by its side on a cutting board

STEP #1: Mix the Wet Ingredients

In a large mixing bowl you’ll whisk together the eggs, butter, sugar and lemon zest.

TIP: Instead of milk I always add a little bit of water to my cake batter. This makes for such a light and moist cake!

adding water to a bowl for a cake batter

STEP#2: Mix the Dry Ingredients

Then add the dry ingredients in a small bowl, whisk together and add in thirds to your wet ingredients.

Small bowl of flour beside a large mixing bowl

STEP#3: Gently Fold in the Blueberries

Add the fresh blueberries and fold in gently so that they do not break.

blueberries added to a batter for a blueberry lemon bundt cake

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!

Spraying a bundt pan with baking spray

There are so many crevices with a bundt pan, if you want a flawless release do not rely on butter and flour, the spray works the best.

A lemon blueberry bundt cake cooling on a rack

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.

Transferring lemon blueberry bundt cake batter from a bowl to a bundt pan

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)

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 lemon blueberry bundt cake cooling in a bundt pan

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.

Blueberry Lemon Bundt cake Recipe

STEP#6: Dust with powdered sugar and serve 

I love to serve this bundt cake with lightened sweetened whipped cream.

a slice of lemon blueberry bundt cake on a clear plate with whipped cream

It’s the perfect compliment to the tartness of the berries and lemon zest. Enjoy!

MORE GREAT SPRING RECIPES!

  • Foolproof Madeleine Recipe
  • Crunchy Brioche French Toast
  • Easy strawberry napoleon
  • Dutch Baby Pancake
  • Banana Bread Pudding with Chocolate Chips

Please let me know if you make this recipe by leaving a rating and review below!

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Continue to Content
Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

Yield: Serves 8-10
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

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 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

HOMEMADE WHIPPED CREAM:

  • 2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla

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.
  8. 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!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 351 Total Fat: 27g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 170mg Sodium: 86mg Carbohydrates: 24g Fiber: 0g Sugar: 22g Protein: 5g
© Beth Le Manach
Cuisine: American / Category: Desserts

 

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Filed Under: Breakfast Recipes, Desserts, Recipes Tagged With: baby shower recipes, breakfast recipes, bridal shower recipes, Brunch Recipes, Cake Recipes, chocolate desserts, Dessert Recipes, mother's day recipes, spring desserts

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Reader Interactions

Comments

  1. janet says

    August 15, 2019 at 2:05 pm

    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!

    Reply
  2. Vicky says

    March 27, 2018 at 9:39 pm

    Can I use dried blueberries instead od the fresh one? Thank you

    Reply
  3. Vereann Smith says

    January 15, 2018 at 8:02 am

    Tried this it was amazing! I used raspberries instead and added almond and orange extracts

    Reply
  4. Carlena says

    November 28, 2017 at 10:36 pm

    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!!!

    Reply
  5. Jade says

    August 19, 2017 at 5:59 pm

    hello. thank you for this recipe. how long should I whisk all ingredients?

    Reply
  6. Monica says

    July 7, 2017 at 8:41 am

    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

    Reply
    • entertainingwithbeth says

      July 16, 2017 at 4:49 am

      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!

      Reply
  7. Sunita says

    June 19, 2017 at 7:37 am

    Hi, do we use 1 1/2cups – powdered sugar or granulated sugar?

    Reply
    • entertainingwithbeth says

      June 20, 2017 at 6:28 am

      Oh granulated sugar. Hope you enjoy!

      Reply
  8. Nanda says

    December 11, 2016 at 2:01 pm

    good recipes

    Reply
    • Fanny Escudero says

      March 31, 2018 at 9:07 pm

      Hello Beth . Can Follow this recipe but just make it a pound cake with vanilla flavor?

      Reply
      • entertainingwithbeth says

        April 1, 2018 at 6:29 am

        Oh sure just omit the blueberries and lemon and add 2 tsp vanilla extract 🙂 Hope you enjoy!

        Reply
  9. Paulo Aceves says

    November 30, 2016 at 6:50 am

    Can i use frozen blueberries?

    Reply
    • entertainingwithbeth says

      December 1, 2016 at 4:24 am

      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!

      Reply
  10. Gloria Rivera says

    October 14, 2016 at 9:51 am

    Sorry I meant flour. Oops

    Reply
  11. Gloria Rivera says

    October 14, 2016 at 9:50 am

    Is the floor all purpose or cake?

    Reply
    • entertainingwithbeth says

      October 15, 2016 at 5:34 am

      All purpose flour yes 🙂 no need to use cake flour.

      Reply
  12. SAKİNE EKİCİ says

    September 13, 2016 at 12:10 pm

    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.

    Reply
    • entertainingwithbeth says

      September 14, 2016 at 4:39 am

      Aww so glad it was a success! Yay! 🙂

      Reply

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