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.
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!
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.
STEP#3: Gently Fold in the Blueberries
Add the fresh blueberries and fold in gently so that they do not break.
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!
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 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)
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 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!
- 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
- 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
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