Two in the Kitchen

A Food & Recipe Blog


Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake Two in the Kitchen v It’s finally starting to look like spring outside!  The sun is shining and it doesn’t set until about 7 pm which means summer really is right around the corner.

My kids were cruising around on their scooters outside, albeit with their winter coats on because it was about 28 degrees today.  But nothing can dampen my spirits right now that spring is here!

When it comes to baking, nothing says sunshine to me more than the flavor of lemon.  And when lemon is paired with bright, juicy blueberries in a lucius bundt cake, it just really brings a smile to my face!

This Blueberry Lemon Bundt Cake is perfect for an Easter brunch.  Who could resist a slice of this citrusy, moist and tangy piece of goodness.

And with the fresh blueberries, this cake is the perfect fit for our “fruit-a-palooza” series that we have been sharing this past week.  Have you seen our other recipes in the series?

We started with this decadent breakfast treat, Bananas Foster French Toast.  We then shared a perfect fresh salad for spring time;  Asian Chicken Wonton Salad, complete with fresh, juicy clementines!  After our Blueberry Lemon Bundt Cake, we will have two more great recipes to give you ideas of how to showcase fruit in your spring cooking and baking.

Make sure you stay tuned because, at the end of our series, we are going to have a Harry and David’s giftbasket giveaway!  Complete with fresh fruit, specialty cheese and crackers, and their signature Moose Munch, you really want to make sure you are around for your chance to win!!

Blueberry Lemon Bundt Cake Two in the Kitchen vii I hope you are enjoying your spring with your family, no matter what the weather is like.  And I hope you are finding plenty of ways to enjoy fresh fruit in your  culinary creations like this lucius Blueberry Lemon Bundt Cake!  Happy Spring!!  🙂

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Blueberry Lemon Bundt Cake

Ingredients

  • 1 c. unsalted butter (2 sticks) softened
  • 1 3/4 c. sugar
  • zest of 1 lemon
  • 1 t. vanilla
  • 4 large eggs
  • 2 3/4 c. flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/2 c. lemon juice
  • 1/2 c. buttermilk
  • 2 c. blueberries
    • For the glaze
  • 2 c. powdered sugar
  • 2TBLS milk
  • 2-3 TBLSP lemon juice

Instructions

  1. Preheat the oven to 350 degrees. Spray a large bundt cake with baking spray.
  2. In a large mixing bowl, cream the butter and sugar till smooth. Add the lemon zest, vanilla, and eggs one at a time, mixing each just until incorporated.
  3. In a medium bowl, strain together the flour, baking powder, and salt. Set aside.
  4. In a small bowl, mix the lemon juice and buttermilk.
  5. Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition just until incorporated. Do NOT overmix or the cake will be tough. Carefully, fold in the blueberries.
  6. Pour the batter into the prepared bundt pan and spread until smooth.
  7. Bake for 60 minutes. Sides should be golden brown and the cake should no longer jiggle and a toothpick should come out clean. Do NOT over bake.
  8. Allow to cool for 15 minutes before you invert it carefully on a serving plate.
    9. Prepare the glaze by mixing all ingredients in a medium mixing bowl and spoon the glaze over the cooled cake.
https://two-in-the-kitchen.com/blueberry-lemon-bundt-cake/

 

Try these other cake recipes:

 

 

 Red Velvet Bundt Cake

Red Velvet Bundt Cake with Cream Cheese Filling v

 Lemon Cream Cheese Coffee Cake

Lemon Cream Cheese Coffee Cake v

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  1. This cake is so pretty it just brings a smile to my face — I love that pop of blueberries and the freshness of lemon! I’m so happy that blueberries are back in season, and this cake is the perfect way to use some up. 🙂

    Reply

  8. I have this strange oddity. I don’t like bread or cake with “stuff” in them, meaning bread or cake with nuts, fruit, chunks or blobs or anything. The rare exception is chocolate (which is grand in ANY form) and my mom’s chocolate zucchini cake, where the zucchini is so finely grated that it disintegrates and just makes a super moist cake.

    However, there is something about the blueberry WITH the lemon that tells me I would love this recipe. And I KNOW my family would love it. Thank you!

    Reply

    • That’s funny Alison! I am actually normally like that too when thinking about a completely frosted layer cake. But i think of this bundt more as like a coffee cake/ pound cake, and the blueberries in it are smooth and taste amazing!! Blueberry+Lemon is quite simply amazing!! 🙂

      Reply

  11. Yay for spring 🙂 Love blueberries and lemon together so perfect for welcoming spring 🙂 This bundt cake looks gorgeous – love how moist it looks and the blueberries looks so plump and pretty!

    Reply

    • I’ll take all the prayers for sunshine that you can give me!! Glad you are getting much needed rain in your neck of the woods. Thank you for the pin Dorothy!

      Reply

  16. Renee, don’t you just love the sound of kids being outside on their bikes and scooters! We’ve even been riding our bikes to school… I get on mine and ride with him. But, not today. Snow, happened. Springtime in Utah.
    I have got to make this. I have about 4 bundt pans, I think. I’ve lost count. But, I LOVE making bundt cakes! This one is going to my favorite to DEVOUR! Pinning and sharing on G+. 🙂

    Reply

    • I’m SO with you about the sounds of spring Gloria! Especially after this crazy winter!! I love that you have four bundt pans!! Thanks so much Gloria for the pin and share!! 🙂

      Reply

  20. Wow, this bundt cake screams spring! Love all the flavors of the delicious recipe 🙂 Thank you for linking up at Moonlight and Mason Jars, pinning <3

    Reply

  23. I just made this and have never felt compelled to write a review until now. This was fabulous! Keys were not to over mix or over bake, and it was rich and moist and delicious. I can’t stop eating it. Thank you for a flavorful and perfect dessert/coffee snack. This gets 4 stars in my recipe box. (I bake 3-4 hours a day, so I am not easily impressed!)

    Reply

    • Thank you so much for the wonderful compliments! I am so glad you enjoyed my recipe and that it worked so well for you! This really made my day!! 🙂

      Reply

  26. Ok, I may have had too much wine but the recipe does not tell you when to incorporate the blueberries. Help! I suppose they go in last, right before pouring into pan.

    Reply

    • Hmmm, yes. That would be an important step wouldn’t it!! 😉

      Thank you SO much for letting me know that actually including the blueberries is not in the recipe!! Funny thing is; I’ve had a few people make this already and no one even noticed!! Yes, they get folded into the batter as the last step! Thanks again, I now included it in the recipe!! Enjoy that wine! And I hope the cake turns out wonderful!! 🙂

      Reply

  27. I made this cake last night and it turned out really good. Thanks for sharing your recipe with us.

    Reply

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