Delicious Lemon Blueberry Bundt Cake Recipe
Lemon Blueberry Bundt Cake is a delightful dessert that combines the tangy flavors of lemon with the sweetness of fresh blueberries. Perfect for any occasion, this moist and fluffy cake is a crowd-pleaser that’s as beautiful as it is delicious. Let’s dive into the recipe and explore step-by-step instructions, tips, and tricks to make this irresistible treat.
Ingredients for the Cake To make this cake, you’ll need the following ingredients:
- 1 box lemon cake mix (just the mix)
- 1 small box instant lemon pudding
- 1/2 cup oil
- 1/2 cup milk
- 4 eggs
- 1 cup sour cream
- 1 cup blueberries (washed and dried)
Ingredients for the Powdered Sugar Glaze For the optional glaze, you’ll need:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
Instructions for Making the Cake
Preheat the Oven Preheat your oven to 350°F (175°C). Proper preheating ensures even baking and the perfect rise for your cake.
Prepare the Batter In a large mixing bowl, combine the lemon cake mix, instant lemon pudding, oil, milk, eggs, and sour cream. Using a hand mixer or stand mixer, mix the ingredients until the batter is smooth and creamy. Make sure there are no lumps.
Add the Blueberries Gently fold in the washed and dried blueberries using a spatula. This prevents the blueberries from sinking to the bottom while baking.
Prepare the Bundt Pan Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick. You can use butter or a non-stick spray followed by a light dusting of flour.
Pour the Batter Pour the prepared batter evenly into the Bundt pan. Smooth the top with a spatula to ensure an even surface.
Bake the Cake Place the pan in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Cool the Cake Allow the cake to cool in the pan for about 10 minutes. Flip the pan over onto a plate or cake stand and gently remove the cake. Let it cool completely for at least 30 minutes before adding the glaze.
Making the Powdered Sugar Glaze
Combine the Ingredients In a small bowl, whisk together 1 1/2 cups powdered sugar and 3 tablespoons of lemon juice. Adjust the lemon juice quantity to achieve your desired consistency. The glaze should be thick but pourable.
Apply the Glaze Drizzle the glaze over the cooled cake. Use a spoon or piping bag for even distribution. Allow the glaze to set for a few minutes before serving.
Tips for the Perfect Lemon Blueberry Bundt Cake
Prevent Blueberries from Sinking Coat the blueberries in a light dusting of flour before folding them into the batter. This helps keep them evenly distributed throughout the cake.
Use Fresh Ingredients Fresh blueberries and freshly squeezed lemon juice elevate the flavors of this cake. Avoid using frozen blueberries as they can release excess moisture.
Do Not Overmix When combining the ingredients, mix just until the batter is smooth. Overmixing can result in a dense cake.
Test for Doneness Every oven is different, so start checking the cake around the 35-minute mark. A clean toothpick indicates the cake is ready.
Serving Suggestions Serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Garnish with fresh lemon zest or a handful of blueberries for a stunning presentation. Pair it with a hot cup of tea or coffee to balance the flavors.
Storing and Freezing the Cake
Storing the Cake Wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days at room temperature or 1 week in the refrigerator.
Freezing the Cake To freeze, wrap the cake (without the glaze) in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. Thaw at room temperature and glaze before serving.
FAQs
Can I use frozen blueberries? Yes, but be sure to thaw and dry them thoroughly before adding them to the batter. Excess moisture from frozen blueberries can affect the texture of the cake.
Can I use a different type of cake mix? While lemon cake mix enhances the citrus flavor, you can experiment with vanilla or white cake mix for a milder taste.
How do I make the glaze thicker? To make the glaze thicker, reduce the amount of lemon juice or add more powdered sugar until you reach your desired consistency.
Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt is a great substitute for sour cream and will yield similar results.
Can I add other fruits to the batter? Absolutely! Raspberries or chopped strawberries pair well with lemon and can be used alongside or instead of blueberries.
This Lemon Blueberry Bundt Cake is a foolproof recipe that will impress your family and friends. With its moist texture, vibrant flavor, and stunning appearance, it’s sure to become a favorite in your dessert repertoire. Happy baking!