I just added this blueberry lemon bundt cake to my repertoire. TaDa!
I’ve been on a cake baking frenzy! I guess I’m not the only one because flour, cake mixes and other baking essentials have been missing from the grocery store.
So I tried my hand at a delicious and moist orange cake, and a wacky chocolate cake (which I still have to post about it).
When Tiffany posted a picture of her lemon blueberry cake using cake mix on her blog, I needed to try the recipe. It looked so delicious.
Unfortunately, I couldn’t find any lemon cake mix, anywhere.
I guess I just had to make it from scratch.
I looked on Pinterest and searched Google and found a recipe for a lemon blueberry bread.
But decided I wanted a bundt cake instead…it’s bigger!
I looked at a few recipes and after tweaking a few items, I came up with my own version of a blueberry lemon cake.
Getting ready to prepare my lemon and blueberry bundt cake
It actually took me a while to get everything together.
I learned that we should use room-temperature eggs and dairy products when baking. Why?
Ok, so it’s pretty scientific so I won’t go into details. From what I understood, when using 3 or more eggs, it is best to have them at room-temperature. They will mix better with the batter and the cake will rise more easily. The baking time will be longer if cold eggs are used instead. To warm the eggs, just let them sit in warm water for a few minutes.
Not only the eggs, but also dairy products should be at room temperature when you add them into a mixture of creamed butter and sugar. Cold ingredients could break this emulsion. In this blueberry lemon bundt cake, it means the butter as well as the yogurt.
So I had to do some extra prep work.
Also I learned a trick when adding fruits to your cake batter
In this cake recipe, it means tossing the blueberries with 1 tbs of flour before adding them to the batter, to prevent them from sinking to the bottom of the pan.
I even used a shortcut for the frosting on this lemon blueberry cake recipe
Usually, lemon cake recipes call for a glaze that drips down from the top of the bundt cake.
My husband prefers a sweeter frosting. I had this idea to buy a fluffy white frosting tub and add lemon juice to it. I had no idea how much to use but after adding a bit at a time and tasting it, I got the right lemon flavor I was looking for. Yeah!
Are you ready to try this delicious lemon and blueberry bundt cake?
Blueberry Lemon Bundt Cake
- 2 cups blueberries tossed with 1 tbsp flour
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup butter – softened to room temperature
- 2 cups sugar
- 4 eggs (large) – at room temperature
- 2 tsp vanilla extract
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ¼ cup vegetable oil
- 1 cup vanilla Greek yogurt – at room temperature
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Add butter and sugar to the bowl of a stand mixer. If using a hand mixer, make sure you use a big bowl. Beat until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, until well combined. Add the vanilla and mix.
- Slowly add the lemon juice, lemon zest and the oil and mix.
- Add the dry ingredients and the yogurt alternating between the 2 in 3 separate steps, Start and end with the dry ingredients. Example: add a bit of dry ingredients, add a bit of yogurt, mix it until combined, add dry ingredients and mix, add yogurt and mix, repeat 3 times. In between mixing, I did scrape the side of the bowl to make sure everything is mixed in.
- Preheat oven to 350F.
- Toss the blueberries with the flour and then gently fold them into the batter.
- Spray a 10-inch bundt pan. I also add a bit of flour and move it around, especially around the middle tube.
- Bake for 50 to 60 minutes, until a toothpick inserted in the cake comes out clean.
- Let cool in the pan on a wire rack for about 20-30 minutes.
- Then I put a plate on the top of the bundt pan and flip it upside down on the plate.
- Let the cake cool completely before frosting it.