Okay, let’s admit it. Bundt cakes are just plain fun for some reason! And when my daughter recently asked me if we could make a cake “with a hole in the middle,” I realized she’d never had one before. So we set out to create a bundt cake, and let me tell you what – it didn’t last long. I had it sitting on a cake plate on the counter for a dinner with friends, and it was amazing how many people immediately said, “Oh, that looks good.” See – everyone loves a bundt cake! And thankfully this Blueberry Lemon Bundt Cake lived up to their expectations. Enjoy.
PS – This is technically a “rule breaker” due to the sugar, but we don’t mind an occasional homemade treat now that our pledge is over!
Sponsor Shoutout: Cascadian Farm
For this recipe, I used frozen blueberries because this time of year they’re honestly more nutritious than the fresh ones (which usually travel all the way from South America). I normally freeze my own blueberries in the summer, but I wasn’t able to do that this year because of our move. So I was glad to have the next best thing on hand for this recipe – Mountain Peak Organic Blueberries from Cascadian Farm!
The blueberries are grown on their home farm in Skagit Valley, WA and can be found exclusively at Whole Foods (at this time). There are four varieties: Patriots, Toros, Bluecrop, and Spartan. Any of them would be a great choice when blueberries aren’t in season in your area.
Blueberry Lemon Bundt Cake
- 1 cup butter 2 sticks
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 4 eggs
- 2 teaspoons baking powder
- 1 cup milk
- 3 cups whole-wheat flour I used whole-wheat pastry flour
- 1 1/2 cups frozen blueberries
- 2 - 2 1/2 teaspoons lemon zest
- 1/2 cup heavy cream for the topping
Preheat the oven to 350 degrees F and grease a 9 or 10-inch bundt cake pan with butter.
Use an electric mixer to beat together the cold sticks of butter, sugar, and salt.
Mixing to combine each ingredient before adding the next, add the eggs, then the baking powder, then the milk, and then the flour.
Use a spatula to fold in the blueberries and lemon zest (a microplane grater is the best tool to extract zest). Spoon the batter into the prepared pan, smooth out the top with the spatula, and bake for 50 - 55 minutes or until a toothpick comes out clean.
After cooling for a few minutes, use a knife to loosen the cake around the edges. Carefully place a plate (or cake platter) over the top of the pan and flip it over together so the cake is right side up.
To make the whipped cream, add the heavy cream to a jar, secure with a lid, and shake, shake, shake until it resembles whipped cream. This is a super fun job for little ones. Allow the cake to cool before putting the whipped cream on top.