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.
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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! We also love this Lemon Blueberry Bread and these Blueberry Cheesecake Bars as a special occasion treat.
Blueberry Lemon Bundt Cake
Ingredients
- 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
Whipped Cream Topping Option
- 1/2 cup heavy cream
Lemon Glaze Topping Option
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lemon juice (add more or less as needed)
Instructions
- 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.
Whipped Cream Topping Option
- 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.
Lemon Glaze Topping Option
- In a small mixing bowl whisk together the powdered sugar and lemon juice (start by adding 1 tablespoon of juice and add more by the teaspoon, as needed for the right consistency so it's not too thick and not too thin) until it is smooth and well combined. Once the cake has cooled drizzle over top and serve.
This looks fantastic! Just curious are you supposed to use cold sticks of butter? Was it a problem to get everything to mix well? Want to make this for the weekend!! Thanks!
Yes, use cold sticks of butter. Let us know how it goes! – Nicole
Can you sub flour with the King Arthur measure for measure gluten free flour?
Would there be any changes needed for me to make this in a loaf pan? Thanks!
Has anyone made this in a 9×13?
Would this work with coconut sugar? Or just less sugar?
Hi, we would recommend just adding less sugar. Sugar is sugar! – Nicole
Curious if anyone has made this with a sugar alternative like Swerve? If yes, thoughts?
Hi Diona, we have not tried any other alternatives, as we try to stick to the most natural and organic ingredients when possible with the least amount of processing. – Nicole
Can you make this recipe with olive oil instead of butter?
Hi, we would only recommend using coconut oil in solid form if you’re trying to sub the butter. – Nicole
Does have be frozen blueberries or can you use fresh?
You can definitely sub in fresh!
Do the blueberries need to be thawed before baking this?
No. They should be frozen.
Oh my gosh, oh my gosh, oh my gosh! This is exactly what I’ve been looking for! I’d love to have this and maybe top it with some blueberries! Perfect for those times when friends are coming over for tea.
I made this tonight and it was so delicious! Even better, It literally took me minutes to throw together! Thank you so much for this recipe! Looking forward to making it for company now that I’ve tested it out!
Just made it with my daughter , super easy to make and delicious :)
Wow! Looks so delicious! This is a must try! Thanks for sharing the recipe :)
I made this last night! It was VERY easy to make and tastes outstanding! I love that it’s not too sweet. It’s almost like eating strawberry shortcake- the berries and lemon are the major flavor in the cake. It’s a large cake so we split it and shared with 2 other families. Thank you for this recipe; it’s a keeper I will definitely make again!
Also – – I am keeping it in the refrigerator. It’s wonderful cold!
Excellent made this for Christmas!
I made this as written and it is absolutely delicious! I am wondering if I can sub honey for the sugar or if it would change the texture. I know I have done it for banana bread but I don’t know enough about baking “rules” to know if it would work for cake.
It wouldn’t be the same consistency, but it would probably turn out just fine. I would do 1/2 to 3/4 the amount of honey because it is stronger than sugar.