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Home » Recipes

Blueberry Lemon Bundt Cake

3 Reviews / 5 Average
Adapted from King Arthur
↓ Jump to Recipe

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.

My 14-year-old daughter made this one all by herself ... her first timing making a bundt cake! She was very proud (and it was delicious). :)

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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 on 100 Days of Real Food

Blueberry Lemon Bundt Cake

Adapted from King Arthur
3 Reviews / 5 Average
Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 5 minutes mins
Course: Treats
Cuisine: European
Method: Baked Goods, Freezer Friendly
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 14 pieces
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Ingredients
  

  • 1 cup butter (2 sticks)
  • 1 ¼ cups sugar
  • ½ teaspoon salt
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 cup milk
  • 3 cups whole-wheat flour (I used whole-wheat pastry flour)
  • 1 ½ cups frozen blueberries
  • 2 - 2 ½ teaspoons lemon zest

Whipped Cream Topping Option

  • ½ cup heavy cream

Lemon Glaze Topping Option

  • ½ cup powdered sugar
  • 1 ½ 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.

Notes

Nutrition Facts
Nutrition Facts
Blueberry Lemon Bundt Cake
Amount Per Serving
Calories 330 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 95mg32%
Sodium 228mg10%
Potassium 137mg4%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 19g21%
Protein 6g12%
Vitamin A 625IU13%
Vitamin C 0.8mg1%
Calcium 79mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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3.3K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Julia Shaw says

    May 10, 2023 at 10:34 am

    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!

    Reply
    • 100 Days Admin says

      May 11, 2023 at 7:53 am

      Yes, use cold sticks of butter. Let us know how it goes! - Nicole

      Reply
  2. Tague says

    March 10, 2023 at 6:52 am

    Can you sub flour with the King Arthur measure for measure gluten free flour?

    Reply
  3. Jennifer says

    July 08, 2022 at 1:53 pm

    Would there be any changes needed for me to make this in a loaf pan? Thanks!

    Reply
  4. Avi says

    July 02, 2022 at 10:25 am

    Has anyone made this in a 9x13?

    Reply
  5. Susanna Stokman says

    October 06, 2021 at 4:51 pm

    Would this work with coconut sugar? Or just less sugar?

    Reply
    • 100 Days Admin says

      October 08, 2021 at 8:29 am

      Hi, we would recommend just adding less sugar. Sugar is sugar! - Nicole

      Reply
  6. Diona says

    November 29, 2020 at 10:10 pm

    Curious if anyone has made this with a sugar alternative like Swerve? If yes, thoughts?

    Reply
    • 100 Days Admin says

      November 30, 2020 at 9:01 am

      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

      Reply
      • Lori says

        October 07, 2021 at 8:32 am

        Can you make this recipe with olive oil instead of butter?

      • 100 Days Admin says

        October 08, 2021 at 8:29 am

        Hi, we would only recommend using coconut oil in solid form if you're trying to sub the butter. - Nicole

  7. Catie Thacker says

    May 06, 2020 at 4:09 pm

    Does have be frozen blueberries or can you use fresh?

    Reply
    • Lisa Leake says

      May 12, 2020 at 9:54 am

      You can definitely sub in fresh!

      Reply
  8. Cheryl says

    July 24, 2017 at 2:18 pm

    Do the blueberries need to be thawed before baking this?

    Reply
    • Amy Taylor (comment moderator) says

      August 08, 2017 at 12:14 pm

      No. They should be frozen.

      Reply
  9. SkinnyMe says

    February 14, 2016 at 2:40 am

    5 stars
    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.

    Reply
  10. Danielle says

    February 08, 2016 at 10:05 pm

    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!

    Reply
  11. Katalin Dayton says

    January 12, 2016 at 6:21 pm

    Just made it with my daughter , super easy to make and delicious :)

    Reply
  12. Shane Whittle says

    December 28, 2015 at 7:44 pm

    Wow! Looks so delicious! This is a must try! Thanks for sharing the recipe :)

    Reply
  13. Claire says

    December 27, 2015 at 2:02 pm

    5 stars
    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!

    Reply
    • Claire says

      December 27, 2015 at 2:06 pm

      Also - - I am keeping it in the refrigerator. It's wonderful cold!

      Reply
  14. Nicole says

    December 25, 2015 at 10:23 pm

    Excellent made this for Christmas!

    Reply
    • Kristi says

      May 15, 2023 at 4:48 pm

      5 stars
      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.

      Reply
      • 100 Days Admin says

        May 18, 2023 at 7:00 pm

        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.

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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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