LEMON BLUEBERRY BUNDT CAKE
Super moist Lemon Blueberry Bundt Cake. Fluffy, bursting with lemon and fresh blueberries, and topped with lemon glaze. Easy and impressive!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
- Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
- In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shaggy by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
- Thoroughly grease the bundt pan with nonstick spray (I don't recommend adding flour as it puts a funny coating on the cake. If you'd like to be extra double sure it doesn't stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
- Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn't drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
- While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!
Nutrition Facts : ServingSize 1 (of 12), Calories 356 kcal, Carbohydrate 62 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, TransFat 0.3 g, Cholesterol 76 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 4 g
BLUEBERRY-LEMON BUNDT CAKE
This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
- In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
- In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
- Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.
EASY LEMON-BLUEBERRY BUNDT® CAKE
No one would ever guess this lemon-blueberry cake starts out with a boxed mix. Adding blueberries, lemon, and milk to the mix will result in a moist, light, and fluffy cake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
- Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
- Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
- Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 39.2 g, Cholesterol 38.5 mg, Fat 6.5 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 2.8 g, Sodium 269.8 mg, Sugar 28.7 g
BEST LEMON BLUEBERRY BUNDT CAKE
What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
Provided by Redsie
Categories Dessert
Time 1h5m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Butter a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
- Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
LEMON-BLUEBERRY BUNDT® CAKE
This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
- Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
- Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
- Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
- Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
- Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 85.9 g, Cholesterol 97.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 10.9 g, Sodium 171.7 mg, Sugar 61.9 g
BLUEBERRY LEMON BUNDT CAKE WITH LEMON GLAZE
This is a delicious cake! It from the Martha Stewart Everday Foods magazine (Issue #5). I have made it twice. It is sweet and moist, not too tangy or tart. Wonderful recipe.
Provided by Shannon 24
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
- In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
- Add eggs, one at a time, beating until completely combined.
- Beat in vanilla.
- On low speed, alternate adding the flour mixture with the sour cream.
- In a separate bowl, toss blueberries, zest and remaining flour.
- Fold into batter.
- Grease and flour a 12 cup bundt pan.
- Spread batter into pan.
- Bake cake on bottom rack of oven for 60-70 minutes.
- Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
- For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
- Drizzle glaze over cake.
- Enjoy!
Nutrition Facts : Calories 521.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 112.6, Sodium 338.1, Carbohydrate 79.8, Fiber 1.4, Sugar 57.5, Protein 5.6
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
More about "blueberry lemon bundt recipes"
BLUEBERRY LEMON BUNDT CAKE - EASY BUNDT CAKE RECIPE
From homecookingadventure.com
BLUEBERRY BUNDT WITH A LEMON CURD SWIRL - BETSYLIFE
From betsylife.com
BEST BLUEBERRY LEMON BUNDT CAKE | CHEW OUT LOUD
From chewoutloud.com
BLUEBERRY LEMON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLUEBERRY LEMON YOGURT BUNDT CAKE - SWEET SPICY KITCHEN
From sweetspicykitchen.com
LEMON BLUEBERRY BUNDT CAKE RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
LEMON BLUEBERRY BUNDT CAKE WITH LEMON GLAZE - THE GOLD LINING …
From thegoldlininggirl.com
BLUEBERRY & LEMON BUNDT CAKE WITH LEMON DRIZZLE - E.D.SMITH
From edsmith.com
LEMON BLUEBERRY BUNDT CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE
From nelliebellie.com
LEMON BLUEBERRY BUNDT CAKE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
LEMON BLUEBERRY MINI BUNDT CAKE RECIPE - PENNIES INTO PEARLS
From penniesintopearls.com
LEMON BUNDT CAKE RECIPE WITH BLUEBERRIES - THE IDEA ROOM
From theidearoom.net
30 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING
From tasteofhome.com
BEST LEMON BLUEBERRY BUNDT CAKE - REAL LIFE DINNER
From reallifedinner.com
LEMON BLUEBERRY BUNDT CAKE - DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
LEMON BLUEBERRY BUNDT CAKE MADE WITH CAKE MIX
From thisfarmgirlcooks.com
BEST BLUEBERRY CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON BLUEBERRY BUNDT CAKE! - JANE'S PATISSERIE
From janespatisserie.com
LEMON BLUEBERRY BUNDT CAKE RECIPE - NOTHING BUNDT CAKES
From nothing-bundtcakes.com
LEMON BLUEBERRY BUNDT CAKE - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
LEMON BLUEBERRY BUNDT CAKE WITH CREAM CHEESE FROSTING
From bakerbynature.com
LEMON BLUEBERRY BUNDT CAKE - JUST SO TASTY
From justsotasty.com
EASY BLUEBERRY LEMON BUNDT CAKE - KITCHEN DIVAS
From kitchendivas.com
LEMON BLUEBERRY BUNDT CAKE - BUBBAPIE
From bubbapie.com
LEMON BLUEBERRY BUNDT CAKE - CELEBRATING SWEETS
From celebratingsweets.com
BLUEBERRY LEMON BUNDT CAKE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
LEMON BLUEBERRY MINI BUNDT CAKES RECIPE - DIY CANDY
From diycandy.com
GLAZED LEMON BLUEBERRY BUNDT CAKE (SO LEMONY!)) - AVERIE COOKS
From averiecooks.com
LEMON BLUEBERRY BUNDT CAKE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
LEMON-BLUEBERRY BUNDT CAKE RECIPE | MYRECIPES
From myrecipes.com
LEMON BLUEBERRY BASIL BUNDT CAKE | THE LEMON APRON
From thelemonapron.com
GREEK YOGURT BLUEBERRY LEMON BUNDT - THE KITCHEN MAGPIE
From thekitchenmagpie.com
LEMON BLUEBERRY BUNDT CAKE | BAKING RECIPES | CHEF SHEILLA
From chefsheilla.com
LEMON-BLUEBERRY BUNDT CAKE RECIPE | MYRECIPES
From myrecipes.com
BLUEBERRY BUNDT CAKE (VEGAN LEMON CAKE) - BIANCA ZAPATKA
From biancazapatka.com
MOIST LEMON-BLUEBERRY MINI BUNDT CAKES | BAKERITA
From bakerita.com
ULTIMATE LEMON BLUEBERRY BUNDT CAKES (WITH POPPY SEEDS
From yourcupofcake.com
THE BEST BLUEBERRY BUNDT CAKE - BAKER BY NATURE
From bakerbynature.com
LEMON BLUEBERRY BUNDT CAKE | TOLL HOUSE®
From verybestbaking.com
LEMON-BLUEBERRY BUNDT CAKE - MOUNTAIN MAMA COOKS
From mountainmamacooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love