Lemon Blueberry Bundt Cake Recipes

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BLUEBERRY-LEMON BUNDT CAKE



Blueberry-Lemon Bundt Cake image

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

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)

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



Easy Lemon-Blueberry Bundt® Cake image

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

cooking spray
1 (15.25 ounce) package lemon cake mix, divided
¾ cup milk
½ (8 ounce) package Neufchatel cheese, softened
¼ cup freshly squeezed lemon juice
2 eggs, at room temperature
1 tablespoon lemon zest
1 cup blueberries, fresh or frozen
1 ½ cups powdered sugar
3 tablespoons lemon juice, or more as needed

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

LEMON BLUEBERRY BUNDT CAKE



Lemon Blueberry Bundt Cake image

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

8 tablespoons unsalted butter ((1 stick) at room temperature)
1/4 cup nonfat plain Greek yogurt (at room temperature)
1 3/4 cups granulated sugar
3/4 teaspoon kosher salt
4 large eggs (at room temperature)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup well-shaken, low-fat buttermilk (at room temperature)
Zest of 2 medium lemons
1 1/2 cups fresh blueberries (optional (see notes if using frozen))
1/2 cup powdered sugar
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon low-fat buttermilk

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

LEMON BLUEBERRY BUNDT CAKE



Lemon Blueberry Bundt Cake image

A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze. This Lemon Blueberry Bundt Cake is a perfect dessert for lemon lovers!

Provided by Danielle

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

2 cups (300 grams fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour
2 and ¾ cups (345 grams) all-purpose flour, spooned & leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup (170 grams) unsalted butter, softened to room temperature
2 cups (400 grams) granulated sugar
4 large eggs (room temperature)
2 teaspoons vanilla extract
⅓ cup (80ml) fresh lemon juice
2 tablespoons (30 ml) lemon zest
¼ cup (60 ml) canola or vegetable oil
1 cup (230 grams) full fat sour cream, room temperature
1 cup (120 grams) confectioners sugar
2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed

Steps:

  • Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
  • Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
  • Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
  • Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
  • Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
  • Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
  • In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
  • Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.

BEST LEMON BLUEBERRY BUNDT CAKE



Best Lemon Blueberry Bundt Cake image

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

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or 1 cup margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups blueberries, tossed with
1 tablespoon flour
1 1/2 cups confectioners' sugar
8 -10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)

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



Lemon-Blueberry Bundt® Cake image

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

2 cups fresh blueberries
1 ½ teaspoons all-purpose flour
2 ½ cups all-purpose flour
⅓ cup almond flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
1 cup buttermilk
½ cup lemon curd
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 ½ cups powdered sugar
¼ cup lemon juice
1 teaspoon lemon zest
⅛ teaspoon kosher salt
1 teaspoon unsalted butter
1 tablespoon fresh blueberries, or as needed

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

LEMON-BLUEBERRY POUND CAKE



Lemon-Blueberry Pound Cake image

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

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

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.

LEMON BLUEBERRY BUNDT CAKE



Lemon Blueberry Bundt Cake image

Make and share this Lemon Blueberry Bundt Cake recipe from Food.com.

Provided by Anita Bautsch

Categories     Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

1 cup sugar
1/2 cup butter, softened
2 eggs, well beaten
1 tablespoon lemon juice
2 tablespoons lemons, rind of
1 1/2 cups flour, sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup milk
1 cup blueberries
1/3 cup lemon juice
1/4 cup sugar

Steps:

  • Cream butter in 1 cup sugar.
  • Add eggs and 1 tablespoon of lemon juice. Mix well.
  • Sift flour, salt and baking powder. Add alternately with milk to creamed mixture.
  • Stir in lemon peel and blueberries. Bake in well greased bundt pan at 325 degrees for 1 hour or until golden brown.
  • Mix lemon juice and sugar - use a toothpick to make holes in top of cake and drizzle lemon glaze over warm cake.

Nutrition Facts : Calories 234, Fat 9.1, SaturatedFat 5.4, Cholesterol 57, Sodium 259.4, Carbohydrate 36.2, Fiber 0.8, Sugar 22.4, Protein 3.2

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From recipes.net


LEMON BLUEBERRY BUNDT CAKE - CELEBRATING SWEETS
2020-05-04 Beat butter, granulated sugar, and lemon zest until smooth, light, and fluffy. Add the eggs to the butter mixture, beating until well combined. Alternate adding the dry ingredients with the buttermilk. Stir in the blueberries by hand, then pour the mixture into a greased bundt pan. Bake for 50-60 minutes.
From celebratingsweets.com


BEST LEMON BLUEBERRY BUNDT CAKE – EYE DOC BAKES
Preheat your oven to 350F. In a separate, large bowl, whisk together the flour, baking powder and soda, and salt. Sift it into the wet ingredients. Add the blueberries to the dry ingredient bowl and toss with some flour (1-2 tsp) until lightly coated, then fold into the batter with a silicon spatula.
From eyedocbakes.com


LEMON BLUEBERRY BUNDT CAKE - TOLL HOUSE®
Step 3. Combine flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat …
From verybestbaking.com


LEMON BLUEBERRY POUND CAKE RECIPE BUNDT - THERESCIPES.INFO
Lemon Blueberry Pound Cake - Once Upon a Chef best www.onceuponachef.com. 1½ tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
From therecipes.info


LEMON BLUEBERRY BUNDT CAKE - COOKING CLASSY
2016-05-22 Preheat oven. In a mixing bowl, combine flour, salt, baking powder and baking soda. In a separate bowl, beat sugar with lemon zest until it looks pale yellow and is fragrant. Add butter and whip until pale and fluffy, then add eggs and lemon extract. In a liquid measuring cup, stir together buttermilk and lemon juice.
From cookingclassy.com


ULTIMATE LEMON BLUEBERRY BUNDT CAKES (WITH POPPY SEEDS
2018-05-01 2. Combine cake mix, instant pudding mix, oil, sour cream, eggs, lemon zest, lemon juice and poppy seeds. Mix until smooth. 3. Fold in blueberries and fill bundt pans! 4. Bake for 17-25 minutes (I used a mid sized bundt pan) or until an inserted knife comes out clean! Regular bundt pans take 40-60 minutes to bake and the tiny mini pans take 10 ...
From yourcupofcake.com


MOIST LEMON-BLUEBERRY MINI BUNDT CAKES | BAKERITA
2015-09-02 Preheat the oven to 350°F. With butter and flour, grease each mini bundt pan well ( this is the pan I used). You can also use a 10-cup Bundt pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a liquid measuring cup, whisk together the buttermilk, vanilla, and lemon juice.
From bakerita.com


BLUEBERRY LEMON BUNDT CAKE - EASY BUNDT CAKE RECIPE
2015-03-20 Preheat oven to 350 F (180C). Butter and dust with flour a 10 inch bundt pan.
From homecookingadventure.com


LEMON BLUEBERRY BUNDT CAKE - BUBBAPIE
Instructions. Preheat the oven to 350 degrees and spray a 12-cup Bundt pan with nonstick cooking spray. Set aside one tablespoon of flour, then whisk together the remaining flour, salt, baking powder, and baking soda together in a medium bowl. In a separate bowl, beat together the butter and sugar until creamy.
From bubbapie.com


LEMON BLUEBERRY BUNDT CAKE - DANCE AROUND THE KITCHEN
2019-06-09 2-3 tablespoon lemon juice. Preheat oven to 350°F. In a large bowl (or stand mixer), beat together the cake mix, pudding mix, sour cream, oil, melted butter, eggs and water. Mix for 1 minute on medium speed, stopping halfway through to scrape down the sides of the bowl; set aside. In a small bowl, add the blueberries and sprinkle the flour ...
From dancearoundthekitchen.com


LEMON-BLUEBERRY BUNDT CAKE RECIPE | MYRECIPES
In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated.
From myrecipes.com


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