Lemon Blueberry Bundt Cake is a great summer dessert idea that is easy to make from scratch.

Lemon and blueberry flavor is always popular during the spring and summer time. Though, it tastes even better when you put it in the Bundt cake! It is scrumptious, moist, and dense cake topped with an amazing lemon icing.

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History of Bundt Cakes

Bundt Cakes originally came from the Europe. However, they don’t conform to any single recipe, but to a specific round shape. This ring-like shape allows more of the dough to touch the surface, which allows more even heat distribution during the baking. The shape of this cake is very similar to the earlier European Gugelhupf or Bundkuchen cake. Despite the similar shape, the dough was quite different from the contemporary version. Classic Gugelhupf cakes used a yeast-based recipe that included fruit and nuts.

The famous contemporary shape of this cake was created by H. David Dalquist in 1950, the owner of Minnesota’s Nordic Ware company. He created this shape for a group of Jewish women, who wanted to recreate a traditional dense, ring-shaped Kugelhopf cake.

There are different opinions regarding how the cake received its name, Bundt cake. One of the stories say that it means “bunch” or “bundle”, meaning that the dough is bundled in the round pan. However, no-one knows why the word has “T” in the end.

Today, there is no single classic recipe for a Bundt Cake. Though, the most common type of this treat is a moist, dense pound cake, usually dusted with powdered sugar or glazed with icing.

How to make Lemon Blueberry Bundt Cake

This recipe is really easy! To minimize the effort, I like to use my Kitchen Aid Stand Mixer.

You can start with mixing the dry ingredients (flour, baking powder, and salt), and put it aside.

Then, using a stand mixer with a paddle attachment, beat softened butter with granulated sugar on a high speed for a few minutes, until it’s pale and fluffy.

Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.

Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.

To fold dry ingredients into the mixture, I like to do it manually using a spatula. This way you won’t over mix the batter. Also, do it in two steps. When the flour is almost mixed, add the blueberries and fold them is too.

The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. Also, after the first 30-40 minutes, I like to cover it with foil, so the top won’t be too dark.

When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.

For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little but more powdered sugar.

When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.

You can also decorate it with some blueberries, slices of lemons, and mint leaves.

Enjoy!

Lemon Blueberry Bundt Cake

★★★★★ 5 from 2 reviews

Author: Veronika's Kitchen
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 12 people 1x
Category: Breakfast, Dessert
Cuisine: American

Description

Lemon Blueberry Bundt Cake is a great summer dessert idea that is easy to make from scratch. It is scrumptious, moist, and dense cake topped with an amazing lemon icing.

Scale

Ingredients

Ingredients for Lemon Blueberry Bundt Cake:

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 2/3 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
zest from 2 lemons
lemon juice from 2 lemons
1 1/2 cups blueberries

Ingredients for Lemon Icing:

2 cups powdered sugar
1 tablespoon lemon juice
1/2–1 tablespoon milk

Instructions

Preheat the oven to 350°F. Generously grease the Bundt pan and set it aside.
In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside.
In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.
Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.
Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.
Manually, using a spatula, fold dry ingredients into the mixture in two steps. When the flour is almost mixed, add the blueberries and fold them in too.
The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. After the first 30-40 minutes you can cover it with foil, so the top won’t be too dark.
When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.
For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little bit more powdered sugar.
When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.
You can also decorate it with some blueberries, slices of lemons, and mint leaves.