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This Lemon Blueberry Bundt Cake recipe relies on an oil-based batter to make it ultra moist and really simple to mix together. Loaded with juicy blueberries, this cake is the ideal easy-going dessert for summer or an after-school snack.
This bundt cake is really quick to mix up – by whisking the sugar and eggs with the oil, the sugar dissolves in the liquids which gives the cake a very tender, pound cake-like texture. I like it simply dusted with a light shower of powdered sugar. However, it’s also very delicious when coated with a simple lemon glaze. My kids love this so much and I make it all the time. It’s so good!
If you love this flavour combo as much as I do, you might enjoy my recipes for Lemon Blueberry Pancakes or my Lemon Blueberry Muffins.
Recipe Overview
Before You Get Started
- Make sure all your ingredients are at room temperature to get the best texture for your cake.
- I like to coat the blueberries with a bit of flour before folding them into the batter. It prevents them from sinking in the batter.
- Don’t overmix the batter, fold together until the ingredients are just combined so that the cake doesn’t turn out tough.
- Grease the bundt pan really well (make sure you get into all the crevices) to prevent the cake getting stuck.
- Let the bundt cool for 10 minutes before turning it out, but turn it out while it’s still warm. By doing this, the cake will have firmed up a bit so it won’t crack. However, as it’s still warm, it’s less likely to get stuck to the pan.
- If you’d like to make a lemon glaze for this cake, my glaze recipe is to combine 1/2 cup powdered sugar or erythritol with 1 tbsp lemon juice. Pour it over the cooled cake and leave to set before slicing.
Common Questions
Yes, that will work nicely in this recipe. Once you’ve tossed them in flour, ensure you fold them into the batter quickly (while they’re still firmly frozen) so that they don’t get crushed and bleed into the batter.
You can use two 2-lb loaf pans instead of a bundt pan. Grease and line the loaf pans before pouring in the batter.
Some recipes rely on dairy products such as yogurt, sour cream, or cream cheese to add a moist richness to a bundt cake. This recipe gets its tender, moist texture from using oil in the batter.
You must ensure that the bundt pan is thoroughly greased and floured. Using a bundt pan with a simple design is also a good way to prevent sticking, as the ones with intricate designs have a lot more nooks and crannies.
Ingredients Needed
Below you’ll find the ingredients needed to make this blueberry lemon bundt cake. The full quantities can be found in the recipe card further down in this post.
- Oil: By using oil instead of butter, the cake will stay really moist. The neutral flavor allows the fragrance of the blueberries and lemon to shine through.
- Eggs: These bind the batter together, giving it a fluffy texture and a bit of rise.
- Granulated sugar: Whisking the sugar into the eggs helps it dissolve which produces a very tender cake. For a more caramelised flavor in your cake, you could use light brown sugar instead.
- Lemon zest and juice: The zest brings all the flavour of citrus to the cake while the juice gives it a bit of tang. The acidity of the lemon juice also reacts with the baking soda, helping the cake to rise.
- Vanilla extract, or you can use lemon extract.
- All-purpose flour: You could also use cake flour here for a more tender cake.
- Baking powder & baking soda, and Kosher salt
- Milk of choice: You can use non-dairy milk here if you wish, just ensure it’s unsweetened and unflavored.
- Blueberries: I used fresh blueberries here however, frozen blueberries are just as good and can be more cost effective when out of season.
How to Make Lemon Blueberry Bundt Cake
Firstly, preheat your oven to 350°F and then oil and flour a bundt pan well.
1️⃣ Whisk wet ingredients together
The eggs, oil, and sugar are whisked together for a few minutes until pale. This helps the sugar dissolve in the liquids. The lemon zest, lemon juice, and vanilla are also folded in.
✏️ Dissolving some of the sugar in the liquids by whisking them together makes the cake light and tender.
2️⃣ Sift together dry ingredients
The flour, baking powder, baking soda, and salt are sifted together with a metal strainer.
✏️ Sifting your dry ingredients helps them combine evenly and removes any lumps from the flour, which produces a perfectly mixed batter in the end.
3️⃣ Fold in milk and dry ingredients
Alternate folding in dry ingredients and milk into the egg mixture until just combined.
✏️ By alternating between the dry ingredients and milk, it makes it easy to combine everything without leaving unmixed pockets of flour.
4️⃣ Coat blueberries in flour
Toss the blueberries with 2 tbsp of flour until coated. Fold them into the batter.
✏️ The flour on the outside of the blueberries stops them from sinking into the batter.
5️⃣ Pour into bundt pan and bake
The batter is poured into the bundt pan and baked until golden.
✏️ Poke a toothpick into the center of the bundt cake – it should come out with only a few moist crumbs attached, then you know it’s done.
6️⃣ Turn out and serve
Let the bundt cake cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
✏️ Let the cake cool fully before slicing so that the crumb has set.
Variations & Substitutions
→ Raspberry Lemon Cake: substitute raspberries instead of blueberries. It’s best to use frozen raspberries as fresh ones will get smushed into the batter too easily.
→ Lemon Blueberry Poppy Seed Cake: Fold 2 tbsp poppy seeds into the cake batter when folding in the flour mixture.
→ Lemon Olive Oil Blueberry Bundt: Use a light olive oil instead of vegetable oil to give your cake a floral fragrance.
Lemon Blueberry Bundt Cake
Ingredients
- 1 cup vegetable oil, or coconut oil
- 3 large eggs, at room temp
- 1 1/2 cups granulated sugar, or line cane sugar
- 2 medium lemons, zested and juiced
- 2 teaspoons vanilla extract
- 2 cups all purpose flour, plus 2 tbsp extra
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 3/4 cup milk of choice
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F and grease a Bundt pan with oil, and then evenly coat it with flour on the inside to avoid the cake from sticking.
- In a large mixing bowl, use an electric mixer and whisk together the 1 cup vegetable oil, 3 large eggs, and 1 1/2 cups granulated sugar. Whisk for about 2 minutes, until the mixture is emulsified and pale, and the sugar is mostly dissolved. Add in the zest and juice of the 2 medium lemons, 2 teaspoons vanilla extract, and whisk just until combined.
- Take a second large bowl and sift 2 cups all purpose flour together with the 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine kosher salt.
- Add 1/3 of the flour mixture to the bowl with the oil-egg mixture, and using a hand whisk, whisk just until incorporated. Add 1/4 cup of milk (from the 3/4 cup milk of choice) and hand whisk to incorporate. I used the hand mixer to avoid overmixing. Repeat with the remaining flour and milk, and whisk just until everything is combined.
- In a medium bowl, stir the 1 1/2 cups fresh blueberries with 2 tbsp of flour until evenly coated. Fold the blueberries into your prepared batter.
- Transfer the batter to the Bundt pan. Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Once done, remove from the oven and let the bundt cake cool for 10 minutes before removing from the pan. If desired, you can sieve over a bit of powdered sugar.
Notes
Tips:
-
- You can use fresh or frozen blueberries in this recipe.
-
- Make sure all your ingredients are at room temperature to get the best texture for your cake.
- Don’t overmix the batter; fold together until the ingredients are just combined so that the cake doesn’t turn out tough.
- Let the bundt cool for 10 minutes before turning it out, but turn it out while it’s still warm. By doing this, the cake will have firmed up a bit so it won’t crack. However, as it’s still warm, it’s less likely to get stuck to the pan.
Substitutes:
- Make it dairy-free: Use a plant-based milk in the cake batter.
- Olive oil cake: Use olive oil instead of vegetable oil in the batter.
- Raspberry or blackberry lemon bundt: Use frozen raspberries or fresh/frozen blackberries instead of the blueberries.
- Lemon blueberry poppyseed cake: Add 2 tbsp poppyseeds to the batter while folding in the flour mixture.
Storage:
Cover and store at room temperature for up to 3 days. For longer storage, allow to cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before eating.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
Cover and store at room temperature for up to 3 days.
Freeze: For longer storage, allow to cool completely then wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before eating.
You May Also Like
- Blueberry Lemon Chia Pudding
- Arugula Pear Salad
- Lemon Pound Cake
- Coconut Pound Cake
- Blueberry Bagels
- Almond Flour Banana Bread
- Blueberry Zucchini Bread
- Blueberry Banana Smoothie
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