Lemon Blueberry Bundt Cake

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A super moist and tender lemon blueberry bundt cake. So easy and quick to mix this oil-based batter together, perfect as an after-school snack or summer dessert.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Halal, Low Salt

Skill Level: Beginner

Servings: servings

Author: Rena

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