Lemon Blueberry Bundt Cake

I know Labor Day Weekend marks the unofficial end of the summer. But in Miami we still have a couple of months of real summer time… and nothing says summer more clearly than a lemon blueberry bundt cake.

Lemon Blueberry Bundt Cake by enrilemoine

When you have the stress of a hurricane upon your shoulders, baking can be the best anti anxiolytic ever. Nothing fills more my heart with joy than baking. It calms me down. It makes me feel good. And last, but not least, you end having something delicious and sweet to eat. Win!

Blueberries and lemons by enrilemoine

Precisely, to deal with the stress associated with hurricane Dorian, last weekend I baked this beautiful bundt cake with what I had in my fridge. When I learnt about Dorian, with the memories of Irma still fresh, I decided to clean my fridge.

Blueberries by enrilemoine

I found some blueberries and 2 lemons and got down to work! If you do not see many blueberries in this pound cake it is because I did not have enough of them handy. However, in the recipe card I will tell you the right amount for the perfect recipe. Deal?

Lemon Blueberry Bundt Cake by enrilemoine

This is a very lemony cake: it has fresh Meyer lemon juice and zest too. To accentuate the lemon flavor even more, once the cake was out of the oven and while still warm, I drizzled it with a lemon juice and confectioners’ sugar syrup. To-die-for!

Blueberry and Lemon Pound Cake by enrilemoine

How to bake the perfect bundt cake

Before giving you the recipe, I am sharing my tips to bake the perfect bundt cake no matter how intricate the design of the pan is. But before reading them, please follow my friend Angelo Tavera’s Instagram account. He is the king of bundt cakes. He truly is.

Lemon Blueberry Pound Cake Slice by enrilemoine

Now, here I go with my tips. All the following links are affiliate:

  1. Get the best bundt pans. I am obsessed with Nordic Ware because of Angelo. The one that I used today is the Bavarian which I got it on Amazon.
  2. Spray your bundt pan with baker’s spray. I’m obsessed with Baker’s Joy, and I have to blame Angelo too.
  3. Brush your bundt pan with a silicon brush, to make sure every single inch of it is well covered with the baker’s spray.
  4. Fill your bundt pan up to two thirds and no more, to avoid batter spills in the oven.
  5. Once you fill your bundt pan with the batter, before placing it into the oven, let it fall from 1 inch high, over a kitchen towel in the counter and repeat this three times to let the air go out.
  6. Always place your bundt pan in the center of the middle rack of the oven.
  7. Once the cake is baked and out of the oven, let it cool down for 10 minutes.
  8. Unmold over a cooling rack.
  9. If you are going to use some poured ganache or syrup to drizzle your cake, you may want the cake to be warm and poke it with a bamboo skewer before.
  10. To avoid the mess of the dripping syrup, you may want to put the cooling rack on a tray, or if like me you don’t want to waste any of the syrup, add it once the cake is in the cake stand.
Blueberry and Lemon Pound Cake by enrilemoine

Lemon Blueberry Bundt Cake Recipe

Finally, following is my recipe. Please do not forget to subscribe to my Youtube channel.

5 from 31 votes

Lemon Blueberry Bundt Cake

A very lemony pound cake, this is the only lemon blueberry bundt cake recipe you’ll ever need.
Prep Time15 mins
Cook Time55 mins
Cooling down30 mins
Total Time1 hr 40 mins
Servings: 12
Calories: 292kcal

Ingredients

  • 8 tablespoons butter
  • 6 ounces cream cheese
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 tablespoons Meyer lemon juice fresh, divided
  • 1 tablespoon Meyer lemon zest
  • ¾ cups blueberries fresh
  • 6 tablespoons confectioner's sugar

Instructions

  • Preheat the oven to 350˚F.
  • Beat the butter, cream cheese and sugar in the bowl of an electric mixer, until light and fluffy, about 4-5 minutes.
  • Add the eggs, one at a time, and beat for 1 minute before adding the next one.
  • Gradually add the dry ingredients: flour, baking powder and baking soda, and beat until well incorporated, 3-4 minutes.
  • Add half of the lemon juice and beat until well mixed.
  • In a small bowl, toss the blueberries with flour.
  • With a spatula, fold the lemon zest and the blueberries into the batter.
  • Pour the batter into de bundt pan and make it even with a spatula.
  • Over a kitchen towel in the counter, firmly tap pan to level batter an release air.
  • Bake for 55 minutes or until a toothpick inserted in center of cake comes out clean.
  • Let cool down for 10 minutes.
  • In a small bowl, mix the resting 3 lemon juice tablespoons with the confectioners' sugar.
  • Unmold the cake and while still warm, poke it with a bamboo skewer.
  • Pour the syrup on top and let cool down completely before serving it.

Nutrition

Nutrition Facts
Lemon Blueberry Bundt Cake
Amount Per Serving (1 slice)
Calories 292 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 77mg26%
Sodium 220mg10%
Potassium 100mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 488IU10%
Vitamin C 4mg5%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: lemon blueberry bundt cake, lemon blueberry bundt cake recipe, lemon blueberry pound cake, lemon blueberry pound cake recipe
Author: Enri

Hungry for more pound cakes or berry desserts? Check these other recipes:

Happy baking!

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