Are you looking for a delicious and easy-to-make dessert that will impress your friends and family? Look no further than this Lemon Blueberry Bundt Cake with Lemon Glaze recipe. With its combination of tart lemon and sweet blueberries, this cake is sure to be a hit.
Bundt cakes are perfect for any occasion. They are easy to make, look impressive, and taste delicious. This Lemon Blueberry Bundt Cake is no exception. The tartness of the lemon is perfectly balanced with the sweetness of the blueberries, making this cake a crowd-pleaser.
Why You’ll Love This Lemon Blueberry Bundt Cake
This section can highlight some of the key reasons why readers will enjoy this recipe, such as the fresh, fruity flavors, the moist and tender crumb, and the easy-to-follow instructions.
How to Store and Serve Lemon Blueberry Bundt Cake
Here, you can provide tips for storing and serving the cake, such as how to keep it fresh and moist, and what toppings or accompaniments would pair well with it.
Frequently Asked Questions About Lemon Blueberry Bundt Cake
This section can include some common questions and answers related to the recipe, such as:
- Can I use frozen blueberries instead of fresh?
- Can I make this cake ahead of time and freeze it?
- How long will the cake stay fresh at room temperature?
- Can I substitute the buttermilk for another type of milk?
- Can I make this cake in a different pan, such as a loaf pan or a round cake pan?
Variations on Lemon Blueberry Bundt Cake
This section can offer some creative variations or twists on the original recipe, such as substituting different fruits or flavorings, adding nuts or chocolate chips, or trying different glaze flavors.
Health Benefits of Lemon Blueberry Bundt Cake
This section can explore some of the potential health benefits of this recipe, such as the antioxidants and nutrients in blueberries, or the digestive benefits of buttermilk. Be sure to provide credible sources and not make any unsupported claims.
How to Make Lemon Glaze
This section can provide a detailed recipe and instructions for making the lemon glaze that goes on top of the cake, including how to adjust the consistency and flavor to suit individual preferences.
The History of Bundt Cakes
This section can provide some interesting background information on the history and origin of bundt cakes, including when they first became popular and how they evolved over time. You could also include some fun facts or trivia about bundt cakes.
How to Make Lemon Blueberry Bundt Cake Gluten-Free
This section can provide instructions for making a gluten-free version of the recipe, including recommended flours, substitution ratios, and any adjustments needed to ensure the cake still comes out moist and flavorful.
Step-by-Step Instructions for Making Lemon Blueberry Bundt Cake
This section can break down the recipe into clear, easy-to-follow steps, with photos or videos to help illustrate each step. This can be especially helpful for readers who may be new to baking or need extra guidance.
Recommended Kitchen Tools for Making Lemon Blueberry Bundt Cake
This section can provide a list of recommended kitchen tools or equipment needed to make the recipe, such as a bundt pan, mixing bowls, measuring cups, and a zester for the lemon.
How to Customize the Recipe for Your Dietary Needs
This section can provide suggestions and substitutions for readers with different dietary needs or preferences, such as vegan, dairy-free, or low-sugar diets.
How to Make Lemon Blueberry Bundt Cake into Muffins
This section can offer instructions for turning the bundt cake recipe into muffins, including how to adjust baking times and temperatures, and how to portion out the batter for best results.
How to Decorate Lemon Blueberry Bundt Cake for Special Occasions
This section can offer some creative ideas for decorating the cake for different occasions, such as adding edible flowers, berries, or powdered sugar for a bridal shower or wedding, or using colored frosting or sprinkles for a birthday party or holiday celebration.
Tips for Baking the Perfect Bundt Cake
This section can provide some general tips and tricks for baking a successful bundt cake, such as how to properly grease the pan, how to prevent the cake from sticking, and how to ensure even baking throughout the cake.
Baking the Cake
- Explain the optimal baking time and temperature for the cake
- Provide tips for checking doneness and avoiding overbaking
- Offer suggestions for troubleshooting common baking issues (e.g. sunk in center)
Making the Lemon Glaze
- Provide step-by-step instructions for making the lemon glaze
- Offer suggestions for adjusting the glaze consistency to suit individual preferences
Serving and Storing the Cake
- Explain how to properly remove the cake from the pan and transfer it to a serving platter
- Offer suggestions for garnishing the cake and serving it with other dishes (e.g. whipped cream, fresh berries)
- Provide tips for storing the cake to keep it fresh
Variations and Customizations
- Offer suggestions for creative twists on the recipe, such as adding different fruits or flavorings, or using a different glaze
- Explain how to make the recipe gluten-free or vegan, and offer substitutions for readers with other dietary needs
Tips and Tricks
- If you don’t have a bundt pan, you can use two 9-inch round cake pans instead. Adjust the baking time accordingly.
- Be sure to zest your lemon before juicing it.
- To prevent the blueberries from sinking to the bottom of the cake, toss them in a little bit of flour before adding them to the batter.
This Lemon Blueberry Bundt Cake with Lemon Glaze is perfect for any occasion. Serve it for dessert at your next dinner party or bring it to a potluck. It’s also great for breakfast or brunch, paired with a cup of coffee or tea.
Tips for Success
- Be sure to use fresh blueberries for the best flavor and texture.
- Do not overmix the batter once the blueberries are added, or the cake may become tough.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from sticking to the pan.
- The glaze should be thick but pourable. If it’s too thick, add more lemon juice, and if it’s too thin, add more powdered sugar.
In conclusion, this Lemon Blueberry Bundt Cake with Lemon Glaze is a delicious and easy-to-make dessert that is sure to impress. With its combination of tart lemon and sweet blueberries, it’s a crowd-pleaser that can be enjoyed any time of day. Give it a try and see for yourself how delicious it is!
- Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just be
Lemon Blueberry Bundt Cake with Lemon Glaze
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2 tablespoons grated lemon zest
- 2 cups fresh blueberries
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- Preheat the oven to 350°F and grease a 10-inch bundt pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Stir in the lemon zest and blueberries, being careful not to overmix.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake.
- For the cake batter, you will need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, milk, lemon zest, and fresh blueberries.
- It’s important to bring the butter and eggs to room temperature before starting the recipe.
- To make the batter, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, and salt) and add them to the butter mixture alternately with the milk, mixing until just combined.
- Fold in the blueberries gently, being careful not to break them.
- Grease a 10-12 cup bundt pan with butter or cooking spray and dust with flour, shaking out any excess.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake the cake in a preheated oven at 350°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- For the lemon glaze, you will need powdered sugar, lemon juice, and lemon zest.
- Whisk together the powdered sugar and lemon juice until smooth, then stir in the lemon zest.
- If the glaze is too thick, add more lemon juice a teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Garnish with additional lemon zest or fresh blueberries if desired.
- Serve the cake at room temperature, either plain or with whipped cream or vanilla ice cream.
- To store the cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. You can also freeze the cake for up to 2 months, either whole or in slices.
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