Lemon Blueberry Bundt Cake Recipe

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You have to try this Lemon Blueberry Bundt Cake recipe! It’s so simple, yet always impresses everyone! With every bite, the fresh lemon and juicy blueberries are tasted. Plus, it’s perfect for birthdays, brunch, or just because. Trust me, this recipe won’t stay uneaten for long!

Speaking of dessert recipes, don’t you just love having something sweet to end the day? This bundt cake fits right in! With its tangy flavors and moist texture, it’s irresistible. Even picky eaters will ask for seconds, which is always a win. Plus, the ingredients are common, so it’s easy to whip up. Whether it’s for guests or a family treat, this is a favorite in my home.

Don’t you love when a recipe feels effortless? This one proves that desserts don’t have to be stressful at all! With just a few simple steps, you’ll have a beautiful, homemade treat ready in no time. It’s a great option for spring or summer, thanks to those fresh, bright flavors. And since it comes together so quickly, there’s no need to spend hours in the kitchen. Trust me, you’ve got this—desserts like this make life sweeter without the fuss!

Lemon Blueberry Recipes

There’s something so comforting about the combination of zesty lemon and sweet, juicy blueberries—they brighten up any recipe! These recipes celebrate the delightful pairing of lemon and blueberry in every bite or sip, making them perfect for any time of day.

• Lemon Blueberry Breakfast Cake
• Lemon Blueberry Bread
• Lemon Blueberry Poke Cake
• Blueberry Lemon Smoothie

These combination of flavors are some of my favorite. I believe you and your family will love them too!

If you are looking for more cake ideas for a special occasion, check out our holiday bundt cake ideas.

Ingredients Needed To Make This Lemon Blueberry Bundt Cake Recipe

Making this cake recipe is a breeze with the right ingredients! Each one plays a crucial role in creating the perfect balance of flavor and texture. The tangy lemon cake mix and pudding give the base its signature zesty taste, while the sour cream ensures every bite is moist and tender. Eggs and canola oil provide structure and richness, keeping the cake sturdy yet soft. A splash of fresh lemon juice adds that bright, fresh zing, while water helps to bring everything together smoothly. And, of course, those juicy fresh blueberries take the cake to the next level with bursts of sweetness in every bite.

Ingredient Breakdown:

Fresh Blueberries: Bursting with sweetness and color, they add a pleasant texture and make the cake visually stunning.

Lemon Cake Mix: The foundation of the recipe, giving the cake its lemon flavor and light, fluffy texture.

Instant Lemon Pudding Mix: Enhances the lemony taste while adding extra moisture and richness to the cake.

Sour Cream: Keeps the cake incredibly moist and adds a slight tang to complement the lemon flavor.

Eggs: Essential for structure, binding the ingredients together, and adding richness for a soft crumb.

Canola Oil: Provides fat for a tender texture without overwhelming the fresh flavors.

Fresh Squeezed Lemon Juice: Adds brightness and natural citrus flavor that feels fresh and homemade.

Water: Helps to bring the ingredients together and achieve the right batter consistency.

Cream Cheese (Room Temperature): Acts as the rich and tangy base for the icing, giving it a creamy texture and a subtle tang that balances the sweetness.

Unsalted Butter: Adds smoothness, stability, and a silky consistency to the icing, ensuring it holds together beautifully.

Powdered Sugar: Provides the sweetness and necessary structure, creating the thick, spreadable texture that frosting is known for.

Pure Vanilla Extract: Elevates the flavor with a warm, aromatic depth, rounding out the sweetness with a comforting, classic taste.

Milk: Adjusts the consistency of the icing, making it thinner for drizzling or thicker for spreading, depending on your needs.

Lemon Zest: Delivers a burst of citrusy brightness and aromatic freshness, complementing the tangy cream cheese and adding a delightful, zesty kick.

Each ingredient works in harmony to create the ultimate dessert. It’s a dessert that tastes as amazing as it looks!

Tips for Baking a Cake with Fresh Blueberries

If you have never baked a dessert using fresh fruit, it’s not hard at all. Here are some of my best tips.

• Coat the Blueberries in Flour: Before adding the blueberries to the batter, toss them with a bit of flour. This helps prevent them from sinking to the bottom during baking.
• Use Fresh, Firm Blueberries: Opt for firm blueberries instead of soft or overripe ones. They’ll hold their shape better and keep their juicy burst of flavor intact.
• Fold Gently into the Batter: When mixing the blueberries into your batter, use a spatula and fold them in gently. This keeps them from breaking and turning your batter purple.
• Don’t Overload the Batter: While it’s tempting to add a ton of blueberries, use the amount suggested in the recipe. Too many can weigh down the cake.
• Layer the Batter and Blueberries: For extra even distribution, pour half the batter into the pan, sprinkle in some blueberries, then add the rest of the batter and more blueberries on top.
• Pat Blueberries Dry: If your blueberries are washed, make sure they’re thoroughly patted dry before using. Excess moisture can mess with the texture of the cake.
• Bake at the Right Temperature: Follow the recipe’s baking temp closely to ensure your blueberries don’t get overcooked and stay plump and juicy.
• Cool Before Removing: Allow the cake to cool completely before removing it from the pan to avoid the blueberries from sticking or tearing the cake.

These simple tips make sure those fresh blueberries stay right where they belong and turn your cake into a delicious, berry-filled delight!

Can I buy the store brand boxed cake mix or does it need to be the name brand?

You can absolutely use a store-brand cake mix for this recipe! Store-brand mixes often deliver just as much flavor and quality as name-brand options. The key is to make sure it’s a lemon-flavored mix to get that bright, tangy foundation we’re looking for in the cake. If you have a favorite name-brand mix you trust, feel free to use that, but don’t stress—store brand works just as well. It’s all about personal preference and what you have on hand. Either way, the recipe will still taste amazing!

Store-brand options are usually more budget-friendly, which is a big plus if you’re looking to keep costs low. They typically deliver good results, but flavor and texture might vary slightly between brands.

On the other hand, name-brand mixes are often more consistent in quality and flavor, especially if it’s a brand you’ve used and loved before. They may contain slight differences in flavor intensity or texture that could enhance your cake, but they do come with a higher price tag.

Ultimately, it comes down to your priorities—if you’re baking on a budget, store-brand is a great choice. If you’re loyal to a specific name-brand for its reliability, go for it! Either way, the end result will still be delicious if you follow the recipe.

Can I substitute canola oil for a different oil when making the cake?

Yes, you can definitely substitute canola oil with a different oil when baking your cake! Neutral-flavored oils like vegetable oil or sunflower oil are great alternatives since they won’t affect the taste of your cake. If you’re feeling adventurous, you can also use coconut oil, which adds a mild coconut aroma, or olive oil for a subtle fruity flavor—just keep in mind these may slightly alter the cake’s flavor profile.

When substituting, use a 1-to-1 ratio (e.g., 1 cup of canola oil = 1 cup of the substitute oil). If you’re opting for coconut oil, make sure it’s melted and measured in liquid form. For olive oil, extra-light olive oil works better than extra-virgin, as it has a gentler taste.

Remember to consider the texture, too. Oils with a stronger flavor might add a bit of richness, while lighter oils maintain a more neutral, fluffy finish. With the right choice, your cake will still turn out moist and delicious!

How can I keep this cake fresh until Im ready to store it?

To keep your cake fresh until you’re ready to store it, here are a few practical tips:

1. Cover It Properly
   Use plastic wrap, aluminum foil, or an airtight container to protect your cake from air exposure. This helps prevent it from drying out. If the cake is frosted, gently cover it with a dome or plastic wrap to avoid damaging the icing.
2. Room Temperature Storage
   If you’re planning to eat or store the cake within a day or two, keep it at room temperature. Place it in a cool, dry spot away from direct sunlight and heat sources.
3. Refrigerating the Cake
   For longer storage (3-5 days), refrigerate the cake. To avoid absorbing fridge odors, wrap it tightly in plastic wrap or store it in an airtight container. Refrigeration is especially helpful for cakes with perishable ingredients like cream cheese icing.
4. Keeping it Moist
   If the cake is unfrosted, wrap it tightly in plastic to seal the moisture in. You can also add a sheet of wax paper on top before wrapping to prevent sticking.
5. Final Touches Before Serving
   If you’ve refrigerated the cake, remove it 30-60 minutes before serving to bring it back to room temperature for its best flavor and texture.

With these tips, your cake will stay fresh and delicious until you’re ready to enjoy it!

Alternative Icing Ideas for Your Cake

Maybe you don’t have the cream cheese on hand to make this icing or you want a different icing. That is ok! Here are some different options for you!

1. Store-Bought Frosting
   A quick and convenient option, store-bought frostings come in classic flavors like vanilla, chocolate, and buttercream. They’re easy to spread and can be dressed up with a touch of food coloring or flavored extracts for a personal twist.
2. Whipped Cream Topping
   Light and airy, whipped cream makes for a refreshing alternative to heavier icings. You can use plain whipped cream or sweeten it with a little powdered sugar and vanilla extract. For added flair, fold in cocoa powder or a fruit puree.
3. Powdered Sugar Glaze
   A simple glaze made with powdered sugar and milk (or lemon juice for tang) is perfect if you prefer a lighter, minimalist option. Drizzle it over your cake for a thin, glossy finish.
4. Buttercream Variations
   Customize a classic buttercream frosting by adding different extracts or mix-ins like citrus zest, instant coffee, or caramel sauce. It’s versatile and can work with nearly any cake flavor.
5. Coconut Cream Frosting
   Blend coconut cream with powdered sugar and a bit of vanilla for a dairy-free, tropical-flavored icing. This works great with citrus cakes or even chocolate.
6. Honey or Maple Drizzle
   If you’re looking for a natural sweetener, warm up some honey or maple syrup and drizzle it over your cake. These create a rustic, wholesome topping that’s especially nice with spiced or nutty cakes.
7. No-Frosting Option
   Skip the frosting entirely and dust your cake with powdered sugar or cocoa powder for a more subtle, elegant finish. Add fresh fruit or edible flowers for decoration and a pop of color.

All these options can elevate your cake and suit different tastes and levels of effort!

Bundt Cake Recipes

Bundt cakes bring elegance to any dessert table with their striking shape and rich, moist texture that draws everyone’s attention. Whether glazed, dusted, or frosted, they have a way of making every occasion feel extra special.

• Cherry Almond Bundt Cake
• Pink Lemonade Bundt Cake
• Easter Bundt Cake
• Butter Pecan Bundt Pound Cake

Each one is a showstopper, perfect for adding warmth and sweetness to your gatherings!

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Lemon Blueberry Bundt Cake with Homemade Icing

Yield: 12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

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Ingredients

Cake Ingredients

• 1 lemon cake mix
• 1 - 3.4 oz instant lemon pudding mix
• 1 C sour cream
• 4 Large eggs
• ½ C canola oil
• ¼ C fresh squeezed lemon juice
• ¼ C water
• 2 C fresh blueberries

Icing Ingredients

• 1 - 8 oz cream cheese, room temperature
• ¼ C unsalted butter, softened
• 2 1/2 C powdered sugar
• 1 tsp pure vanilla extract
• 2-4 tbsp milk
• 1 large lemon, zested

Instructions

1. Set your oven to 350°F and lightly coat a 9-inch bundt pan with Pam Baking Spray.
2. In a stand mixer, combine the cake mix, pudding mix, sour cream, eggs, oil, lemon juice, and water. Beat until the mixture is smooth and fully incorporated.
3. Gently fold in the fresh blueberries to evenly distribute them throughout the batter.
4. Transfer the batter into the prepared bundt pan, spreading it evenly.
5. Bake for 45-55 minutes, checking for doneness by inserting a toothpick—it should come out clean.
6. Once baked, allow the cake to cool completely.
7. For best results, refrigerate the cake overnight before serving.