Win Your Next Pageant
Thank you for reading this post, don't forget to subscribe!Get Pageant Questions Written By A Miss Universe Judge
Lemon Blueberry Bundt Cake: A Sunshine-Sweet Celebration
This stunning centerpiece cake combines the bright zing of lemon with bursts of juicy blueberries, all wrapped in a tender, buttery crumb. More than just a dessert, it’s edible sunshine—the kind of bake that makes people’s eyes light up when you bring it to the table. With its golden curves dusted with powdered sugar or draped in a glossy lemon glaze, it looks like it came from a patisserie window, yet comes together with the ease of a weekend baking project.
Why This Flavor Pairing Never Gets Old
There’s a reason lemon and blueberry is a timeless duo:
✔️ Vibrant contrast – The sharp citrus cuts through the berries’ jammy sweetness
✔️ Seasonal versatility – Fresh blueberries in summer, frozen in winter (they work perfectly!)
✔️ Color magic – Purple berry streaks against pale yellow cake create natural beauty
The Bundt pan does the decorating for you, turning simple batter into an architectural masterpiece with just one pour.
The Science Behind the Perfect Crumb
We’ve perfected the texture through smart techniques:
- Creaming method for a light yet sturdy structure that holds berries
- Sour cream for moisture that lasts days without heaviness
- Tossing berries in flour to prevent sinking (no blueberry bottom here!)
The Lemon Double-Whammy
This cake gets its sunny personality from:
• Zest – Where the essential oils live for maximum fragrance
• Juice – Both in the batter and glaze for layered tartness
Pro tip: Meyer lemons make an exquisite variation with their floral notes.
Glaze Game Strong
Our signature finish options:
- Classic translucent – Lets the berries peek through
- Creamy lemon – Thick enough to cling to the curves
- Naked dusting – Just powdered sugar for a less sweet option
Occasions That Shine Brighter With This Cake
It’s remarkably adaptable:
• Brunch buffets – Holds its own next to quiche and mimosas
• Baby showers – Pale yellow slices feel instantly festive
• Winter blues busters – A taste of summer when skies are gray
The First Slice Moment
When you cut in, watch for:
- The way the berries glisten like amethysts in the golden crumb
- How the citrus aroma floats up to greet you
- That perfect balance where neither lemon nor blueberry overpowers
This isn’t just cake—it’s a mood-lifter, a conversation starter, and quite possibly your new signature bake.
Baker’s Secret: Brush the warm cake with lemon syrup before glazing for extra moistness and zing.
Ready to bake something that tastes as joyful as it looks? Your Bundt pan is waiting to work its magic.
Hot tip: Use room temperature ingredients for a flawlessly even rise! ☀️ ownthatcrown.com
A vibrant, moist cake bursting with juicy blueberries and bright lemon flavor, finished with a tangy glaze.
Equipment Needed (Amazon Deals, Buy Now, Click On Link Below)
* Stand Mixer
* Food Processor
* Electric Mixer
* Blender
🍋 For the Cake Batter:
-
Large Mixing Bowl – to combine wet and dry ingredients
-
Medium Mixing Bowl – to toss blueberries and mix dry ingredients
-
Measuring Cups and Spoons – for flour, sugar, lemon juice, zest, etc.
-
Microplane or Citrus Zester – for finely zesting lemons
-
Whisk – to blend eggs, sugar, oil or butter, etc.
-
Rubber Spatula or Wooden Spoon – for mixing and folding in blueberries
-
Sifter – to aerate flour and mix dry ingredients
-
Small Bowl – to toss blueberries with a bit of flour (prevents sinking)
🍰 For Baking:
-
Bundt Pan (10–12 cup capacity) – to achieve that classic ring shape
-
Pastry Brush – to grease every nook of the Bundt pan thoroughly
-
Nonstick Baking Spray with Flour (recommended) – for extra release assurance
-
Cooling Rack – to cool the cake in the pan and then invert
-
Cake Tester – to check for doneness
-
Oven Mitts – for safe handling
Optional for Glaze or Topping:
-
Small Mixing Bowl – for lemon glaze (powdered sugar + lemon juice)
-
Sifter – to dust powdered sugar, if using
-
Piping Bag – for decorative glaze application
Ingredients
For the Cake:
- 3 cups (375g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks / 227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest
- ¼ cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- 2 cups (300g) fresh blueberries (+ 1 tbsp flour to coat)
For the Glaze:
- 1½ cups (180g) powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Prep: Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan. Toss blueberries with 1 tbsp flour (to prevent sinking).
- Dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter & sugar until light (~3 mins). Beat in eggs one at a time. Add zest, juice, and vanilla.
- Alternate additions: Mix in dry ingredients and buttermilk in three batches, starting and ending with flour. Fold in blueberries.
- Bake 50–60 mins until a skewer comes out clean. Cool in pan 15 mins, then invert onto a rack.
- Glaze: Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.
Tips
- Bundt success: Use a light-colored pan for even baking and grease every crevice.
- Frozen berries? Keep unthawed and toss with extra flour.
- Storage: Keep covered at room temp for 3 days or freeze unglazed for 2 months.
Why It’s Special:
- Bright + buttery balance with pops of juicy berries.
- Stunning presentation (no frosting needed!).
- Perfect for brunch or summer parties.
Subscribe to Our RSS Feed
