Moist Lemon Blueberry bundt cake bursting with citrus lemon flavour with tangy blueberries
that gives the cake a rich and fruity flavour. YUM!
A heavenly combination of zesty fresh lemon and fruity blueberries. A perfect all year summer treat, so refreshing.
How to make Lemon Blueberry Bundt Cake?
Making this cake is super easy. I used a basic pound cake recipe to make this cake with a few alterations.
- Use softened butter so that it creams well with the sugar. Cold butter will not fluff up.
- No caster Sugar? Pulse granulated sugar in a grinder once/twice, so that it breaks into smaller granules. Use this in the same quantity.
- Fold the flour gently into the batter (Cut and fold method) to retain all the air incorporated while creaming butter and sugar.
- Do not over mix the batter. Just mix until incorporated.
- Use all ingredients at room temperature.
Equipment used to make this recipe –
Storing
You can store this cake in the refrigerator for upto 5 days. Maybe heat it up a little to enjoy it soft and fragrant.
Like this recipe? Also try my-
- Rose Preserve Bundt Cake
- Kahwa Bundt Cake
- Carrot Walnut Cake With Caramel
- Coffee Date Cake
- Eggless Red Velvet Cake
- Chai Spiced Butter Cake With Streusel
Lemon Blueberry Bundt Cake
12
servings20
minutes40
minutes Moist Lemon Blueberry bundt cake bursting with citrus lemon flavour with tangy blueberries
that gives the cake a rich and fruity flavour. YUM!
Ingredients
4 Large Eggs
160 g Butter, Softened
20 ml Vegetable Oil
180 g Caster Sugar
180 g All-Purpose Flour
60 ml Lemon Juice
Zest of one lemon
3 tbsp Yogurt/Curd
2 1/2 tsp Baking Powder
50 g Fresh/dried blueberries
Directions
- Preheat oven to 350F/175C.
- In a bowl, beat the softened butter and caster sugar, with the help of a whisk till it turns pale and creamy. Add oil to the creamy butter and beat till incorporated.
- Add in the eggs one at a time, mixing well after each addition.
- Sieve flour and baking powder in another bowl.
- Fold in the sifted flour, lemon juice, lemon zest and curd in three batches till everything is incorporated well. Don’t over mix.
- Fold in the fresh or dried blueberries into the batter. Add the finished batter to a well greased (You don’t want the cake to stick) bundt cake pan. Bake in the preheated oven for 35-40 minutes or till a toothpick comes out clean.
- Demould by loosening the cake from the pan all around.
Notes
- Beat the butter and sugar well till pale and fluffy. This helps with the beautiful soft crumb of the cake.
- Use all ingredients at room temperature.
Did you try this recipe? We’d love you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!
