Lemon Blueberry Cake Recipe
Do you love lemons? Are you a dessert lover? Then this recipe is a must for you! Bake yourself a lemon blueberry bundt cake that’s moist and topped with a glaze of sweet lemon and filled with fresh blueberries. Bundt cakes always turn out beautifully, and you don’t need to be a talented baker to be able to make one. The result is beautiful and delicious.
Lemon blueberry cake is the perfect breakfast, mid-day snack, or even a treat after dinner. One of the most delicious flavor combinations is lemon and blueberries. It’s like summer in the form of dessert.
Baking tips
• Use non-stick spray to grease your bundt pan before you add the batter to it.
• Before adding your blueberries to the batter, toss them in 1 tablespoon of flour. This will prevent the blueberries from sinking to the bottom of your pan.
• Before you start baking, make sure that all of the ingredients that you will be using are at room temperature, including the sour cream.
• Alternate mixing dry ingredients with sour cream to avoid overmixing the batter.
• Cover the cake loosely with foil if it starts to brown too much before the cake is fully baked.
• You can substitute the blueberries for the same amount of raspberries to make a lemon raspberry cake.
Before you get started with your recipe, toss your blueberries in 1 tablespoon of flour. The flour coating helps the blueberries adhere to the batter, which will prevent them from sinking to the bottom of the pan. The result will be your blueberries distributed evenly throughout the cake.
What You Will Need to Make Lemon Blueberry Cake
You will need lemon cake mix, instant lemon pudding, sour cream, eggs, canola oil, freshly squeezed lemon juice, water, and fresh blueberries.
Start the recipe by combining the wet ingredients for about 4-5 minutes until they become light and fluffy. Then whisk in the oil and lemon juice.
Avoid over mixing the batter by alternating between mixing the sour cream with the dry ingredients. Pour the batter into your bundt pan, making sure that the mixture is evenly distributed. Then, toss your flour-covered blueberries until they’re distributed evenly.
Bake your lemon blueberry cake and check on it at the 50-minute mark, although it can take between 50-65 minutes to be fully baked.
You can choose to not put any glaze on your Bundt cake or to use lemon juice in the glaze or milk if you prefer.
The shape of this bundt cake is the show, and its beauty and flavors carry it well. After a long bake in the oven, the easier the better. If you’ve tried a different take on this recipe, let us know in the comments. Enjoy and happy cake eating!
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 freshly squeezed lemon juice
¼ C water
2 C fresh blueberries
Directions
Preheat oven to 350 degrees and spray a 9inch round bundt pan with Pam baking spray
Using a standing mixer, beat the cake mix, pudding, sour cream, eggs, oil, lemon juice, and water until combined.Fold in the fresh blueberries Pour the batter into the bundt pan
Bake in the oven for 45-55 minutes or until a toothpick comes out clean
Allow to cool completely
Place into the fridge overnight
Cream Cheese Frosting
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
Cream cheese frosting directions
Using a standing mixer, beat all ingredients, except the lemon zest until combined and smooth
Pour the glaze over the bundt cake
Zest the large lemon over the cake
Cut and serve
