Lemon Blueberry Bundt Cake Easy And Moist Wellplated Com

Once your friends take a bite of this sunshine-bright, supremely moist, and oh-so-second (and third)-sliceable beauty of a bundt, they will absolutely insist. I promise you won’t mind. Since I already have a recipe on my site for what I will brazenly claim is the best Lemon Cake on the planet, it was important to me that today’s lemon cake felt different from the first.

Both cakes are moist.Both have what I can only describe as the ideal amount of lemon: enough to taste like a bright, refreshing ray of sunshine (like these Lemon Bars); not so much the lemon overpowers your dessert experience.Both are tender, buttery, and worth your time to make.

The key differentiators of today’s lemon blueberry bundt cake are the texture of the cake’s crumb and its ease to make. You don’t need to make lemon blueberry bundt cake with box mix to have an impressive dessert that comes together fast. The batter takes 20 minutes to mix (fewer if you are an experienced baker), and the shape of the cake itself is in your favor. While my first lemon cake is not difficult, as with any layer cake, it requires a little patience and assembly. With a bundt cake, the batter goes in the pan, the pan goes in the oven, and BOOM. That’s it. Bundt cake bliss. Well, almost it. I couldn’t resist drizzling the top of the cake with a lemon buttermilk glaze. I loved that the glaze was light, not too sweet, and let the cake shine.

How to Make Lemon Blueberry Bundt Cake

Making moist lemon blueberry bundt cake with sour cream is the traditional method. In this recipe (and in my equally delicious Buttermilk Cake), I swapped the sour cream for plain Greek yogurt. You won’t notice the difference a bit! In my opinion, what makes a good bundt cake is exceptional flavor, a tender crumb, and a crowd-pleasing presentation. This easy lemon blueberry bundt cake delivers on all fronts!

The Ingredients

Blueberries. Juicy blueberries are the star of this stunning cake. They add beautiful color, scrumptious sweetness, and nutritional benefits.

Butter + Greek Yogurt. Instead of making a lemon blueberry bundt cake with oil, I made a lemon blueberry bundt cake with yogurt and butter. These two ingredients are essential for rich flavor, tanginess, and the perfect cake texture.Sugar. For sweetness and to keep the cake moist. Flour. All-purpose flour helps give this cake the perfect light and fluffy texture.

Baking Powder + Baking Soda. We need both in this recipe to ensure our cake rises and becomes perfectly fluffy.Buttermilk. Making a lemon blueberry bundt cake with buttermilk creates a tender cake crumb and adds a bit of pleasant tang.Lemon Zest. Bright, lemony goodness that pairs wonderfully with the blueberries.

The Directions

Storage Tips

How Do You Store a Lemon Blueberry Cake? Cover and refrigerate leftover cake for up to 4 days. What’s the Best Way to Freeze Cake? Wrap cake tightly with plastic wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator before serving.

Recommended Tools to Make this Recipe

Bundt Pan. This one is beautiful, and this one is classic. Stand Mixer. Makes it easier to prepare the cake batter. Citrus Zester. This tool is perfect for zesting citrus fruits.

Enjoy every slice!