Easy Lemon Blueberry Bundt Cake Food

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
• Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
• Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
• Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
• Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
• Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
• In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
• Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a bundt pan.
• Mix together the flour, baking powder, baking soda, and salt. Set aside.
• Beat the butter and sugar on medium-high for about 3 minutes.
• Add your eggs 1 at a time, beating after each addition.
• Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
• Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
• Gently fold in the blueberries.
• Spread the batter into the prepared bundt pan.
• Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)

EASY LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
• Add granulated sugar and lemon zest to the butter and mix until it is well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
• Mix lemon juice, milk and vanilla extract together.
• Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
• Add in sour cream and mix until just combined.
• Grease your bundt cake pan well and pour the batter evenly into the pan.
• Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
• Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
• Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
• Allow the icing to set, about 5 minutes, before serving.
• Enjoy!

EASY LEMON-BLUEBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
• Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
• Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
• Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

EASY LEMON BLUEBERRY BUNDT CAKE

Steps:

• Do not make cake mix according to box directions. Combine cake mix, instant pudding, melted butter, milk, water and eggs using a mixer. Fold in blueberries and mix with spoon. Spray a 10 inch bundt pan with cooking spray.
• Pour in batter and bake in preheated 350 degree oven for 50 to 55 minutes until center tests done. Remove and let cool 10 minutes before removing from pan. Makes 1 bundt cake. Enjoy!
• You can also make this cake without the blueberries and add a lemon glaze!

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

BLUEBERRY BUNDT CAKE

Steps:

• Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
• Fold in blueberries; pour in Bundt cake pan.
• Bake at 350 degrees for 30 minutes or until done.
• Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.

BLUEBERRY-LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
• In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
• In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
• Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
• In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shaggy by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
• Thoroughly grease the bundt pan with nonstick spray (I don't recommend adding flour as it puts a funny coating on the cake. If you'd like to be extra double sure it doesn't stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
• Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
• Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn't drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
• While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350° degrees.
• Add cake ingredients (everything except blueberries) into a mixing bowl of a stand mixer or a large bowl for a hand mixer. Beat for 2 1/2 minutes until the batter is light and airy. Be sure to scrape down the sides once or twice to make sure all ingredients are incorporated.
• Using a spatula, gently fold in the blueberries to incorporate into the batter. Take care not to smash the berries.
• Pour the batter into a well greased 9 or 10 inch bundt cake pan. Use a spatula to evenly spread the batter. Bake for 45 minutes or until a toothpick inserted comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting onto a pan.

BLUEBERRY BUTTERMILK BUNDT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
• Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
• Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
• Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.

BLUEBERRY BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Grease and flour a 10-cup bundt pan. Set aside.
• In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 1 minute. Add in the eggs and continue to beat for another minute. Add in the sour cream and beat until a smooth mixture has formed.
• Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in the blueberries.
• Pour the batter into the bundt pan. Place into the preheated oven and bake for 70-85 minutes, or until a toothpick comes out clean or with moist crumbs. Remove from the oven and set on a cooling rack to cool for 20 minutes.
• Once partially cooled, invert the cake onto a plate or cake stand and let cool completely.
• While the cake is cooling, make the glaze by whisking the glaze ingredients together in a medium bowl until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until the desired consistency is reached.
• Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!

HOME

Steps:

• Preheat oven to 350° F. Grease and flour 10-cup Bundt pan.
• Melt 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.
• Combine flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.
• Bake for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.
• Melt remaining 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.

EASY BLUEBERRY LEMON BUNDT CAKE

Steps:

• Get out and measure all of your ingredients. Allow eggs, butter and cream cheese to come to room temperature so take them out first, about 30 minutes before needed.
• Preheat your oven to 325 degrees. Heavily spray 12-cup nonstick Bundt pan with baking spray and flour.
• Make lemon zest and set aside.
• Whisk flour, baking powder, baking soda, salt, and cinnamon together in large bowl. Whisk buttermilk, lemon zest and juice, and vanilla together in medium bowl.
• Gently whisk eggs and yolk to combine in third bowl.
• Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed.
• Reduce speed to medium and beat in half of eggs until incorporated, about 15 seconds. Repeat with remaining eggs, scraping down bowl after incorporating.
• Reduce speed to low and add one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined, about 15 seconds.
• Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Cover bowl with plastic wrap and set aside while preparing filling (batter will inflate a bit).
• Whisk sugar, pectin, and salt together in small saucepan.
• Process blueberries in blender until mostly smooth, about 1 minute.
• Transfer 1/4 cup puree and lemon zest to saucepan with sugar mixture and stir to thoroughly combine. Heat sugar-blueberry mixture over medium heat until just simmering, about 3 minutes, stirring frequently to dissolve sugar and pectin.
• Transfer mixture to medium bowl and let cool for 5 minutes. Add remaining puree and lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, about 8 minutes.
• Spoon half of batter into prepared pan and smooth top. Using back of spoon, create 1/2-inch-deep channel in center of batter.
• Spoon half of filling into channel. Using butter knife or small offset spatula, thoroughly swirl filling into batter (there should be no large pockets of filling remaining). Repeat swirling step with remaining batter and filling.
• Bake until top is golden brown and skewer inserted in center comes out with no crumbs attached, 60 to 70 minutes. Let cake cool in pan on wire rack for 10 minutes.
• Then invert cake directly onto wire rack. Let cake cool for at least 3 hours before serving.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Generously grease the Bundt pan and set it aside.
• In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside.
• In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.
• Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.
• Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.
• Manually, using a spatula, fold dry ingredients into the mixture in two steps. When the flour is almost mixed, add the blueberries and fold them in too.
• The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. After the first 30-40 minutes you can cover it with foil, so the top won't be too dark.
• When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.
• For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little bit more powdered sugar.
• When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.
• You can also decorate it with some blueberries, slices of lemons, and mint leaves.