When we first moved into this house we were so happy to see that there was a mature lemon tree in the backyard. But the first year we lived here the poor thing wasn’t looking so great. It seemed as though it was on its last leg.
Surprisingly, this year it has received new life! At the beginning of this spring, all of the sudden there were lemons covering the entire tree. My very first thought was, “I need more lemon recipes!” And this lemon blueberry bundt cake recipe was born!
Are you a lover of all things lemon? I recently have developed a hard core taste for almost anything lemon. Lemon pastas, lemon breakfasts, lemons desserts… But I think my all time favorite fruit pairing would be lemons and blueberries. It just feels so natural don’t you think?
Lemon is the perfect flavor for spring in my opinion. It’s so fresh and zesty! When you bite into this bundt cake your mouth and mind will be filled with summer time memories. This recipe is so moist and full of flavor. No dry cake mouth will be found after eating one of these babies! It is almost impossible not to smile while your eating one of these!
I actually decided to turn the batter for this cake into mini bundt cakes since I was bringing them to a family get together and they seemed like more fun! But I have also included baking instructions if you decide to go big with a full sized bundt cake.
Lemon Blueberry Mini Bundt Cake Recipe
The first thing to do is chop up your blueberries. Your might decided that you want to keep your blueberries whole. I’m not a huge fan of full berries in my baked goods, so I chop them up. If you do this, chopping frozen berries works best over fresh berries. Keep the chopped frozen berries in the freezer until you are ready to use them.
Now it’s time to get your batter ready. Start by combining in your standing mixer your butter and your sugar. Get those two mixed together so they are nice and fluffy. Scrape the bowl and add in the eggs and vanilla.
While that is all mixing together, in a separate bowl whisk together the flour, baking powder and salt.
In another separate small bowl mix together your warm milk, yogurt, lemon juice and lemon zest.
It’s now time to starting getting it all together. Start my adding in 1/3 of your milk mixture to the sugar mixture in your standing mixer. Let that completely mix together.
Next add in ½ of your flour mixture. Keep adding the dry and wet ingredients to your standing mixer by alternating between the flour and milk mixtures. Be sure to let the batter completely combine between each addition.
Blueberry time! Pour your chopped blueberries (or not chopped) into the batter. Fold the berries in until just barely combined. The less mixing the better, otherwise your entire batter is going to turn purple.
Hint: if your chopped berries are frozen or if you are using whole berries you can toss them with flour to help the berries from sinking to the bottom of the cakes while baking. If you chopped fresh berries they are probably going to be super juicy and adding flour to that would just turn into a gooey mess.
Prepare your pan my spraying with a non-stick spray and lightly dusting with flour. Fill you pans about ¾ of the way full.
If you are using mini bundt pans then they will need about 18-20 minutes to bake. If you decide to go big in a single bundt pan the cooking process will take closer to 45-50 minutes.
Test for doneness by inserting a toothpick into the middle of the cake. If it comes out with a few moist morsels then it’s ready to be taken out of the oven.
Let the cake cool completely before adding the glaze.
To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get a more runny consistency.
All that is left is to drizzle the glaze over the cake. Enjoy!
- 10 Tbs butter (room temperature)
- 2 cups sugar
- 4 eggs (room temperature)
- 1 tsp vanilla
- 2 ¼ cups all-purpose flour
- 2 ¼ tsp baking powder
- ½ tsp salt
- 1 ¼ cup whole milk
- ½ cup plain, vanilla, or greek yogurt
- 2 tbs lemon juice
- 2 tbs lemon zest
- ¾ cup blueberries (fresh or frozen)
- 2 cups powdered sugar
- 2-3 Tbs powdered sugar
- Preheat oven to 350 degrees F.
- In a standing mixer combine butter and sugar. Let mix until light and fluffy.
- Add in eggs and vanilla. Mix until completely combined.
- In a separate bowl whisk together flour, baking powder and salt.
- In another small bow combine milk, yogurt, lemon juice, and lemon zest.
- Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Let completely combine.
- Add ½ of dry ingredients to the standing mixer. Let completely combine.
- Add half of the remaining milk mixture. Mix completely. Add remaining dry ingredients. Mix completely. Add remaining dry ingredients. Mix completely.
- Toss frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter being sure not to over mix.
- Prepare your baking pan with nonstick spray and dusting with flour.
- Pour batter into prepared pan.
- For mini bundt cakes bake about 18-20 minutes. For full size bundt cake bake about 45-50 minutes.
- Test for doneness by inserting a toothpick or knife into the middle of the cake. If small moist morsels stick to the knife then it is done.
- To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get a more runny consistency.
- Drizzle over the completely cooled cake.
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