Lemon blueberry bundt cake
Recipe for a moist lemon cake baked with blueberries
Today, for dessert, we recommend a delicious, moist lemon blueberry cake. This cake is light and fluffy thanks to whisking eggs and sugar. Lemon juice, natural yogurt, and oil add to its moisture and ensure its long-lasting freshness. The cake with blueberries and lemon juice tastes refreshing and is perfect for both coffee and tea. Check out my detailed recipe with photos and a preparation video and bake this lemon cake today!
Table of content
Simple lemon blueberry bundt cake recipe step by step
If you like simple and quick cakes that are also nicely moist and aromatic, then you must try this cake recipe.
Lemon bundt cake with blueberries recipe with video
Wyposażenie
- Large bundt cake pan with a chimney. Greased with butter and dusted with breadcrumbs or flour.
Składniki
ingredients for lemon bundt cake with blueberries
- 4 eggs (size L)
- 300 g sugar (1.5 cups)
- 300 g wheat flour – all-purpose (2 cups)
- 2 teaspoons baking powder
- 250 ml natural yogurt (I used thick Greek)
- 60 ml lemon juice (1/4 cup)
- 140 g oil (3/4 cup)
- approx 100 g blueberries
- 1 tablespoon potato starch
ingredients for lemon glaze for bundt cake
- approx 120 g powdered sugar (scant cup)
- approx 30 ml lemon juice (to consistency)
Instrukcja
How to make lemon bundt cake with blueberries
Step 1 – beating the eggs
- Beat the eggs together with sugar on high speed (for several minutes) until they become very thick, increase in volume, and turn pale.4 eggs, 300 g sugar
Step 2 – adding ingredients to the batter
- To the beaten eggs, add some flour mixed with baking powder and mix on low speed.300 g wheat flour – all-purpose, 2 teaspoons baking powder
- Add yogurt and mix briefly.250 ml natural yogurt
- Add some more flour, then lemon juice and mix briefly.60 ml lemon juice
- Add oil and the rest of the flour – mix briefly on low speed – just until combined.140 g oil
Step 3 – preparing blueberries for the bundt cake
- Lightly mash the washed blueberries with a fork.approx 100 g blueberries
- Add potato starch to them and mix.1 tablespoon potato starch
- Spoon some of the bundt cake batter into a smaller bowl.
- Add the blueberries to it and mix until combined.
Step 4 – layering the bundt cake in the pan
- Pour approximately 2/3 of the bundt cake batter into the pan.
- Spread the blueberry batter on top.
- Spread the remaining batter.
Step 5 – baking the lemon bundt cake
- Place the pan with the bundt cake into an oven preheated to 170 degrees Celsius (fan-assisted) and bake for about 50 minutes – until a skewer comes out clean.
- After baking, cool the bundt cake for about 5-10 minutes, then carefully remove it from the mold and cool completely.
Step 6 – preparing the lemon glaze
- Sift the powdered sugar into a bowl, add lemon juice – preferably in portions – and mix thoroughly.approx 120 g powdered sugar, approx 30 ml lemon juice
- Drizzle the bundt cake with the glaze.
Film
Uwagi
Wartości Odżywcze
Lemon cake with oil – notes
My today’s lemon cake with oil and blueberries was made in just a dozen minutes – because that’s all it takes to prepare it. I really like recipes like this one. Very simple ingredients, quick preparation, and a WOW effect after baking. And there was a WOW effect – a huge one. I myself was surprised how moist this lemon cake is. It also tastes wonderful thanks to its light lemon aroma. Here, lemon juice doesn’t dominate the taste, but rather adds a nice freshness and aroma to the cake. For me, it’s the perfect cake! So if you like the combination of lemons and blueberries (like me), you must try this recipe! And since I really like this combination, it’s easy to see from my recipes – check out my recipe for lemon blueberry pie or lemon blueberry cheesecake – both recipes are sensational!
Ingredients and substitutes necessary for preparing lemon cake
As I mentioned earlier, only very basic and easily accessible ingredients are needed here. Below is a shortened list of products I used and possible substitutes.
- natural yogurt – I used thick Greek yogurt here; if you use thin and runny natural yogurt, you can add a little less to avoid thinning the batter too much, or use less oil
- oil – I used rapeseed oil here, but you can also use sunflower oil or melted coconut oil
- lemon juice – 60 ml of lemon juice needed for the cake batter should come from a medium, juicy lemon
- blueberries – I used fresh blueberries; if you want to make the cake with frozen blueberries, you don’t need to thaw them beforehand, and don’t mix them with the batter, just sprinkle them over a portion of the batter placed in the baking pan
In what pan to bake lemon cake?
I baked my cake in a large bundt pan with a chimney. If you don’t have such a pan, you can use a long loaf pan – but it should be about 30 cm long to fit all the batter. When baking in such a long pan, pay attention to whether the lemon cake is well baked and extend the baking time if necessary.
If you have a bundt pan with an intricate shape that has many crevices and is difficult to grease and flour, I recommend preparing a homemade pan release. You can see how I make such a release – then just pick it up with a silicone brush and thoroughly grease all the folds. For this release, you need equal parts oil, margarine, and wheat flour.
How many calories does lemon bundt cake with oil have?
In the table below the recipe, I provided the caloric value for 100 g of cake with lemon glaze. If you divide such a cake into approximately 12 roughly equal portions, a slice of cake will have about 391 kcal (carbohydrates – 54 g, fat – 17 g, protein – 7 g). If you omit the glaze on the cake, 100 g of lemon blueberry cake will have about 301 kcal (carbohydrates – 37 g, fat – 14 g, protein – 6 g). I am providing the caloric values for the products I used.
How to store lemon blueberry bundt cake?
The blueberry cake is best stored at room temperature – e.g., on the kitchen counter. To prevent it from drying out and to keep it fresh for a long time, it’s worth covering it with a cake dome or placing it in a container with a lid. If you need the cake to stay fresh for a very long time, you can store it in the refrigerator.
Lemon cake can also be frozen. Store it in the freezer for about 3 months.
I hope you enjoy this moist lemon cake with oil as much as I do :) I would be very happy if you share your impressions in the comments to the recipe.
By the way, I recommend following my Instagram profile, where you can easily save my recipes for later.
Recommended recipes for lemon cakes
Be sure to try my other recipes for refreshing and delicious lemon cakes. Here I recommend, among others, these three recipes, and many more on the blog. You are cordially invited.
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Polecane przepisy
Lemon Bundt Cake Recipe
This lemon cake is incredibly moist, aromatic, and packed with blueberries and a zesty lemon glaze—making it the perfect treat for warm summer days. Since it's made with oil, the cake stays wonderfully moist and keeps its freshness for a long time.
Be sure to check out my step-by-step recipe and bake the best lemon cake today! With the help of my preparation photos and a short video, everyone can achieve the perfect moist cake. You have to try it!
