Lemon Blueberry Bundt Cake

Photo Credit: Cooking Classy

This Lemon Blueberry Bundt Cake Recipe is a lovely cake idea that has lots of bright, fresh lemon flavor, and it's made even better by the good amount of fresh blueberries swirled in. This Bundt cake is dense and similar to a pound cake but probably not quite as heavy, and it has a perfectly moist crumb. And the lemon cream cheese icing is as good as it gets. With cream cheese, butter powdered sugar, and fresh lemon juice it's the perfect addition to this fresh lemon cake idea. The icing is sweet, tart and tangy, and perfectly creamy. Baking this amazing cake recipes idea in a bundt pan is a great shape. You will want to garnish this cake recipe exactly how it is in the photos, with fresh blueberries, mint, forget me not flowers (if you can find any), and adorable mini wedges of lemon slices.

If you are not familiar with bundt cakes, you are in for a treat, as they are the perfectly shaped cake that looks good and is easy to slice. The bundt cake is thought to have originated from the German bundt kuchen cake, a ring-shaped coffee cake. The aluminum bundt pan that we know today is a variation of ceramic cake forms that were used in Germany, Hungary and Austria to make the ring-shaped cakes. The modern day Bundt pan is a heavy-walled baking pan formed with a decorative indented curve and a hollow tube in the center. Because of the heavier walled sides, the cake batters rise and bake more uniformly. The hollow center tube allows the cake to bake evenly, which creates a golden crust on the outside of the cake. The decorative shape of the Bundt pan is nice to look at but also makes the best-baked cake. You can use the Bundt pan for baking coffee cakes and sweet cakes, that are known as bundt cakes.

Nutrition Facts for: Lemon Blueberry Bundt Cake from Cooking Classy

Ingredients: All-purpose flour, baking powder, baking soda, salt, granulated sugar, lemon zest, unsalted butter, eggs, lemon juice, buttermilk, fresh blueberries, cream cheese, powdered sugar.

* The entire recipe has been calculated for 16 servings.

* Percentages (%) are based on a 2000 calorie diet

* Per Serving: Calories 364, Calories from Fat 131, Total Fat 14.6g 22%, Saturated Fat 9.1g 46%, Cholesterol 39mg 13%, Sodium 214mg 9%, Potassium 140mg 4%, Carbohydrates 57.2g 19%, Dietary Fiber 1.1g 4%, Sugars 39.3g, Protein 3.5g, Vitamin A 9%, Vitamin C 9%, Calcium 6%, Iron 8%

Bundt cakes are known for their perfect shape, but that shape sometimes can give people trouble when it comes to getting the cake out of the pan without a piece of two breaking off. The follwing are a couple of tricks to ensure this doesn't happen when it comes time to remove your cake. First off you want to grease the Bundt pan properly, not missing a spot. Then just before your Bundt cake is ready to come out the oven, you want to place a kitchen towel in the sink. Pour some steaming water onto the towel until it's completely soaked. Then when you take the Bundt cake out of the oven place it on top of the towel and let it sit for 10 minutes with the pan side down. After that the cake should come out easily. Thank you to Jaclyn at the "Cooking Classy" recipe site for sharing her cake recipes idea for lemon blueberry Bundt cake. Some of the recipes you will find on this site include amazing cake recipes, appetizer recipes, bread, salads, cookie recipes, breakfast, cupcake recipes, healthy, drink recipes and more. *

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