Imagine cutting into a cake so moist, so vibrant, and so incredibly delicious that it transforms an ordinary day into a celebration of flavors. This Lemon Blueberry Swirl Bundt Cake is not just a dessert—it's a culinary masterpiece that promises to tantalize your taste buds and leave your guests begging for the recipe. With its perfect balance of zesty lemon and sweet blueberries, this cake is a show-stopping treat that looks as stunning as it tastes, making it the ultimate dessert for any occasion.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter and dust with flour, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside the dry ingredient mixture.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract, lemon juice, and lemon zest until fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Gently fold in the blueberries, reserving a small handful for topping. Use a spatula to distribute the berries evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Scatter the reserved blueberries on top and lightly press them into the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a lemon glaze for added sweetness and decoration.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Grease Like a Pro: Use a pastry brush to get butter into every nook and cranny of the bundt pan to prevent sticking.
- Blueberry Distribution: Toss blueberries in a little flour before adding to the batter to prevent them from sinking.
- Cool Completely: Allow the cake to cool in the pan for 15 minutes, then on a wire rack to ensure perfect texture and easy removal.
- Optional Enhancements: A lemon glaze or dusting of powdered sugar can elevate this cake from delicious to extraordinary.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 125mg
