A moist and spongy Blueberry Lemon Cake. It is so easy to make, tasty and full of juicy blueberries!

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Looking for a dessert that will satisfy your craving for fruity flavors? This Easy Blueberry Lemon Bundt Cake is the perfect choice!

Bursting with refreshing lemon and crispy blueberries, this wonderfully spongy cake is a true delight for your taste buds.

Made with everyday ingredients like all-purpose flour, eggs, yogurt, and olive oil, this recipe is not only easy but also guarantees a moist and irresistible cake.

And you can make it both as a bund or as a pound cake!

a bundt cake, sliced, with blueberries and lemon

Ingredients You'll Need

Before we embark on creating this delightful recipe, gather the following ingredients:

2 cups (240 g) all-purpose flour
3 large eggs
1 cup (200 g) granulated sugar
⅞ cup (200 g) plain yogurt
⅓ cup (80 ml) olive oil
1 teaspoon baking powder
½ teaspoon baking soda
Zest of 1 lemon or 2 teaspoons lemon extract
5.2 oz (150 g) fresh blueberries + 1 tablespoon flour

Step-by-Step Instructions

Preheat the oven to 180°C (350°F) and generously grease and flour a bundt pan to ensure easy removal of the cake.
In a large mixing bowl, beat the eggs and sugar together until the mixture becomes fluffy. This process should take about 5 minutes, allowing the eggs and sugar to incorporate air into the batter.
Add the lemon zest, olive oil, and yogurt mixed with baking soda, one by one, to the fluffy egg and sugar mixture. After each addition, beat for a few seconds to ensure proper incorporation.
Gradually add the all-purpose flour mixed with baking powder to the batter, using a rubber spatula. It is recommended to sift the flour and baking powder together to avoid lumps. Be careful not to overmix, as this can result in a gummy texture. Gently fold the dry ingredients into the batter until fully absorbed.
Toss the fresh blueberries in a tablespoon of flour to coat them lightly. This will prevent the blueberries from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter, distributing them evenly throughout.
Pour the batter into the prepared bundt pan, ensuring it is evenly spread.
Bake the cake for approximately 40-50 minutes or until a toothpick inserted into one of the cracks of the cake comes out clean. The baking time may vary, so keep an eye on the cake and perform the toothpick test to determine if it's done.
Once baked, remove the cake from the oven and allow it to cool in the pan until it reaches room temperature. This will ensure the cake maintains its wholeness when removed from the pan.

Special Tips

To ensure the best results with your cake, consider the following tips:

Grease and flour the bundt pan thoroughly: Take extra care when greasing and flouring the pan to prevent the cake from sticking. Use a kitchen brush to reach all the nooks and crannies of the pan.
Coat the blueberries with flour: Coating the blueberries with a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom during baking. This ensures an even distribution of blueberries throughout the cake.
Do not overmix the batter: Overmixing the batter can result in a dense and tough cake. Once you add the flour, gently fold it into the wet ingredients until just combined. This will help maintain a light and tender texture.
Allow the cake to cool before removing from the pan: Letting the cake cool in the bundt pan for about 15-20 minutes after removing it from the oven will help it retain its shape.

Variations

Glazed Blueberry Lemon Bundt Cake: For an extra touch of sweet freshness, drizzle a lemon glaze over the cooled cake. To make the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Or make a White Chocolate lemon Glaze
Lemon Blueberry Cupcakes: Instead of baking a large bundt cake, divide the batter into a muffin tin lined with cupcake liners. Adjust the baking time to approximately 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. These individual-sized treats are perfect for parties or sharing.
Lemon Glazed Blueberry Loaf (or Pound Cake): If you don't have a bundt pan, you can still enjoy the flavors of this cake by baking it in a loaf pan. Adjust the baking time to approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. Drizzle a lemon glaze over the cooled loaf for an extra burst of lemony goodness.

Serving and Storage

Once cooled, remove the fresh Blueberry Lemon Bundt Cake from the pan and place it on a serving plate.

Store the leftovers for up to 3 days in airtight containers at room temperature.

In the fridge the cake will last a day or two more.

You can also freeze it sliced in airtight containers for up to 2 months.

a bundt cake with blueberries and lemon and one slice out

Now that you have these special tips and variations, get creative and make this wonderful dessert truly your own!

Whether you're planning a special occasion or simply want to treat yourself, this delicious Lemon Bundt Cake with fresh Blueberries is sure to impress. So let's get started and please don't forget to share with me your result!

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Blueberry Lemon Bundt Cake

Ingredients You'll Need

Step-by-Step Instructions

Special Tips

Variations

Serving and Storage

📝 Recipe