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Lemon Blueberry Bundt Cake!

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A Sweet, Yummy and Deliciously Fruity Lemon Blueberry Bundt Cake!

This post may contain affiliate links. 

So… I am a chocoholic. I won’t lie about.. I love Chocolate a lot. However, I understand that there are people out there, who aren’t. And don’t get me wrong, as much as I love chocolate, I do love a bake without it… and Lemon & Blueberry is one of my favourite combinations. 

Lemon and Blueberry together is sweet, almost sour in a way, incredible fruity, and just so fresh! It’s weird to describe a cake as fresh, but you’ll get what I mean if you like a fresh cake too. Something about the two together is a marriage made in heaven. 

My Lemon & Blueberry Cake was one of my favourite bakes from early last year, ever. It’s still popular now, and it just looks insane. Because of this, I wanted to make a Bundt Cake version, as Bundt Cakes just look INSANE. 

When you look at the photos you can see what I mean… the blueberries are speckled about, and the cake basically decorates itself. You can of course, not use blueberries… but that’s part of the charm about this bake. It’s heavenly. 

The best part about a bake like this, is the Bundt Tins tend to decorate themselves. The absolute BEST type of Bundt Tins, are from Nordic Ware. You literally cannot beat them, and any alternatives are usually just knock off versions of the Nordic Ware ones. They’re such good quality, and the patterns are insane. 

The patterns themselves should really work whatever one you choose, as long as you line the tin correctly first. By line, I mean use the Wilton Cake Release! It’s essentially a paste that you can brush about the tin quite heavily, and it’ll make it a dream to get the cake out at the end. 

Or, you can make your own Cake Release which I would 1000000% recommend doing. I use Nancy Birtwhistle’s recipe which just uses three ingredients, and you can paste it on with a brush, and my bundt cakes come out without fail every single time! 

Sometimes, using a fruit can make the pattern a little funny on top, but if you go for one like I have, then it’ll be fine! I used the classic Blossom Bundt Pan, and its stunning. I realise that they are a little pricey, but if you like a bundt cake, they are 100% worth the investment! 

This recipe also works incredible well with Raspberries, if that takes your fancy more. Even blackberries would work well – or even a mixture. The only thing I would be carefully of, is not adding too much more fruit! 

One amazing thing about a bake like this, isn’t not having to go completely overboard on the decoration. For example… in my Marbled Bundt Cake, I just used melted chocolate and some sprinkles! And obviously for this one, I just settled with lemon icing and some more blueberries!

The easier the better really after a long bake in the oven. The shape of the cake is the show, and the flavours in this beauty carry it so well. I hope you all love this beauty too! Enjoy! xx

Lemon Blueberry Bundt Cake!

A Sweet, Yummy and Deliciously Fruity Lemon Blueberry Bundt Cake!
5 from 5 votes
Print Pin Rate
Category: Cake
Type: Cakes
Keyword: Blueberry, Bundt Cake, Lemon
Prep Time: 15 minutes
Cook Time: 1 hour
Decorating Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 15 Slices
Author: Jane's Patisserie

Ingredients

For the Cake

  • 300 g Unsalted Butter/Stork
  • 300 g Caster Sugar
  • 6 Medium Eggs (or 6 large)
  • 300 g Self Raising Flour
  • 2 tsp Baking Powder
  • Zest of 2 Lemons
  • 300 g Blueberries

Decoration

  • 125 g Icing Sugar
  • 2 tbsp Lemon Juice
  • 100 g Blueberries

Instructions

For the Cake!

  • Preheat the oven to 180C/160C Fan and use the Wilton Cake release to grease the inside of the Bundt Tin making sure that all areas of the inside of the tin are covered – leave to the side.
  • In a stand mixer, beat together the Butter and Sugar until light and fluffy. 
  • Add in the Flour, Eggs, Baking powder and Lemon Zest and beat again briefly till combined – try not to over beat! 
  • Add half your Blueberries to the mix, and fold through.
  • Pour into the prepared tin, and sprinkle the rest of the blueberries on top. They'll sink when it bakes)
  • Bake for 50 minutes-60 minutes until baked through – check this by poking a skewer into the deepest part of the bundt.
  • Once baked, leave the cake to cool in the tin for 10 minutes, and then remove carefully and leave to cool fully on a wire rack.

For the Decoration

  • Whisk together the Icing Sugar and Lemon Juice and carefully drizzle onto the cake, and sprinkle over the fresh Blueberries. 

Notes

  • You can coat your blueberries in a tablespoon of flour/cornflour if you want to help prevent them sinking - but this isn't a guarantee. 
  • Some blueberries will just sink straight to the bottom, but it'll be the top when it's turned out, so it won't matter! 
  • This cake will last for 3 days once made! 
  • You can use frozen blueberries if you wish, but be prepared for the cake to take longer to bake!
  • If you don't have the wilton cake release to use, you can butter and flour the tin, or make Nancy's Lining Paste! 
  • If you cake gets stuck and won't come out, it wasn't greased enough. 
  • I use the Nordic Ware Blossom Bundt Pan for this recipe! 

Enjoy!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

17 Comments

  • Emily
    January 28, 2021 at 7:25 am

    Hi Jane, can’t wait to try this recipe! I’m just wondering if you know, would it be ok to freeze a section of it? (I’ll be using fresh blueberries if that makes any difference to your answer). Thanks

    Reply
  • Dan
    January 7, 2021 at 6:51 pm

    5 stars
    Hi Jane. How important is the cake release? I bought a new nordic ware tin just before Christmas and made a ginger cake(not one of yours this time). The recipe said to brush liberally with melted butter(no flour) which I did and the cake came out easily. Did i just get lucky? ive only used the tin once so maybe melted butter wont be enough on a older tin or is it different recipes require different techniques? for example a liquid batter might be easier or more tricky to get out cleanly?

    Reply
    • Jane's Patisserie
      January 9, 2021 at 3:53 pm

      I would always do whatever you find best when it comes to bundt tins x

  • Elsie
    December 29, 2020 at 9:13 pm

    5 stars
    Oh my god. This is the best sponge ever made! Just completely delicious!

    Reply
  • Paula
    November 16, 2020 at 2:18 pm

    5 stars
    Hi Jane! I love this combination! Thank you for a great recipe again- I have just finished making a variety of your New York style cookies- very nice indeed! Random question but do you think this recipe might work for orange and cranberry? It’s such a nice sponge that I would love to make a Bundt cake for Christmas and just wondered if I could substitute the flavours for the ones I suggested? What do you think? Please feel free to tell me it’s a terrible idea! Thank you!

    Reply
    • Jane's Patisserie
      November 16, 2020 at 4:39 pm

      I have a feeling it would, although I haven’t baked with cranberries in a sponge before (don’t see if being any different though!) so I reckon it would be lovely!! And so glad you like the cookies! X

    • Paula
      November 16, 2020 at 11:11 pm

      Thank you!

  • Hannah
    June 15, 2020 at 1:30 pm

    Hi Jane,
    Do you know if it is possible to make this gluten free by swapping out the flour for doves self raising? Can’t seem to find a good recipe and my dad has requested gluten free lemon cake for Father’s Day!
    Thanks

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:29 pm

      Hey! yes that should be fine – I only use doves farm GF flour! x

  • Harriet
    May 19, 2020 at 4:27 pm

    Hello, would this recipe work in a Bundt cake tin without a hole in the middle? x

    Reply
    • Jane's Patisserie
      May 19, 2020 at 6:49 pm

      Yes – as long as it’s similar in ‘cup’ size as that’s how they’re measured! Just keep an eye on it baking x

  • Natalie
    May 4, 2020 at 11:08 am

    5 stars
    We bake this on repeat. A family favourite.

    Reply
  • Katie Effer
    April 24, 2020 at 11:21 am

    5 stars
    Making this cake for the second time today tastes amazing xx

    Reply
  • ellameylin
    May 1, 2019 at 2:57 pm

    Looks yummy!

    Reply

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