If there’s a combination that works particularly well for cakes, it’s blueberries and lemons. The best proof of this is this delicious Blueberry & Lemon Bundt Cake! It’s a wonderfully moist cake, thanks to the berries, and extremely tasty. Not too sweet, just delicious! Just as a cake should be… right?!
Adding some fruit or berries to a cake is always a good idea – it tastes great and has a positive effect on the texture of the cake. Unfortunately, fruit and berries are seasonal products and therefore not available fresh all year round. Right?! Or let’s say, not always available at reasonable prices. Thanks to globalization, you can now get almost anything all year round these days.
But do you want to use imported fresh produce all year round? To be honest, we don’t. When strawberries are out of season in Germany, we don’t buy them – even if they’re on sale at the supermarket. Does this mean we never bake anything with fruit and berries in winter? Of course, we do, but we use fruit/berries that we’ve frozen ourselves in summer or that are available frozen at the supermarket.
Blueberries are the best example here. They are available all year round, but in summer they are usually better, cheaper, and tastier. In winter, we hardly buy them fresh. Unless we really need them for decorations, but we try to avoid that. Saying that – we pretty much always have a bag of frozen blueberries in the freezer.
Frozen blueberries are perfect for baked goods, such as this simple bundt cake here. They’re always ready to use in the freezer and hardly ever go bad – a bowl of fresh blueberries in the fridge can easily turn into a little mold project after a few days if you’re not careful. That doesn’t happen with frozen berries. At most, they get a little freezer burn and maybe look a little less appealing – but you will not notice that when using them for a cake batter.
If you’re looking at the pictures here, and you think »but the photos show fresh blueberries« – think again! Those are freeze-dried blueberries. ;) Another type of blueberry that keeps for a long time and is just as good for baking as fresh or frozen berries. In this recipe, they ended up as decoration on top of the cake instead of using them in the cake batter. If you don’t have any fresh berries on hand, this is always a good option to add flavors and some color.
There’s not much else to say about the preparation of this cake here. Make sure to grease the bundt cake pan well, so the cake comes out easily after baking and doesn’t break apart. If blueberries have settled at the bottom or the sides of the cake pan, they can sometimes stick to the metal and cause problems. This can be disastrous when removing the cake from the pan. To prevent that from happening, we recommend using silicone molds for bundt cake recipes. There may not be as many nice or fancy looking molds available, compared to the metal ones, but in 99% of cases, the cake comes out in one piece when using a silicone mold. ;P
With our XL Blueberry Cheesecake Muffins, you don’t have to worry about cake that breaks apart – the little ones are baked separately in paper liners and rarely cause any issues when you want to remove them from the paper. ;P Those muffins are also baked with frozen blueberries, which means you can bake them all year round as well.
I case prefer baking something with fresh blueberries from your garden in summer, for example, you should definitely check our Blueberry San Sebastian Cheesecake. An absolute dream of a cake! An extremely creamy cheesecake filling meets fresh blueberries, and the combination is simply magnificent! Highly recommended!
INGREDIENTS / ZUTATEN
For the cake:
6 oz. (170g) sunflower oil
3/4 cup (150g) sugar
4 large eggs
9 oz. (250g) Greek yogurt
2 tsp. vanilla extract
1 organic lemon, zest
2 3/4 cups (350g) all-purpose flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
10.6 oz. (300g) frozen blueberries
1 1/2 tbsp. cornstarch
For the decoration:
1 cup (130g) confectioners’ sugar
1 tsp. lemon juice
1-3 tbsp. heavy cream
some sliced almonds (optional)
some freeze-dried blueberries, crushed (optional)
Für den Kuchen:
170g Sonnenblumenöl
150g Zucker
4 Eier (L)
250g griechischer Joghurt
2 TL Vanille Extrakt
1 Bio-Zitrone, Abrieb
350g Mehl (Type 550)
2 1/2 TL Backpulver
1 TL Natron
1/4 TL Salz
300g TK-Blaubeeren
1 1/2 EL Speisestärke
Für die Dekoration:
130g Puderzucker
1 TL Zitronensaft
1-3 EL Sahne
einige gehobelte Mandeln (optional)
einige gefriergetrocknete Blaubeeren, zerbröselt (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a 2.4 liter (10 cups) bundt cake pan* well and set it aside.
2. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the flour with baking powder, baking soda, and salt and add to the large bowl – stir until just combined. Mix the frozen blueberries with the cornstarch, add to the bowl, and fold in quickly.
3. Transfer the batter to the prepared bundt cake pan, smooth out the top, and bake the cake for about 65-75 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down inside the pan for about 15-20 minutes, then remove carefully and let cool down completely on a wire rack.
4. For the glaze, mix the confectioners’ sugar with lemon juice and a bit of heavy cream – gradually add more heavy cream until the glaze has a nice and thick consistency. Decorate the cake with it and sprinkle with some sliced almonds and crushed freeze-dried blueberries to your liking (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine etwa 2,4l Gugelhupfform* gut einfetten und zur Seite stellen.
2. Sonnenblumenöl, Zucker und Eier in einer großen Schüssel schaumig aufschlagen. Joghurt, Vanille Extrakt und Zitronenabrieb dazugeben und unterrühren. Das Mehl mit Backpulver, Natron und Salz vermengen und zur großen Schüssel dazugeben – nur kurz unterrühren. Die gefrorenen Blaubeeren mit der Stärke vermischen, dann zur Schüssel dazugeben und nur kurz unterheben.
3. Den Teig in die vorbereitete Form füllen, glatt streichen und dann für etwa 65-75 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen nehmen und etwa 15-20 Minuten in der Form abkühlen lassen, dann vorsichtig aus der Form herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
4. Für die Glasur den Puderzucker mit Zitronensaft und etwas Sahne verrühren – nach und nach mehr Sahne dazugeben, bis die Glasur eine schöne, dickflüssige Konsistenz hat. Den Kuchen damit dekorieren und nach Belieben mit gehobelten Mandeln und zerbröselten gefriergetrockneten Blaubeeren bestreuen (optional).
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Here is a version of the recipe you can print easily.
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Blueberry Lemon Bundt Cake
- Prep Time: 00:20
- Cook Time: 01:15
- Total Time: 04:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
This bundt cake is easy to prepare and the flavor combination of the blueberries and lemon is simply awesome. You should start baking immediately!
Ingredients
For the cake:
6 oz. (170g) sunflower oil
3/4 cup (150g) sugar
4 large eggs
9 oz. (250g) Greek yogurt
2 tsp. vanilla extract
1 organic lemon, zest
2 3/4 cups (350g) all-purpose flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
10.6 oz. (300g) frozen blueberries
1 1/2 tbsp. cornstarch
For the decoration:
1 cup (130g) confectioners’ sugar
1 tsp. lemon juice
1-3 tbsp. heavy cream
some sliced almonds (optional)
some freeze-dried blueberries, crushed (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Grease a 2.4 liter (10 cups) bundt cake pan* well and set it aside.
2. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the flour with baking powder, baking soda, and salt and add to the large bowl – stir until just combined. Mix the frozen blueberries with the cornstarch, add to the bowl, and fold in quickly.
3. Transfer the batter to the prepared bundt cake pan, smooth out the top, and bake the cake for about 65-75 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down inside the pan for about 15-20 minutes, then remove carefully and let cool down completely on a wire rack.
4. For the glaze, mix the confectioners’ sugar with lemon juice and a bit of heavy cream – gradually add more heavy cream until the glaze has a nice and thick consistency. Decorate the cake with it and sprinkle with some sliced almonds and crushed freeze-dried blueberries to your liking (optional).
Notes
The kitchen is calling, time to bake!
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