This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.
Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!
Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.
WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE
* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries
INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE
FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.
LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.
SALT– Salt is used to neutralizes the sweetness of the cake.
BUTTER– I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.
MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.
SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.
ESSENCE– I use vanilla extract for best flavor.
BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!
LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.
HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE
This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Eggless Lemon Blueberry Cake Recipe Video Tutorial
STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE
PREPARE THE CAKE TIN:
I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).
PREPARE THE OVEN:
Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.
MAKE YOUR CAKE BATTER:
In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
Add in the lemon juice and the lemon zest. Mix well to combine.
Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.
ADD BLUEBERRIES:
Dust the blueberries with some flour.
Add in the blueberries into the cake batter and give a quick mix. Do not over mix.
BAKE THE CAKE:
Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.
REMOVE CAKE FROM OVEN:
You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.
MAKE THE GLAZE:
In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!
TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE
* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.
RECIPE CARD
Eggless Lemon Blueberry Cake
This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.
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OTG
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Mixing bowl
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240 ml measuring cup set
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Wired whisk
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6.5 inches bundt tin
- 128 Grams All purpose flour (1 cup)
- 1 Tablespoon Custard powder or milk powder
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 100 Grams Sugar (½ cup)
- 50 Grams Butter
- 200 ml Whole fat milk
- 3 Tablespoon Lemon juice (45 ml)
- 1 Teaspoon Lemon zest (2 g)
- 1 Teaspoon Vanilla extract (5 ml)
- 150 Grams Blueberry fresh (⅓ cup)
PREPARE THE CAKE TIN:
-
I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter.
-
Dust it with some flour and remove excess flour. Keep aside. (Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding).
MAKE YOUR CAKE BATTER:
-
In a mixing bowl add in the sugar, melted butter, milk and vanilla essence.
-
Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.
-
Add in the lemon juice and the lemon zest. Mix well to combine.
-
Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them.
-
Now gently fold them and make a smooth batter.
BAKE THE CAKE:
-
Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.
-
Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean.
REMOVE CAKE FROM OVEN:
-
You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.
-
Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.
MAKE THE GLAZE:
-
In a bowl add in the powdered sugar, lemon juice and lemon zest.
-
Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).
-
Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!
- Always bake your cakes in a preheated oven.
- Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
- The best is to select small to medium blueberries.
- Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan.
- You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
- Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
- You can also use non-stick baking spray.
- Bake the cake on the middle rack with both rods switched on.
- Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
- Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.
FREQUENTLY ASKED QUESTIONS
CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just dust it with flour and add to the cake batter.
CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too!
WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size.
HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter.
CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.
HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven.
HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.
FEW TEA CAKE RECIPES YOU MIGHT LIKE
Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins
Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
