Step 7 – Divide the batter into two pans prepared with cake goop or your preferred pan release. Let it mix in then add in the final amount of liquid. Let it fully mix in then add in half of the rest of the liquid. Step 6 – Now add 1/3 of your milk/egg mixture while mixing on low. The batter will be light, white and not curdled looking or broken.
#Lemon blueberry cake full
Step 5 – Now add in the milk/oil mixture all at once and bump up the speed to 4 and mix for two full minutes to develop the cakes structure. Mix everything until it looks like coarse sand. Step 4 – Add in your softened butter in chunks while mixing on low. Step 3 – Add your flour, sugar, baking soda, baking powder and salt into the bowl of your stand mixer with the paddle attachment attached. Step 2 – To the remaining milk, add the eggs, lemon extract, lemon zest, and lemon juice. If you double this recipe, remember to double this amount as well. Take out 4 ounces and place it into a separate measuring container. Pro-tip – If you’re in the UK search for Shipton mills soft cake and pastry flour or flour that has a protein level of 9% or less. Your cake will look and taste like cornbread. This is the BEST lemon blueberry cake recipe! The secrets to this fluffy, soft cake is using cake flour (low-protein flour), buttermilk and the reverse creaming method.ĭo not fall for the “just add cornstarch to regular flour” trick. I thoroughly enjoyed taste testing this cake. So I have updated my beloved lemon cake recipe to use buttermilk and then tweaked it again to make a truly delicious lemon blueberry cake! Recently I have fallen in love with using buttermilk in my cake recipes whenever possible. My husband has always loved my lemon cake and for years it was our most popular wedding cake flavor after vanilla cake. Smooth and tangy classic cream cheese frosting that is just firm enough to frost a cake but not too sweet makes this one of my favorite summer cake flavors. The lemon cake has a soft, velvety and fluffy texture and beautiful natural lemon flavor which is balanced out by those sweet blueberries. To really add some more lemon flavor to this lemon blueberry bundt cake, I love to use lemon juice in the glaze.This lemon blueberry cake is like no other cake you have tasted. I suggest checking the cake around the 50 minute mark just to be safe. You’ll pour the batter into your bundt pan, spread it around, and bake it for about 50-65 minutes. Then, gently fold in your blueberries that you tossed in some flour just until they’re evenly distributed into the batter. Make sure to alternate mixing your sour cream with the dry ingredients to avoid over mixing the batter. One important thing, there is a lot of batter for this bundt cake.
The cake will still have that rich buttery flavor and the oil will help to keep the cake moist, even on day two and three. To combat this problem, I like to use a combination of butter and oil. I find that bundt cakes made with just butter tend to dry out a little on day two. Next, mix in some lemon juice, lemon zest, and oil. Then, you’ll mix in the some eggs and pure vanilla extract. This usually takes about 4-5 minutes to get to this stage, the butter will be light/pale in color and the mixture will look “fluffy”. Then, you’ll whisk together some flour ( make sure to measure it correctly), baking powder, baking soda, and salt.įor the wet ingredients, you’ll start by creaming together some butter and sugar until light and fluffy. Instead, your blueberries will be nicely distributed throughout the cake. The flour helps to keep the blueberries suspended in the batter so they don’t end up sinking straight to the bottom of the pan. To get started, I suggest tossing your blueberries in a little bit of flour until they’re well coated. It’s like summer in the form of a bundt cake. This cake is so incredibly moist, lemony, and packed with a ton of beautiful fresh blueberries.
Today’s bundt cake recipe is one of my favorite flavor combinations (and I think it’s safe to say, a lot of you love it too!) lemons + blueberries. You can usually just top them with a simple glaze and they always look so beautiful. Not only do they always turn out perfect, but you hardly need any decorating skills when it comes to making them.
When it comes to cakes, I absolutely love baking bundt cakes. This Lemon Blueberry Bundt Cake is a perfect dessert for lemon lovers! A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze.
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