Lemon Blueberry Bundt Cake

Lemon blueberry bundt cake is a springy, citrusy treat perfect for easy entertaining. With an elegant hint of lemon and coconut and a bright pop of blueberries, this cake makes a delightful dessert you’re sure to love.

You can never go wrong with lemon and blueberry! There’s something so lovely about the combination of citrus and sweet berries that never gets old. No matter the season – winter, spring, summer, fall – lemon and blueberry will always bring a bit of sunshine to your day. Seriously, this bundt cake is proof of that. 🙂

One of the great things about bundt cakes is that you don’t have to put much effort into decorating them. You don’t have to worry about frosting it or piping fancy designs on top. Just sprinkle the cake with powdered sugar, serve with fresh fruit, and you’ll have a simple yet beautiful dessert with minimal work. You’ll be amazed at how easy it is to make something so pretty and delicious!

Why are bundt cakes so moist?

Bundt cakes are moist because they have a high ratio of fat to flour. While most cakes call for butter, bundt cakes often use some kind of oil to prevent the cake from drying out. In this recipe I used coconut oil, which adds a lovely flavor and pairs well with the lemon.

When baking bundt cakes, it’s also important not to over-bake them. Test the bundt cake with a toothpick about five minutes before the recipe suggests to take it out of the oven. If the toothpick comes out clean, remove the cake from the oven, even if it hasn’t baked the full time.

Should you let a bundt cake cool before flipping it?

Yes! Let the bundt cake cool for 10-15 minutes before you flip it. Also, make sure to run a knife around the edges of the cake pan to loosen the cake before you try to remove it. Place a plate or baking rack on top of the pan and invert the pan to release the cake. You can cover up any patches that stuck to the pan with a sprinkle of powdered sugar. 🙂

Tips for making this Lemon Blueberry Bundt Cake

• If you don’t have a stand mixer, you can absolutely use a hand mixer to make the cake batter. It does end up getting a little thick, which is why the stand can be helpful.
• If you don’t have coconut oil, you can use 2 sticks of butter instead. Cream them together with the sugar before adding in the egg, sourdough starter, and lemon juice. This will likely make your cake a bit denser though.
• Try not to over-mix the batter! Once the flour is just combined, stop the mixer and stir in the blueberries with a spatula. This will keep your cake from getting too dense.
• This cake tastes best 1-2 days after baking it. Store it in an air-tight container or cover it with plastic wrap to keep it fresh.

Tools you will need

To make this bundt cake, you’ll need a stand mixer with a paddle attachment, measuring cups, a bundt cake pan, baking rack, a zester/grater, and a spatula.

Ingredients you will need

• 2 1/2 cups flour – You can use all-purpose or cake flour for this.
• 1 1/4 cups sugar – If you want to use organic or raw cane sugar, go for it! I just used regular white sugar that we had at home.
• 1 cup coconut oil, melted – Not only does this prevent the cake from getting too dry, but it also adds a lovely hint of coconut flavor.
• 1/2 cup sourdough starter – Great way to use up any discard you have on hand!
• 4 eggs – If you can think ahead to leave them out for a few hours before you bake the cake, it will make the cake crumb a bit lighter. If you forget though, your cake will still be delicious.
• 1 lemon – Make sure the outside of the lemon isn’t bruised so that you can use the lemon zest!
• 2 cups of blueberries – Use fresh blueberries for this! Frozen blueberries will release a lot of water when they bake and change the consistency of your cake.
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• powdered sugar – For dusting the top of your cake.
• Optional – Lemon essential oil – It adds some extra lemon flavor without having to use lots of lemons.

How to make Lemon Blueberry Bundt Cake

Preheat your oven to 325 degrees Fahrenheit and use the convection setting if you have it. This will help your cake cook evenly.

Zest the lemon and set the zest aside. Cut the lemon and half and squeeze the juice into a small bowl, picking out any seeds. Set the juice aside too.

In the bowl of a stand mixer, combine the eggs, sourdough starter, sugar, melted coconut oil, lemon juice and lemon zest. Use a paddle attachment, and mix on medium speed for 1-2 minutes until it forms a smooth batter. You can also add in 3-5 drops of lemon essential oil at this point if you like.

Turn the mixer off and add in the flour, baking powder, and baking soda. Turn the mixer on again, and use a very low speed to carefully stir the batter together. As soon as the flour is fully incorporated, turn the mixer off.

Use a spatula to fold the blueberries into the lemon cake batter. Grease a bundt cake pan with baking spray and fill with the cake batter.

Bake the bundt cake for 40 minutes, until the bottom is golden brown and a toothpick inserted into the middle of the cake comes out clean.

Wait 10 minutes before gently running a knife around the edges of the pan to loosen the cake from the pan. Place a baking rack on top of the pan and quickly flip the pan over so that the cake comes out. Let it cool completely before dusting the top with powdered sugar.

Looking for more berry recipes?

If so, head over to the Kitchen Counter for more berry treats! Here are a few ideas you might enjoy:

• Sourdough Blueberry Muffins
• Blueberry Cinnamon Rolls
• Sourdough Pop Tarts
• Blackberry Scones
• Raspberry Bread
• Sourdough Blueberry Bagels

If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation!