Lemon and Blueberry Bundt Cake

Lemon and Blueberry Bundt Cake is great to have any time of the year. But certainly amazing for your holiday baking. The limoncello boosts the lemon flavor and balances the sweetness, undeniably delicious! Additionally, the cake is moist and tender, and the berries complement the whole cake.

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lesson learned

After many attempts, finally, my baking has improved. The process of developing new recipes has given me the opportunity to learn new techniques and I surely enjoy the journey. The basics are simple. Preheat your oven, grease your pan, cream your butter and sugar well, and do not overbeat your batter. If you fail the first attempt, try it again and again until you’re satisfied. I get my inspiration from cookbooks and videos on social media. Asking some of my pastry chef friends also helps.

TRUE STORY

I was fifteen when I tried to bake my first cake. I measured 3/4 cup of flour instead of one cup because I grabbed the wrong measuring cup. And 1/2 cup of sugar instead of 1/3 cup and combined the rest of the ingredients. Then I must have mixed the batter way too long. My cake turned out like pudding went wrong! But even now I’m still learning. I just have to keep in mind that baking is a SCIENCE and that means “pay attention” to what you’re doing. 

 

HERE ARE SOME BAKED GOODS

Lemon Butter cookies

Chocolate cupcakes

Carrot Cake

ingredients notes

Butter – Leave the butter at room temperature. This way it’s easier to mix. 

Sugar – Mix the granulated sugar with softened butter. Because you want creamy and fluffy consistency

Eggs – Buy large eggs when baking. It gives your baked goods more volume and fluffiness. 

Limoncello – Adding limoncello kicks the flavor a notch. If you want it alcohol-free, just add fresh lemon juice. 

Vanilla – Adding pure vanilla extract to the cake batter will give it an extra boost of flavor. 

Lemon zest – For a hint of freshness, lemon zest is the right ingredient to add. It also balances the sweetness of your cake. 

Sour cream – In addition to the lemony flavor, sour cream helps the cake to stay moist and tender. It adds moisture without thinning the batter. 

Flour – I use cake flour when making cakes because it’s finer in texture which makes the cake light, and more fluffy in texture. 

Leavening – Baking soda and baking powder are leavening which helps the cake rise and gives your baked goods optimal volume. 

Heavy cream – Although you can use whole milk, I like the richness of heavy cream. 

Salt – It’s important to balance the flavor, and salts help brings out the flavor and gives balance to the sweetness and richness of baked goods. 

Blueberries – Fresh berries compliments the lemon flavor and add color to the inside of the cake.

 

GLAZE AND TOPPINGS

 

Heavy cream – Glaze consists of powdered sugar and liquid. Heavy cream adds creaminess and mixes well with the sugar. 

Lemon juice – A hint of lemon adds freshness and balances the sweetness. 

Powdered sugar – Using powdered sugar gives the glaze a smooth consistency. 

Toppings – Adding more berries on top of the cake makes it extra special. Of course, it makes it taste great but also consider the aesthetics. You know what they say “we eat with our eyes first”. 

how to make Lemon and Blueberry Bundt Cake

1. Preheat the oven to 350ºF. Grease and dust a bundt cake pan with flour. Tap the rim of the pan while swirling around to coat the sides and bottom evenly.
2. In a bowl, sift and combine the dry ingredients, flour, baking powder, and baking soda. Set it aside. 
3. In a separate bowl, combine softened butter and sugar, and mix until creamy.
4. Add the eggs one at a time, and continue mixing until fluffy and light in color. Stop the mixer and scrape the sides of the bowl. 
5. Turn the mixer back on medium-high, and continue mixing while adding the limoncello, vanilla, lemon zest, and sour cream.  
6. Continue mixing and turn the mixer on low speed while gradually adding the dry ingredients. 
7. Alternate adding the dry ingredients and heavy cream. Slowly mix and stop the mixer once the dry ingredients and cream or milk are combined. Use a spatula to continue mixing and scrape the sides of the bowl (don’t over-mix the batter). 
8. Fold in half of the blueberries. Pour half of the batter into the pan, and then add the rest of the blueberries and the rest of the batter. Tap the pan twice to remove air bubbles. 
9. Bake for 35-40 minutes or until the toothpick inserted in the middle comes out clean. 
10. Place the cake on a cooling rack and cool it for at least an hour. 
11. Meantime, make the glaze. In a bowl combine all the glaze ingredients, and mix until smooth. 
12. Drizzle the glaze on top of the cooled bundt cake and top with more berries. Then dust with powdered sugar. 

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