True success in the kitchen comes when your Bundt cake drops out of the pan with absolutely no sticking, right?
I can ask that because, believe me, I’ve experienced my share of stuck cakes and it’s heartbreaking.
I promise there are no stubborn cakes in this post. Today, it’s all about a perfectly released, flavor-filled Lemon-Blueberry Bundt, as well as my small ode to Bundt cake pans, (and more food on the move with a new video in my series, Food in Motion.
So, pull up a seat, grab your favorite tasty drink, and let’s get going.
Read more: Bundt Pans & Lemon-Blueberry Bundt Cake Jump to Recipe
This fruity dessert with a zesty lemon twist, bursts with yumminess and the soft, fluffy cake texture practically melts in your mouth for a most delicious treat.
But before I share this recipe, allow me to share with you a bit about my love of Bundt pans. Yes, I’ve been a bit of a Bundt pan collector for many years.
It started back when my daughter was little and she took ballet lessons right next door to a kitchenware shop. Just about every weekend, I would browse the shop along with a couple of the other “ballet moms”.
And on many of those weekends, I would pick up a new Bundt pan that was just too beautiful to resist. The rest is history and if you stick with well-made pans, they’ll last for years on end.
Mine are decades old.
The pan I used to make the cake in this post is called the Kugelhopf, and it’s by Nordic Ware. Just look at those long, elegantly tapered-looking, slants in the design of the mold. And if you cut this cake along the sloped creases, you’ll get a sweet 12 slices.
This is NOT in any way a sponsored post for Nordic Ware or Bundt pans. I like to share the products I use and enjoy.
By the way, if you like this Kugelhopf pan as much as I do, you can find it HERE.
Pan Greasing Tip
Meanwhile, the more intricate the Bundt pan design, the more critical it is to ensure that every nook and cranny is sufficiently greased.
Whenever I use baking spray, I use the one that includes flour. I place the pan in an empty kitchen sink and actually overspray it to make sure I don’t miss anything. The center tube and all along the top edge is equally important to cover.
If you’re out of spray, try combining a tablespoon of flour, with a tablespoon of vegetable oil, and a tablespoon of hard shortening (like Crisco). Always combine equal parts of each (1-1-1), if you need a larger batch. Use a pastry brush to generously get every corner to ensure your cake separates from the pan like a dream.
Bundts are of course, a dessert classic and I’ve enjoyed putting all my Bundt pans to good use too.
I’ve shared quite a few on this blog over the years and I’ve included a few links below, featuring a few of my favorite Bundts.
- Pecan-Topped Bundt HERE
- Rose-Shaped Bundt HERE
- Another Lemon-Blueberry Bundt HERE
- Mini-Rose Bundts HERE
Oh, the mini rose bundt cake post is from 2008. Check it out and I think you’ll clearly see how my food photography has evolved over the years.
In addition to capturing still images of my desserts, I continue to practice my video making.
I used to plan recipes in terms of how I might photograph and style them for this blog. Well, lately, my food styling/prep includes how best to shoot the recipe as a vertical video.
Shooting and editing food videos takes quite a bit more time but I love doing it and learning new editing techniques to improve the quality of the presentation.
I hope you enjoy my food videos as much as I like making them as I’m now instituting a new regular video series called Food in Motion.
Food in Motion
Lemon-Blueberry Bundt Cake
Ingredients
- 3 cups cake flour (I like Swans Down brand)
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup plain Greek yogurt, at room temperature
- 3 tbsp lemon zest (from two lemons)
- 1/3 cup fresh lemon juice (from the two zested lemons)
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 tsp vanilla extract
- 3 eggs, room temperature
- 2-1/4 cup fresh blueberries, (wash and remove tiny stems)
Lemon Glaze (optional)
- 1 large lemon
- 1-1/4 cup powdered sugar
- 4-5 tbsp fresh lemon juice, (slightly more or less for desired consistency)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350-degrees
- Grease Bundt pan with nonstick spray (I use Bakers Joy, with the blue cap)
- Combine, yogurt, lemon zest and lemon juice and set aside.
- Whisk cake flour, baking powder, baking soda, and salt and set aside
- Beat the soften butter and sugar together until well mixed. (I like using a hand mixer)
- Add the vanilla. Then, add eggs one at a time, mixing after each add.
- Don't over-mix the batter.
- Add the butter mixture to the flour mixture. Add the yogurt mixture.
- Gently mix the above ingredients until just combined.
- Add the blueberries and fold them into the mixture.
- Gently fold berries by hand to avoid crushing the berries.
- Spoon the batter into the well-greased Bundt pan,.
- Bake for 55-65 minutes, until golden brown.
- Use a cake tester or skewer to test for doneness.
- Allow cake to cool in the Bundt pan, before gently removing the cake.
- Top with lemon flavored glaze, optional. I paired slices with a scoop of vanilla bean ice-cream.
For the Glaze (optional)
- Whisk all ingredients together. Add more sugar to thicken, or more lemon juice to thin to desired consistency.
I hope you treat your taste buds to this Lemon-Blueberry Bundt cake and maybe even treat yourself to a new Bundt pan to boot.
Stay tuned for an upcoming post where I’ll share a closer look at my styling-with-a-twist for this Bundt cake.
Thanks for stopping by for a visit.
See you back here next time. ♥
Your photography always inspires me. The lighting is so beautiful. Bundts just show it off even more.
Aww, thanks so much for that Barbara.
I agree with you about Bundts.
Gotta say, I’m slightly obsessed with them-lol.
Also, if you make this cake, I can almost guarantee the slices won’t last long.
Happy weekend to you and thanks for popping by.
xoxo
Dear Lisa,
I do so enjoy your blog. Hope to try. This recipe, it looks scrumptious!
I do not have a bundt pan but will try and angel food pan. Hope it works
Hope you enjoy your summer, take care,
Always remember you sending me the pattern for the scalloped border on a quilt. Have been quilting ever since.
Sending lots of love,
Jan
Thanks, Janice.
So nice to know, you’re still quilting. I haven’t done much in quite a while. Although, I still have plenty of unfinished tops around here-lol.
I’m glad you like the cake. Give it a try, I think you’ll like it.
And thanks for being such a long-time reader.
Hope you have a wonderful summer too.
xoxo
Hope you see this since it’s a couple months later. I was wondering if you can use regular plain yogurt instead of Greek yogurt. I don’t like Greek yogurt but perhaps the taste isn’t noticeable when baking(?)
I love anything with blueberries and lemons so hopefully plain yogurt will be ok so I can make the scrumptious looking cake.
Hi Karen, I’ve only ever used Greek, but I don’t see why you couldn’t switch if you like.
I think the Greek variety is a bit thicker but I’m not sure it’s critical to this recipe.
Good luck with your cake and let me know how it turns out for you.
Thanks for stopping by for a visit.
Have a lovely week.
xoxo