Very moist and tender bundt cake! Nice balance of lemon and blueberry. I served it to my 92 yr old parents with ice cream for Mothers day and it went over well. I sliced the remainder and put it in the freezer for when I just want a slice. Regarding some readers who have difficulty with bundt cake sticking to the pan—- try spraying the bundt cake pan with non stick spray then using granulated sugar instead of flour to coat the pan. Be sure the sugar totally covers the pan. After taking it out of the oven loosen the edges with a dull knife and allow to sit for 10 min before releasing the cake. The sugar leaves a little crust on the cake and it has worked for me every time. Thank you for the recipe!
Came out very nice and fluffy – image is attached (https://i.postimg.cc/k50Zcrh4/IMG-0628.jpg).
Mine also did not come out of the pan without tearing it up – but was able to salvage it eventually.
I was looking for a lemon bundt cake recipe and came across yours. Was immediately drawn to the design, as I also have the same cake pan. All the ingredientes were just what I was looking for and more. The only changes I made was to add 1Tbs of fresh lemon juice to the batter. For the glaze I doubled the amounts added some lemon zest and reserved 2Tbs of the powder sugar to dust the cake with after glazing. This cake is enjoyed all year round living here in sunny South Florida. Just last weekend I made this delicious fluffy moist bundt cake for a pool party. Again it was a huge hit with all ages. My sister-inlaw could not resist and cut into this cake. When I returned to the kitchen several party goers were eating lemon blueberry bundt cake before the pizza arrived.
Image attached:
Thank you Erin
A tip in not having the cake stick to the pan is to make a non stick paste. This is made by combining equal amounts of flour with solid vegtable shortening, then wisking in vegetable oil. Brush this paste mixture to your pan just before adding batter. Once removed from the oven let cool on a rack for about 15min. Run a pairing knife around edge, flip over and let cool for about 20min. Then just lift pan.
Also a good rule of thumb is to read about how altitude & humidity effects baking. I weigh my ingredients instead of measuring. For example, King Arthur unbleached AP flour is 120 grams = 1 cup. Best is to download an ingredient weight chart, different ingredients and brands vary.
Can you tell me what I DID WRONG ALL THE BLUE BERRY WENT TO THE BOTTOM and stuck to the bottom of the pan this was the 1st time I made a cake from scratch thank you the cake was good but it was a mess
Hi Annmarie, I’m so sorry this recipe was frustrating for you! I have not had this issue before, but this article offers some tips that may be helpful to you. I’m happy to hear the flavors turned out well otherwise!
Hi Ann, I’m not sure exactly what might’ve happened since I wasn’t in the kitchen with you. However, you could try to toss your blueberries with a little flour before adding to the batter next time. This will help them stay up in the batter. I hope this helps!
Just got your Well Plated cookbook & I am LOVING IT!!! I have been reading through many of your online recipes as well, but haven’t been able to find a non dairy substitute for when your recipes require nonfat plain Greek yogurt. May you please offer any recommendations : ) ???
I’m SO happy that you’re enjoying the cookbook, Angelisa!! It can depend on the specific recipe, but most of the time a plain non-dairy yogurt will work as a swap.
This is the yummiest lemon blueberry cake I’ve ever tasted ! It’s so moist and fluffy and so easy to make! It has that perfect tang, the blueberries even everything out ! Love love . Thankyou Erin Clarke for the recipe
Oh my goodness again! I just made this and it turned out just as you described! I used butter to grease my pan and it came out first time and straight away. Another delicious winner- thank you!
Great recipe !!!loved the use of Greek yougurt – had some delicious blueberries just picked up and was a hit with the family !! Your pan is so fun ! Just had the “normal”Bundt – still fantastic just not as pretty 😉!
My now 3 yr old has been telling me he wanted a blueberry birthday cake for the past 4 months. No exaggeration. This cake was perfect! I omitted the lemon zest and added a splash of vanilla. With cream cheese frosting it was like a decadent blueberry muffin. Thanks for making his big day extra special!
Next time I’m making it for me WITH the lemon. Yummmm
Best cake for our first block fish fry party! Brought another dessert for our 2 block fish fry party and they were all disappointed I did not bring the same dessert as the first year! So by popular demand this year I will the best Lemon Blueberry Bundt Cake again! Thanks, Linda
Very moist and tender bundt cake! Nice balance of lemon and blueberry. I served it to my 92 yr old parents with ice cream for Mothers day and it went over well. I sliced the remainder and put it in the freezer for when I just want a slice. Regarding some readers who have difficulty with bundt cake sticking to the pan—- try spraying the bundt cake pan with non stick spray then using granulated sugar instead of flour to coat the pan. Be sure the sugar totally covers the pan. After taking it out of the oven loosen the edges with a dull knife and allow to sit for 10 min before releasing the cake. The sugar leaves a little crust on the cake and it has worked for me every time. Thank you for the recipe!
Thanks for the tip, Judy! I’m so glad to hear you enjoyed the bundt cake.
Came out very nice and fluffy – image is attached (https://i.postimg.cc/k50Zcrh4/IMG-0628.jpg).
Mine also did not come out of the pan without tearing it up – but was able to salvage it eventually.
YUM!!! I am so glad you liked it. It looks so so soo delicious!
I was looking for a lemon bundt cake recipe and came across yours. Was immediately drawn to the design, as I also have the same cake pan. All the ingredientes were just what I was looking for and more. The only changes I made was to add 1Tbs of fresh lemon juice to the batter. For the glaze I doubled the amounts added some lemon zest and reserved 2Tbs of the powder sugar to dust the cake with after glazing. This cake is enjoyed all year round living here in sunny South Florida. Just last weekend I made this delicious fluffy moist bundt cake for a pool party. Again it was a huge hit with all ages. My sister-inlaw could not resist and cut into this cake. When I returned to the kitchen several party goers were eating lemon blueberry bundt cake before the pizza arrived.
Image attached:
Thank you Erin
A tip in not having the cake stick to the pan is to make a non stick paste. This is made by combining equal amounts of flour with solid vegtable shortening, then wisking in vegetable oil. Brush this paste mixture to your pan just before adding batter. Once removed from the oven let cool on a rack for about 15min. Run a pairing knife around edge, flip over and let cool for about 20min. Then just lift pan.
Also a good rule of thumb is to read about how altitude & humidity effects baking. I weigh my ingredients instead of measuring. For example, King Arthur unbleached AP flour is 120 grams = 1 cup. Best is to download an ingredient weight chart, different ingredients and brands vary.
Hi Roger, I’m so glad to hear you enjoyed the cake! Thank you for taking the time to leave this review and tips too.
Can you tell me what I DID WRONG ALL THE BLUE BERRY WENT TO THE BOTTOM and stuck to the bottom of the pan this was the 1st time I made a cake from scratch thank you the cake was good but it was a mess
Hi Annmarie, I’m so sorry this recipe was frustrating for you! I have not had this issue before, but this article offers some tips that may be helpful to you. I’m happy to hear the flavors turned out well otherwise!
THe tipe on how to take the cake out the pan was helpful but why would the blueberry sink to the bottom
Hi Ann, I’m not sure exactly what might’ve happened since I wasn’t in the kitchen with you. However, you could try to toss your blueberries with a little flour before adding to the batter next time. This will help them stay up in the batter. I hope this helps!
Im really hoping someone can help me. Im wondering if I can change it to 2 eggs? I appreciate any help!
Kari, I am afraid the eggs are quite essential to this recipe, as they make the cake fluffy and rise. I’d suggest looking at some of my vegan recipes for egg-free options: https://www.wellplated.com/category/recipes-by-diet/vegan/. These almond flour cookies are an egg-free dessert that’s great! https://www.wellplated.com/almond-flour-cookies/
Hi Ms. Erin,
Just got your Well Plated cookbook & I am LOVING IT!!! I have been reading through many of your online recipes as well, but haven’t been able to find a non dairy substitute for when your recipes require nonfat plain Greek yogurt. May you please offer any recommendations : ) ???
Thank you in advance!
Merry Christmas to you and your family as well!
I’m SO happy that you’re enjoying the cookbook, Angelisa!! It can depend on the specific recipe, but most of the time a plain non-dairy yogurt will work as a swap.
This is the yummiest lemon blueberry cake I’ve ever tasted ! It’s so moist and fluffy and so easy to make! It has that perfect tang, the blueberries even everything out ! Love love . Thankyou Erin Clarke for the recipe
I’m SO happy that you enjoyed the recipe, Anette! Thank you for sharing this kind review!
Delicious lemony blueberry cake. Easy to bake came out perfect.
I’m so happy that you enjoyed it, Dee! Thank you for sharing this kind review!
Oh my goodness again! I just made this and it turned out just as you described! I used butter to grease my pan and it came out first time and straight away. Another delicious winner- thank you!
So glad it turned out for you! Thank you for this kind review Laura!
Hello!! Can I use sour cream instead of Greek yogurt?
Thank You for your response
Hi Carolyn! Yes you can use sour cream for the Greek yogurt! Hope you love the cake!
Great recipe !!!loved the use of Greek yougurt – had some delicious blueberries just picked up and was a hit with the family !! Your pan is so fun ! Just had the “normal”Bundt – still fantastic just not as pretty 😉!
Hi Anokhi! So glad you enjoyed it! Thank you for this kind review!
Hubs made this for my birthday & it was delicious!! Definitely keeper in our favorites binder!
Hi Stacie! So glad you enjoyed the cake! Thank you for this kind review!
My now 3 yr old has been telling me he wanted a blueberry birthday cake for the past 4 months. No exaggeration. This cake was perfect! I omitted the lemon zest and added a splash of vanilla. With cream cheese frosting it was like a decadent blueberry muffin. Thanks for making his big day extra special!
Next time I’m making it for me WITH the lemon. Yummmm
Hi KateLynn! So glad you enjoyed the recipe! Thank you for this kind review!
So yummy and moist! I finally got a Bundt cake pan and came across this recipe. I love lemon and blueberries!
Hi Natalie! So glad you enjoyed the cake! Thank you for this kind review!
Hi, wondering if you can bake in loaf pans instead of a bundt pan.
Hi Rose Ann, I’ve only used a bundt pan for this cake. If you decide to experiment with something else, I’d love to know how it goes!
Good, moist cake but could use more lemons and blueberries for flavor. Most of my blueberries sunk to the bottom and top of the cake felt doughy.
I’m so happy that you enjoyed it overall, Samira! Thank you for trying the recipe!
Absolutely loved this recipe. So moist and not overly lemon flavored.
Hi Amanda! So glad you enjoyed the recipe! Thank you for this kind review!
I made this for a bible study and everyone raved about it! It was a huge hit! It was moist and not too sweet which everyone appreciated. Thanks Erin!
Hi Parker! So glad you enjoyed the recipe! Thank you for this kind review!
Best cake for our first block fish fry party! Brought another dessert for our 2 block fish fry party and they were all disappointed I did not bring the same dessert as the first year! So by popular demand this year I will the best Lemon Blueberry Bundt Cake again! Thanks, Linda
Hi Linda! So glad you enjoyed it! Thank you for this kind review!