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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Cool Time:2 hrsActive Time:20 minsTotal Time:3 hrs 15 minsServings:18Jump to Nutrition Facts
Cool Time:2 hrsActive Time:20 minsTotal Time:3 hrs 15 minsServings:18
Cool Time:2 hrs
Cool Time:
2 hrs
Active Time:20 mins
Active Time:
20 mins
Total Time:3 hrs 15 mins
Total Time:
3 hrs 15 mins
Servings:18
Servings:
18
Jump to Nutrition Facts
Jump to recipe
This moist, tenderFresh Lemon-Blueberry Bundt Cakeis perfect for a midday snack or dessert. Antioxidant-rich blueberries bedazzle this cake, creating that feeling you get at the end of summer when fall is just around the corner, thanks to the warm ginger notes. Whole-wheat flour adds fiber and a subtle wholesomeness, while tart lemon brightens the sweet glaze. Keep reading for expert tips, including how to keep the cake from sticking to the pan.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsBlueberry CakeBaking spray with flour1½cupswhole-wheat flour1½cupsall-purpose flour, divided2teaspoonsbaking powder1teaspoonbaking soda½teaspoonsalt½teaspoonground ginger3largeeggs, at room temperature1¼cupsgranulated sugar1cupbuttermilk, at room temperature½cupcanola oil¼cupsour cream, at room temperature1tablespoongrated lemon zest(from 2 large lemons), plus more for garnish2tablespoonslemon juice2teaspoonsvanilla extract3 cups freshorfrozen (unthawed)blueberries(about16oz.; see Tips)Glaze¾cupconfectioners' sugar½teaspoonvanilla extract⅛teaspoonsalt3-3½teaspoonslemon juice, divided
Cook Mode(Keep screen awake)
Ingredients
Blueberry Cake
Baking spray with flour
1½cupswhole-wheat flour
1½cupsall-purpose flour, divided
2teaspoonsbaking powder
1teaspoonbaking soda
½teaspoonsalt
½teaspoonground ginger
3largeeggs, at room temperature
1¼cupsgranulated sugar
1cupbuttermilk, at room temperature
½cupcanola oil
¼cupsour cream, at room temperature
1tablespoongrated lemon zest(from 2 large lemons), plus more for garnish
2tablespoonslemon juice
2teaspoonsvanilla extract
3 cups freshorfrozen (unthawed)blueberries(about16oz.; see Tips)
Glaze
¾cupconfectioners' sugar
½teaspoonvanilla extract
⅛teaspoonsalt
3-3½teaspoonslemon juice, divided
Directions
To prepare cake:Preheat oven to 350°F. Coat a 12-cup Bundt pan with baking spray.
Whisk 1½ cups whole-wheat flour, 1¼ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and ½ teaspoon each salt and ginger in a medium bowl until combined.
Whisk 3 eggs, 1¼ cups sugar, 1 cup buttermilk, ½ cup oil, ¼ cup sour cream, 1 tablespoon lemon zest, 2 tablespoons lemon juice and 2 teaspoons vanilla in a large bowl until thoroughly blended and smooth. Gradually whisk the flour mixture into the egg mixture until just combined and some flour streaks remain.
Combine 3 cups blueberries and the remaining ¼ cup all-purpose flour in a medium bowl; toss until evenly coated. Fold the blueberries and any loose flour into the batter until evenly distributed. Pour the batter into the prepared pan; spread evenly with a small spatula.
Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. Let cool in the pan on a wire rack for 10 minutes. Unmold the cake onto the rack; let cool completely, 2 to 3 hours.
To prepare glaze:Combine ¾ cup confectioners’ sugar, ½ teaspoon vanilla, ⅛ teaspoon salt and 3 teaspoons lemon juice in a small bowl; vigorously whisk until smooth. Gradually add the remaining ½ teaspoon lemon juice, ¼ teaspoon at a time, to reach desired consistency. Drizzle the glaze over the cooled cake. Garnish with lemon zest, if desired.
Frequently Asked Questions
Of course. The cake is best enjoyed fresh, but you can bake it up to 5 days in advance. Justkeep it coveredat room temperature. You can also prepare the glaze ahead and store it in the fridge. When you’re ready to serve the cake, microwave the glaze until it reaches a pourable consistency, then drizzle it over the cake before serving.
Yes! This Bundt cake would be just as delicious with blackberries, raspberries, strawberries—any type of fresh fruit. Some berries, like strawberries, may release a little more moisture than others, but that shouldn’t be a problem.
EatingWell.com, August 2024
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Nutrition Facts(per serving)238Calories8gFat39gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Milk, buttermilk, fluid, whole.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Milk, buttermilk, fluid, whole.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture. FoodData Central.Milk, buttermilk, fluid, whole.
