Print

Moist Lemon Blueberry Bundt Cake with White Chocolate Drizzle

lemon blueberry bundt cake - featured image
Print Recipe

A moist, tangy lemon bundt cake bursting with juicy blueberries and topped with a silky white chocolate drizzle. Perfect for any occasion, this easy homemade dessert is quick to make and irresistibly delicious.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • Zest of 2 medium lemons
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (240ml) buttermilk (or substitute with yogurt or milk + vinegar)
  • 1 ½ cups (225g) fresh blueberries
  • ¾ cup (135g) white chocolate chips
  • 2 tablespoons (30ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, use an electric mixer to cream softened butter and granulated sugar for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest and fresh lemon juice.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Fold in fresh blueberries carefully using a rubber spatula to avoid breaking them.
  7. Pour batter evenly into prepared bundt pan and smooth the top. Tap gently on counter to release air bubbles.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Melt white chocolate chips with heavy cream in a double boiler or microwave in 20-second bursts, stirring until smooth.
  11. Drizzle white chocolate over cooled cake and let set for about 15 minutes before slicing.

Notes

Use room temperature eggs and butter for a lighter batter. Do not overmix after adding flour to avoid toughness. Fold blueberries gently to prevent streaks. Grease and flour bundt pan well to prevent sticking. Melt white chocolate on low heat or in short microwave bursts to avoid seizing. Start checking cake doneness at 50 minutes and tent with foil if browning too fast. Dust blueberries with flour before folding to prevent sinking.

Nutrition

Keywords: lemon bundt cake, blueberry cake, white chocolate drizzle, moist lemon cake, easy dessert, homemade cake, lemon blueberry dessert

Find it online: https://dahliadishes.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-dessert-with-white-chocolate-drizzle/