Healthy Recipes Dessert Healthy Cake Recipes Healthy Bundt Cake Recipes Fresh Lemon-Blueberry Bundt Cake 5.0 (1) 1 Review This fresh blueberry Bundt cake is a crowd-pleasing dessert that offers a perfect balance of moist, tender cake with fruity blueberries and a hint of lemon. This versatile dessert can be enjoyed year-round, whether made with fresh, in-season blueberries or frozen ones for a taste of summer any time of the year. To prevent frozen blueberries from turning the batter blue, give them a good rinse before mixing. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and has continued to grow her passion through culinary school and working in bakeries. For more than 10 years, she worked at multiple well-known restaurants and bakeries in the Orlando, Florida, area, preparing delicious scratch-made desserts and assisting with dinner events, before becoming a test kitchen assistant at Dotdash Meredith. EatingWell's Editorial Guidelines Published on August 29, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia Manzanero Stuedeman is a recipe tester and developer for Dotdash Meredith. Thanks to her huge, ever-hungry Filipino family, Tricia has always had a passion for all things food, with a particular interest in baking and pastry arts. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Cool Time: 2 hrs Active Time: 20 mins Total Time: 3 hrs 15 mins Servings: 18 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Heart-Healthy Vegetarian Jump to Nutrition Facts Jump to recipe This moist, tender Fresh Lemon-Blueberry Bundt Cake is 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! Tossing the blueberries in flour helps to keep them from sinking to the bottom of the pan.If using frozen blueberries, rinse them under cold water until the water is noticeably lighter in color (it will start out as a deep purple-blue). Thoroughly drain the blueberries and pat dry with paper towels before using.Place a cross-hatched, oven-safe metal cooling rack on your oven rack to keep the bottom of your Bundt pan on an even keel. Nutrition Notes As their color suggests, blueberries are loaded with antioxidants that may reduce your risk of disease, including heart disease and cancer. Blueberries are also rich in gut-friendly fiber and vitamins K and C. The list of health benefits you may reap from blueberries is long, from improved vision, digestion and skin health to better cognitive function, blood pressure and cholesterol. Including blueberries in your meals can be a real health-booster overall. Whole-wheat flour is made from wheat that still has its nutritious outer layers. These layers contain the majority of the wheat kernels’ fiber and antioxidants. Refined white flour has those outer layers removed before being ground into flour—and is typically fortified with some of the vitamins and minerals that were lost by removing the outer layers. If regular whole-wheat flour is too hearty for you, you could try replacing it with white whole-wheat flour or whole-wheat pastry flour, both of which have a lighter taste. Buttermilk used to be the liquid that was left over at the bottom of the churn after making butter. Today, though, buttermilk is made by infusing milk with cultures to ferment it—similar to how yogurt and kefir are made. In baking, the acid in the buttermilk reacts with baking soda to create a lighter end product. According to the USDA, the nutrition stats of buttermilk are almost identical to those of regular milk; both provide protein, calcium and vitamins B12 and D, as well as a variety of other vitamins and minerals. Besides bringing an amazing citrusy brightness to this cake, lemons also provide vitamin C, which supports skin and immune health. The antioxidants in lemons help calm inflammation and reduce disease risk. Regularly including lemon juice in your water might even help combat kidney stones. Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Cook Mode (Keep screen awake) Ingredients Blueberry Cake Baking spray with flour 1½ cups whole-wheat flour 1½ cups all-purpose flour, divided 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground ginger 3 large eggs, at room temperature 1¼ cups granulated sugar 1 cup buttermilk, at room temperature ½ cup canola oil ¼ cup sour cream, at room temperature 1 tablespoon grated lemon zest (from 2 large lemons), plus more for garnish 2 tablespoons lemon juice 2 teaspoons vanilla extract 3 cups fresh or frozen (unthawed) blueberries (about 16 oz.; see Tips) Glaze ¾ cup confectioners' sugar ½ teaspoon vanilla extract ⅛ teaspoon salt 3-3½ teaspoons lemon 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. Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel 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. Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel 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. Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Frequently Asked Questions How can I prevent the cake from sticking to the Bundt pan? Prepare the pan by cleaning it thoroughly. Even if it’s a nonstick Bundt pan, coat it with baking spray and use your fingers to make sure it gets into every crevice. After baking, let the cake cool on a wire rack for 10 to 20 minutes. Then, place a cake plate on top of the pan and flip the pan over to remove the cake. If the cake doesn’t release easily, try placing a damp towel over the top of the pan for a minute to help release it. Repeat if needed. Can I make lemon-blueberry Bundt cake ahead of time? Of course. The cake is best enjoyed fresh, but you can bake it up to 5 days in advance. Just keep it covered at 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. Can I use a different berry? 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. How can I tell when my Bundt cake is done? Use a long wooden skewer, typically used for kebabs, so it will reach the bottom of the pan. Insert it into the cake. If the skewer comes out clean, your cake is done. If not, let it bake for a little longer. We suggest this extra step because some ovens run hotter than others, and Bundt pans can be made from different materials, which will affect baking time. EatingWell.com, August 2024 Rate It Print Nutrition Facts (per serving) 238 Calories 8g Fat 39g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Serving Size 1 slice Calories 238 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 2g 7% Total Sugars 22g Protein 4g 8% Total Fat 8g 10% Saturated Fat 1g 6% Cholesterol 33mg 11% Vitamin A 20µg Vitamin C 3mg 4% Vitamin D 0µg Vitamin E 1mg 9% Folate 30µg Vitamin K 9µg Sodium 237mg 10% Calcium 61mg 5% Iron 1mg 6% Magnesium 21mg 5% Potassium 108mg 2% Zinc 1mg 5% Vitamin B12 0µg Omega 3 1g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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. Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a freelance writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines Sources EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about our editorial policies and standards to learn more about how we fact check our content for accuracy. U.S. Department of Agriculture. FoodData Central. Milk, buttermilk, fluid, whole.