Lemon Blueberry Cake Recipe – An Italian in my Kitchen

This mushy and moist lemon blueberry cake is filled with contemporary lemon taste, bursting with blueberries and completed with a buttery brown sugar streusel. Serve it for a spring dessert or at brunch!

There’s one thing so refreshing, brilliant and candy in regards to the mixture of lemon and blueberries that makes it good for spring! This lemon blueberry cake brings these flavors along with a mushy, moist lemon cake, juicy blueberries and a buttery streusel.

It jogs my memory of my blueberry crumb cake, however baked in a traditional Italian bundt cake model for a stupendous presentation. In the event you love lemon and blueberry desserts, don’t miss my easy blueberry cake with vanilla glaze or lemon glazed blueberry baked donuts.

Why I Love This Recipe

• Bundt cake meets crumb cake: This traditional Italian model lemon blueberry bundt cake includes a buttery streusel topping and is ideal for brunch or dessert.
• Gentle and flavorful: With lemon juice, lemon zest, and juicy blueberries, the moist vanilla cake has a young crumb and brilliant, contemporary taste from the citrus.

Ingredient Notes

• One egg and one egg yolk: Utilizing each provides richness to the blueberry lemon cake and creates a young, moist cake.
• Granulated sugar: Granulated sugar sweetens the cake. You need to use as much as one cup, though I used solely ¾ cup as I want it much less candy. 
• Oil: Use vegetable, gentle olive oil or coconut oil for moisture and a mushy texture. Melted butter will add a wealthy taste to the cake. 
• Vanilla extract: Enhances the flavour and enhances the lemon and blueberry.
• Cake or pastry flour: Retains the crumb mushy and light-weight which is right for bundt muffins.
• Baking powder and salt: Lifts the batter and balances the sweetness.
• Lemon zest and juice: Provides brilliant, contemporary citrus taste all through the cake.
• Milk: Helps clean out the batter and retains the feel moist. I want to make use of entire or 2% for finest outcomes.
• Blueberries: Contemporary or frozen each work—simply don’t thaw if utilizing frozen.

• Streusel topping: A easy mixture of brown sugars and granulated sugar, flour, and melted butter provides a candy, buttery crunch on high.

Find out how to Make Lemon Blueberry Cake 

In a big mixing bowl, beat the egg, egg yolk, and sugar till the combination is gentle and fluffy. Add the oil and vanilla and provides it one other combine.

Sift within the flour, baking powder, and salt, then add the lemon zest, juice, and milk. Combine simply till every part is mixed then gently fold within the blueberries.

To make the streusel, whisk collectively the granulated and brown sugar with the flour in a small bowl. Drizzle within the melted butter and stir with a fork till coarse crumbs kind. For a crumbly texture, don’t overmix. 

Pour the batter into your ready cake pan and sprinkle the streusel evenly excessive. Bake till a toothpick inserted into the middle comes out clear or with only a few moist crumbs.

Let the cake cool within the pan for about 10 to fifteen minutes, then fastidiously flip it out onto a plate or rack to chill utterly. 

Recipe Variations

• Garnish: High the lemon blueberry streusel bundt cake with a lemon glaze, mud with powdered sugar, or strive a extra decadent lemon cream cheese frosting.
• Lemon syrup soak: For further moisture and a citrusy enhance, brush the nice and cozy cake with lemon syrup similar to in lemon bread recipe.
• Buttermilk swap: Use buttermilk as an alternative of milk for a softer, extra tender crumb and refined tang.
• Berry swap: Attempt raspberries, blackberries, or a mixture of berries like I take advantage of in my berry crumb cake.
• Pan choices: Bake this lemon blueberry cake recipe in a standard 8- or 9-inch bundt pan for a traditional Italian look, or use a spherical cake pan.

Storage

• Room temperature: Retailer the streusel lemon blueberry cake coated in an hermetic container or cake dome at room temperature for as much as 2–3 days. Refrigerating can dry out the cake crumb so for longer storage, I counsel freezing it!
• Freezing: Wrap the utterly cooled cake or cake slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for as much as 3 months. Thaw at room temperature earlier than serving. Have in mind the streusel topping might lose a few of its crispness as soon as thawed.

Extra Lemon Recipes

This Lemon Blueberry cake was the right dessert, everybody liked it. I hope you do too! Take pleasure in.

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