Filled with fresh blueberries and spiked with lemon this Lemon Blueberry Cake is a fresh, light and delicious bundt cake that you will want to make over and over.
I’ve been in such a cake mood lately. I’ve just been craving any and all thing cakes. I recently made this Death by Chocolate Cake and holy crap was it heavenly.
But I kinda wanted to take things in an entirely different direction because I cant resist a good lemon blueberry anything. So I wanted to whip up one of my favorite cakes and share it with you.
Have you ever heard of the old-fashioned 7UP Cake? That was one of my favorite cakes growing up and I still make it so many times to this day.
I decided I wanted to add some blueberries to the mix and give it a little different flavor and it has fast become one of my go-to cakes any time of the year.
HOW TO MAKE LEMON BLUEBERRY CAKE:
- Preheat oven to 325.
- Grease and flour a 10 cup bundt pan, set aside.
- In large bowl cream cream together butter and sugar until well blended.
- Add in your eggs one at at time until incorporated.
- Next add in flour and beat until well combined.
- Add in your lemon extract, 7up and lemon zest and beat until blended.
- In another bowl add your blueberries and flour and toss to coat then fold them into your cake batter.
- Spread cake batter into prepared pan and bake for 1 – 1 1/2 hours until center is set.
- Remove from oven and let cool.
- Meanwhile to make your glaze in bowl add your powdered sugar and lemon juice and whisk until combined.
- When cake is cooled, turn out onto serving dish and drizzle with glaze.
This blueberry cake couldn’t get any more simple. The majority of the cake is made in one bowl which saves time on clean up. It really packs just the right amount of lemon to blueberry flavor.
Also I love that this lemon blueberry cake is made in a bundt pan, I love bundt cakes so much because they are usually so simple and easy to whip up.
Some of my other favorite bundt cakes include:
- Chocolate Bundt Cake with Coffee Glaze
- Aloha Bundt Cake
- Reese’s Peanut Butter Chocolate Chip Pound Cake
My kids love that this cake includes 7up, they think it is so fun. I have some non-blueberry lovers in my house unfortunately so we do leave the blueberries out of this recipe quite a bit and it turns out amazing.
TIPS AND TRICKS:
- Grease your bundt pan with shortening and sprinkle with flour. This has always been something I’ve done with my bundt pans and usually they come out of the pan clean each time.
- Adding flour to your blueberries helps them to not sink the the bottom of the batter so you will have them evenly spread out.
- You don’t need any baking powder or soda in this recipe, the carbonation in the 7up acts as a natural leavening agent.
- Ovens vary in temp, check after 60 minutes with a toothpick and start checking ever 10 minutes from there. Mine takes a whole 90 minutes to bake fully.
- Poke holes over the top of the cake and drizzle with a lemon syrup to soak up inside for a more intense lemon flavor.
- Switch up your fruit to blackberries or strawberries to have a different flavor profile.
If you want a light and fresh cake then you really don’t need to look much further than this Lemon Blueberry Cake. It is simple, tasty and feeds a crowd.
The perfect cake to bring to any gathering or when you want something that will last a little while, unless of course you are like me and are addicted to cake, in that case make two!
If you like this recipe you might also like:
Lemon Blueberry Cake
Ingredients
- 1 1/2 cups butter
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 2 Tbs lemon extract or lemon juice more mellow flavor
- Zest of 1 lemon
- 3/4 cup 7UP
- 2 cups blueberries
- 2 Tbs flour
Glaze:
- 1 cup powdered sugar
- 1-2 Tbs lemon juice
Instructions
- Preheat oven to 325.
- Grease and flour a 10 cup bundt pan, set aside.
- In large bowl cream cream together butter and sugar until well blended.
- Add in your eggs one at at time until incorporated.
- Next add in flour and beat until well combined.
- Add in your lemon extract, 7up and lemon zest and beat until blended.
- In another bowl add your blueberries and flour and toss to coat then fold them into your cake batter.
- Spread cake batter into prepared pan and bake for 1 - 1 1/2 hours until center is set.
- Remove from oven and let cool.
- Meanwhile to make your glaze in bowl add your powdered sugar and lemon juice and whisk until combined.
- When cake is cooled, turn out onto serving dish and drizzle with glaze.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Jamie Edgil
I wanted to share, I love this cake and wanted to make it again (my 4th time) I didnt have blueberries but I did have strawberries and used them instead and it was amazing too! I did everything the same just instead of blueberries I used strawberries.
Tornadough Alli
This is awesome! I’m so happy you love this cake Jamie! And I’m so making this with strawberries now that you mentioned it! Maybe look our for a strawberry version next year!
Elizabeth
Would two sticks of butter be equal to a cup and a half.?
Tornadough Alli
Three sticks would be, each stick is 1/2 cup.
June
What in grams is equal to your cup ?
Tornadough Alli
It depends on what we are measuring, I’m not too knowledgable with metric, but upon googling, flour should be 125g and sugar would be 198.
Bea
Have you tried coconut sugar or plant based sweeteners like Stevia?
Tornadough Alli
I have not for this recipe, if you do, please come back and let us know how it turns out!
Sammy
Hi, could we use a loaf tin instead of a bundt tin? Would it come out the same?
Tornadough Alli
I’m thinking that would work, you would absolutely at least need 2 loaf pans (if we are talking about a bread loaf) and I would check the timing as well.
Lynne
All purpose flour?
Tornadough Alli
Yes 🙂
Lynne
Made this cake today, AWESOME!!😋
Linda
Made this tonight. Delicious!
Diane
Can I use diet 7-Up and reduce the amount of sugar to 2 cups?
Tornadough Alli
Diet will be fine, it just needs the fizz from the pop. I haven’t tried it with reducing the sugar so I’m not sure about how the texture would be, but if you do try it come back and let us know how it turned out!
Kelly
How much lemon zest?
Tornadough Alli
Sorry about that, just updated it’s zest of 1 lemon 🙂
Holly MacGregor
how much lemon zest?
Tornadough Alli
Just updated the recipe, it is zest of 1 lemon 🙂
M Beatty
What can you use in place of 7up?
Tornadough Alli
You can use sprite as well, sometimes Mountain Dew, but I prefer the more lemon lime pops/sodas.
Maggie
Could I use frozen blueberries?
Tornadough Alli
I haven’t tried it, but I would make sure that they are defrosted before putting into the cake 🙂
Lupe
Why in did ingredients it doesn’t say lemon zest.
Tornadough Alli
That just have accidentally been left out when I wrote it up! I will go edit it now! Thanks for pointing that out 🙂
Sheryl
I just made this tonight and it’s BEAUTIFUL!!! So delicious!!!
Tornadough Alli
Sheryl I’m so happy to hear that!! We adore this cake so much so happy you liked it!
Jocelyn
The texture and taste of this cake is amazing! I couldn’t stop sampling it!!
April
I have tried many times to make a lemon blueberry bundt cake. Every recipe turns out dry. My mom use to get a bundt cake kit that had wild blueberries and a lemon glaze. I want that memory. I will try yours. Thank you.
Tornadough Alli
I have had that problem with some cakes I’ve made too, we love this recipe! Usually turns out moist for us with no issues at all!
Jamie
Can I use Sprite instead of 7up
Tornadough Alli
Absolutely
Sabrina
I love lemon and blueberries together and in this cake, they’re like a match made in heaven. It’s so good!
Toni
This was absolutely amazing! My kids loved it!
Steph
I love the addition of 7up to the recipe…what a great idea!
Andie Thueson
Lemon and blueberries are just meant to go together! This looks so delicious!