Blueberry Lemon Bundt Cake - Baking Cherry

Blueberry Lemon Bundt Cake

Cake Recipes

Blueberry Lemon Bundt Cake Recipe. A fluffy and moist bundt cake filled with fresh blueberries and topped with a white chocolate-lemon ganache. So yummy and delicious!

Active time: 25mins | Cook time: 35mins | Yield: 15 slices

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Ingredients:
Cake:
  • 4 Eggs at room temperature (separate the egg whites from the yolks)
  • 1 cup (200g) Butter at room temperature
  • 1 cup (200g) Caster or Granulated Sugar
  • 1 can (14oz – 397g) Sweetened Condensed Milk
  • 2 cups (280g) + 1 Tbsp All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 1/2 cups (225g) Fresh Blueberries
White Chocolate-Lemon Ganache:
  • 7oz (200g) White Chocolate
  • 1/4 cup (60ml) Freshly Squeezed Lemon Juice at room temperature

Video:
BLUEBERRY LEMON BUNDT CAKE | Soft and Fluffy Cake w/ White Chocolate Lemon Ganache | Baking Cherry




Blueberry Lemon Bundt Cake Recipe. A fluffy and moist bundt cake filled with fresh blueberries and topped with a white chocolate-lemon ganache. So yummy and delicious!

Directions:
Cake:
  1. Grease a bundt pan with butter and dust with flour. Size: 10 inches (25cm) in diameter and 3.5 (8.5cm) inches deep. Set aside.
  2. Preheat oven to 350°F (180°C).
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Set aside.
  4. In a medium bowl, place the blueberries and 1 tbsp of flour. Stir to combine. Coat the blueberries with flour to keep them from sinking in the batter. Set aside.
  5. Beat butter, sugar, and yolks on medium-high speed for about 4 minutes, until light and smooth.
  6. Add condensed milk and beat for 1 minute more.
  7. Sift the flour and baking powder over the mixture and mix on low speed until just combined. Do not overmix the flour!
  8. Gently fold the egg whites into the batter with a spatula, in three additions.
  9. Gently fold the blueberries until just combined.
  10. Spread batter evenly into prepared pan and smooth the top. Make sure to fill only 2/3 of the pan to prevent overflowing.
  11. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  12. Let it cool for about 10 minutes and unmold the cake still hot.
White Chocolate-Lemon Ganache:
  1. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 30 seconds.
  2. Add lemon juice and whisk vigorously until smooth. Let sit at room temperature for about 2 hours or refrigerate for 20 minutes until slightly thickened.
  3. Pour the ganache over the top of the cake and decorate with blueberries. Refrigerate for 20 minutes to set the frosting.

Store the cake in an airtight container at room temperature for up to 3 days.

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Blueberry Lemon Bundt Cake Recipe. A fluffy and moist bundt cake filled with fresh blueberries and topped with a white chocolate-lemon ganache. So yummy and delicious!

Blueberry Lemon Bundt Cake
Prep time:
Cook time:
Total time:
Serves: 15 slices
Blueberry Lemon Bundt Cake Recipe. A fluffy and moist bundt cake filled with fresh blueberries and topped with a white chocolate-lemon ganache. So yummy and delicious!
Ingredients
  • Cake:
  • 4 Eggs at room temperature (separate the egg whites from the yolks)
  • 1 cup (200g) Butter at room temperature
  • 1 cup (200g) Caster or Granulated Sugar
  • 1 can (14oz – 397g) Sweetened Condensed Milk
  • 2 cups (280g) + 1 Tbsp All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 1/2 cups (225g) Fresh Blueberries
  • White Chocolate-Lemon Ganache:
  • 7oz (200g) White Chocolate
  • 1/4 cup (60ml) Freshly Squeezed Lemon Juice at room temperature
Instructions
Cake:
  1. Grease a bundt pan with butter and dust with flour. Size: 10 inches (25cm) in diameter and 3.5 (8.5cm) inches deep. Set aside.
  2. Preheat oven to 350°F (180°C).
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Set aside.
  4. In a medium bowl, place the blueberries and 1 tbsp of flour. Stir to combine. Coat the blueberries with flour to keep them from sinking in the batter. Set aside.
  5. Beat butter, sugar, and yolks on medium-high speed for about 4 minutes, until light and smooth.
  6. Add condensed milk and beat for 1 minute more.
  7. Sift the flour and baking powder over the mixture and mix on low speed until just combined. Do not overmix the flour!
  8. Gently fold the egg whites into the batter with a spatula, in three additions.
  9. Gently fold the blueberries until just combined.
  10. Spread batter evenly into prepared pan and smooth the top. Make sure to fill only 2/3 of the pan to prevent overflowing.
  11. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  12. Let it cool for about 10 minutes and unmold the cake still hot.
White Chocolate-Lemon Ganache:
  1. Melt the chocolate in a double boiler or microwave at medium power, stopping to stir every 30 seconds.
  2. Add lemon juice and whisk vigorously until smooth. Let sit at room temperature for about 2 hours or refrigerate for 20 minutes until slightly thickened.
  3. Pour the ganache over the top of the cake and decorate with blueberries. Refrigerate for 20 minutes to set the frosting.
Store the cake at room temperature for up to 3 days.