Easy Blueberry Lemon Bundt Cake

Preheat the oven to 350F/177C. Prepare a bundt cake pan by spraying the inside with a flour/starch baking spray; or, butter and flour the inside of the pan well (see my notes in the post). Place the softened butter and sugar into a mixing bowl and whisk for 3 to 4 minutes on high speed until the mixture is light and fluffy. Make sure to scrape down the sides of the mixing bowl often to ensure everything gets incorporated. Melt the white chocolate in the microwave or over a double boiler and allow it to cool slightly. Add it to the butter and sugar and mix again for about 1 minute. If the chocolate melts the butter, no worries! The recipe will still work!

Next, add in the eggs and vanilla; mix on medium to high speed for 2 to 3 minutes, until the mixture is smooth and creamy. Pour in the milk but don’t stir it in just yet. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter, then mix on low-medium speed for up to 1 minute, just until the flour is incorporated. Watch my video recipe to see how it’s done.

In a separate bowl, toss the blueberries and cornstarch together until the berries are well coated. If using frozen berries, thaw them first and drain any liquids. Add the blueberries into the cake batter and zest the 2 lemons; use 3 lemons for even more flavor. Fold the berries and lemon zest into the batter with a spatula. Transfer the cake batter into the prepared bundt cake pan.

Bake the cake in the preheated oven at 350F/177C for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for about 30 minutes. Invert a cake stand onto the pan, then flip the cake right side up. Give the pan a few hard to taps to release the cake from the pan.