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Moist Blueberry Lemon Bundt Cake with White Chocolate Drizzle

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A moist and tender blueberry lemon bundt cake featuring fresh blueberries and bright lemon zest, finished with a creamy white chocolate drizzle. Perfect for gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest and juice of 2 fresh lemons (about 3 tablespoons juice)
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon white vinegar, let sit 5 minutes)
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • 1 ½ teaspoons vanilla extract
  • ½ cup (90g) white chocolate chips or chopped white chocolate
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan with butter and dust with flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest, lemon juice, and vanilla extract.
  6. Add the dry ingredients and buttermilk alternately in three additions, starting and ending with the dry ingredients. Mix gently until just combined.
  7. Fold in the blueberries gently with a rubber spatula to avoid breaking them.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  10. Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  11. In a small saucepan over low heat, melt white chocolate chips with heavy cream, stirring constantly until smooth. Let cool slightly to thicken but remain pourable.
  12. Drizzle the white chocolate over the cooled cake in a zigzag pattern and let set for 10 minutes before slicing.

Notes

Use fresh blueberries for best results; toss blueberries in flour before folding to prevent sinking. Let cake cool completely before drizzling white chocolate to avoid melting the drizzle. Room temperature ingredients help create a lighter cake. Avoid overmixing after adding flour to keep cake tender.

Nutrition

Keywords: blueberry lemon bundt cake, white chocolate drizzle, moist cake, easy dessert, blueberry cake, lemon cake, bundt cake recipe

Find it online: https://fuzzyforker.com/moist-blueberry-lemon-bundt-cake-recipe-easy-homemade-with-white-chocolate-drizzle/