Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

In this recipe:

based on 58 reviews
This Looks YUMMY!
7
20 min.
prep
140 min.
total
12 to 16 servings

Add a patriotic flair to summer celebrations with this recipe for Lemon Blueberry Bundt Cake. Made with fresh blue and red berries and rich white morsels, this easy-to-make cake will inspire sweet salutes!

Ingredients

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided*
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 tablespoons grated lemon peel (about 4 medium lemons)
  • 1 1/3 cups buttermilk
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon lemon extract (optional)
  • 2 cups fresh whole strawberries
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PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.



MELT 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.



COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.



BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.



MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.



* May use 6 bars (two 6-ounce boxes) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels.

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Lemon blueberry bumit cake

This cake was simply delicious, this is a cake to write home about.

- Alan Brown from Somersworth, NH

It's a keeper

This cake is easy and fast to put together. For my family I do not add the extra white chocolate on top, the flavor of the cake is so delicate and nice that we prefer it without. Certainly I would use the white chocolate to dress it up for company. Also with the size lemons I bought the zest from one lemon is perfect. Simply an excellent cake for any occasion but especially for 4th of July or Memorial Day. Very patriotic, red, white, & blue with the blueberries, red strawberries, and white chocolate.

- susan spelker from Commerce Township, MI

out of this world

This recipe was easy to follow and the taste was such a pleasant treat for the taste buds. The combination of lemon, blueberry and white chocolate was amazing.

- Stephanie Kloskowski from Yonkers, NY

Yummy

Great flavor, moist texture. All the flavors blend into a wonderful experience. Will make many more times.

- Jody Rogers from , Texas

Family Favorite

I made this for my family at Easter and they loved it...It was moist...The fruit that I used was what I had on hand and that was frozen, which still came out great ...The whole family loved it even the kids ...I will be making this again...

- Evangelia kotsika from Oshkosh, WI

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 520
  • Calories from Fat: 230
  • Total Fat: 25g (39% of DV)
  • Saturated Fat: 17g (86% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 68g (23% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 44g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 30% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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