This Blueberry Lime Bundt Cake is easy to make, delicious and packed with flavor. For those who love making Bundt cakes, you’ll love this one! IF you are looking for a more traditional taste, try my lemon blueberry bundt cake recipe.
How to Make Blueberry Lime Bundt Cake
When it comes to Bundt cakes, there are a ton of flavor options you can go with. With this particular iteration, the Blueberry lime is a delicious combination.
Ingredients
- Unsalted Butter
- Flour
- Baking Soda
- Salt
- Sugar
- Eggs
- Milk
- Lime Juice
- Lime Zest
- Blueberries
Glaze
- Powdered (Icing) Sugar
- Lime Juice
Directions
- Preheat the oven to 350 degrees Fahrenheit. Get out your Bundt pan and prepare it by spraying cooking spray on the inside then dusting flour on top of it. Tap out the excess flour and set aside.
- Whisk together the flour, salt, and baking soda in a bowl.
- Beat butter and sugar until light and fluffy.
- Add the flour mixture and milk alternately until completely combined.
-
Add in the lime juice and zest and beat until combined then fold in the blueberries.
-
Spoon the batter into the prepared Bundt pan and bake until a toothpick or cake tester inserted in center comes out clean (60-65 minutes).
-
Cover the cake with tinfoil partway through baking to prevent the top of burning if it starts to get too browned on top.
-
Remove from the oven and cool for 10 minutes in the pan.
Preparing the Glaze
Make a simple lime glaze by combining 3-4 tbsp of lime juice with the 1 cup of powdered sugar. Whisk until the mixture is smooth. It should thick, but pour-able. Add more lime juice to make it thinner, or more powdered sugar to make it thicker. Drizzle and brush over the top of the cooled cake.
There is just no cake like a Bundt cake, am I right or am I right? There’s something so perfect about them. They are thick yet poofy ( I like that word. Is it even a real word?) and ever so deliciously decadent but still light enough on the palate that you can enjoy a nice, satisfying slice. For breakfast. For reals.
Yes, these cakes are annoying to bake sometimes, since they like to fall if you under bake them. They get all pouty and simply drop like 2 year old having a temper tantrum in the grocery store. Boof. You didn’t stand a chance, not with the two year old and not with the under-baked cake. Your best bet is to simply walk away – with both. Trust me. Been there, walked away from the toddlers and the fallen cakes.
Danged if this isn’t a tangy, sweet and amazing cake. Maybe I love blueberries so much not just for their delicious flavor but also because of the purple hue they lend to baked goods – purple being my favorite color- but there’s no color reason as to why I love tangy lime. Lime and blueberry is just as good as blueberry and lemons, but vastly under appreciated. You don’t see a third as many taste pairings of lime and blueberries together, and that’s a taste crime if I’ve ever come across one.
So don’t under bake this beauty and eat it for breakfast.
You come here for advice, I give you advice. Eat cake for breakfast. ( and then a bowl of blueberries for lunch as penance).
What is a Bundt Cake?
Wikipedia describes it best: A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Kugelhupf, but Bundt cakes are not generally associated with any single recipe.
What does a Bundt Cake Pan Look Like?
Bundt pans are pretty distinguishable. They have ridges within them that help form the unique shape of the Bundt cake. Here’s a picture of what a Bundt pan looks like:
You can purchase Bundt pans from lots of places and they are easily found on Amazon.
Bundt Cake FAQs
There are a number of commonly asked questions about these cakes, which we’ve aimed to answer below. Hopefully you find this information helpful.
Do You Let the Bundt Cake Cool in the Pan?
The best way to allow your cake to cool is to flip it upside down in the pan and just leave it for about 10 minutes before you attempt to remove it from the cake pan.
How Do You Keep a Bundt Cake From Sticking to the Pan?
Sometimes it can be very difficult to keep your cake from sticking but what I’ve found to work is spraying cooking spray on the inside then dusting flour on top of it.
I hope you find these tips helpful! Happy Baking!
More Delicious Cake Recipes
- Cherry Cheesecake Pull Apart Loaf
- Homemade Lemon Pudding Cake
- Lemon Blueberry Overnight Breakfast Cake
- Chocolate Chip Pumpkin Bundt Cake
Happy baking!
Love,
Karlynn
Blueberry Lime Bundt Cake
Ingredients
- 3/4 cup unsalted butter room temp
- 2 1/4 cups flour plus more for dusting the bundt pan
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sugar
- 4 eggs
- 1 1/2 cups milk
- 3 tablespoons lime zest
- 1/2 cup lime juice
- 1 1/2 cups blueberries
Lime Glaze
- 1 cup powdered sugar
- 3-4 tablespoons lime juice
Instructions
- Preheat the oven to 350 degrees. Prepare your bundt pan by spraying cooking spray on the inside then dusting flour on top of it. Tap out the excess flour and set aside.
- In a medium bowl whisk together the flour, salt, and baking soda.
- In a large bowl beat butter and sugar until light and fluffy.
- Beat in the eggs one at a time, beating well after each addition.
- Add the flour mixture and milk alternately until completely combined.
- Add in the lime juice and zest and beat until combined then fold in the blueberries.
- Spoon the batter into the prepared bundt pan and bake until a toothpick or cake tester inserted in centre comes out clean (60-65 minutes).
- Cover the cake with tinfoil partway through baking to prevent the top of burning if it starts to get too browned on top.
- Remove from the oven and cool for 10 minutes in the pan.
- Once the bundt cake has cooled completely make a simple lime glaze by combining 3-4 tbsp of lime juice with the 1 cup of powdered sugar. Whisk until the mixture is smooth. It should thick, but pour-able. Add more lime juice to make it thinner, or more powdered sugar to make it thicker. Drizzle and brush over the top of the cooled cake
Notes
Nutrition
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Cam says
Followed the recipe but the cake came out way too dense. 🙁 Not sure why this was but I wasn’t super happy with the final product
Valerie Kolody says
Not just you!! Been eating bowls of blueberries daily! Love them
The Kitchen Magpie says
Isn’t it awesome!!?? Love summer!
Lorie Williamson Potter says
Does it matter if berries are fresh or frozen? And could I substitute saskatoons? Thanks for this!
The Kitchen Magpie says
Oh I would SO try Saskatoons with this! For sure!! If they are frozen, defrost on paper towel first, then go ahead! Let me know how the Saskatoons are!
Natalie Van says
Nope! I buy 20lbs boxes and go through them like water. It’s fantastic
The Kitchen Magpie says
Good, it’s not only me lol! I We eat them like crazy, I love summer!