Home » Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake


Blueberry Lemon Bundt Cake with WW Points Recipe. This made from scratch cake is a delicious dessert the whole family will love.

To bake this cake you will need: flour, sugar, baking soda, baking powder, salt, ground cinnamon, low-fat buttermilk, eggs, canola oil, lemon zest, vanilla extract, and blueberries. You can use fresh or frozen blueberries, just make sure to thaw, drain and rinse the berries if you use frozen. If you want more Tips and Tricks, we have them below the recipe.

The tang of the lemon and the sweetness of the blueberries is the ultimate combination of flavors!

It’s light and refreshing!

Weight Watchers Points


8 Points (2022/2024 Plan)

MyWW Points: 8 Blue Plan and 8 Green Plan

8 WW Freestyle Points and 8 Smart Points

High-angle view of a moist slice of Blueberry Lemon Bundt Cake sprinkled with powdered sugar, with vibrant blueberries and a lemon slice to the side.

Related Recipes


Weight Watchers Blueberry Cake

Weight Watchers Blueberry Coffee Cake (Slow Cooker)

Weight Watchers Low Fat Blueberry Muffins


We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.

Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.

Close-up of a slice of Blueberry Lemon Bundt Cake on a white plate with fresh blueberries and lemon wedges in the background.


Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.

High-angle view of a moist slice of Blueberry Lemon Bundt Cake sprinkled with powdered sugar, with vibrant blueberries and a lemon slice to the side.

Blueberry Lemon Bundt Cake

Nesting Lane
Blueberry Lemon Bundt Cake with WW Points Recipe. An easy and refreshing, made from scratch lighter dessert.
5 from 1 vote
Prep Time 12 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 22 minutes
Course Dessert
Cuisine American
Servings 22

Ingredients
 

Instructions
 

  • Preheat the oven to 350°F.
  • Spray a 10-inch Bundt pan with nonstick spray and then dust it with flour; set it aside.
  • In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a different bowl, whisk together the buttermilk, eggs, oil, lemon zest, and vanilla.
  • Add the buttermilk mixture to the flour mixture and stir just until all the flour is moistened.
  • Fold in the blueberries gently.
  • Pour the batter into the prepared Bundt pan.
  • Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to cool in the pan on a rack for 15 minutes.
  • Remove the cake from the pan and let it cool completely on the rack.
  • Cut the cake into 24 slices.

Notes

Serving Size: 1 Slice
8 Points (2022/2024 Plan)
MyWW Points: 8 Blue Plan and 8 Green Plan
8 WW Freestyle Points and 8 Smart Points
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.

Nutrition

Calories: 199kcalCarbohydrates: 34gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 26mgSodium: 136mgPotassium: 56mgFiber: 1gSugar: 20gVitamin A: 49IUVitamin C: 2mgCalcium: 32mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

Tips and Tricks

Ingredients

If fresh blueberries aren’t available, frozen blueberries can be used. Just make sure not to thaw, drain, and rinse them before adding to the batter to prevent the color from bleeding.

Mixing Technique

When combining wet and dry ingredients, stir until just combined. Overmixing can lead to a dense cake because it develops the gluten too much.

Baking Tips

To ensure the cake cooks evenly, rotate the Bundt pan halfway through the baking time.

If using a silicone Bundt pan, baking time might vary slightly due to differences in heat transfer.

Lemon Zest

For maximum flavor, use a zester or the fine side of a grater to zest the lemon. Only zest the colored part of the peel, as the white pith underneath is bitter.

Storing the Cake

This cake stays moist and delicious for days when stored properly. Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

It can also be frozen without the glaze for up to 3 months. Thaw overnight on the counter before serving and add fresh glaze if desired.

Blueberry Distribution

To prevent blueberries from sinking to the bottom, you can lightly coat them in flour before folding them into the batter.



Weight Watchers friendly Blueberry Lemon Bundt Cake slice with a powdered sugar dusting, accompanied by a background of lemons and blueberries on a kitchen counter.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*