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
Related Recipes
Weight Watchers Blueberry Cake
Weight Watchers Blueberry Coffee Cake (Slow Cooker)
Weight Watchers Low Fat Blueberry Muffins
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Blueberry Lemon Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup 1% low-fat buttermilk
- 3 large eggs
- ½ cup canola oil
- 3 teaspoon grated lemon zest
- ½ teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
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
Nutrition
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.
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