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Bundt cake technique
I never have had luck with bundt cakes. They always stuck to the pan or they were too dry. One time on LIVE filming of one of my Monday night shows the darn mini pumpkin loafs halfway flopped out of the pan. Can you say disaster?
It was not until I scoured the web and consulted my very close friend and AMAZING chef Maire Burn from Thyme Cafe & Market that I figured out my fatal mistake.
The way to a perfect release on my Lemon Blueberry Bundt Cake is to smear soft butter generously in every nook and crevice of your bundt pan. A LAYER OF SOFT BUTTER COVERING THE ENTIRE INNER SURFACE OF THE BUNDT PAN!!!! Trust me!
Not melted butter! Not cooking spray! No dusting of flour! Trust me on this. You want to have the butter sticking to the sides of the pan and not dripping to pool at the bottom. Trust me!
The Cake Release
So the next part on successful bundt cake removal is to let that cooked bundt cake sit on a cooling rack for about 10 minutes. This waiting and cooling time gives the Lemon Blueberry Bundt Cake a chance to settled down. Trust me!
Next, place the cake plate or serving plate on top of the bundt cake. This is where your bundt cake will live until it’s all eaten, so pick wisely! You can try to release your bundt cake onto a wire rack, but then the transfer is risky. Trust me!
Don’t be afraid. You may need to use hot mits if the bundt pan is still hot, but you need to hold onto the cake plate and the bundt pan…then all at the same time you flip the cake and settle the plate gently back down on the counter.
Then slowly lift the bundt pan away from the cake. Just on the odd chance, if you sense that the cake is sticking then quickly and carefully turn the whole thing back over.
At this point you will have to do a little McGyver action. Take a thin sharp knife and loosen all edges of your pan. Insert the knife along the entire outer AND inner edge of the cake.
Then…try the flip again. ANd if it didn’t work then I owe you a Lemon Blueberry Bundt Cake shipped right to your doorstep. Trust me!
A sub for LEMON
I found an interesting product online called True Lemon. You can buy a box of 100 small packets-think the size of a small sugar packet-for only $6 on Amazon. These little packets contain crystalized lemon and NO SUGAR!
This product is a real life saver when I’m in the middle of cooking a realize I have NO LEMONS on hand. Also, when you want to punch up your recipe with an extra tang of lemon.
A single packet of the True Lemon is equal to a single lemon wedge. WIth all my test, and especially on my Lemon Blueberry Bundt Cake I was able to figure out that 7 packets is equal to about 1/4 cup lemon juice.
Meyer Lemons vs regular Lemons
I never really knew what the big deal was with Meyer Lemons. My sister moved into a house in Arizona and off to this side of her house was this lemon tree just spilling over with bright yellow lemons.
I grabbed a bag and filled it with about 50 of these meyer lemons and had to figure out what was the big deal. One of my favorite food blogs wrote a great article about this juice gold fruit. You can read their expert piece here…
My Favorite Keto Lemon Desserts
- 2 tbsp butter softened to the bundt pan
- 2 cups almond flour
- ¾ cup coconut flour (+1 tsp to coat blueberries)
- ⅔ cup Lakanto Monkfruit Sweetener
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- ½ tsp salt
- ½ cup butter softened
- 8 oz cream cheese softened
- 6 eggs
- ¾ cup almond milk plain unsweetened
- ½ cup lemon juice or 14 packets True Lemon crystals
- 1 tbsp lemon extract
- 20 stevia drops
- 1 cups blueberries fresh and dry
- ½ cup butter softened
- 4 oz cream cheese softened
- 1 cup Lakanto Monkfruit Sweetener powdered
- 4-6 tbsp lemon juice
- Preheat oven to 325* Completely coat the bundt pan with softened butter. (Use your fingers if you have to) Smear the soft butter into every single crack and crevice of the bundt pan and set aside.
- In a large clean bowl whisk together all the dry ingredients making sure there are no lumps. Set aside the mixed dry ingredients.
- In a small bowl toss together your clean and dry fresh blueberries with 1 tsp coconut flour to fully coat. Set aside.
- Pour half of the dry ingredients into the wet ingredients and mix using a large wooden spoon. Then add in the second half of the dry ingredients to fully combine. Gently fold in the fresh coated blueberries into the batter until just incorporated.
- Gently spoon the lemon blueberry batter into your buttered bundt pan and smooth the top. Place in a 325* oven for 45 minutes. Check at 45 minutes with toothpick for doneness. If necessary spin the bundt pan in the oven and bake for up to another 10-15 minutes.
- While bundt cake is cooking and cooling completely mix together butter, cream cheese, sweetener and lemon juice to desired consistency. More lemon juice will thin out the frosting into a glaze, whereas less lemon juice will make the frosting thicker.
- Let bundt cake cool on a wire rack for at least 10 minutes before turning over to release from the pan. Once you have flipped and released the bundt cake from the pan it needs to fully cool on a it's serving plate.
- Once the Lemon Blueberry Bundt Cake is fully cooled you can frost the top of your bundt cake as you like. Slice into 16 servings and enjoy.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.