Irresistible Lemon Blueberry Bundt Cake
A moist and flavorful lemon blueberry bundt cake with a zesty lemon glaze, perfect for brunch, dessert, or any occasion. Easy to make with simple ingredients and a crowd-pleasing taste.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- Zest and juice of 2 fresh lemons
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1 ½ cups (225 g) fresh blueberries
- 1 cup (120 g) powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter and lightly dust with flour to prevent sticking. Set aside.
- In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir to combine evenly.
- Using an electric mixer or stand mixer, beat the softened unsalted butter with granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the finely grated lemon zest and vanilla extract.
- Reduce mixer speed to low. Add the dry flour mixture in three parts, alternating with buttermilk, beginning and ending with the flour. Mix just until combined.
- Toss the fresh blueberries in a tablespoon of flour to keep them suspended in the batter. Fold them in gently using a spatula.
- Pour batter into the prepared bundt pan, spread evenly, and gently tap the pan on the counter to remove air bubbles.
- Bake for 50-60 minutes. Check doneness by inserting a toothpick in the center after 50 minutes; it should come out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely.
- Whisk together powdered sugar and lemon juice until smooth and pourable to make the glaze.
- Drizzle the glaze over the cooled cake and let it set for about 10 minutes before serving.
Notes
Fold blueberries gently after tossing in flour to prevent color bleed and crushing. Use room temperature ingredients for best texture. Let cake cool completely before glazing to avoid melting the glaze. Start checking cake at 50 minutes to avoid overbaking. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut oil and plant-based milk with lemon juice instead of butter and buttermilk.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, easy lemon cake, homemade dessert, brunch cake