blueberry lemon bundt cake
Photos and recipe updated August 2018
Think of this blueberry lemon bundt cake as that breezy shift dress you reach for every summer – a no-fail classic bundt cake that’s perfect for any occasion. Bursting with brilliant blueberries, this effortless cake is buttery and golden with a nice crumb. For a bright finish, add a drizzle of sweet and tangy lemon glaze.
I love serving this cake with sweet summer berries, and if you feel so inclined to serve up slices with scoops of homemade vanilla ice cream or dollops of whipped cream, I’d never stand in your way! Also: I must confess that I indulged in a leftover slice with my coffee this morning and found it to be quite breakfast-worthy. Here’s to cake!
Tips for the perfect bundt cake:
- Spray your bundt pan thoroughly (including the center tube) with nonstick spray, just before adding the batter.
- Tap the pan sharply (at least 5 times) to help settle the batter and prevent air bubbles.
- Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out clean or with a few crumbs attached.
- Once the cake is baked, let it rest in the pan on a wire rack for 10 minutes. After 10 minutes, carefully invert the bundt pan onto the rack. If the cake doesn’t drop out of the pan immediately onto the rack, gently but firmly tap the top of the pan to help the cake release.
- 2 1/2 cups flour
- 3/4 tsp aluminum-free baking powder*
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups sugar
- 1 Tbsp fresh lemon zest
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/3 cups fresh blueberries
- 1/2 Tbsp unsalted butter, melted
- 1/2 cup powdered sugar, sifted
- pinch of salt
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp milk
- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
- Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter.
- Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
- For the glaze, whisk together melted butter, powdered sugar, salt, lemon zest, lemon juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container at room temperature.
Baking pan: I used this Brilliance Bundt Pan. Baking powder: Use an aluminum-free baking powder to keep your cake from turning blue.
- Calories: 315
- Carbohydrates: 50
Keywords: Blueberry, Lemon, Bundt Cake