Think of this blueberry lemon bundt cake as that breezy shift dress you reach for every summer – a no-fail classic that’s always just right 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 imagine this bundt would be wonderful with mixed berries as well, 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!
- 2 1/2 cups flour
- 3/4 tsp 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 1/2 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 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 15 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 10-cup Heritage Bundt Pan
- Calories: 315
- Carbohydrates: 50