blueberry lemon bundt cake
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 blueberry lemon 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.
- Let the cake cool completely on a wire rack before drizzling with lemon glaze.
- To make individual blueberry lemon bundt cakes, use a mini bundt pan. Depending on the size of the pan, this recipe will make 6 to 8 mini bundt cakes. Baking time will be approximately 24 to 26 minutes.
Blueberry Lemon Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
Description
Blueberry lemon bundt cake is a classic bundt cake recipe! Bursting with blueberries and drizzled with glaze, you’ll love this easy blueberry bundt cake.
Ingredients
Cake
- 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
- 2 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
Glaze
- 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
Instructions
- 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.
Notes
Baking pan: I used this Brilliance Bundt Pan. Baking powder: Use an aluminum-free baking powder to keep your cake from turning blue.
Nutrition
- Calories: 315
- Carbohydrates: 50
Keywords: Blueberry, Lemon, Bundt, Bundt Cake
Easy blueberry recipes you’ll love:
Peach Blueberry Crisp
Blueberry Crumb Muffins
Blueberry Skillet Crumbles
62 comments
The perfect flavored bundt cake in my all time favorite bundt cake pan! Those blueberries! That lemon glaze! YUM!
What a beautiful bundt cake! I really like your pan too 🙂
This bundt cake is gorgeous! Love how packed it is with blueberries and the pan is so stunning!
My bundt cakes never release themselves from the pan without a few casualties. This is a stunner!
The top down photo is simply gorgeous Laura! I should know better than to read your blog without dessert in one hand 😉
Omg, this cake looks to die for, Laura! I need it in my life stat!
Beautiful cake and perfect for Spring/Summer eating 🙂
Beautiful and stunning!!! I LOVE blueberry + lemon!!! LOVE this bundt cake!
Wow — this is a blueberry tornado!! I love lemon and blueberry, I have a pound cake coming up, but now I want to make yours, it’s amazing!
Thinking about a big fat slice (with the lemon glaze!) has me longing to dig out my Bundt pan and get baking! Bravo to the season of berries!
STUNNING!!!!!! Seriously, mouth watering gorgeous.
This blueberry lemon combo is one of my favorites! What a fabulous treat!!!
OMG THAT SWIRL IS GIVING ME SO MUCH LIFE! Literally yelled “YAAAAHHHSSSS” at my desk in the middle of the newsroom!
This is so beautiful, Laura.
Such a pretty cake, Laura!!! Love how it’s stuffed with so much blueberries <3
What a beautiful bundt cake! I love the swirls of blueberry in this.
You have such a gift for beautiful desserts, Laura! I bet this is as delicious as it is stunning!
Loving this blueberry bliss!!
Wow, love your bundt cake mold! This is so gorgeous!
this IS a very good cake. made it today…moist and tasty. my pan did not release the whole cake which was extremely unfortunate…the pan went to the garbage but the cake was saved! will def make it again with another pan!
tmrw…lemon thyme bars!!!
Thanks Joan! Glad you liked the cake, though I am sorry about your pan… very unfortunate indeed. Happy baking! 🙂
Oh, it is just beautiful, Laura! Alll the blueberries, please! <3 xo
I’m beyond impressed that you managed to get the cake out of that pan in one piece! Lovely. Lovely!! 😀
Your cake is stunning, so colorful and looks so moist and tasty! 🙂
Absolutely beautiful! Loving everything about this and yes, wishing I had some for breakfast.
I have the exact same bundt pan! I just baked the cake and it’s delicious! Only problem, half the cake is still in the pan. It turned out great other than that.
So glad you liked the cake, April! 🙂 I sprayed the pan pretty generously with nonstick spray and didn’t have any sticking, but brushing the pan with butter and then dusting with flour may work better.
Made this yesterday and finished with a glaze today. It’s beautiful!
Thanks so much, Laurel! Have a great 4th of July! 🙂
Yay!! I’ve been looking for a blueberry lemon bundt recipe to make for Easter brunch. I’m going to try this. Your recipes are so beautiful!
Thanks Laura! 🙂
Is it possible to use frozen blueberries? I froze some when they were on sale and was wondering if it would work with frozen.
Hi Krista, you can use frozen blueberries, just add them in frozen (don’t defrost). Your baking time may be a bit longer because of the extra moisture, so just keep an eye on it. Hope that helps! 🙂
Great recipe with awesome tips…super helpful for this first-time bundt baker!
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Can I blame you for the future purchase of a new Bundt pan??? Wow!
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Of course! 🙂 This pan is a must for any collection.
I made this last month and my kids were super happy with it!
Can you freeze it?
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Thanks Rachel, glad you liked this recipe! If you freeze it, I would wrap it well (unglazed), and then just add the glaze when you’re ready to serve. Hope that helps! 🙂
The cake was wonderfully moist and buttery and lemony. Couldn’t stop eating it Thank you so much for this recipe!
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Thank you so much, that’s wonderful to hear! 🙂
Could this cake be made ahead and frozen for a week?
Hi Caitlin! Yes, you can make this bundt cake in advance. Once the cake is fully cooled, wrap very well and freeze. The day before you want to serve, pull the cake out of the freezer and let thaw in the refrigerator overnight (still wrapped). On the day you plan to serve the cake, move to your kitchen counter (still wrapped) and let come to room temperature before adding the glaze. This method of slow thawing will prevent any extreme temperature changes, and should prevent the cake from getting soggy. Hope that helps!
Hi what can I used instead of buttermilk
Thk u
Hi Sabine, I recommend buttermilk because it makes the cake nice and tender. Alternatively, you can use regular milk.
This recipe turned out absolutely amazing! I divided the batter between two smaller bundt pans to make two cakes.
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Hi! Could I use frozen blueberries? Thanks!
Hi Angela, you can use frozen blueberries, your baking time may just vary a bit. Add them to the batter frozen, without thawing first. Happy baking! 🙂
It’s a perfect cake, well balanced, flavourful and just turns out great every single time. I’m making it again for a get together tomorrow!!
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Hi Zenab, I’m so glad you tried this recipe! 🙂
If I’m going to bake…the first place I start is Tutti Dolci website. Her recipes are easy to follow, I generally have all the ingredients and once baked are magical!
This Blueberry Lemon Bundt cake does not disappoint. When I took it out of the oven it smelled wonderful! Once cooled and inverted, I couldn’t wait to have a taste nor could my husband.
The first day we ate a quarter of it, then we knew I’d better take half of it to my daughters house or it would be gone before you know it.
This cake would be great to serve at breakfast seriously, brunch with friends, or a great dessert with hot tea or a glass of Chardonnay! Thank you for a great recipe!
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That’s so nice to hear, thank you Tricia! 🙂
This bundt cake is so summery and perfect, and an absolute family favorite over the weekend!
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Yum! This is the perfect summer bundt cake and the lemon with blueberries is delicious!
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So glad you tried this recipe, Amy! 🙂
This is my second time making this cake and it was gone in a second. DELICIOUS!
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I’m so happy to hear that, thank you Emily! 🙂
Turned out delicious, such a great recipe! Love the lemon glaze with the blueberries.
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Hi Jess, thank you so much for your feedback! 🙂
This is most delicious! I would recommend piping into mini Bundt pans if they are your choice for baking. Better portion control and less mess. Thank you, Laura. These smell great as they’re cooling.
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Hi Pamela, so glad this cake was a hit! Love the idea of baking mini bundts too. 🙂
By the way, this recipe made 12 “mini heritage” Bundt cakes labeled at 5.3 oz each. They took at full 26 minutes.
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Delicious cake! I decorated the top with lemon slices and fresh mint leaves.
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