blueberry lemon bundt cake

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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.

Blueberry Lemon Bundt Cake

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!

Blueberry Lemon Bundt 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

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Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

★★★★★ 5 from 13 reviews
  • Author: Laura | Tutti Dolci
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Blueberry Lemon Bundt Cake

Easy blueberry recipes you’ll love:

Peach Blueberry Crisp
Blueberry Crumb Muffins
Blueberry Skillet Crumbles

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61 comments

  13. OMG THAT SWIRL IS GIVING ME SO MUCH LIFE! Literally yelled “YAAAAHHHSSSS” at my desk in the middle of the newsroom!

    Reply

  20. 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!!!

    Reply

    1. Thanks Joan! Glad you liked the cake, though I am sorry about your pan… very unfortunate indeed. Happy baking! 🙂

      Reply

  25. 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.

    Reply

    1. 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.

      Reply

  27. 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!

    Reply

  28. Is it possible to use frozen blueberries? I froze some when they were on sale and was wondering if it would work with frozen.

    Reply

    1. 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! 🙂

      Reply

    1. 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! 🙂

      Reply

  32. The cake was wonderfully moist and buttery and lemony. Couldn’t stop eating it Thank you so much for this recipe!

    ★★★★★

    Reply

    1. 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!

      Reply

  35. This recipe turned out absolutely amazing! I divided the batter between two smaller bundt pans to make two cakes.

    ★★★★★

    Reply

  37. 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!!

    ★★★★★

    Reply

  38. 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!

    ★★★★★

    Reply

  43. 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.

    ★★★★★

    Reply

  44. By the way, this recipe made 12 “mini heritage” Bundt cakes labeled at 5.3 oz each. They took at full 26 minutes.

    ★★★★★

    Reply
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