Blueberry Lemon Bundt Cake
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Blueberry lemon bundt cake is a classic bundt cake recipe! Bursting with blueberries and drizzled with lemon glaze, you’ll love this easy blueberry bundt cake.
Why you’ll love this lemon blueberry bundt cake:
Think of this recipe as 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 topped with sweet 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 containing flour, 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.
- This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the lemon glaze just before serving.
How to Freeze
Let bundt cake cool completely on a wire rack. Once fully cooled, wrap in plastic wrap and then wrap again in foil or place the wrapped cake in a freezer bag and freeze up to 2 months.
The day before you plan to serve, let the cake thaw overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature. Glaze just before serving.
Easy blueberry recipes you’ll love:
- Blueberry Crumb Cake
- Classic Blueberry Galette
- Blueberry Streusel Bread
- Blueberry Lemon Cream Scones
Did you try this Blueberry Lemon Bundt Cake Recipe? Let me know by leaving a comment and rating below!
Print
Blueberry Lemon Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
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
- 1 Tbsp lemon extract
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1 Tbsp fresh lemon juice
- 1 1/3 cups fresh blueberries
Glaze
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 1 tsp fresh lemon zest
- 3/4 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat oven to 350°F.
- 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. Mix in lemon extract and vanilla extract. Reduce speed to low and add eggs one at a time. Combine buttermilk and lemon juice 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.
- Spray a 10-cup bundt pan generously with baking spray containing flour. 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, salt, lemon zest, powdered sugar, 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 for 1 to 2 days, or refrigerate up to 3 days.
Notes
Baking powder: Use an aluminum-free baking powder to keep your cake from turning blue.
Make Ahead: You can make the cake in advance. Once fully cool, wrap well in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add the lemon glaze.
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Keywords: Blueberry, Lemon, Bundt, Bundt Cake
An instant brunch hit, will make again!!
★★★★★
Thanks so much, Grace. Glad you tried this bundt cake!
Thank you so much for this amazing recipe, I make it many times before but instead of lemon extract I put 4 tablespoons of lemon juice. Today I make it with cherry but I like it more with blueberries.
★★★★★
Can I use fresh lemon juice instead of lemon extract?
Hi Rachel, you can omit the lemon extract and use 2 tablespoons of fresh lemon juice instead.
Delicious cake! I decorated the top with lemon slices and fresh mint leaves.
★★★★★
By the way, this recipe made 12 “mini heritage” Bundt cakes labeled at 5.3 oz each. They took at full 26 minutes.
★★★★★