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Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake with Lemon Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Golden and buttery blueberry lemon bundt cake is a classic bundt cake recipe! Bursting with blueberries and fresh lemon flavor, you’ll love this easy blueberry bundt cake drizzled with lemon glaze. Made with softened butter and buttermilk, the crowd pleaser cake is perfectly moist and tender.


Ingredients

Cake

  • 2 1/2 cups all-purpose 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 granulated sugar
  • 2 Tbsp fresh lemon zest
  • 1 Tbsp lemon extract
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup 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

  1. Preheat oven to 350°F.
  2. Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
  3. 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 with a rubber spatula.
  4. 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.
  5. Bake bundt cake 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.
  6. Make 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.
  7. 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.

Frozen blueberries: Add straight from the freezer without thawing. Frozen blueberries will add additional moisture and increase the baking time by at least 5 minutes.

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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