Lemon Blueberry Bundt Cake
User Reviews
4.9
Lemon Blueberry Bundt Cake
Description
The Lemon Blueberry Bundt Cake uses all-purpose flour, butter, and sugar creamed until light and fluffy, forming a rich batter. It incorporates fresh lemon juice and zest, lending a fresh citrus aroma and gentle tartness balanced by the sweetness of sugar. Buttermilk adds moisture and slight acidity that tenderizes the crumb. Blueberries coated with a bit of flour prevent them from settling to the bottom during baking.
Baked in a greased and floured bundt pan, the cake has a classic ring shape with tender, moist texture and a golden surface. The toothpick test allows a few moist crumbs to remain, ensuring softness. After cooling, a lemon glaze made from powdered sugar and lemon juice is drizzled over the cake, enhancing the lemon flavor with a glossy finish.
This cake pairs well with tea or coffee and can be served at gatherings or as a sweet treat. It stores well at room temperature for a few days and freezes for longer preservation. Allowing the cake to cool in the pan before unmolding aids in retaining its shape and moisture. The gentle folding of ingredients helps maintain a tender crumb without toughness.
Use fresh blueberries and coat them lightly with flour before folding into batter to prevent sinking.Do not overmix the batter after adding the dry ingredients to keep the cake tender.Allow the cake to cool for 20 minutes in the pan before turning out to maintain shape.Adjust glaze consistency by adding lemon juice gradually for a smooth drizzle.Store the cake airtight at room temperature up to 3 days or freeze up to 1 month.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- 1 cup butter softened just to room temp
- 1 ¾ cups granulated sugar
- 4 egg room temp, large
- 4 TB lemon juice freshly squeezed
- lemon from two lemons, zest
- 1 tsp vanilla extract pure
- 1 cup buttermilk
- 2 ½ cups blueberries towel-dried, gently tossed with 1 TB flour, fresh
For the Glaze:
- 1 cup powdered sugar
- 2 TB lemon juice freshly squeezed
- lemon from one lemon, zest
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease and flour a 10-inch bundt pan. Set aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy.
- Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
- Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated - do not overmix. Gently fold in blueberries. Pour into prepared pan.
- Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
- Cool on wire rack for 20 minutes. Run a thin and sharp knife around all edges to loosen cake. Turn out and cool completely.
- To make the glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it to seep into cake.
Notes
- Use fresh blueberries and coat them lightly with flour before folding into batter to prevent sinking.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- Allow the cake to cool for 20 minutes in the pan before turning out to maintain shape.
- Adjust glaze consistency by adding lemon juice gradually for a smooth drizzle.
- Store the cake airtight at room temperature up to 3 days or freeze up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 376kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 288mg | 12% |
| Potassium | 61mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 31g | 62% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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