Lemon Blueberry Bundt Cake Recipe
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Lemon Blueberry Bundt Cake Recipe
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Taste the flavors of summer in this delicious Lemon Blueberry Bundt Cake. The zesty cake is bursting with fresh blueberries and drizzled with lemon glaze. An easy to make, easy to eat dessert for all occasions.
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Ingredients
For the Cake
- ¾ cup unsalted butter softened to room temperature
- 1 ½ Cups granulated sugar
- 1 Teaspoon vanilla extract
- 3 large eggs
- Zest of 1 lemon plus 3 tablespoons of the juice
- 1 ½ Cups buttermilk
- 3 Cups all-purpose flour
- 1 ½ Teaspoons baking powder
- 1 ½ Teaspoons baking soda
- ½ Teaspoons kosher salt
- 2 Cups blueberries tossed with 1 tablespoon of flour
For the Glaze
- ½ Cup powdered sugar
- 1 Tablespoon milk
- Zest of 1 lemon
- Pinch of salt
Instructions
For the Cake:
- Pre-heat the oven to 350 degrees and generously spray a 10” bundt pan with baking spray (with flour in it).
- Add the room temperature butter and granulated sugar to the bowl of a stand mixer. Cream together for a few minutes until lightened in color. You can also do this with a hand mixer.
- Beat in the eggs, one at a time.
- Beat in the lemon juice, lemon zest and buttermilk.
- Sift together the all-purpose flour, baking powder, baking soda and salt.
- Add the dry ingredients into the wet and mix just until combined.
- Stir the blueberries in by hand and pour the batter into the prepared bundt pan.
- Bake for 55 to 60 minutes or until a toothpick, inserted into the center, comes out clean. Allow to cool completely before turning out of the pan.
For the Glaze:
- Add the powdered sugar, milk, lemon zest and salt to a bowl and whisk until smooth.
- If the glaze feels too thick, add more milk, one teaspoon at a time, until you’ve got the consistency you like. Pour over the cooled cake and serve.
Notes
- To prevent cakes from sticking to a bundt pan, even with a complex design, you need to use baking spray with flour in it and be generous when spraying. Just buttering and flouring this type of pan is hit or miss and do not use regular baking spray. I used Pam Perfect Release baking spray but Baker’s Joy is alsofine.
- To prevent berries from sinking to the bottom of the cake, toss them with a tablespoon of flour prior to incorporating into the batter. This will keep them evenly distributed during baking.
Nutrition Information
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Calories
462kcal
(23%)
Carbohydrates
73g
(24%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Cholesterol
94mg
(31%)
Sodium
436mg
(18%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 436mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
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