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Lemon Blueberry Bundt Cake Recipe
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Lemon Blueberry Bundt Cake Recipe

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.

Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Servings: 10 servings
Calories: 462 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake
  • ¾ cup butter softened to room temperature, unsalted
  • 1 ½ Cups granulated sugar
  • 1 Teaspoon vanilla extract
  • 3 egg large
  • lemon zest of 1 plus 3 tablespoons 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 flour
For the Glaze
  • ½ Cup powdered sugar
  • 1 Tablespoon milk
  • lemon zest of 1
  • Pinch salt

Instructions

For the Cake:
    Cup of Yum
  1. Pre-heat the oven to 350 degrees and generously spray a 10” bundt pan with baking spray (with flour in it).
  2. 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.   
  3. Beat in the eggs, one at a time.   
  4. Beat in the lemon juice, lemon zest and buttermilk.   
  5. Sift together the all-purpose flour, baking powder, baking soda and salt.     
  6. Add the dry ingredients into the wet and mix just until combined.   
  7. Stir the blueberries in by hand and pour the batter into the prepared bundt pan.    
  8. 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:
  1. Add the powdered sugar, milk, lemon zest and salt to a bowl and whisk until smooth.
  2. 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

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%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 462

% 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.