Lemon Blueberry Bundt Cake with Lemon Glaze
User Reviews
4.5
Lemon Blueberry Bundt Cake with Lemon Glaze
Description
This cake recipe combines standard all-purpose flour, sugar, baking powder, and optional salt with wet ingredients including egg, buttermilk, sour cream, oil, lemon juice, and vanilla. Blueberries and lemon zest are gently folded into the batter to distribute fruit and bright citrus flavor without bursting the berries.
Baked in a well-greased and floured 6-cup bundt pan, the cake develops a lightly browned exterior with a soft, tender interior that rises substantially during baking. The color and texture balance moistness with slight crumb density.
The finished cake is topped with a lemon glaze made from confectioners’ sugar and lemon juice, poured over the cooled cake to impart additional citrus brightness and sweetness. The glaze seeps into the top layer, enhancing flavor and providing a smooth glaze finish.
The cake keeps well at room temperature for up to a week and can be frozen for longer storage. Extra glaze can be stored separately and applied as desired.
Ingredients
Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- pinch salt optional and to taste
- 1 egg large
- ½ cup buttermilk
- ⅓ cup sour cream lite is okay; Greek yogurt may be substituted
- 3 tablespoons canola oil or vegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries divided (if using frozen, keep frozen so they run and bleed less, fresh or frozen
- 2 teaspoons lemon zest
Glaze
- 2 cups confectioners’ sugar
- ¼ cup lemon juice or as necessary for consistency
- 1 to 2 teaspoons lemon for garnishing, zest, or to taste
Instructions
- Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. Set pan aside.
Make the Cake:
- In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
- In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
- Add 1 1/4 cups blueberries (reserve remaining 1/4 cup), lemon zest, and gently and briefly fold to combine; don’t overmix or batter will turn blue and cake will be tougher.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
- Bake for about 45 to 55 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I used frozen berries and baked for 52 minutes. If using fresh, baking time will likely be closer to 45 minutes. If at any point the cake is beginning to look a bit too golden on top before you suspect it’s cooked through, tent with a sheet of foil laid across top of pan. I tented the last 5 minutes of baking.
- Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; I urge you not to rush the cooling duration. Shortly before inverting, make the glaze.
Make the Glaze:
- In a medium bowl, add 1 1/2 cups confectioners’ sugar, lemon juice, and whisk until smooth. As necessary, add additional sugar (or lemon juice) to reach desired glaze consistency. Glaze should be pourable, but not too thin or it will slide off.
- Carefully invert cake onto a cake stand or serving plate.
- Slowly and evenly drizzle glaze over cake.
- Evenly sprinkle with lemon zest before slicing and serving.
Notes
- Store the cake airtight at room temperature for up to one week or freeze for up to six months.
- Keep any extra lemon glaze airtight at room temperature for a week or refrigerated for longer freshness.
- Use frozen blueberries kept frozen until added to batter to reduce bleeding of color in the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 335kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 184mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
