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Lemon Blueberry Bundt Cake with Lemon Glaze
4.5 from 165 votes

Lemon Blueberry Bundt Cake with Lemon Glaze

Lemon Blueberry Bundt Cake is a moist cake made with lemon zest, juice, and fresh or frozen blueberries folded into a tender crumb. The bundt shape creates a golden crust while the lemon glaze adds a shiny, sweet, and tangy finish that complements the cake’s citrus and berry flavors.

Prep Time
15 mins
Cook Time
50 mins
Cooling Time
1 hr
Total Time
2 hrs 5 mins
Servings: 8
Calories: 335 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. 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:
  1. In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
  2. In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
  3. 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.
  4. 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.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  6. Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
  7. 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.
  8. 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:
  1. 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.
  2. Carefully invert cake onto a cake stand or serving plate.
  3. Slowly and evenly drizzle glaze over cake.
  4. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 335

% 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.