Description
A bright and moist lemon blueberry bundt cake topped with a sweet lemon glaze, perfect for brunches, celebrations, or casual treats.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- ⅓ cup (80ml) vegetable oil
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- 1 ½ cups (225g) fresh blueberries, tossed in 1 tbsp flour
- For the Sweet Lemon Glaze:
- 1 ½ cups (180g) powdered sugar
- 2–3 tablespoons (30-45ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon milk or cream (optional, for thinning glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Zest and juice lemons. Toss blueberries with 1 tablespoon flour to prevent sinking.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Using an electric mixer, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in lemon zest and vegetable oil until combined.
- With mixer on low, alternately add dry ingredients in three parts and buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
- Gently fold in floured blueberries with a spatula.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
- Cool cake in pan for 15 minutes, then invert onto a cooling rack. Cool completely before glazing.
- To make glaze, whisk powdered sugar, lemon juice, and lemon zest until smooth. Add milk or cream if glaze is too thick.
- Drizzle glaze over cooled cake and let set for at least 30 minutes before slicing.
Notes
Use fresh lemons for best flavor. Toss blueberries in flour to prevent sinking. Do not overmix batter to keep cake tender. Cool cake completely before glazing to prevent glaze from running off. Glaze consistency can be adjusted with milk or cream. Cake can be made a day ahead and glazed before serving.
- Prep Time: 21 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, lemon glaze, easy cake recipe, sweet glaze, brunch dessert