Here’s a zesty and fruity Lemon Blueberry Bundt Cake recipe that’s moist, tender, and bursting with fresh flavors. Perfect for any occasion, this cake is easy to make and has a delightful balance of tangy lemon and sweet blueberries.
Lemon Blueberry Bundt Cake Recipe
Ingredients:
For the Cake:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup freshly squeezed lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (or frozen, thawed and patted dry)
- 1 tbsp flour (for coating blueberries)
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2–3 tbsp freshly squeezed lemon juice
- Zest of 1 lemon (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan thoroughly to prevent sticking.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
- Toss the Blueberries:
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the cake while baking.
- Gently fold the flour-coated blueberries into the batter.
- Bake the Cake:
- Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover the cake with aluminum foil during the last 10-15 minutes of baking.
- Let the cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
- Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. If you prefer a thicker glaze, use less lemon juice.
- Add lemon zest to the glaze for an extra burst of citrus flavor (optional).
- Glaze the Cake:
- Once the cake has completely cooled, drizzle the lemon glaze over the top of the cake. Allow the glaze to set for about 10 minutes before slicing and serving.
Optional Garnishes:
- Fresh blueberries, lemon slices, or powdered sugar can be sprinkled over the top for decoration.
This Lemon Blueberry Bundt Cake is moist, refreshing, and the perfect combination of sweet and tart. Great for brunch, dessert, or any special gathering!