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Lemon Blueberry Bundt Cake

Golden lemon blueberry bundt cake with glossy lemon glaze dripping.
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This Lemon Blueberry Bundt Cake is a moist, tender cake bursting with bright lemon flavor and juicy blueberries. Topped with a tangy lemon glaze, it is perfect for summer gatherings or a simple weekend treat.

Ingredients

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  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups fresh or frozen blueberries (do not thaw if frozen)
  • 2 tablespoons flour for tossing berries
  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 10 cup bundt pan generously with butter or nonstick spray, dust with flour, and tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a small bowl, toss blueberries with 2 tablespoons flour to coat them. Set aside.
  4. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla extract.
  5. Add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined after each addition. Do not overmix.
  6. Gently fold in floured blueberries with a rubber spatula. Pour batter into prepared bundt pan and spread evenly.
  7. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
  8. Whisk together powdered sugar, 3 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Drizzle glaze over cooled cake.

Notes

If using frozen blueberries, do not thaw them before tossing in flour. This prevents the batter from turning purple. For a dairy free version, use plant based butter and oat milk mixed with a teaspoon of vinegar. Let the cake cool completely before glazing for best results.

Nutrition

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