lemon blueberry bundt cake recipe

Written BySheba G Updated On
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The Best lemon blueberry bundt cake recipe

Lemon Blueberry Bundt Cake

4.7 from 1755 votes

A moist and tender bundt cake bursting with fresh lemon flavor and juicy blueberries. This cake is perfect for any occasion, from breakfast to dessert, and is sure to impress your family and friends.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup buttermilk
2 cups fresh blueberries, tossed in 1 tablespoon flour

For the Lemon Glaze

1 1/2 cups powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest

👨‍🍳Directions

1Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan thoroughly.
2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4Add the eggs one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and lemon juice.
5Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined.
6Gently fold in the floured blueberries.
7Pour the batter into the prepared bundt pan and smooth the top.
8Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9Let the cake cool in the pan for 15 minutes, then turn it out onto a cooling rack to cool completely.
10For the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

🔧Equipment

10-inch bundt pan
Mixing bowls
Electric mixer
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 320mg🌾Total Carbs: 57g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 5g

📝Notes

For best results, use fresh blueberries. If using frozen, do not thaw them first and toss them in flour to prevent sinking.

Watch Video Of How Lemon Blueberry Bundt Cake Works

This lemon blueberry bundt cake is always a good idea for any occasion, whether it is a holiday brunch or a simple family dessert. It is easy to make and always gets rave reviews. I hope you enjoy making and sharing this cake as much as I do.

❓ Frequently Asked Questions About Lemon Blueberry Bundt Cake

1. Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them first. Toss them in a little flour before folding them into the batter to help prevent them from sinking to the bottom.

2. How should I store this lemon blueberry bundt cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, but let it come to room temperature before serving for the best texture.

3. Can I make this cake gluten-free?

You can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The texture may be slightly different, but it will still be delicious.

4. Why did my blueberries sink to the bottom of the cake?

Blueberries can sink if the batter is too thin or if they are not coated in flour. Make sure to toss them in a tablespoon of flour before folding them in, and do not overmix the batter.

5. Can I add a different fruit instead of blueberries?

Absolutely. Raspberries or chopped strawberries work well in this recipe. Adjust the amount of sugar slightly if the fruit is very tart.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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