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Moist Lemon Blueberry Bundt Cake with Glaze

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A bright and tender lemon blueberry bundt cake with a silky lemon glaze, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (225g) fresh blueberries
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • Optional: pinch of lemon zest for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10 to 12-cup bundt pan thoroughly and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  6. Toss blueberries with 1 tablespoon flour to coat and gently fold into the batter.
  7. Pour batter into prepared bundt pan and smooth the top. Tap the pan gently to release air bubbles.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Whisk powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable. Adjust lemon juice for desired consistency.
  11. Drizzle glaze evenly over cooled cake and garnish with a pinch of lemon zest if desired. Let glaze set for 10 minutes before slicing and serving.

Notes

Use room temperature butter and eggs for best results. Coat blueberries in flour to prevent sinking. Avoid overmixing batter to keep cake tender. If edges brown too quickly, cover loosely with foil halfway through baking. Glaze can be made ahead and stored in fridge; whisk before use.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, lemon glaze, easy dessert, moist cake, homemade cake

Find it online: https://tastypierecipes.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-glaze-tutorial/