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Best Blueberry Lemon Bundt Cake

This Blueberry Lemon Bundt Cake is perfect for summer, when blueberries abound!  Tender, moist, and luscious with ripe berries.  The burst of lemon zings through for a wonderful flavor.  This cake is even better the next day.

Blueberry Lemon Pound cake copy

The past several weeks has been blueberry haven around here.  Blueberries and raspberries have been abundant at our local farms, and we’ve done [more than] our share of berry picking.

There are few things more pure and natural than sauntering through rows and rows of thriving berry bushes on a warm summer morning, harvesting to our hearts’ content.  And eating as you pluck.  It’s allowed.

Here’s just a snippet of what our glorious harvesting produced…

Fresh blueberries

This is only a fraction of what we came home with.  We had a box load of blueberries, with plentiful raspberries mixed in for good measure.

The Littles devoured most of the fresh berries within the first couple of days.  I had to snatch up the berries you see here and save them for myself.  After all, the boys have to eat something other than berries in 24 hours.

Plus, I could not wait to throw some of these beauties into our weekend breakfast.  Yeah, a bundt cake equals breakfast for us.  It’s healthier than doughnuts or Pop Tarts.  Says my twisted reasoning.

Blueberry Lemon Bundt Cake

After all, this Blueberry Lemon Bundt Cake is happily loaded with fresh blueberries, lemons, and simple ingredients.

This cake comes together easily and is wonderful for breakfast, afternoon snack, or dessert.

The blueberries lend superior moistness to the texture, while the lemon is zingy, tangy, and just lemony.

Blueberry Lemon Cake

The best thing about this blueberry lemon bundt cake?  It’s even better the next day.

Perfect for non-morning persons like myself.  My preference is always to bake it up the afternoon/evening before, and serve it up with coffee or milk the next morning.

The glaze is zesty and lemony, seeping into the cake to provide an even moister crumb.  Make the glaze and give it a bit of time to soak in.  Then dig in.

Blueberry Lemon Bundt

 

Enjoy the bountiful season of fresh berries before they’re gone and gone.

Here’s to berry picking until there’s not a berry left.

Eating blueberries until your tummy hurts.

And making a cake that’s worthy of both breakfast and dessert.

Enjoy!

Best Blueberry Lemon Bundt Cake

4.82 from 11 ratings
This Blueberry Lemon Bundt Cake boasts a tender and moist crumb. It is loaded with fresh blueberries and the zest of refreshing lemons. The glaze soaks into the cake, making it even more tender. Even better the next day, if you can wait that long.

Ingredients  

  • 2 ¾ cups all purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp table salt
  • 1 cup butter, softened just to room temp
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temp
  • 4 TB freshly squeezed lemon juice
  • zest from 2 lemons
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk
  • 2 ½ cups fresh blueberries, towel dried and tossed with 1 TB flour

For the Glaze:

  • 1 cup powdered sugar
  • 2 TB freshly squeezed lemon juice
  • zest of 1 lemon

Instructions

  • Preheat oven to 350F, with rack on lower middle position. Grease and flour a large bundt pan. Set aside.
  • In a bowl, whisk together the flour, baking powder, baking soda, and table salt until well combined.
  • In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar 3-4 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each one. Add lemon juice, zest, and vanilla extract, beating just until combined. Add buttermilk and beat until just combined.
  • Using a rubber spatula, gently fold in the flour mixture into the butter mixture just until incorporated - do not overmix. Gently fold in blueberries. Pour into prepared pan.
  • Bake 45-50 minutes or just until a toothpick inserted in center of cake comes out almost clean. A few tender crumbs attached is perfect.
  • Cool on wire rack for 20 minutes. Run a thin and sharp knife around all edges to loosen cake. Turn out and cool completely.
  • To make the glaze, mix together all glaze ingredients until smooth. Drizzle over cake and allow it to seep into cake.
  • Leftovers can be kept at room temp in airtight container.
Course: Dessert

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

 Source:  Chew Out Loud, adapted from Food.com

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Recipe Rating




24 comments

    • Veronika
    • 5 stars

    I love a good bundt cake but haven’t tried one with fruits yet! This blueberry one looks amazing, I gotta make it asap!

    • Ann
    • 5 stars

    I have some extra fresh blueberries on hand. Excited to give this recipe a try! Looks and sounds delicious!

    • Sean
    • 5 stars

    This cake was perfect for my grandfather’s birthday. He loved it and I will make it again.

      • Amy Dong

      Aww, happy birthday to him!

    • Pam
    • 5 stars

    This is the perfect summer dessert! The lemon and berries combination is so yummy!

    • Danielle
    • 5 stars

    Now I have something to do with all these late summer berries! I will be trying this recipe with blackberries since that is all they have at the farmer’s market. Thank you!

      • Amy Dong

      You’re welcome!

    • Gwynn
    • 5 stars

    Made this cake with the fresh berries I bought at the farmers market and everyone absolutely loved it! So delicious!

      • Amy Dong

      Farmers Markets are the best 🙂

    • Michele
    • 5 stars

    My whole family loved this Blueberry Lemon Bundt Cake. It was a hit. Thanks for the recipe.

      • Amy Dong

      You’re so welcome, Michele!

    • Luke
    • 5 stars

    Blueberries and lemon are such a great combination; I can’t wait to make this cake it looks delicious 🙂

      • Amy Dong

      You’ll love it!

    • Emilee

    Do you have baking instructions for mini Bundts?

    • Katie

    It appears the blueberries sank to the bottom while baking. Have you tried tossing blueberries in flour before incorporating into batter to prevent sinking?

      • chewoutloud

      Yes, they sunk a bit, despite tossing with flour first…I’ve since started gently sprinkling in the berries and lightly swirling them into the batter after the batter goes into the bundt pan. That seems to work well!

    • Jane

    Can this be frozen?

      • chewoutloud

      Yes, it can be wrapped airtight and frozen 🙂

    • Tammy

    Can you use frozen blueberries?

      • chewoutloud

      Yes, Tammy, you can. Just use them frozen, not thawed. Enjoy!

    • Margaret

    Made this today 1-25-2017, mmmmmmgood. I have a bad habit I also add extra berries.

      • chewoutloud

      So happy you liked this, Margaret

    • Judy

    I lOVE blueberries and lemon together. This looks so yummy!

      • chewoutloud

      The filling was amazing 🙂 Thanks for coming over, Judy!

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