Lemon Blueberry Bundt Cake
- By Amy Dong
- Updated Jun. 3, 2024
This Lemon Blueberry Bundt Cake is tender, moist, and luscious with ripe berries – perfect for summers when blueberries abound. It’s even better the next day.
In This Article
- 1-Minute Video: Lemon Blueberry Bundt Cake
- Why This Recipe Stands Out
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What To Serve With Lemon Blueberry Bundt Cake
- Commonly Asked Questions
- Did you make this?
- Lemon Blueberry Bundt Cake Recipe
- More to bake and eat
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1-Minute Video: Lemon Blueberry Bundt Cake
Why This Recipe Stands Out
Who doesn’t love a good bund cake? Here’s why this recipe works:
- Moist and Tender: The blueberries and buttermilk lend superior moistness to the texture.
- Simple Ingredients: All the ingredients needed are simple and easy to find, just like in this Lemon Blueberry Bread recipe.
- Loads of Blueberries: The recipe uses 2 ½ cups of fresh blueberries, ensuring every slice is packed with berries.
- Cake for Breakfast: This cake is perfect for a family breakfast or a weekend brunch, just like our Baked Blueberry Oatmeal.
- Lemon Glaze: The simple lemon glaze adds the perfect amount of sweetness and tang to the cake.
- Make-Ahead: This is the perfect make-ahead recipe! It actually tastes better the next day!
Key Recipe Ingredients
- Butter – The softened butter is essential for a moist and rich texture.
- Lemon – Freshly squeezed lemon juice and lemon zest add a bright, citrusy flavor.
- Buttermilk – Buttermilk not only adds moisture but also helps to tenderize the crumb of the cake.
- Blueberries – Fresh blueberries, tossed in a bit of flour, are what makes this cake so special.
Substitutions And Variations
Here are some of our favorite variations and substitutions for this recipe:
- Frozen Blueberries: If fresh blueberries aren’t in season or available, frozen blueberries can be used instead. Toss frozen berries with a little flour to prevent them from sinking to the bottom of the cake.
- Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Change the Glaze: The tangy lemon glaze is the perfect finishing touch for this cake. You can also try using a simple vanilla glaze or even a cream cheese frosting as in our Pumpkin Cream Cheese Bundt Cake.
Step-By-Step Recipe Instructions
- Preheat the oven to 350F and grease a 10-inch bundt pan. Whisk together the dry ingredients in a bowl.
- In a stand mixer, beat the butter and sugar until fluffy. Add eggs one at a time, followed by lemon juice, zest, and vanilla extract. Beat in the buttermilk.
- Gently fold in the flour mixture, followed by the blueberries. Pour the batter into the prepared pan and bake for 45-50 minutes.
- Cool the cake in the pan for 20 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cooled cake.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at some of our best prep-ahead strategies for this recipe:
- The Night Before: Feel free to bake this cake the night before you plan to serve it. It’s even better the next day, making it a perfect make-ahead dessert.
- Freeze It: This cake freezes beautifully, even with the glaze on. Just make sure it’s well wrapped and sealed, and it will keep in the freezer for up to 2 months. When you’re ready to enjoy it, simply let it thaw at room temperature.
- The Glaze: 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.
What To Serve With Lemon Blueberry Bundt Cake
Breakfast or Brunch
- This Lemon Blueberry Bundt Cake is perfect for a special weekend breakfast or brunch. Enjoy it with a hot cup of coffee or a glass of cold milk.
- It also makes a great addition to a brunch spread. Pair it with some scrambled eggs, crispy bacon, or a fresh fruit salad for a delicious meal.
- See our Breakfast and Brunch recipes for delicious inspiration.
Snack Time
- This cake makes a great snack any time of day. Cut it into slices and pack it in your lunchbox, or enjoy it as an afternoon pick-me-up.
- It’s also a great addition for for potlucks and picnics.
- We’ve got a ton more snack recipes for you to choose from!
After-Dinner Treat
- Serve this cake as a dessert after dinner. You can enjoy it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
- If you’re feeling fancy, you can even drizzle some lemon glaze over the top for an extra special treat.
Commonly Asked Questions
How do I prevent the blueberries from sinking to the bottom of the cake?
To prevent the blueberries from sinking to the bottom of the cake, towel-dry them after washing and then gently toss them with 1 tablespoon of flour. This will help the blueberries to stay suspended in the batter during baking.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out almost clean. A few tender crumbs attached are perfect. Be careful not to over-bake it.
How long does lemon blueberry bund cake keep?
This cake can be kept at room temperature for up to 3 days. Be sure to store it in an airtight container.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Lemon Blueberry Bundt Cake
This 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 lemon juice, freshly squeezed
- lemon zest, from two lemons
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 2 ½ cups fresh blueberries, towel-dried, gently tossed with 1 TB flour
For the Glaze:
- 1 cup powdered sugar
- 2 TB lemon juice, freshly squeezed
- lemon zest, from one lemon
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease and flour a 10-inch 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.
Equipment
Notes
- Fresh blueberries work best in this Lemon Blueberry Bundt cake – they hold their shape and add a burst of juicy sweetness.
- Gently tossing the blueberries with a tablespoon of flour helps prevent them from sinking to the bottom of the cake.
- When adding the buttermilk and dry ingredients to the batter, be careful not to overmix. This can result in a tougher cake.
- Allow the cake to cool in the pan for 20 minutes before removing. This helps the cake maintain its shape and moisture.
- When making the glaze, start with 1 tablespoon of lemon juice and add more as needed for a thinner consistency.
- Drizzle the glaze over the completely cooled cake for the best presentation.
- Store leftovers airtight at moderate room temperature for up to 3 days.
- Cake can be frozen in an airtight container for up to a month.
Nutrition (per serving)
Serving: 1g | Calories: 376kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 288mg | Potassium: 61mg | Fiber: 3g | Sugar: 31g | Vitamin A: 585IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg
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