Blueberry Lemon Bundt Cake with Lemon Glaze
Brighten up your dessert table with this irresistible Blueberry Lemon Bundt Cake with Lemon Glaze—a perfect balance of refreshingly zesty lemon and sweet, juicy blueberries in every bite. Made from scratch, this tender and moist cake features a rich buttery base infused with fresh lemon zest and a splash of vibrant lemon juice. The blueberries add bursts of fruity flavor, while a silky drizzle of tangy lemon glaze takes this cake to the next level. Ideal for brunches, tea parties, or special occasions, this stunning bundt cake is as visually enticing as it is delicious. Plus, with a straightforward prep process and a dazzling finish of zesty glaze and optional lemon zest garnish, it's the ultimate crowd-pleaser for any gathering.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
- 1 cup buttermilk
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 1.5 cups powdered sugar
- 3 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or spray it with baking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until just combined.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the blueberries into the batter using a spatula.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with lemon zest if desired.
Slice, serve, and enjoy your Blueberry Lemon Bundt Cake!
Nutrition Facts
Calories |
5896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.6 g | 288% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 927.7 g | 337% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 615.6 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 550 mg | 42% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
