Lemon Blueberry Bundt Cake
Brighten up your dessert table with this Lemon Blueberry Bundt Cake—a delightful balance of zesty citrus and sweet, juicy blueberries. Made with fresh lemon zest and juice for a vibrant tang and studded with plump blueberries folded gently into a tender buttermilk-infused batter, this cake is as moist as it is flavorful. A luscious lemon glaze drizzled over the top adds an extra layer of tangy sweetness, making it perfect for spring gatherings, brunches, or simply as a weeknight treat. With its golden-brown exterior and irresistibly soft interior, this easy-to-make bundt cake is a stunning centerpiece and guaranteed crowd-pleaser. Indulge in every slice of this elegant, citrusy dessert!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice, freshly squeezed
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for blueberries)
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Lemon juice, freshly squeezed (for glaze)
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan.
In a medium-sized mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking while baking. 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 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and pourable.
Once the cake is fully cooled, drizzle the glaze over the top of the cake, letting it run down the sides.
Slice, serve, and enjoy your Lemon Blueberry Bundt Cake!
Nutrition Facts
Calories |
5448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 2663 mg | 116% | |
| Total Carbohydrate | 821.2 g | 299% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 560.3 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 556 mg | 43% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1328 mg | 28% | |
*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.
