Blueberry Lemon Bundt Cake
This Blueberry Lemon Bundt Cake combines the refreshing flavors of lemon and blueberries in a moist, easy-to-make cake that's perfect for spring.
Equipment
- 1 9-inch bundt pan, greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup buttermilk
Fruit
- 2 cups fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch bundt pan to ensure the cake doesn't stick.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, drizzle with lemon glaze.
Serving and Storage
- Slice the cake into 12 pieces and serve with your choice of beverage. It pairs well with tea or lemonade.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting. This helps them mix more evenly and results in a smoother batter.
Ingredient Substitutions: If fresh blueberries are unavailable, use frozen ones. Thaw and drain them before use.
How to Serve: Pair the cake with a hot cup of tea or a glass of lemonade for a refreshing treat.
Storage & Freshness: Store the cake in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake the cake a day ahead and store it without the glaze. Add the glaze just before serving for the freshest taste.
Ingredient Substitutions: If fresh blueberries are unavailable, use frozen ones. Thaw and drain them before use.
How to Serve: Pair the cake with a hot cup of tea or a glass of lemonade for a refreshing treat.
Storage & Freshness: Store the cake in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Bake the cake a day ahead and store it without the glaze. Add the glaze just before serving for the freshest taste.