Moist lemony bundt cake filled with fresh, sweet blueberries and drizzled with a sweet and tart lemon glaze. This Blueberry Lemon Bundt Cake is a delicious spring, summer or Easter dessert!
I start craving all the lemony desserts, treats and even savory dishes at the first sign of spring, which comes early where I live. I also love Bundt cakes and this one is a favorite. Tart lemon and sweet blueberries are a perfect flavor combination, all tied up in a beautiful cake form.
I have a yellowed and tattered newspaper clipping that I turn to for this pound cake-like lemon blueberry cake. I can’t tell exactly where I got it but I do know it’s from either a Chicago or Minneapolis newspaper over 20 years ago. The only recipe I’ve ever needed.
HERE’S WHAT YOU’LL NEED
- Fresh blueberries
- Cake flour, baking soda and salt
- Butter, sugar and eggs
- Lemon zest, juice and extract… we got lemony covered here!
- A little buttermilk
HOW TO MAKE THIS RECIPE
- Generously butter and flour the Bundt pan, you don’t want it to stick! I use my fingers to make sure the butter gets in all the nooks and crannies, then lightly flour it, tapping out excess right over the trash can!
- Sift the dry ingredients onto a sheet of waxed paper, it makes it so much easier to then fold and add to the stand mixer.
- Beat the butter and sugar until light and fluffy, then add the eggs and lemon extract and beat some more.
- Mix in the dry ingredients and the buttermilk alternating wet and dry to help avoid over-mixing.
- Toss blueberries in a little flour and mix into the batter. Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake pan.
- Bake and then let cool on wire rack for 10 minutes before inverting cake to remove from pan.
- Make the glaze and brush it on while the cake is still warm. Let cool completely and then slice and enjoy!
RECIPE NOTES AND TIPS
- I try to remember to bring the eggs and buttermilk to room temperature before baking this cake, not just the butter! Cold ingredients don’t bond well.
- Don’t skip tossing the blueberries in a little flour so they don’t sink to the bottom and are evenly distributed throughout the batter.
- It really makes it easy to add the dry ingredients into the mixer if sifted together onto a piece of wax paper, just fold and pour some in, alternating with the buttermilk. Alternating dry and wet ingredients helps prevent over-mixing.
- It’s not a lot of buttermilk but enough to make this dense cake tender and moist!
- After filling, bang the pan on the counter or floor to settle the batter.
- Brushing with glaze while the cake is still warm helps it absorb the flavor and keep it moist.
- Store the cake on the counter or freeze for up to 2 months. You can also store tightly wrapped in the refrigerator but it’s not necessary and tastes better at room temp!
This blueberry lemon Bundt cake is so good for dessert but let’s be honest here, it’s just as delightful for an afternoon snack and if it’s on the counter, then it’s breakfast for sure! Happy spring! xxo- Kelly
Here are a few more lemony recipes and another Bundt cake you might also like!
Fresh Blueberry Lemon Bundt Cake
- 3¼ cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt I use Diamond kosher salt
- 1 cup (2 sticks) unsalted butter, softened I leave out on the counter overnight
- 2 cups sugar
- Zested rind of 2 large lemons colored part only, removed with zester or grater
- 3 large eggs
- 1 teaspoon lemon extract
- ¼ cup buttermilk, shaken
- 2½ cups blueberries
- 3 tablespoons cake flour
- Zested rind of 1 lemon colored part only, removed with zester or grater
- 1 cup confectioners' sugar
- 3 tablespoons fresh lemon juice
- ¼ cup unsalted butter, melted (½ stick)
- Pinch kosher salt
- Preheat oven to 350º. Generously butter and flour a 12-cup capacity Bundt cake pan, tap out excess flour. Set aside.
- Sift flour, baking soda and salt onto a large sheet of wax paper, set aside. In large bowl of stand mixer, beat butter, sugar and lemon zest until light and fluffy. Add eggs one at a time, mixing after each, and lemon extract. Beat 3 minutes until mixture is thick and smooth.
- Add the sifted ingredients alternately with the buttermilk, mixing well to combine. Add in this order, mixing after each addition: dry, wet, dry, wet, dry.
- Toss blueberries with flour to coat. Use wooden spoon to stir into batter gently and evenly. Spoon batter into prepared pan and bang on counter a few times to settle batter. Smooth top with spatula. Bake for 55 to 60 minutes until toothpick inserted comes out clean.
- Make glaze while cake bakes. Put sugar and lemon zest in food processor and pulse several times to combine well. With machine running, add lemon juice and melted butter through tube, blend well until smooth. Keep room temp until ready to use.
- Let cake cool on rack for 10 minutes, gently invert cake onto rack. Place rack on a cookie sheet and brush lemon glaze all over warm cake, reapplying glaze as it drips onto cookie sheet. Let cake cool completely before serving.
- Bring all ingredients to room temperature before starting, not just the butter.
- Be sure to toss the blueberries with a little flour to help them evenly disperse throughout the batter.
- Grease and flour the pan well to avoid sticking.
- Bang on the counter a few times to settle the batter.
- Apply lemon glaze to warm cake with a brush or spoon, catching drips on sheet pan.
- Store at room temperature on counter top or freeze for up to two months.