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Close up of slice of cake on plate with fork and blueberries.

Fresh Blueberry Lemon Bundt Cake

Moist lemony bundt cake filled with fresh, sweet blueberries and topped with a tart lemon glaze.
Course Dessert
Cuisine American
Keyword blueberry bundt cake, blueberry lemon cake, lemon bundt cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 466kcal



  • 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
  • cups blueberries
  • 3 tablespoons cake flour

Lemon Glaze

  • 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.


Serving: 1slice | Calories: 466kcal | Carbohydrates: 75g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 312mg | Potassium: 94mg | Fiber: 2g | Sugar: 37g | Vitamin A: 684IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg