Description

A moist, tangy, and sweet lemon blueberry bundt cake made with simple pantry staples. This one-bowl dessert features a tender crumb and a shiny, tangy lemon glaze, making it perfect for any occasion.

Ingredients

Scale

2 cups (250g) all-purpose flour
1½ cups (300g) granulated sugar
½ cup (115g) unsalted butter, softened
3 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
1 cup (240ml) buttermilk
1½ cups (225g) fresh or frozen blueberries
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 cup (120g) confectioners’ sugar (for glaze)
2–3 tablespoons fresh lemon juice (for glaze)
½ teaspoon vanilla extract (for glaze, optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with butter or non-stick spray, then dust with flour, tapping out excess.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes with a mixer).
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
Add half of the dry ingredients to the butter mixture, mixing on low until just combined. Add all the buttermilk, mix again, then add the remaining dry ingredients. Mix until smooth, being careful not to overmix.
Stir in the lemon zest and blueberries using a spatula. If using frozen blueberries, toss them in a tablespoon of flour first to prevent sinking.
Pour batter into the prepared bundt pan and smooth the top. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
While the cake cools, whisk confectioners’ sugar and 2-3 tablespoons of lemon juice in a small bowl until smooth. Drizzle over the cooled cake and let set for 15 minutes before slicing.

Notes

Ensure butter and eggs are at room temperature for best results. Do not overmix the batter to avoid a dense cake. If using frozen blueberries, do not thaw them; toss in flour first to prevent sinking. Grease the bundt pan thoroughly to ensure the cake releases easily. The cake can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 280
Sugar: 28
Sodium: 180
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 1
Protein: 4

Keywords: lemon blueberry bundt cake, easy bundt cake, one bowl dessert, lemon glaze, blueberry cake, spring dessert, summer baking