Spring has arrived and I couldn’t be happier! I’m so looking forward to warm weather and fresh produce, like in this amazingly moist Blueberry Lemon Bundt Cake.
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Blueberry Lemon Bundt Cake
This lemony bundt cake is full of fresh blueberries and is perfect for your upcoming Easter celebration. Bake it the day before so you can focus on spending time with family (if you can wait that long before slicing it!).
Oh yeahhhhh! I also use a simple lemon glaze that isn’t too overpowering and enhances this cake perfectly.
This cake is sure to be a crowd-pleaser at your next gathering! It’s perfectly moist and lemony with the flavor and texture of fresh blueberries. Happy Bakin’! xoxo
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Blueberry Lemon Bundt Cake
Prep Time: 15 mins- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
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Prep Time:
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Pin RecipeIngredients
For the cake:
- 2–3/4 cups all purpose flour
- 1–1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1–2/3 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon juice
- 1–1/2 tablespoons lemon zest, and additional lemon zest for garnish if desired
- 1–1/2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries (tossed in 2 tablespoons flour listed below)
- 2 tablespoons all-purpose flour
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees F. Grease a bundt pan or spray with cooking spray.
- Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
- Using an electric mixer at medium speed, beat butter until smooth. Gradually add sugar and continue to beat until fluffy, about 2-1/2 minutes.
- Add eggs, making sure to beat well in-between the addition of each egg.
- Add lemon juice, lemon zest and vanilla and continue to beat on medium speed until combined.
- Gradually add flour mixture in 4 additions, alternating with buttermilk. Beat for an additional 2 minutes.
- Gently stir in blueberries that have been tossed in flour. Pour batter into prepared bundt pan.
- Bake for 50 minutes or until a toothpick inserted is removed clean.
- While cake is baking, prepare glaze by stirring together powdered sugar and lemon juice in a medium bowl.
- Cool on a wire rack. Run a knife around the edges of pan and invert onto serving plate. Pour glaze over cake.
Al Godley says
March 23, 2016 at 9:19 amRecipe printed. Diann is buying the ingredients today! Gonna be on the table for Easter dinner!
★★★★★
Amy @ The Blond Cook says
March 24, 2016 at 12:57 pmThank you, Al! I hope you enjoy it… it’s one of my new favorite cakes! 🙂
Mary Kay says
March 26, 2016 at 5:13 pmI made this cake today for Easter dinner tomorrow. When unmolded it, all the blueberries sunk to the bottom, thus they are on the top of the cake! What did I do wrong?? The glaze will cover the berries somewhat but I hope some are inside the cake! Help!
Amy @ The Blond Cook says
March 30, 2016 at 9:53 amHi Mary Kay, Sorry for the delay in responding! Did you remember to toss your blueberries in flour before folding them into the batter? I forgot one time and they sunk to the bottom. The flour helps to distribute them more evenly throughout the cake! Hope you had a happy Easter.
Daniela Apostol says
March 29, 2016 at 4:18 pmAmazing recipe and photos! I love blueberries and lemon and this cake is just delish 🙂
★★★★★
Amy @ The Blond Cook says
March 30, 2016 at 9:51 amThanks so much, Daniela!