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A slice of bundt cake being removed with a server.

Blueberry Lemon Bundt Cake

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 servings 1x



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


  1. Preheat your oven to 350 degrees F. Grease a bundt pan or spray with cooking spray.
  2. Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
  3. 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.
  4. Add eggs, making sure to beat well in-between the addition of each egg.
  5. Add lemon juice, lemon zest and vanilla and continue to beat on medium speed until combined.
  6. Gradually add flour mixture in 4 additions, alternating with buttermilk. Beat for an additional 2 minutes.
  7. Gently stir in blueberries that have been tossed in flour. Pour batter into prepared bundt pan.
  8. Bake for 50 minutes or until a toothpick inserted is removed clean.
  9. While cake is baking, prepare glaze by stirring together powdered sugar and lemon juice in a medium bowl.
  10. Cool on a wire rack. Run a knife around the edges of pan and invert onto a serving plate.
  11. Pour glaze over cake.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: blueberry lemon bundt cake