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Moist Lemon Blueberry Bundt Cake Recipe with Easy Zesty Glaze

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A moist bundt cake combining tart lemon and juicy blueberries, topped with a zesty lemon glaze. Perfect for any occasion, this cake balances bright, fresh flavors with a tender crumb.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • Zest of 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh blueberries, washed and patted dry
  • 1 cup (120 g) powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer on medium speed, beat softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Stir in lemon zest and vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
  7. Gently fold in blueberries with a rubber spatula, being careful not to crush them.
  8. Pour batter evenly into prepared pan and smooth the top. Tap pan gently to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Cool cake in pan on wire rack for 15-20 minutes, then invert onto rack to cool completely.
  11. In a small bowl, whisk powdered sugar, lemon juice, and a pinch of lemon zest until smooth and pourable. Adjust consistency as needed.
  12. Drizzle glaze over cooled cake, allowing it to drip down the sides.

Notes

If using frozen blueberries, toss them in flour before folding in to prevent sinking. Avoid overmixing after adding flour to keep cake tender. Let cake rest overnight for more pronounced lemon flavor. For dairy-free or vegan versions, substitute butter, eggs, and buttermilk accordingly.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, lemon glaze, easy dessert, moist cake, zesty glaze

Find it online: https://avabowls.com/moist-lemon-blueberry-bundt-cake-recipe-with-easy-zesty-glaze/