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Moist Lemon Blueberry Bundt Cake Recipe with Easy Zesty Glaze

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A bright, fresh, and tender lemon blueberry bundt cake with a zesty glaze that balances tart and sweet flavors, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 3 large eggs, room temperature
  • Zest from 2 lemons
  • ½ cup (120 ml) fresh lemon juice
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon vinegar)
  • 1 ½ cups (225 grams) fresh blueberries
  • 1 cup (120 grams) powdered sugar
  • 2–3 tablespoons lemon juice for glaze
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and dust with flour to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand mixer or hand mixer, beat the softened butter with granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
  5. In a small bowl, mix the lemon juice with the buttermilk.
  6. With the mixer on low, alternately add the dry ingredients and lemon-buttermilk mixture in three additions, beginning and ending with dry ingredients. Mix just until combined.
  7. Gently fold in the fresh blueberries with a rubber spatula, taking care not to crush them.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  11. Prepare the glaze by whisking powdered sugar with lemon juice and vanilla extract until smooth. Adjust consistency as needed.
  12. Once the cake is completely cool, drizzle the glaze over the top and let it set for about 10 minutes before slicing.

Notes

Toss blueberries in a tablespoon of flour before folding in to prevent sinking. Use room temperature eggs and butter for smoother blending. Let the cake cool completely before glazing to prevent melting. The cake tastes better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, substitute eggs with flax eggs, butter with coconut oil, and buttermilk with plant-based milk plus acid.

Nutrition

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

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