Lemon Blueberry Bundt Cake Recipe
Soft Lemon Blueberry Bundt Cake with Lemon Glaze
This Lemon Blueberry Bundt Cake tastes fresh and sweet. It has soft crumb and juicy berries. It works for brunch or dessert.
Equipment
- 10–12 cup bundt pan
- Large mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Zester or grater
- Wire cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup milk or buttermilk
- 1 ½ cups blueberries
- Glaze:
- 1 ½ cups powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease and flour bundt pan.
- Beat butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in lemon zest, lemon juice, and vanilla.
- Add dry ingredients alternating with milk.
- Fold in blueberries.
- Pour into pan and bake 50–60 minutes.
- Cool 10–15 minutes, then remove from pan.
- Mix glaze and drizzle over cooled cake.
Notes
Toss blueberries in flour before adding.
Do not overmix batter.
Cool fully before glazing.