Go Back
Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 ¾ cups all-purpose flour, plus 1 tablespoon for tossing blueberries
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • ¾ cup buttermilk
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 cups fresh blueberries
  • 1 ½ cups powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • Pinch of fine sea salt

Method
 

  1. Preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan. Beat butter and sugar on medium until pale and fluffy, about 3 minutes.
  2. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Batter will look curdled.
  3. Whisk together flour, baking powder, baking soda, and salt. Add to butter mixture in three additions alternating with buttermilk, ending with flour. Mix on low just until combined.
  4. Toss blueberries with the reserved tablespoon of flour, then gently fold into the batter.
  5. Spoon batter into pan and smooth the top. Bake 55-65 minutes until a toothpick comes out with moist crumbs. Cool in pan for 10 minutes, then invert onto a rack to cool completely.
  6. Whisk powdered sugar, 2 tablespoons lemon juice, and salt. Add more lemon juice to reach drizzling consistency. Pour glaze over the cooled cake and let set 15 minutes before slicing.

Notes

The cake needs to cool completely before glazing, or the glaze will melt right off. If you want a thicker shell, use a little less lemon juice. For the cleanest slices, use a serrated knife and wipe the blade between cuts.