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Lemon Blueberry Bundt Cake

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A moist, tangy lemon blueberry bundt cake topped with a shiny lemon glaze, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour
  • 2 ½ teaspoons (10 grams) baking powder
  • ½ teaspoon (3 grams) salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • ¼ cup (60 ml) fresh lemon juice
  • ½ cup (120 ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 grams) fresh blueberries, washed and patted dry
  • For the glaze:
  • 1 cup (120 grams) powdered sugar
  • 2 to 3 tablespoons (30–45 ml) fresh lemon juice
  • Optional: a pinch of lemon zest for extra zing

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 10-inch bundt pan thoroughly with butter or non-stick spray, then lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter with granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  5. Alternately add the dry flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix gently on low speed just until combined.
  6. Using a spatula, carefully fold in the fresh blueberries to keep them intact.
  7. Pour the batter evenly into the prepared bundt pan and smooth the top.
  8. Bake for 50 to 60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. The toothpick should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 45 minutes.
  10. Whisk together powdered sugar and lemon juice until smooth to make the glaze. Adjust lemon juice for desired consistency.
  11. Drizzle the glaze evenly over the cooled cake and let it set for about 20 minutes before slicing.

Notes

Use room temperature ingredients for even mixing. Toss blueberries in flour before folding to prevent sinking. Grease and flour the bundt pan thoroughly to prevent sticking. Adjust glaze thickness by varying lemon juice amount. Frozen blueberries can be used without thawing.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, glazed cake, easy bundt cake, summer dessert, homemade cake

Find it online: https://realityeats.com/lemon-blueberry-bundt-cake-recipe-easy-homemade-glazed-delight/