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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Blueberry lemon bundt cake

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
sliced lemon blueberry bundt cake recipe on a cooling rack
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Blueberry Lemon Bundt Cake

This blueberry lemon bundt cake is light as air! Easy to prep, feeds a crowd, and perfect when blueberries are ripe and in season! You will love the sweet, bright flavors in this simple springy bundt cake!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: how long to bake bundt cake, how to freeze bundt cake, lemon bundt cake
Servings: 12
Calories: 315kcal
Author: ari | well seasoned

Equipment

  • 10-cup bundt pan

Ingredients

Cake

  • 2 ½ cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp kosher salt
  • 10 Tbsp unsalted butter room temperature
  • 1 ¼ cups sugar
  • 1 Tbsp fresh lemon zest
  • 2 large eggs room temperature
  • 1 cup low fat buttermilk room temperature
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries

Glaze

  • ½ Tbsp unsalted butter melted
  • ½ cup powdered sugar sifted
  • pinch of salt
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp milk

Instructions

For the cake

  • Preheat oven to 350F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and kosher salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
  • Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low, then add eggs one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter.
  • Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.

For the glaze

  • Whisk together melted butter, powdered sugar, salt, lemon zest, lemon juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container at room temperature.

Nutrition

Calories: 315kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 188mg | Potassium: 82mg | Fiber: 1g | Sugar: 29g | Vitamin A: 369IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg