There is so much to love about this Lemon Blueberry Bundt Cake, but perhaps most is its light, airy texture! It’s citrusy and bright, features the best of spring and summer blueberries (though yes, you can substitute frozen), and has a delicious homemade lemon glaze.
We love to serve this as a sweet last bite at the end of brunch, but it makes a great mid-day snack with a cup of coffee too! Whatever the occasion, we know you’ll fall head over heels in love with this lemon blueberry bundt. It’s easy to prep, easily feeds a crowd, and has the most amazing texture! Let’s bake it!
Ingredients For Lemon Blueberry Bundt Cake
- All-purpose flour: This creates the body of the cake
- Baking powder and baking soda: To help the cake rise.
- Kosher salt: To season all ingredients.
- Unsalted butter, room temperature: Creamed with the sugar to keep the cake moist.
- Granulated sugar: Used to sweeten and moisten the cake.
- Lemon zest + fresh lemon juice: This adds a bright, fresh acidity that brings out the flavor of the blueberries.
- Eggs, room temperature: To help bind the cake ingredients together.
- Buttermilk, room temperature: Instead of milk or heavy cream, this adds a lovely tang.
- Vanilla bean paste or pure vanilla extract: To sweeten the flavor of the cake.
- Blueberries: For a burst of berry goodness!
For the homemade lemon glaze, you’ll need: confectioner’s sugar, lemon zest, fresh lemon juice, milk (any type!), and a pinch of Kosher salt.
How To Make Lemon Blueberry Bundt Cake
- Whisk dry ingredients. Preheat an oven to 350F, then spray a bundt pan with nonstick spray. Whisk dry ingredients in a medium bowl; reserve one tablespoon of the flour mixture to toss with blueberries.
- Cream butter and sugar. Beat room temperature butter, sugar, and lemon zest in a large mixer.
- Whisk remaining wet ingredients. In a 2 cup measuring cup, combine buttermilk, fresh lemon juice, and vanilla extract.
- Add flour to wet ingredients. Add ⅓ of the flour mixture to the creamed butter, beating well, then add ½ of the buttermilk mixture. Repeat, ending with the final flour mixture, then toss blueberries with reserved flour. Fold into the batter.
- Bake the bundt cake. Spoon the batter into prepared bundt pan, then smooth the top. Bake for 50 minutes, until cake is golden. Cool slightly before inverting onto a wire rack. Drizzle the lemon glaze over the cooled cake, then enjoy!
- Spray the bundt pan well with nonstick baking spray (Baker’s Joy is our favorite brand!) to ensure the cake comes out easily.
- Tap the unbaked bundt cake on the counter at least 2-3x to help remove excess bubbles in the batter.
- Rest the cooked lemon blueberry bunt for at least 15 minutes to set before inverting onto a wire rack.
- Allow the cake to cool completely before adding the lemon glaze, otherwise it won’t set properly!
- If you are lucky enough to come across wild Maine blueberries at the market, grab them!! They are hands down the sweetest, juiciest blueberries we can find in the States, and make a great addition to this lemon blueberry bundt!
- Room temperature ingredients matter! Using room temperature ingredients will help the batter come together easily, as well as bake and set properly.
Yes! No need to defrost or thaw, simply add into the batter frozen. It’s possible you’ll need to bake the cake a few minutes longer to account for the additional water in frozen berries.
The exterior should be golden brown, and a cake tester should come out clean or with very few crumbs when inserted into the center of the cake.
Two options! First, you can make your own buttermilk at home with milk and lemon juice. Otherwise, you can use a 1-to-1 substitute of Greek yogurt. We recommend thinning the Greek yogurt a bit with 1 tsp of water or milk, since it’s so much thicker than buttermilk.
Hold onto spring and summer as long as you can with this fresh, light Lemon Blueberry Bundt Cake! It’s hands down our favorite way to combine these classic ingredients, and we just know you’re going to love it! If you make this at home, please let us know by leaving a review and rating below!
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Light & Airy Lemon Blueberry Bundt Cake
For the cake
- 2½ cups all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp Kosher salt
- 10 Tbsp unsalted butter room temperature
- 1¼ cups granulated sugar
- 2 tsp fresh lemon zest
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla bean paste or vanilla extract
- 1½ cups fresh blueberries
For the glaze
- 1 cup powdered sugar sifted
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp milk
- pinch of Kosher salt
- Whisk dry ingredients. Preheat an oven to 350F. Spray a 10-cup bundt pan with nonstick spray. In a large mixing bowl, whisk together 2½ cups flour, ¾ tsp baking powder, ¼ tsp baking soda, and ½ tsp Kosher salt. Reserve 1 Tbsp of the flour mixture to toss with the blueberries.
- Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat 10 Tbsp room temperature butter, 1¼ cup sugar, and lemon zest on medium speed until light and pale. Reduce the speed to low, then add room temperature eggs one at a time.
- Whisk remaining wet ingredients. In a 2 cup measuring cup, combine 1 cup buttermilk, 2 Tbsp lemon juice, and 1 tsp vanilla extract, then whisk.
- Add flour to wet ingredients. Add ⅓ of the flour mixture to the creamed butter, beating well, then add ½ of the buttermilk mixture. Once incorporated, repeat once again, alternating between flour and buttermilk, ending with the final flour mixture. Toss blueberries with reserved 1 Tbsp flour, then gently fold into the batter.
- Bake the bundt cake. Spoon the batter into prepared bundt pan, then smooth with an offset spatula. Tap the pan sharply on the counter 2-3x 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 slightly, then invert. Allow cake to cool in the pan on a wire rack for 15 minutes, then carefully invert onto rack and cool completely.
- Make the glaze. Whisk together 1 cup powdered sugar, 2 Tbsp lemon juice, lemon zest, 1 tsp milk, and a pinch of salt in a small bowl. Drizzle glaze over cooled cake, then let set before serving. Store leftovers in an airtight container at room temperature.
- Make-ahead: The leftovers will keep for up to 4 days when stored in an airtight container in a fridge, so go ahead and making this in advance. You can add the glaze when it’s cooled or add it fresh.
- To freeze: Wrap the cake tightly in plastic wrap (either whole or in individual slices), then freeze for up to 3 months. Let thaw overnight in a refrigerator before serving.
Photography by: Pate of The G&M Kitchen