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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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Lemon blueberry bundt cake with vanilla icing

Lemon Blueberry Bundt Cake

Posted by: Ari Laing

This lemon blueberry 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 slightly sweet, bright flavors in this simple springy bundt cake!

recipe +-

Posted by: Ari Laing
Lemon blueberry bundt cake with vanilla icing
Print Recipe
5 from 1 vote

Lemon Blueberry 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: homemade bundt cake, how to freeze bundt cake, lemon bundt cake
Servings: 12
Calories: 315kcal
Author: Ari Laing

Equipment

  • 10-cup bundt pan
  • Nonstick baking spray
  • Wire rack

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 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
  • 1 ½ cups fresh blueberries

Glaze

  • 1 cup powdered sugar sifted
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp milk
  • pinch of Kosher salt

Instructions

  • Whisk dry ingredients. Preheat an oven to 350F. Spray a 10-cup bundt pan with nonstick spray. In a large mixing bowl, whisk together 2 ½ 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, 1 ¼ 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.

Nutrition

Sodium: 188mg | Calcium: 52mg | Vitamin C: 4mg | Vitamin A: 369IU | Sugar: 29g | Fiber: 1g | Potassium: 82mg | Cholesterol: 55mg | Calories: 315kcal | Saturated Fat: 7g | Fat: 11g | Protein: 5g | Carbohydrates: 50g | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!