Light, Airy Lemon Blueberry Bundt Cake
Light, fluffy, and full of sweet blueberry flavor, this Lemon Blueberry Bundt Cake is a beautiful dessert for spring and summer. The bright lemon pairs perfectly with juicy berries, creating a cake that feels fresh, vibrant, and perfect for sharing. Serves about 12.
Servings: 12 servings
Calories: 315kcal
Equipment
Ingredients
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 pure vanilla extract
- 1½ cups fresh blueberries
For the Glaze
- 1 cup powdered sugar, sifted
- 2 Tbsp fresh lemon juice, from ½ a medium lemon
- 1 tsp lemon zest
- 1 tsp milk, any kind
- pinch of Kosher salt
Instructions
- Whisk dry ingredients. Preheat an oven to 350°F / 175°C. 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.
Notes
- Store: Leftovers will keep for up to 4 days in an airtight container in a fridge. Add the glaze once cooled.
- 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.
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
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