Description
This Lemon Blueberry Bundt Cake combines zesty lemon and juicy blueberries in a moist, tender cake topped with a tangy glaze. Perfect for any occasion, this cake delivers a delightful balance of sweet and citrusy flavors!
Ingredients
Scale
For the Cake:
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) unsalted butter, softened
- 3 large eggs
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
- 1 ½ cups (225 g) fresh blueberries
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in lemon zest and vanilla extract.
- Gradually mix in the dry ingredients and buttermilk, alternating between the two. Toss blueberries in 1 tbsp of flour, then fold them into the batter gently.
- Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze:
- Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake.
Notes
Notes:
- Tossing the blueberries in flour prevents them from sinking during baking.
- Use fresh lemon juice for the glaze for the best flavor.
- The cake stores well in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 290
- Sugar: 25 g
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 45 g
- Protein: 4 g