Lemon Blueberry Bundt Cake
A delightful blend of citrusy brightness and juicy blueberries, this Lemon Blueberry Bundt Cake is perfect for gatherings and lazy afternoons alike.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10-12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 1 cup fresh blueberries
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, then add the vanilla extract and lemon zest.
- Combine the flour mixture and buttermilk, beginning and ending with the flour.
- Fold in the fresh blueberries gently.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for about 10 minutes, then invert onto a wire rack.
- Prepare the glaze by whisking together the powdered sugar and lemon juice, then drizzle over the cooled cake.
Notes
For a special touch, serve with whipped cream or a scoop of vanilla ice cream. Store leftovers covered at room temperature for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/08/07/lemon-blueberry-bundt-cake/