Juicy blueberries, tangy lemon, sweet cake with a simple glaze. The best lemon blueberry bundt cake could not be more perfect!

I found myself scouring the internet one afternoon, hunting for the perfect recipe for my first ever bundt cake. Then at last, on Food.com I came across this delicious lemon blueberry bundt cake recipe. This is my first bundt cake and is now my favorite bundt cake recipe ever. Below you will find my slightly modified recipe, that is sure to excite your taste buds.

Keep scrolling to find directions for the Best Lemon Blueberry Bundt Cake recipe

Finding a really good recipe was important to me for two reasons. One, I am obsessed with finding the best recipes and two, I was making this bundt cake for the wonderful ladies coming over to help assemble the care packages for Project Mindful Mama. I wanted to make something homemade and delectable to thank them for all their hard work. Unanimously, everyone fell in love with this bundt cake and requested the recipe. Anxiously making the ladies wait, until now now, because I wanted to make the cake one more time to achieve perfection.

Excuse me for a moment while I go slice myself seconds of this tantalizing bundt cake.

Don’t forget to coat your blueberries in flour to ensure they do not sink 😉

For this gorgeous and delicious bundt cake I made only a few modifications. To ensure that the cake comes out the right texture you must follow directions carefully. Also, make sure to flour and grease your bundt pan so that the cake falls out nice and smooth. Back to those few modifications I made, add more blue berries to the cake mix and no corn syrup in the glaze, and a little more lemon juice. These very simple modifications made this bundt cake unbelievably irresistible to the point where I enjoyed three whole slices myself the next afternoon!

The Best Lemon Blueberry Bundt Cake

Author: Whisking Mama

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Ingredients

Scale

Cake:
2 3⁄4 cups flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 cup unsalted softened butter
1 3⁄4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 12 ounce bag frozen blueberries, thawed and tossed with
1.5 tablespoons flour
Glaze:
1 1⁄2 cups confectioners’ sugar
3 tablespoons lemon juice (plus more for desired constancy)
lemon zest (to garnish)

Instructions

Cake:
Heat oven to 350°F grease a 12-cup bundt pan (For best results, brush pan with an unsalted solid vegetable shortening and dust with flour. You may also use vegetable oil or a nonstick baking spray.)
In a large bowl whisk together flour, baking powder, baking soda, salt and set aside
In another large bowl beat butter until smooth
Add sugar to the smooth butter and beat for 2 to 3 minutes until fluffy
Beat in eggs one at a time, beating well after each addition
Add lemon juice, lemon zest and vanilla and beat until combined
Beat in flour in three additions alternating with buttermilk, then beat for 2 minutes
Fold in blueberries and pour into prepared pan
Bake at 350F for 60 minutes or until a toothpick inserted in center of cake comes out clean
Cool on a wire rack for 15 minutes before flipping and removing from pan, then allow to cool completely
Glaze:
In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth, at this point you may add extra lemon juice if needed, but keep in mind you want the glaze a bit thicker
Drizzle glaze all over the cake allowing it to run down the sides