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The Best Lemon Blueberry Bundt Cake

The Best Lemon Blueberry Bundt Cake

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4 from 1 review


  • 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)


  1. Cake:
  2. 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.)
  3. In a large bowl whisk together flour, baking powder, baking soda, salt and set aside
  4. In another large bowl beat butter until smooth
  5. Add sugar to the smooth butter and beat for 2 to 3 minutes until fluffy
  6. Beat in eggs one at a time, beating well after each addition
  7. Add lemon juice, lemon zest and vanilla and beat until combined
  8. Beat in flour in three additions alternating with buttermilk, then beat for 2 minutes
  9. Fold in blueberries and pour into prepared pan
  10. Bake at 350F for 60 minutes or until a toothpick inserted in center of cake comes out clean
  11. Cool on a wire rack for 15 minutes before flipping and removing from pan, then allow to cool completely
  12. Glaze:
  13. 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
  14. Drizzle glaze all over the cake allowing it to run down the sides
  • Category: Dessert