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Moist Lemon Blueberry Bundt Cake Recipe with Easy Zesty Glaze

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A moist and flavorful lemon blueberry bundt cake with a bright, tangy glaze that is perfect for brunch, potlucks, or any celebration. This recipe is quick, easy, and uses simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened (room temperature)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon lemon zest (from about 2 lemons)
  • ¾ cup (180ml) buttermilk, shaken well (or whole milk with 1 teaspoon lemon juice)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh blueberries, rinsed and patted dry
  • For the glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter, melted (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center and grease your bundt pan thoroughly with butter and flour or baking spray with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes, using an electric mixer on medium speed.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest and vanilla extract until evenly distributed.
  6. Alternate adding the dry ingredients and buttermilk to the batter, starting with one-third of the flour mixture, then half of the buttermilk, repeating until combined. Do not overmix.
  7. Gently fold in the blueberries using a rubber spatula, being careful not to crush them.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top. Tap the pan gently on the countertop to release air bubbles.
  9. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Remove the cake from the oven and let it cool in the pan for 15 minutes.
  11. Invert the cake onto a cooling rack and let it cool completely, about 1 hour.
  12. For the glaze, whisk powdered sugar, lemon juice, lemon zest, and melted butter in a small bowl until smooth. Adjust lemon juice to desired consistency.
  13. Drizzle the glaze over the cooled cake, letting it drip down the sides.
  14. Let the glaze set for 15 minutes before slicing and serving.

Notes

Use room temperature ingredients for best results. Gently fold in blueberries to avoid crushing. Start checking cake at 50 minutes to prevent overbaking. If blueberries sink, toss them lightly in flour before folding in. Glaze can be made ahead and stored in fridge. For gluten-free or vegan adaptations, see variations section.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, lemon glaze, easy cake recipe, moist cake, brunch cake

Find it online: https://bitematrix.com/moist-lemon-blueberry-bundt-cake-recipe-with-easy-zesty-glaze/