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Moist Blueberry Lemon Bundt Cake Recipe with Easy White Chocolate Glaze

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A moist, tangy, and sweet blueberry lemon bundt cake with a creamy white chocolate glaze, perfect for brunch or tea time. This recipe balances fresh lemon zest and blueberries with a tender crumb and an easy, luscious glaze.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 tbsp fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • 1 ½ cups (225 g) fresh blueberries, rinsed and patted dry
  • For the glaze:
  • 1 cup (180 g) white chocolate chips
  • 2 tbsp (30 ml) heavy cream
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in lemon zest and lemon juice.
  6. With mixer on low, alternately add dry ingredients and buttermilk in three parts, beginning and ending with dry ingredients. Mix just until combined.
  7. Fold in blueberries gently with a rubber spatula to avoid bursting.
  8. Pour batter evenly into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  11. Melt white chocolate chips with heavy cream in microwave-safe bowl in 20-second bursts, stirring until smooth. Stir in vanilla extract.
  12. When cake is cool but still slightly warm, drizzle glaze evenly over top.
  13. Allow glaze to set for 20-30 minutes before slicing and serving.

Notes

Grease and flour the bundt pan thoroughly to prevent sticking. Toss blueberries in a teaspoon of flour before folding to prevent sinking and color bleeding. Do not overmix batter after adding flour to keep cake tender. Pour glaze when cake is warm but not hot to avoid running. Use short bursts when melting white chocolate to prevent graininess.

Nutrition

Keywords: blueberry lemon bundt cake, lemon cake, blueberry cake, white chocolate glaze, moist bundt cake, easy bundt cake, brunch cake, lemon dessert

Find it online: https://leilameals.com/moist-blueberry-lemon-bundt-cake-recipe-with-easy-white-chocolate-glaze/