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Moist Lemon Blueberry Bundt Cake with Zesty Glaze

lemon blueberry bundt cake - featured image
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A quick and easy bundt cake combining tart lemon and sweet blueberries with a moist crumb and a tangy lemon glaze, perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest (from about 2 lemons)
  • ¾ cup (180 ml) buttermilk (or whole milk with 1 tbsp lemon juice added)
  • 1 tsp pure vanilla extract
  • 1 ½ cups (225 g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tbsp flour (for tossing blueberries)
  • For the Zesty Glaze:
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest (optional)
  • 1 tbsp milk or cream (to thin glaze if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan generously with butter and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter with sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in lemon zest and vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed until just combined.
  6. Toss blueberries with 1 tablespoon flour, then gently fold into batter.
  7. Pour batter into prepared bundt pan and smooth the top gently.
  8. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean and cake springs back when touched.
  9. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, lemon zest, and milk to make glaze. Drizzle over cooled cake.

Notes

Toss blueberries with flour before folding to prevent sinking. Use fresh lemon zest for best flavor. Grease bundt pan well with butter and flour for easy release. Let cake cool completely before glazing to prevent glaze from melting off. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk plus lemon juice.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, lemon glaze, easy cake recipe, moist cake, quick dessert

Find it online: https://leilameals.com/moist-lemon-blueberry-bundt-cake-recipe-easy-5-step-tutorial-with-zesty-glaze/