This Lemon Blueberry Bundt Cake is the perfect combination of zesty lemon and sweet, juicy blueberries. The moist, tender crumb and fresh citrus flavor make it a delightful dessert for any occasion. A lemon glaze adds an extra layer of sweetness and brightness, while the blueberries offer bursts of fruity flavor. This cake is perfect for brunch, a summer gathering, or just to enjoy with a cup of tea!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from 1-2 lemons)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries (tossed in 1 tablespoon of flour to prevent sinking)
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra flavor)
Directions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch Bundt pan, making sure to get into all the crevices.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings:
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Alternate Adding Dry Ingredients and Buttermilk:
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
- Fold in Blueberries:
- Gently fold in the blueberries that have been tossed in flour. Be careful not to crush the berries.
- Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, cover it loosely with foil.
- Cool the Cake:
- Allow the cake to cool in the pan for 15-20 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using). Adjust the consistency with more lemon juice or powdered sugar as needed.
- Glaze the Cake:
- Once the cake is completely cool, drizzle the lemon glaze evenly over the top of the cake, allowing it to drip down the sides.
- Serve:
- Slice and enjoy the zesty, sweet flavors of lemon and blueberry in every bite!