Description
An incredibly moist and tender lemon blueberry bundt cake with a tangy-sweet lemon glaze. This easy brunch recipe stays fresh for days and is perfect for entertaining.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- ½ cup (115g) Unsalted Butter, softened
- 1 ½ cups (300g) Granulated Sugar
- 3 large Eggs, room temperature
- ½ cup (120ml) Vegetable Oil
- 1 cup (240ml) Buttermilk
- Zest of 2 large Lemons
- 1 tsp Vanilla Extract
- 1 ½ cups (225g) Fresh Blueberries
- 2 cups (240g) Powdered Sugar, for glaze
- 3–4 tbsp Lemon Juice, for glaze
- 1 tsp Lemon Zest, for glaze
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease and flour a 12-cup bundt pan, ensuring all crevices are coated.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla and lemon zest; mix until combined.
- Reduce mixer speed to low. Add half the flour mixture, then half the buttermilk. Repeat, ending with flour. Mix until just combined.
- Toss blueberries in 1 tablespoon of flour (optional but recommended to prevent sinking). Gently fold blueberries into the batter using a spatula.
- Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Let cool completely.
- Whisk powdered sugar, lemon juice, and lemon zest until smooth. Pour over the cooled cake and let the glaze set for 15 minutes before slicing.
Notes
[‘Do not overmix the batter once flour is added to ensure a tender crumb.’, ‘Tossing blueberries in flour before folding them in prevents them from sinking to the bottom.’, ‘Ensure ingredients like eggs and butter are at room temperature for a smoother batter.’, ‘Let the cake cool completely before glazing to prevent the glaze from melting and running off.’, ‘Can be frozen for up to 3 months; thaw overnight in the fridge and glaze after thawing.’]
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38
- Sodium: 280
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry bundt cake, moist bundt cake, brunch cake, easy bundt cake recipe, lemon glaze cake, spring brunch recipe