Lemon Blueberry Bundt Cake

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Lemon Blueberry Bundt Cake

Yield 10-12

Author Sweet Temptations

Prep time

30 Min

Cook time

60 Min

Cool

15 Min

Total time

1 H & 45 M

Brighten up your dessert table with this Lemon Blueberry Bundt Cake—a delightful treat that’s bursting with juicy blueberries and fresh lemon zest! This cake is wonderfully moist, easy to make, and topped with a sweet lemon glaze that takes every bite to the next level. Whether you’re hosting a spring brunch, celebrating a special occasion, or just craving something sweet and fruity, this recipe is sure to impress. Simple ingredients and clear instructions make it a breeze for bakers of all skill levels to whip up a show-stopping cake that everyone will love.

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Ingredients

For the Cake

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 cup Greek yogurt
• 1 cup fresh blueberries (you can toss them in a little flour to prevent sinking)

For the Glaze

• 1 cup powdered sugar
• 2-3 tablespoons water

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Eggs: In a large bowl, using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined. Gently fold in the blueberries that have been previously tossed in flour.
5. Pour into Bundt Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
6. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
7. Cool: Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
8. Prepare the Glaze: In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
9. Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.

Notes

Recipe Tips for Lemon Blueberry Bundt Cake

• Prep Ahead for Success: Set aside about 1 hour and 30 minutes from start to finish. This includes 50–60 minutes of baking time, plus a little extra time for cooling and glazing, so plan accordingly.

• Room Temperature Ingredients: For the fluffiest cake, make sure your butter and eggs are at room temperature before mixing. This helps everything blend smoothly and creates a lighter texture.

• Coat Blueberries in Flour: Toss your fresh blueberries in a bit of flour before folding them into the batter. This simple trick helps keep them from sinking to the bottom while baking.

• Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can make your cake dense instead of light and tender.

• Check for Doneness: Bake the cake for 50–60 minutes, but start checking around the 50-minute mark. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, your cake is ready!

• Cool Before Glazing: Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack. Make sure it’s completely cool before drizzling on the glaze so it doesn’t melt right off.

• Glaze Consistency: Adjust your glaze with water, a little at a time, until it’s thick enough to drizzle but still pourable. For an extra zing, add a touch more lemon zest!

• Storage: This cake stays moist for days! Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Nutrition Facts

Calories

317

Fat

10 g

Sat. Fat

6 g

Carbs

51 g

Fiber

1 g

Net carbs

50 g

Sugar

35 g

Protein

6 g

Sodium

264 mg

Cholesterol

63 mg

https://www.sweettemptations.com/recipes/lemon-blueberry-bundt-cake

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Step Into the Kitchen: Visual Guide to the Lemon Blueberry Bundt Cake Recipe