Lemon Blueberry Bundt Cake Recipe with Zesty Glaze

Recipe Details

Prep Time: 15 mins | Cook Time: 50 mins | Cooling Time: 30 mins | Total: 1 hr 35 mins

Course: Dessert | Cuisine: American | Servings: 12 | Calories: 463 kcal per serving

Author: Mique Provost

Ingredients

For the Cake:

• 2 ¾ cups flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup butter (or margarine)
• 1 ¾ cups sugar
• 4 eggs
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup buttermilk*
• 1 ¼ cups blueberries, tossed with 1 tbsp flour

For the Glaze:

• 1 ½ cups confectioners’ sugar
• 8–10 tsp lemon juice
• 1 tbsp corn syrup
• Lemon zest for garnish

Instructions

1. Heat the oven to 350°F (175°C). Butter a 12-cup bundt pan well.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. In another large bowl, beat the butter until smooth. Add the sugar and beat 2–3 minutes until fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Add the lemon juice, lemon zest and vanilla and beat until combined.
6. Add the flour mixture in three additions, alternating with the buttermilk. Beat for about 2 minutes until the batter is smooth.
7. Gently fold in the floured blueberries to keep them from sinking. Spoon the batter into the prepared bundt pan and smooth the top.
8. Bake at 350°F for about 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake on a wire rack for 20 minutes, then run a sharp knife around the edges and invert the pan to release the cake. Allow the cake to cool completely before glazing.

Glaze:

1. In a small bowl, whisk together the confectioners’ sugar, lemon juice and corn syrup until smooth and pourable. Adjust lemon juice for desired consistency.
2. Drizzle the glaze over the cooled cake, letting it run down the sides. Garnish with additional lemon zest if desired.

Notes & Tips

*If you don’t have buttermilk, make a quick substitute: combine 1 tbsp lemon juice with low-fat milk to equal 1 cup; let sit 10 minutes and use as 1 cup buttermilk.

For best results, toss the blueberries with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking. Be careful not to overmix the batter once you add the flour — fold just until combined to keep the cake tender.

If you prefer a more intense lemon flavor, increase the lemon zest by an extra teaspoon, or stir a teaspoon of lemon extract into the glaze. To make this cake ahead, bake and cool completely, then wrap tightly and store at room temperature for up to two days or refrigerate for up to four days. Refresh the glaze just before serving.

Nutrition

Calories: 463 kcal | Carbohydrates: 72 g | Protein: 5 g | Fat: 17 g | Saturated Fat: 10 g

Cholesterol: 97 mg | Sodium: 254 mg | Potassium: 160 mg | Fiber: 1 g | Sugar: 48 g

Vitamin A: 595 IU | Vitamin C: 4.4 mg | Calcium: 68 mg | Iron: 1.7 mg

More Lemon Desserts

If you love lemon, try other bright citrus treats like lemon cookies, lemon cookie cups and lemon curd bars — they all pair wonderfully with tea or a sunny gathering.

Lemon Cookies

Lemon Cookie Cups

Lemon Curd Bars