Blueberry Lemon Bundt Cake

It had been a while since I last used my bundt cake pan, and I found myself with some leftover buttermilk. Making a fruit bundt cake seemed like the ideal solution. This simple Blueberry Lemon Bundt Cake sounded just right, fulfilling a craving I’d had for weeks. This Blueberry Lemon Bundt Cake is incredible, with a soft texture and bursting with juicy blueberries and zesty lemon flavor. It’s truly one of the most exceptional cakes you’ll ever taste.

This recipe is very easy to prepare and takes only a few minutes until is ready for baking. I used frozen wild mountain blueberries, which are smaller in size and have a wonderful unique tangy taste and flavor, a bit different from the big sweet ones found in grocery stores. I had the luck to buy a lot of wild blueberries after they were picked on the mountain, and we froze them so we could enjoy their delicious flavor all the months after. Fresh blueberries will work well as well, no doubt about that.

You can make a lemon glaze topping though for me it seemed sweet enough and sprinkled only some powdered sugar on top. Feel free to try both toppings and see which one you like best.

How to make Blueberry Lemon Bundt Cake

To begin, preheat your oven to 350°F (180°C) and prepare a 10-inch bundt pan by greasing it with butter and dusting it with flour to prevent sticking.

In a bowl, whisk together the flour, baking powder, and salt, and set it aside for later use.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until fully combined.

Reduce the mixer speed to low and gradually add the flour mixture and buttermilk, alternating between the two until everything is well incorporated.

Now, it’s time to add the blueberries. Take them out of the freezer and stir them with 1 tablespoon of flour. Reserve about 1/4 cup of the blueberries for topping and gently fold the rest into the batter. Be careful not to overmix, as you don’t want the batter to turn blue. Just a few gentle folds will do.

Pour the batter into the prepared bundt pan and sprinkle the reserved 1/4 cup of blueberries on top.

Bake the cake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes before inverting it onto a cooling rack to cool completely at room temperature.

Before serving, you can dust the blueberry bundt cake with powdered sugar or prepare a lemon icing by mixing powdered sugar with lemon juice for added flavor.

Hope you will try the recipe for this Blueberry Lemon Bundt Cake and enjoy it as much as we did! If you do don’t forget to let me know and tag me on Instagram. Cheers.

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Blueberry Lemon Bundt Cake

5 from 1 vote

This Blueberry Lemon Bundt Cake is absolutely incredible, boasting a soft texture and bursting with juicy blueberries and zesty lemon flavor. It's truly one of the most exceptional cakes you'll ever taste.

Servings 12 servings

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

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Ingredients

  

1x2x3x

• 2 sticks (220g) butter
• 1 ½ cup (300g) sugar
• 3 eggs
• 1 tsp (5g) vanilla extract
• 2 tbsp lemon zest (zest from two lemons)
• 2 tbsp (30ml) lemon juice
• 3 cups (375g) flour
• 2 tsp (8g) baking powder
• 1 tsp (5g) salt
• 1 cup (240g) buttermilk
• 2 cups (200g) frozen blueberries
• 1 tbsp (10g) flour , to add over the blueberries

Topping ideas

• Powdered sugar for dusting
• or

Lemon Glaze

• 1 cup (125g) powdered sugar
• 2 tbsp (30ml) lemon juice

Instructions

 

• Preheat oven to 350 F (180C). Butter and dust with flour a 10 inch bundt pan.
• In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
  
• In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.
  
• Add vanilla, lemon zest and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
  
  
• Only now, take the blueberries out of the freezer, Stir with 1 tbsp of flour. Keep about 1/4 cup of the blueberries for topping and add the rest over the batter.
  
• Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
  
• Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.
  
• Bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
  
• Remove from the oven and rest in the pan for about 15-20 minutes before inverting it onto a rack. Let cool at room temperature.
• Before serving dust the blueberry bundt with powdered sugar or prepare the lemon icing by mixing the powdered sugar with lemon juice. Enjoy!

Video

Nutrition

Serving: 1 serving out of 12Calories: 387kcalCarbohydrates: 55gProtein: 5.7gFat: 17gSaturated Fat: 10.2gCholesterol: 82mgSugar: 29.1g

Calories: 387kcal

Course: Dessert

Cuisine: American

Keyword: blueberry bundt cake, blueberry buttermilk cake, blueberry cake, blueberry dessert, blueberry lemon bundt cake, buttermilk dessert