Print

Moist Lemon Blueberry Bundt Cake Recipe Easy Homemade with Luscious Glaze

moist lemon blueberry bundt cake - featured image
Print Recipe

A tender, moist lemon blueberry bundt cake with a luscious glaze that balances sweet and tangy flavors, perfect for cozy moments and gatherings.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups (350 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 grams) fresh blueberries, rinsed and patted dry
  • For the glaze:
  • 1 ½ cups (180 grams) powdered sugar, sifted
  • 3 tablespoons (45 ml) fresh lemon juice
  • 1 tablespoon (15 ml) milk or cream
  • Optional: a pinch of lemon zest for glaze

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan with butter or non-stick spray; dust lightly with flour.
  2. In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt; set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in lemon zest, lemon juice, and vanilla extract until evenly combined.
  6. With mixer on low, alternate adding dry ingredients in three parts and buttermilk in two parts, starting and ending with dry ingredients; mix just until combined.
  7. Fold in blueberries gently with a rubber spatula to avoid breaking them.
  8. Pour batter evenly into prepared bundt pan and tap gently to release air bubbles.
  9. Bake for 50-60 minutes or until a toothpick inserted comes out clean or with a few moist crumbs; tent with foil if browning too quickly.
  10. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  11. Whisk together powdered sugar, lemon juice, and milk or cream until smooth; adjust thickness as needed.
  12. When cake is cool, drizzle glaze over top and optionally sprinkle with lemon zest.

Notes

Toss blueberries in a tablespoon of flour before folding to prevent sinking. Use room temperature ingredients for best results. Do not overmix batter to avoid toughness. Glaze can be drizzled while cake is warm for soak effect or after cooling for a shiny finish. Frozen blueberries can be used if thawed and patted dry. Substitute gluten-free flour or dairy-free alternatives as needed.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, easy lemon cake, moist cake, homemade cake, lemon glaze, blueberry dessert

Find it online: https://yumnode.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-with-luscious-glaze/