Moist Lemon Blueberry Bundt Cake Recipe with Tangy Glaze Easy and Perfect for Summer

Let me tell you, the scent of fresh lemon zest mingling with juicy blueberries wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Moist Lemon Blueberry Bundt Cake with Tangy Glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy weekend years ago when I was knee-high to a grasshopper, trying to recreate a taste that reminded me of summer days spent in my grandma’s kitchen.

You know what? My family couldn’t stop sneaking slices off the cooling rack (and honestly, I can’t blame them). The moist crumb, the burst of blueberries, and that zingy lemon glaze—dangerously easy to make and pure, nostalgic comfort. Whether you’re looking to brighten up a cozy afternoon tea, impress at a potluck, or whip up a sweet treat for your kids, this lemon blueberry bundt cake recipe is going to be your new go-to. I’ve tested it multiple times in the name of research, of course, and it’s now a staple for family gatherings and gifting. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this Moist Lemon Blueberry Bundt Cake with Tangy Glaze is one recipe that never disappoints. After plenty of kitchen trials and some tweaks here and there, I can confidently say it shines in so many ways:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; chances are you already have everything in your pantry.
• Perfect for Summer: Great for picnics, brunches, or any occasion where you want a light, refreshing dessert.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—no leftovers here!
• Unbelievably Delicious: The moist texture combined with the tangy lemon glaze creates a flavor combo that feels like a warm hug.

What sets this recipe apart? It’s the way the blueberries stay plump and juicy without sinking to the bottom, thanks to a simple coating of flour. Plus, the glaze is perfectly balanced—not too sweet, with just enough lemon punch to brighten every bite. This isn’t just another lemon cake; it’s the best version I’ve found, tested over and over, and loved by everyone who takes a bite.

Whether you’re impressing guests or just treating yourself, this cake feels like comfort food reimagined—lighter, faster, but with all the soul-soothing satisfaction you crave.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, moist texture without fuss. Most are pantry staples, and substitutions are easy if needed.

• For the Cake Batter:
• 2 ½ cups (320g) all-purpose flour (I prefer King Arthur for consistent results)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened (adds richness and moisture)
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon finely grated lemon zest (from about 2 lemons)
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk, room temperature (use dairy-free milk plus 1 tbsp lemon juice if needed)
• 1 ½ cups (225g) fresh or frozen blueberries (if frozen, do not thaw)
• For the Tangy Lemon Glaze:
• 1 ½ cups (180g) powdered sugar, sifted
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional for extra zing)
• 1-2 tablespoons milk or water to thin as needed

Ingredient Tips: Look for firm, plump blueberries to avoid mushiness. If you want a gluten-free version, almond flour works well but expect a denser cake. For a dairy-free option, swap butter with coconut oil and buttermilk with coconut milk plus lemon juice.

Equipment Needed

• Bundt pan (10-inch is ideal; I recommend a non-stick or silicone-coated pan for easy release)
• Electric mixer or stand mixer (handheld works too, but stand mixer saves effort)
• Mixing bowls (medium and large)
• Measuring cups and spoons (accurate measurements make all the difference!)
• Rubber spatula for folding in blueberries gently
• Wire cooling rack (important to cool the cake evenly)
• Small whisk or fork for mixing the glaze

If you don’t have a bundt pan, a 9×5-inch loaf pan is a decent substitute, though baking time will vary slightly. For budget-friendly options, silicone bundt pans are great and easy to clean, but a classic metal pan gives a crisper crust.

Preparation Method

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then lightly dust with flour. This step helps the cake release perfectly—trust me, I learned the hard way!
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy—about 3-4 minutes. This step is key for a tender crumb, so don’t rush it!
4. Add Eggs and Flavors: Add eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until combined.
5. Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix just until combined—overmixing can make the cake tough.
6. Prepare Blueberries: Toss the blueberries in 1 tablespoon of flour to coat. This prevents them from sinking to the bottom of the cake.
7. Fold in Blueberries: Gently fold the coated blueberries into the batter using a rubber spatula. Be careful not to overmix or you’ll break the berries.
8. Pour and Smooth: Pour the batter evenly into your prepared bundt pan. Smooth the top with the spatula to ensure even baking.
9. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking around 50 minutes. The cake should spring back lightly when pressed.
10. Cool: Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely before glazing. Patience here is crucial to avoid a glaze meltdown.
11. Make the Glaze: Whisk powdered sugar and lemon juice together until smooth. Add milk or water a teaspoon at a time to reach your desired consistency—thicker glaze clings better, thinner drizzles more easily.
12. Glaze the Cake: Drizzle the tangy lemon glaze over the cooled cake, letting it drip down the sides. If you want, sprinkle extra lemon zest on top for a pop of color and flavor.

Cooking Tips & Techniques

One lesson I learned early on is that room temperature ingredients make a huge difference. Butter and eggs that are too cold won’t blend well, resulting in a denser cake. Also, I always sift the powdered sugar for the glaze to avoid lumps—no one likes a gritty glaze!

When mixing the batter, don’t overdo it; the goal is just to combine ingredients until smooth. Overmixing activates gluten and can make the cake chewy rather than tender. Folding the blueberries gently keeps them whole and evenly distributed.

Timing is everything: keep an eye on your oven after 50 minutes. If the top starts browning too fast, loosely tent it with foil. This keeps the cake moist and prevents burning.

Finally, when glazing, pour slowly and let gravity do the work. If you glaze too warm a cake, the sugar will melt and disappear—let it cool fully for that perfect tangy finish.

Variations & Adaptations

This lemon blueberry bundt cake recipe is wonderfully adaptable for different dietary needs and flavor preferences. Here are a few ideas you might want to try:

• Gluten-Free Version: Swap all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly denser but still moist and delicious.
• Vegan Adaptation: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and substitute butter with coconut oil. Replace buttermilk with almond milk plus lemon juice.
• Seasonal Fruit Twist: In summer, swap blueberries for fresh raspberries or a mixed berry medley. In winter, try adding chopped candied ginger for a zingy surprise.
• Flavor Boosters: Add a teaspoon of almond extract or a pinch of cardamom to the batter for a subtle, exotic note.

Personally, I once added a handful of toasted pecans to the batter for a lovely crunch that contrasted beautifully with the soft cake—definitely worth a try!

Serving & Storage Suggestions

This Moist Lemon Blueberry Bundt Cake is best served at room temperature to really let those flavors shine. I like to slice it with a serrated knife for clean cuts. It pairs beautifully with a cup of hot tea or a chilled glass of lemonade on a summer afternoon.

If you have leftovers (unlikely, but it happens!), wrap the cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices wrapped well in plastic and foil; thaw in the fridge overnight before serving.

Reheat gently in a microwave for 10-15 seconds to bring back that fresh-baked warmth. The glaze may firm up a bit in the fridge, but flavors actually deepen overnight, making the cake taste even better the next day.

Nutritional Information & Benefits

This lemon blueberry bundt cake offers a balance of indulgence and freshness. One generous slice (about 1/12th of the cake) provides approximately 320 calories, with 15g of fat, 45g of carbs, and 4g of protein.

The fresh blueberries add antioxidants and vitamins, while lemon zest provides a boost of vitamin C. Using buttermilk contributes to a tender crumb with a slight tang and adds calcium. For those mindful of sugar intake, you can reduce the sugar slightly without compromising texture too much.

While this cake contains gluten, dairy, and eggs, substitutions can make it suitable for many dietary preferences. It feels like a treat that’s just a little more thoughtful and wholesome than your average dessert, perfect for summer celebrations or an anytime pick-me-up.

Conclusion

So, what makes this Moist Lemon Blueberry Bundt Cake with Tangy Glaze so special? It’s the harmony of flavors and textures—moist, tender crumb meets juicy berries and that zingy glaze that brightens every bite. Honestly, it’s a recipe I love because it’s forgiving, straightforward, and reliably delicious.

Feel free to tweak it to your taste—add more zest, swap fruits, or try different flours. I’d love to hear how you make it your own, so don’t hesitate to share your thoughts or photos. You’re going to want to keep this recipe close; it’s a summer classic that never gets old.

Give it a go, and happy baking!

FAQs

Can I use frozen blueberries for this bundt cake?

Yes! Just toss them in flour before folding into the batter and do not thaw them first to prevent the batter from turning purple and watery.

How do I prevent the cake from sticking to the bundt pan?

Grease the pan thoroughly with butter or oil, then dust it lightly with flour. Using a non-stick spray designed for baking also helps.

Can I make this cake dairy-free?

Absolutely. Substitute butter with coconut oil or vegan butter and use dairy-free milk plus lemon juice instead of buttermilk.

What’s the best way to store leftover cake?

Store at room temperature in an airtight container for up to three days or freeze wrapped tightly for up to three months.

Can I make this cake in advance for a party?

Yes, you can bake the cake a day ahead and glaze it the morning of your event to keep the glaze fresh and shiny.

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