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Moist Lemon Blueberry Bundt Cake Recipe with Tangy Glaze

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A moist and tender lemon blueberry bundt cake with a tangy lemon glaze, perfect for summer gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 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
  • 1 ½ cups (225g) fresh or frozen blueberries
  • For the Tangy Lemon Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1–2 tablespoons milk or water to thin as needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter or non-stick spray and dust lightly with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract until combined.
  5. With mixer on low speed, add dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
  6. Toss blueberries in 1 tablespoon flour to coat and gently fold into batter with a rubber spatula.
  7. Pour batter evenly into prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  9. Cool cake in pan for 15-20 minutes, then invert onto wire rack to cool completely.
  10. Whisk powdered sugar and lemon juice until smooth. Add milk or water a teaspoon at a time to reach desired glaze consistency.
  11. Drizzle glaze over cooled cake and optionally sprinkle extra lemon zest on top.

Notes

Use room temperature ingredients for best results. Toss blueberries in flour to prevent sinking. Do not overmix batter to keep cake tender. Cool cake completely before glazing to avoid glaze melting. Tent cake with foil if browning too fast.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, summer dessert, tangy lemon glaze, easy bundt cake, moist cake

Find it online: https://tomyumy.com/moist-lemon-blueberry-bundt-cake-recipe-with-tangy-glaze-easy-and-perfect-for-summer/