Blueberry and lemon make the perfect pairing, and they come together beautifully in this Blueberry Lemon Bundt Cake. With its simple yet stunning flavor combination, this cake is sure to impress.
EQUIPMENT
- Measuring Cups
- Measuring Spoons
- 12-Cup Bundt Pan
- Cooling Rack
- Zester
INGREDIENTS
Cake
- 2 cups blueberries
- 1 tablespoon flour (for coating berries)
- 3 cups flour
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups salted butter (softened)
- 1½ cups sugar
- 6 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice
- ¾ cup milk
Glaze
- 1¼ cup powdered sugar
- 2 tablespoons lemon juice

INSTRUCTIONS
- Preheat the oven to 350°F.
- Prepare the Blueberries: Rinse the blueberries and pat them dry. Toss them with 1 tablespoon of flour to coat.
- Make the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: Beat the softened butter and sugar together in a mixing bowl for 2-3 minutes until fluffy and smooth. Scrape the sides of the bowl as needed.
- Incorporate the Eggs and Flour: Add the eggs one at a time, mixing well after each addition. After each egg, add 2 tablespoons of the flour mixture and stir just until combined. Repeat for all eggs.
- Add Flavor: Stir in the lemon zest, lemon juice, and vanilla extract.
- Alternate Dry Ingredients and Milk: Add one-third of the flour mixture, followed by half of the milk, mixing after each addition. Continue alternating until all ingredients are incorporated, scraping down the sides of the bowl as needed.
- Fold in the Blueberries: Gently fold the flour-coated blueberries into the batter.
- Prepare the Bundt Pan: Grease and flour a 12-cup Bundt pan. Pour the batter into the prepared pan, spreading it evenly.
- Bake the Cake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, invert the pan onto a cooling rack and allow the cake to cool for another 5-10 minutes before removing the pan. Let the cake cool completely on the rack.
Make the Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Spoon the glaze over the cooled cake, letting it drip down the sides.
NOTES
- Read through the entire recipe before starting to familiarize yourself with the steps.
- Use the fluff-and-scoop method to measure your flour to prevent compacting, which can result in a dry cake.
- Ensure all ingredients are at room temperature, including the butter and eggs. Set them out 30 minutes before beginning.
- Coat your blueberries lightly with flour to help prevent them from sinking to the bottom of the cake. If you’d like, you can reserve a few berries to sprinkle on top before baking.
- Be careful not to overmix the batter—stir just until combined.
- Make sure to fully grease the Bundt pan with non-stick spray and lightly dust it with flour to ensure the cake comes out easily.
- Baking times may vary based on your oven and pan, so monitor closely towards the end of baking.
Nutritional Information: Estimated for one slice when the cake is cut into 12 pieces.