Perfectly spongy and tender bundt cake filled with blueberries and lemon and topped with a lemon glaze.
This cake is just what you need for serving a crowd and it makes a lovely spring or summer dessert.
Delicious bundt cake
Blueberries and lemon are a perfect pairing and a bundt cake makes an easy, yet beautiful presentation.
This cake is packed full of flavor with fresh blueberries and lots of lemon. The cake recipe calls for fresh squeezed lemon juice and zest and then it's topped with an even more lemony glaze.
Key ingredients
- Blueberries - fresh or frozen berries may be used
- Lemon - use a fresh lemon for the zest and juice
- Butter - this recipe uses salted butter
- Flour - all-purpose flour
Step by step directions
- Measure flour into a bowl. Remove 2 tablespoons and sprinkle over blueberries
- Add baking powder and salt to flour and mix
- In a separate bowl, mix butter and sugar together with a mixer until soft and creamy
- Add eggs one at a time making certain each egg is fully mixed. After each egg, add two tablespoons of the premeasured flour. Repeat with egg and then flour until all eggs have been used.
- Be certain to scrape down the sides and bottom of the bowl so everything is well mixed
- Add lemon juice, lemon zest and vanilla. Mix until combined.
- Add about a third of the remaining flour mixture. You'll be adding this in three different sections, so estimate the amount each time. Stir on a low speed just until combined.
- Add half of the milk. Stir on a low speed. Stop and scrape down the sides of the bowl again.
- Add another third of the flour and mix and the add the remaining milk and mix again.
- Add the remaining flour a mix on a low speed, just. until combined.
- Remove the mixing bowl from the stand mixer
- Add blueberries and flour mixed with the berries. Gently fold berries into the batter.
- Place in a well-greased bundt pan and bake at 350° for one hour
- To test if the cake is done, insert a wooden skewer or toothpick in the center. If the stick comes out clean, the cake is done. If there are wet crumbs or batter on the stick, place it back into the oven.
- Let cake rest for 5-10 minutes and then invert cake with pan onto a baking rack. Leave the pan on for another 10 minutes and then remove cake pan. If the cake resists coming out, invert it and carefully use a knife to loosen any stuck areas.
- For glaze, combine powdered sugar and lemon juice. Once cake has fully cooled, drizzle over the top of the cake.
Baking tips
- Read entire recipe all the way through before beginning. There are a lot of steps and it's helpful to know all the steps before starting.
- Eggs are best if they are at room temperature. You can soak them in warm (not hot) tap water for 5-10 minutes to warm them.
- Do not overmix cake batter. Just stir enough so the ingredients come together.
- Be sure to fully spray the cake pan with a nonstick spray. You can also use a nonstick spray with flour.
More blueberry lemon recipes
If you love the combination of blueberry and lemons, you'll want to check out these recipes:
Recipe FAQs
Yes, frozen blueberries can be used in place of fresh blueberries. Add the berries frozen and increase baking time by 5-10 minutes.
Start with a good quality bundt pan. Make certain pan is sprayed well with a nonstick spray and wait 10 minutes before flipping the cake pan and another 10 minutes before removing the cake pan.
This cake can be made up to a day ahead of serving. For best results, add the glaze the same day you are serving.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Delicious dessert recipes
Be sure to check out my entire collection of dessert recipes!
Blueberry Lemon Bundt Cake
Ingredients
Cake
- 3 cups flour
- 2 cups blueberries
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups butter (salted butter, softened)
- 1½ cups sugar
- 6 eggs (at room temperature)
- 1 teaspoon vanilla
- 2 tablespoons lemon zest (from 2 lemons)
- 2 tablespoons lemon juice
- ¾ cup milk
Glaze
- 1¼ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F
Cake
- Measure out flour and put into a bowl. Take out 2 tablespoons and sprinkle over blueberries.3 cups flour, 2 cups blueberries
- Add baking powder and salt to remaining flour and stir2¼ teaspoons baking powder, ½ teaspoon salt
- In a mixing bowl, beat butter and sugar together until soft and fluffy (2-3 minutes)1½ cups butter, 1½ cups sugar
- Add one egg and mix6 eggs
- Add 2 tablespoons of the measured flour mixture and mix
- Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
- Add lemon zest, lemon juice and vanilla. Stir to combine.2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla
- Add a third of the remaining flour mixture and mix
- Add half of the milk and combine¾ cup milk
- Add another third of flour and mix
- Add remaining milk. Stir to combine
- Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
- Remove bowl from mixer and fold in blueberries and any flour that may have fallen off of the berries.
- Pour into a well greased bundt pan
- Bake in a preheated 350 degree oven for 55-65 minutes or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
- Allow cake to cool in pan for about 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 5-10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.
Glaze
- Combine powdered sugar and lemon juice until smooth1¼ cup powdered sugar, 2 tablespoons lemon juice
- Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides
Notes
- Read entire recipe all the way through before beginning. There are a lot of steps and it's helpful to know all the steps before starting.
- Eggs are best if they are at room temperature. You can soak them in warm (not hot) tap water for 5-10 minutes to warm them.
- Do not overmix cake batter. Just stir enough so the ingredients come together.
- Be sure to fully spray the cake pan with a nonstick spray. You can also use a nonstick spray with flour.
- Test cake with a toothpick or a wooden skewer to make certain it is cooked through
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Geoffrey says
Just made this cake. Smells delicious and fell right out of the pan. Blueberries are scattered throughout the cake! Loved that all the measurements were under the recipe steps.
Kathy says
Thanks so much!!! Enjoy 🙂
Jana Meyers says
Followed exactly with every little detail and step and I greased my plan well. Flavor is lovely but only half came out of my pan and all the blueberries sunk to the bottoms.
Kathy says
Hi Jana,
I'm sorry this didn't work for you. I'm curious about what type of bundt pan you used. Some brands are a different quality and that may be the issue. Flouring the blueberries helps prevent the sinking, but they do settle to the lower half of the cake while baking.
You may also want to read this article from King Arthur Baking for more tips on getting a bundt cake out of the pan.
Kathy
Fallon says
Just made this cake! When I cut it it’s super moist and doesn’t really have the cake texture. When I tested it with a toothpick it came out clean. Wondering if it’s not done all the way? It still tastes amazing!
Kathy says
Hi Fallon,
Is the cake gummy in texture? If that's the case, I'd say bake a bit longer. Every oven is different and each bundt pan can create slightly different results.
Thanks,
Kathy
Brenda Nobile says
I made this today and followed directions. When it came out, all the blueberries were on the top of the cake. It still tested good but it didn’t look like the picture
Kathy says
Hi Brenda,
I'm sorry this didn't work for you. Did you dust the blueberries with flour before adding them to the batter? Then it's just a light stir in the batter.
Kathy 🙂
Jessica says
Have you made this with fresh or frozen rasberries?
Kathy says
Hi Jessica,
I have not made with raspberries, but I think they should work just fine! Let me know how it turns out.
Kathy 🙂
Desktopbanana says
Batter is much too dense; more like a pound cake. Disappointing. The flavor was ok tho. Just not what I anticipated.
Kathy says
Thank you.
Cheryl says
I made this for the first time today, I love the explicit directions with the amount of each ingredient under each step! I wish all posts did this!
I baked it for an hour and took out to cool but I realized the middle wasn’t done. I put it back in and hopefully it turns out good because I made it for my Bunco group for tonight! I’m going to serve it with French vanilla ice cream! Yum!
Kathy says
Hi Cheryl,
Thanks so much for your comment! Let me know how the cake turned out. I'm hoping it all worked for your Bunco friends! 🙂
Valentina says
What a beautiful bundt cake, Kathy. Lemon and blueberries is always such a lovely combination of flavors. Love how perfectly distributed the blueberries are. 🙂 ~Valentina
Kathy says
Hi Valentine!
Blueberries and lemon are a delicious combination!Thanks so much for your comment! 🙂
Dawn - Girl Heart Food says
Love blueberry desserts and blueberry pairs so well with lemon! Just what my coffee needs right about now!! Delicious 🙂
Kathy says
Thanks, Dawn! Blueberries and lemon really are a great combo! 🙂
David @ Spiced says
Well if this doesn't scream spring, I don't know what does! I've been on a real bundt cake baking kick here lately, so this one immediately caught my attention. I love the citrus-forward flavors here, and the fresh berries? Perfect! I need a slice of this with my morning coffee right now - do you deliver?? 🙂
Kathy says
I'm ready for springtime and this cake just puts me in the mood for warmer weather!