Blueberry Lemon Bundt Cake

Perfectly moist 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 makes a lovely spring or summer dessert.

Why make this cake

Blueberries and lemon are a perfect pairing and a bundt cake makes an easy, yet 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 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 sides of bowl again.
• Add another third of the flour and mix and the add the remaining milk and mix again.
• Add remaining flour a mix on a low speed, just. until combined.
• Remove mixing bowl from stand mixer
• Add blueberries and flour mixed with the berries. Gently fold berries into batter.

• Place in a well greased bundt pan and bake at 350° for one hour

• To test if cake is done, insert a wooden skewer or toothpick in the center. If the stick comes out clean, the cake is done. If there is wet crumbs or batter on the stick, place back into the oven.

• Let cake rest for 10 minutes and then invert cake with pan onto a baking rack. Leave pan on for another 10 minutes and then remove cake pan. If cake resists coming out, invert 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 over mix 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:

• Blueberry lemon bread
• Blueberry lemon bars
• Blueberry lemon popsicles

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

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