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Moist Lemon Blueberry Bundt Cake Recipe Easy Homemade Glaze

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A moist and tender lemon blueberry bundt cake with a light homemade lemon glaze, perfect for brunch, tea time, or casual gatherings. This easy recipe balances tangy lemon and sweet blueberries with a soft crumb and a glossy finish.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice as substitute)
  • 2 tablespoons freshly grated lemon zest
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 ½ cups (225g) fresh or frozen blueberries
  • 1 teaspoon pure vanilla extract
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • Optional: ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10 to 12-cup bundt pan thoroughly with butter and dust with flour, tapping out excess.
  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. Beat in eggs one at a time, mixing well after each addition.
  5. Add lemon zest, fresh lemon juice, and vanilla extract to the wet mixture and mix just until combined.
  6. Reduce mixer speed to low. Alternately add dry ingredients in thirds and buttermilk in halves, mixing until just combined. Do not overmix.
  7. Gently fold in blueberries with a rubber spatula to avoid bursting them.
  8. Pour batter into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Cool cake in pan for 15 minutes, then invert onto a wire rack and cool completely before glazing.
  11. Whisk powdered sugar with 2-3 tablespoons fresh lemon juice until smooth for the glaze. Adjust consistency as desired. Optionally add vanilla extract.
  12. Drizzle glaze evenly over cooled cake and let set for about 15 minutes before slicing.

Notes

To prevent blueberries from sinking, toss them in a little flour before folding into the batter. Do not glaze the cake while warm to avoid melting the glaze. Use an oven thermometer for accurate baking temperature. For dairy-free or vegan versions, substitute butter with plant-based alternatives and use flax eggs and plant-based yogurt instead of buttermilk.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, homemade glaze, easy dessert, moist cake, brunch cake

Find it online: https://lucastable.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-glaze/