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Lemon Blueberry Bundt Cake
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4.67 from 3 votes

Lemon Blueberry Bundt Cake

When life gives you lemons AND blueberries, bake a gorgeous Lemon Blueberry Bundt Cake!  This sunny, citrusy super-moist lemon bundt cake is dotted with juicy berries and topped with an intense creamy lemon icing!
Prep Time20 minutes
Cook Time45 minutes
Course: Breakfast, Dessert
Diet: Gluten Free
Keyword: berry, blueberry, bundt, cake, lemon, summer desserts
Servings: 12 Servings
Calories:
Author: Kim Lange

Ingredients

Lemon Blueberry Bundt Cake

  • 1 cup unsalted butter softened (16 Tablespoons)
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour or gluten-free flour 1 for 1
  • 1 cup milk or buttermilk
  • 2 tablespoons lemon zest
  • 2 cups blueberries fresh or frozen

Lemon Syrup Glaze - optional

  • cup freshly squeezed lemon juice the juice of about 1 & 1/2 juicy lemons
  • ¾ cup granulated sugar

Citrus Lemon Icing

  • 1 ½ cups confectioners' sugar sifted
  • pinch of salt
  • 2 to 3 tablespoons freshly squeezed lemon juice

Instructions

Lemon Blueberry Bundt Cake

  • Preheat the oven to 350 degrees F. Greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom. So this task comes later.
  • First, cream together the butter and sugar until fluffy and lightened in color.. Add the eggs one at a time, beating well between each.
  • Add the salt, baking powder, and flour and mix just slightly. It shouldn’t be fully incorporated, then add the milk/buttermilk and lemon zest, and continue to mix just until the batter comes together and smooths out. Gently fold in the blueberries.
  • Grease a 10-cup Bundt pan using Baker’s Joy Spray or by greasing very well with on-stick vegetable oil spray or melted shortening, taking care to get into all the nooks and crannies.
  • Pour the batter into your prepared pan and bake for 45 to 60 minutes—the cake is ready when it’s golden brown and a tester inserted into the center comes out clean.
  • Remove from the oven and let cool for 15 minutes before flipping it out onto a wire rack.While the cake is baking, make the glaze

Lemon Syrup Glaze - optional

  • If you want to seal in the moistness and give even more lemon flavor, make and apply this glaze.
  • Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave about 30-45 seconds, not too hot, but enough to dissolve the sugar. Set the glaze aside.
  • Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Citrus Lemon Icing

  • Once the cake has completely cooled, whisk together the confectioners’ sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a very thick glaze.
  • Drizzle over cake.
  • Garnish with some blueberries on top if desired.