A decadent lemon bundt cake full of juicy fresh blueberries and topped with a lemon glaze. A perfect springtime or summer dessert!
Hello, Cupcake Diaries fans! I am Renee from Two-in-the-Kitchen, and I am so excited that Allison has invited me over today. My husband and I both love to be in the kitchen, cooking and baking together along with our three kids. We share our culinary creation on our blog, Two-in-the-Kitchen.
Today I am sharing my Blueberry Lemon Bundt Cake
When it comes to baking, nothing says sunshine to me more than the flavor of lemon. And when lemon is paired with bright, juicy blueberries in a lucius bundt cake, it just really brings a smile to my face!
This Blueberry Lemon Bundt Cake is perfect for an Easter brunch. Who could resist a slice of this citrusy, moist and tangy piece of goodness.
I hope you are enjoying your spring with your family, no matter what the weather is like. And I hope you are finding plenty of ways to enjoy fresh fruit in your culinary creations like this luscious Blueberry Lemon Bundt Cake! Happy Spring!! 🙂
Blueberry Lemon Bundt Cake
- 1 c. unsalted butter 2 sticks softened
- 1 3/4 c. sugar
- zest of 1 lemon
- 1 tsp. vanilla
- 4 large eggs
- 2 3/4 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. lemon juice
- 1/2 c. buttermilk
- 2 c. blueberries
For the Glaze:
- 2 c. powdered sugar
- 2 Tbsp milk
- 2-3 Tbsp lemon juice
Preheat the oven to 350 degrees. Spray a large bundt pan (about 10 inches) with baking spray.
In a large mixing bowl, cream the butter and sugar till smooth. Add the lemon zest, vanilla, and eggs one at a time, mixing each just until incorporated. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, mix the lemon juice and buttermilk.
Starting and ending with the flour mixture, add the flour mixture alternatively with the buttermilk mixture and blend after each addition just until incorporated. Do NOT over mix or the cake will be tough.
Stir in the blueberries then pour the batter into the prepared bundt pan and spread until smooth.
Bake for 60 minutes. Sides should be golden brown and the cake should no longer jiggle and a toothpick should come out clean. Do NOT over bake. Allow to cool for 15 minutes before you invert it carefully on a serving plate.
Prepare the glaze by whisking ingredients together in a medium bowl. Spoon glaze over cooled cake.
Kitchen tools and gadgets needed for this recipe: