This Lemon Blueberry Bundt Cake has a moist and buttery crumb, full of blueberries, and bright lemony flavor! It’s guaranteed to put a smile on your face!
Are you looking to brighten up your day or maybe someone else’s? This cake will do the trick! It’s like bottled up sunshine!
*Originally published June 2015. Photos and text updated.*
Well hello, sunshine and beautiful weather!! It’s been what I call happy weather around here and I wanted to share something equally happy!
This lemon blueberry cake is sure to put a smile on anyone’s face and it’s perfect for sharing with a friend!
Ingredients for Lemon Blueberry Bundt Cake:
- All-purpose flour
- Baking powder and Baking soda: This cake is rather heavy and without both baking powder and baking soda it would be too dense. So yes, both are required.
- Buttermilk: This is what makes this cake so incredibly moist! It also adds just a little tang.
- Butter: Adds that nice buttery flavor!
- Eggs: Eggs are what hold everything together to provide stability to this cake.
- Salt and Vanilla: Both of these add so much flavor to baked goods.
- Lemons: I am using juice from 2 lemons and the zest from 1 so there is plenty of bright lemony flavor.
- Blueberries: Can use frozen blueberries. DO NOT thaw.
Bundt cakes are SO easy to make! They are so pretty on their own so you don’t need expert decorating skills!
- Preheat your oven. Be sure to invest in an oven thermometer. They are very cheap and insures your baking turns out beautifully.
- Grease and flour your bundt pan. This is very important so don’t skip this step!
- Whisk together the flour, baking powder, baking soda, and salt.
- Combine the buttermilk, eggs, lemon zest, lemon juice, and vanilla.
- Cream the butter and sugar.
- Combine all ingredients.
- Fold in blueberries.
- Pour into prepared pan.
- Let stand for 45 minutes before removing from the pan. This step is important to help prevent sticking!
- When completely cooled dust with powdered sugar or drizzle with icing.
Top Reasons Why You Should Make This Lemon Blueberry Bundt Cake:
- SO EASY to make!
- It’s SO PRETTY and sure to brighten up anyone’s day, I promise!
- It’s like bottled up sunshine bursting with fresh flavor! The perfect prescription for the blues if you ask me.
- This cake is incredibly moist.
- You can use fresh or frozen blueberries.
Tips for success:
- To ensure the cake releases without sticking you will need to grease and flour your bundt pan. Make sure every corner is covered.
- Not all bundt pans are the same. Look for a quality pan with a non-stick finish to help release the cake. This Nordic Ware and USA Pan are my favorites. Just be sure to use a pan that holds 10-12 cups of batter.
- Coat your blueberries in a little flour before folding into your batter to help prevent them from sinking. I almost always forget to do this and as you can see from the pictures I forgot this time too….oops!
- Let your cake cool for at least 45 minutes in the pan before inverting! This helps ensure you have a clean release.
Lemon Blueberry Coffee Cake
- 2¾ cups (365g) all purpose flour
- 1 cup (210g) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups (295ml) buttermilk
- 1 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla
- Zest of 1 lemon
- Juice of 2 lemons
- 2½ cups (370g) blueberries, fresh or frozen (do not thaw)
- Preheat oven to 350 degrees F. Grease and flour a bundt pan, set aside.
- In a large bowl combine the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl combine the buttermilk, eggs, vanilla, zest and lemon juice; set aside.
- Beat the butter and sugar together on medium-high speed until smooth and creamy, scraping sides often. Add remaining dry and wet ingredients and stir just until combined. Fold in blueberries.
- Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool for at least 45 minutes before dumping out. DO NOT try to do this sooner or the cake will stick! Then invert onto a serving plate.
- Once the cake has cooled completely drizzle with the powdered sugar glaze or sprinkle with powdered sugar.
- Freezer Friendly: Freeze completely cooled and UNglazed cake tightly wrapped in foil. Freeze for up to 3 months. Thaw wrapped at room temperature before glazing or topping with powdered sugar.
- Glaze: Combine 1 cup of powdered sugar and 2 tablespoons of milk (or lemon juice!). Drizzle over completely cooled cake. Or just sprinkle completely cooled cake with powdered sugar.