Lemon Blueberry Coffee Cake

Taking a slice out of the cake ready to serve on a plate.

Course: Dessert

Cuisine: American

Keyword: blueberry bundt cake

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 471kcal

Author: Malinda Linnebur

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!

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Ingredients

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)

Instructions

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.

Notes

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.

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