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!
- 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)
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Preheat oven to 350 degrees F. Grease and flour a bundt pan, set aside.
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In a large bowl combine the flour, baking powder, baking soda, and salt; set aside.
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In a medium bowl combine the buttermilk, eggs, vanilla, zest and lemon juice; set aside.
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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.
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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.
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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.