Lemon Blueberry Bundt Cake
The softest, lemon-packed pound bundt cake filled with bursting blueberries is sure to become your new favorite!
Do you need a dessert recipe that screams summer? Then you gotta try this Lemon Blueberry Bundt Cake. The lemon and blueberry create the perfect flavor combination in a no-fail classic that is always just right for any occasion. Bursting with brilliant blueberries, this effortless cake is buttery and golden, topped with a drizzle of sweet and tangy lemon glaze.
Y’all this past week the monsoons have hit us hard! Seven (7) days straight of crazy rain and I barely left the house. Literally the storms were so bad that my neighbor’s tree broke in half in their front yard; fell and blocked half of the street. With all the chaos we’ve had in our life lately I happily accepted the dreary weather as an opportunity to nest. I treated myself, curled up on the couch for a serious Game of Thrones marathon, and baked until there was no room left in the pantry. It was during this escapade that this Lemon Blueberry Bundt Cake came to life.
A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze. This Lemon Blueberry Bundt Cake is a perfect dessert for lemon lovers!
If you give this Lemon Blueberry Bundt Cake a try and be sure to let me know what y’all think! If you make them share it on Instagram and be sure to tag me at Official_Carrieshomecooking.
- 2 1/4 cups all-purpose flour + 1 Tbsp
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract
- 2 tbs lemon zest
- 2 tbs + 2 tsp lemon juice
- 1 1/4 cups whole milk
- 10 tablespoons unsalted butter, cubed
- 1 1/2 cup fresh blueberries
- 1 1/2 cups powdered sugar
- 3-5 tbs lemon juice
- 1 tbs lemon zest
- Preheat oven to 350 degrees; Grease a bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.
- In a small bowl add all of the blueberries, sprinkle the 1 Tbsp of flower over them, toss to coat them without popping any; set aside.
- Lightly whisk flour, baking powder and salt in a small bowl and set aside.
- In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color.
- Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy.
- Stir in vanilla, lemon juice and lemon zest.
- Slowly pour in dry ingredients on low speed until combined.
- In a small saucepan, heat milk until very hot and butter is just melted. (Do not boil and whisk the mixture to help the butter along.)
- Pour into batter and mix until smooth-Batter will be very thin.
- Carefully fold in the blueberries.
- Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once done, remove cake from oven and allow to cool for 5 minutes in pan. Release the sides of the cake and turn cake onto a large round platter or cake stand.
- Allow cake to finish cooling until warm to the touch.
- While cake is cooling, prepare lemon glaze.
- For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency.
- Once cake is cooled down slightly, drizzle glaze over warm cake.
- Sprinkle lemon zest on top.