Lemon Blueberry Bundt Cake

The sun is shining, it’s warming up outside, and spring is in bloom! Let’s celebrate the season with this Lemon Blueberry Bundt Cake. It’s full of fresh flavors, and it’s super simple to make. 

I usually try to find a place for chocolate whenever I can,  but with sunny spring days ahead, I love to indulge in a lighter, fruity dessert – like this cake! It’s a fabulous option because it’s super simple to make while still looking pretty enough to be a centerpiece on your table! That’s the deception of bundt cakes and I love it – the pan does all the “decorating” for you, and all you have to do is bake it and pour a two-ingredient glaze on top when you’re ready to serve it. 

I know this season is looking different for many of us this year, but I hope this cake brings you a bit of light and joy and I hope you’re able to enjoy it in the company of some loved ones. Happy Baking!

 

Lemon Blueberry Bundt Cake with Lemon Glaze

Yield: 12 slices

Prep Time:

Bake Time: 

 

Cake: 

2 sticks salted butter, softened

1 3/4 cup granulated sugar

2 TBSP brown sugar, packed

¼ cup lemon zest (about 2 large lemons worth)

2 TBSP lemon juice

1/2 tsp vanilla extract

1 cup milk

4 eggs

2 3/4 cups + 2 TBSP all-purpose flour

1 TBS baking powder

Pinch of salt

1 ½ cup fresh blueberries (can use frozen too, but don’t thaw them first)

 

Glaze: 

1 ½ cups powdered sugar

1 teaspoon vanilla extract

2 TBSP lemon juice

Prep: Preheat oven to 350 degrees F. Grease a bundt cake pan well with shortening (use a paper towel and make sure you get in all the crevices!). Dust the greased cake pan with flour and tap it around to make sure everything is well-covered. Tap out the excess flour. Set aside. 

 

Make the Batter: Cream softened butter in a large mixing bowl. Add the sugars and mix until well creamed together, about 1-2 minutes. Add lemon juice, lemon zest, eggs, and vanilla and mix until just combined. Add the dry ingredients and mix until just combined, scraping the sides of the bowl as needed. Add the milk last, and mix until just combined. Stir in the blueberries. 

 

Bake: Pour batter into prepared pan. Bake for 60 to 65 minutes, until the top of the cake has turned light golden brown and a toothpick inserted into the center comes out clean, or with fluffy crumbs, not wet batter. (You may need to use a butter knife or a cake tester so you can stick it far enough into the cake to test accurately.)

 

Let cake cool in the pan for 10 minutes, then invert it onto a cooling rack to cool. You can let it cool completely, cover it well, and serve with the glaze the next day. You can also let it cool just until it’s not too hot to handle.

 

Make the Glaze: While the cake cools, whisk together the glaze ingredients. 

 

Serve + Store: Pour the glaze over the top of the cake just before serving. Enjoy! Store leftovers, tightly covered, at room temp for 2-3 days.