Zesty Blueberry Lemon Bundt Cake Recipe | CatchMyParty.com

What’s great about this zesty blueberry lemon bundt cake recipe is the depth of flavor. It’s spring, which means spring fruit! I love when the berries go on sale at the grocery store, because this is my time of year. I’m a berry fanatic.

It’s got sweet notes from the blueberries and glaze, and sour notes from the lemon. One of the most incredible things about this cake is the texture. It’s super crazy moist. It melts in your mouth.

Directions:

Preheat the oven to 350F.

Flour a 10 inch bundt pan by greasing with butter. Add a few tablespoons of flour, and shake until coated. Turn the pan upside down and tap to remove excess flour.

Add the flour, baking powder, baking soda, and salt to a mixing bowl. Stir and set aside.

Add room temperature butter, granulated sugar, eggs, vanilla, lemon zest, and lemon juice to a large mixing bowl. Beat on high with an electric mixer for 1-2 minutes.

Add the dry ingredients in 2 batches. Mix on low until just it just comes together.

It will be a relatively thick batter, so use spatula to help transfer the batter into the prepared pan. Smooth the top of the batter.

Bake for 45-50 minutes. The top should start to brown and crack.

Let it cool for 10 minutes, then turn the pan over to remove the cake.

In a small bowl, add the powdered sugar, lemon juice, and milk. Mix until smooth. Drizzle over cake.

Let the cake cool and the glaze dry for about 30 minutes.

Here’s the batter in the bundt pan.

I applied the glaze in layers, letting it ooze down the sides. I liked licking it off the cutting board. 🙂

I decorated the top of the cake with blueberries and lemon zest.

This is the perfect dessert to serve at your Easter brunch.

And here’s the inside. I loved how it turned out!

…And so did my family! I baked it yesterday, and there are only two slices left. I’m hiding one for myself. 🙂

See how moist and blueberry-y it is?

Zesty Blueberry Lemon Bundt Cake Recipe

This cake has sweet notes from the blueberries and glaze, and sour notes from the lemon. One of the most incredible things about this cake is the texture. It’s super crazy moist. It melts in your mouth.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 383kcal

Ingredients

For the cake

  • 2 sticks butter 1 cup
  • 1 ⅓ cups granulated sugar
  • 2 eggs
  • 3 egg yolks
  • Zest of two medium lemons or one large lemon (about 2-3 tablespoons loosely packed)
  • 4 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 2 ½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the glaze

  • 1 ¼ cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk

Instructions

  • Preheat the oven to 350F.
  • Flour a 10 inch bundt pan by greasing with butter. Add a few tablespoons of flour, and shake until coated. Turn the pan upside down and tap to remove excess flour.
  • Add the flour, baking powder, baking soda, and salt to a mixing bowl. Stir and set aside.
  • Add room temperature butter, granulated sugar, eggs, vanilla, lemon zest, and lemon juice to a large mixing bowl. Beat on high with an electric mixer for 1-2 minutes.
  • Add the dry ingredients in 2 batches. Mix on low until just it just comes together.
  • It will be a relatively thick batter, so use spatula to help transfer the batter into the prepared pan. Smooth the top of the batter.
  • Bake for 45-50 minutes. The top should start to brown and crack.
  • Let it cool for 10 minutes, then turn the pan over to remove the cake.
  • In a small bowl, add the powdered sugar, lemon juice, and milk. Mix until smooth. Drizzle over cake.
  • Let the cake cool and the glaze dry for about 30 minutes.

Notes

Decorate the cake just before serving so the blueberries don’t slide off!

Nutrition

Calories: 383kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 285mg | Potassium: 48mg | Fiber: 1g | Sugar: 35g | Vitamin A: 538IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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