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Dessert plate with a piece of homemade lemon blueberry Bundt cake on it with remaining cake drizzled with powdered sugar glaze in the background.

Lemon Blueberry Bundt Cake

This rich Bundt cake is loaded with blueberries and a bright lemon pop. It is a must make summer dessert.
Prep Time10 minutes
Cook Time50 minutes
Additional Time10 minutes
Total Time1 hour 10 minutes
Servings: 16 Servings
Author: Carlee

Ingredients

Cake

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup milk
  • 3 Tablespoons lemon zest*
  • 3 Tablespoons lemon juice
  • 1 Tablespoon vanilla extract
  • 1 cup butter softened
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1½ cups blueberries

Glaze

  • 2 cups powdered sugar
  • 1 Tablespoon milk
  • 3 Tablespoons lemon juice

Instructions

  • Preheat oven to 350°F and grease a 12-cup bundt pan.
  • In a medium bowl, stir together the 3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda. Set aside.
  • In a small bowl or measuring cup, stir together ¾ cup milk, 3 Tablespoons lemon zest*, 3 Tablespoons lemon juice, and 1 Tablespoon vanilla extract.
  • In a large bowl or the bowl of a stand mixer, cream together 1 cup butter and 1¾ cups granulated sugar until they are light and fluffy.
  • Add the 4 large eggs, one at a time, mixing after each addition.
  • Stir in half of the flour, then half the milk. Add the remaining flour mixture then milk mixture, stirring until just combined.
  • Fold in the 1½ cups blueberries.
  • Spread batter in prepared pan then bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.
  • Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  • To make glaze, stir together 2 cups powdered sugar and 1 Tablespoon milk. Add about 3 Tablespoons lemon juice a little bit at a time until you get your desired consistency.
  • Drizzle over cake.
  • Extra cake should be covered and stored at room temperature for up to 5 days. Slices can also be wrapped in plastic wrap and frozen for up to three months.

Notes

The exact bake time for Bundt cakes can vary based on the shape of the pan that you use. Please keep an eye on the cake and test of doneness. You can use an instant read thermometer to check for an internal temperature of 200°F. You can also check by inserting a skewer into cake. It is done if it comes out mostly clean (a few moist crumbs are okay.) 

Nutrition

Serving: 1slice | Calories: 365kcal | Carbohydrates: 58g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 319mg | Potassium: 83mg | Fiber: 1g | Sugar: 39g | Vitamin A: 442IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg
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