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Lemon blueberry Bundt cake with lemon icing, fresh blueberries, and a slice removed
Inga

The Best Lemon Blueberry Bundt Cake

This moist and buttery Lemon Blueberry Bundt Cake is filled with fresh lemon flavor and juicy blueberries, brushed with homemade lemon syrup, and finished with a thick, sweet-tangy lemon icing.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Cooling Time and Decorating 1 hour 30 minutes
Total Time 3 hours 15 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Blueberry Bundt Cake
  • 3 cups all-purpose flour (375 g)
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tbsp finely grated fresh lemon zest
  • 1 cup unsalted butter, softened to room temperature (227 g)
  • 2 cups granulated sugar (400 g)
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract (10 ml)
  • ¼ cup fresh lemon juice (4 tablespoons/60 ml, about 1 large lemon)
  • 1 cup buttermilk, at room temperature (240 ml)
  • 1 cup fresh blueberries (150 g)
  • 1 tbsp all-purpose flour (8 g), for coating the blueberries
  • Butter or nonstick baking spray and flour, for preparing the pan
For the Lemon Syrup
  • ½ cup fresh lemon juice (8 tablespoons/120 ml, about 2 large lemons)
  • 6 tbsp powdered sugar (45 g)
For the Lemon Icing
  • 2 cups powdered sugar (240 g)
  • 3 tbsp fresh lemon juice (45 ml)
  • 2 tbsp milk (30 ml)
Optional Decoration
  • Fresh blueberries
  • Thin lemon slices
  • Fresh mint leaves
  • Fresh lemon zest

Equipment

  • 1 10-inch (26 cm) Bundt pan
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups and spoons
  • 1 Pastry brush
  • 1 Long toothpick or wooden skewer
  • 1 Wire cooling rack

Method
 

  1. Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch (26 cm) Bundt pan, then lightly dust it with flour. Coat the center tube and every corner before tapping out the excess flour.
  2. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and fresh lemon zest. Set aside.
  3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light, fluffy, and evenly combined.
  4. Add the eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and fresh lemon juice, then mix until combined.
  5. Add the dry ingredients and buttermilk: Gradually add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
  6. Prepare the blueberries: Toss the fresh blueberries with 1 tablespoon of flour until lightly coated.
  7. Fold in the blueberries: Add the coated blueberries to the batter and gently fold them in with a rubber spatula until evenly distributed.
  8. Fill the pan: Transfer the batter to the prepared Bundt pan. Spread it evenly around the center tube and gently smooth the top.
  9. Bake the cake: Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until a long toothpick or wooden skewer inserted into the thickest part comes out clean or with only a few moist crumbs.
  10. Cool and remove from the pan: Let the cake cool in the pan for about 15 minutes. Carefully loosen the edges if necessary, then gently invert the cake onto a wire rack or serving plate.
  11. Prepare the lemon syrup: Whisk the fresh lemon juice and powdered sugar together until smooth and the sugar has dissolved.
  12. Brush the warm cake: While the cake is still warm, brush the lemon syrup evenly over the top and sides. Allow the cake to cool completely before adding the icing.
  13. Make the lemon icing: Whisk the powdered sugar, fresh lemon juice, and milk together until smooth, thick, and free of lumps.
  14. Ice and decorate: Pour or spread the lemon icing over the completely cooled Bundt cake. Let the icing set, then decorate as desired before slicing and serving.

Notes

  • Use room-temperature butter, eggs, and buttermilk so the batter mixes smoothly and evenly.
  • Measure the flour carefully and avoid packing it into the measuring cup.
  • Coating the blueberries with flour helps keep them evenly distributed throughout the cake.
  • Do not overmix the batter after adding the flour, as this can make the cake dense.
  • Prepare every corner and the center tube of the Bundt pan carefully to prevent sticking.
  • Baking times may vary between ovens. Use a long toothpick or skewer to check the thickest part of the cake.
  • Frozen blueberries may be used without thawing, but the cake may need a few additional minutes in the oven.
  • Brush the lemon syrup over the cake while it is warm so it absorbs the flavor and moisture.
  • Make sure the cake is completely cool before adding the icing.
 

Nutrition per Serving

  • Calories: 445 kcal
  • Carbohydrates: 74 g
  • Protein: 6 g
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Cholesterol: 90 mg
  • Sodium: 310 mg
  • Fiber: 1 g
  • Sugar: 51 g