Buttery and lusciously lemon, this Lemon Blueberry Bundt Cake is an easy and heavenly from-scratch dessert. Made with buttermilk and a lemon glaze, this cake is great for parties or family get togethers.
Lemon Blueberry Bundt Cake
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I really do believe in the virtues of controlling blood sugar levels by following a low-carb diet.
So many have lost weight, controlled blood pressure, diabetes and inflammation by just being mindful of the amount and quantity of the carbs they are consuming.
Personally, I am happy to follow the low-carb regime most of the week or when I have specific health goals I am working towards.
However, I will never go low-carb 100% of the time.
All of them packed with ooey gooey carbohydrates that are just good for the soul.
So if you are feeling guilty because you too know the virtues of eating low-carb but love them as much as I do, at least you know you are not alone.
Lemon Blueberry Cake
This Lemon Blueberry Bundt Cake may just be one of the best cakes from scratch and here is why.
- It is buttery and lusciously lemon.
- The combination of blueberry and lemon make it perfect for Spring and Summer events like baby showers, backyard BBQ’s and graduation parties.
- It’s an easy cake to make with kids.
- The glaze takes just a few minutes to make.
- So tasty it is hard to stop at one piece.
Lemon Cake Recipe From Scratch
Making a cake from scratch can feel a bit intimidating if it is your first time. However, this is a great cake to start with because it is easy and very tasty. Here are a few tips that will help yield successful results.
- Make sure to have room temperature butter, eggs and buttermilk by placing the butter and eggs out the night before. Buttermilk usually works best if measured and left at room temp for about one hour before baking. Doing this will help to create a lighter and fluffier texture. (Room temperature butter is about 65℉- 70℉)
- Grease the bundt pan with butter rather than using a cooking spray. Butter will allow the cake to release with ease. If using an old school bundt pan that in not nonstick, you will need to grease and flour rather than just greasing.
- Do not over mix the batter. Mix the butter, sugar and eggs as much as you like but the actual batter should be mixed until just incorporated.
- Let cake cool in bundt pan for about 20 minutes and then run a butter knife gently along sides of pan. This will help the cake to release from the side of the pan. Once completed, inverse a large plate or cake stand over the top of the cake. Flip cake around and gently tap bundt pan until cake releases.
- Make sure to let the cake completely cool before drizzling with glaze.
Fresh vs Frozen Blueberries for Baking
It is an age old question of whether to use fresh or frozen blueberries but honestly, either one is fine. With both fresh or frozen it is important to sprinkle the berries with flour and stir gently to coat.
The secret with frozen blueberries is to not let them defrost. Make the cake batter and just before adding the batter to the bundt pan sprinkle the berries with flour, gently stir to coat all the berries with the flour and then fold the berries into the batter until just mixed. Add to bundt pan and bake.
Pound Cake Glaze
This pound cake glaze could not be simpler. To make measure the powdered sugar into a medium sized bowl. Pour in the lemon juice and stir. Because powder sugar can sometimes settle, extra sugar may sneak into your measurement. This has happened if you notice that 2 tablespoons of lemon juice still creates and extra thick glaze. To fix this simply add in 1 teaspoon at a time of lemon juice until you have the desired consistency.
The consistency of the glaze should slowly drip down the sides of the cake. If it runs, it is too thin. To fix a too thin glaze add a little more powdered sugar and stir well.
More Amazing Lemon and Citrus Recipes
Lemon Blueberry Bundt Cake
For the Cake
- 1/2 lb unsalted butter *room temperature
- 2 cups granulated sugar
- 3 lg eggs *room temperature
- 3 cups unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk *room temperature
- 2 tbsp lemon zest *tightly packed, about 3-4 large lemons
- 2 tbsp lemon juice
- 1 1/3 cups blueberries *either fresh or frozen
- 1 tbsp flour *for coating blueberries
Pound Cake Glaze
- 1 cup powdered sugar
- 2+ tbsp lemon juice
Preheat oven to 325℉. Using a tbsp of butter, grease a 10-15 cup capacity bundt pan.
Using a stand mixer cream butter and sugar until light and fluffy. Slowly beat in eggs one at a time. Blend well after each addition, making sure to scrape down the sides of the mixing bowl.
In a serpeate bowl sift together flour, baking soda and salt. Stir well.
Prepare lemon zest and juice. Set aside
Add flour mixture into egg mixture a few spoonfuls at a time alternating with buttermilk. Begin and end with dry ingredients.
Mix in lemon juice and zest.
Measure blueberies and sprinkle with 1 tbsp flour. Gently stir to coat.
Hand mix blueberries into cake batter until just mixed.
Pour batter into prepared bundt pan. Bake on middle rack for 1 hour and 10 mins, give or take 5 mins. Watch carefully the last 10 mins of baking. Cake will be done when it starts to pull away from the sides, is golden brown and a cake tester comes out clean.
Let cake cool at room temperature for approximatley 20 mins. While the cake is still warm, but not hot, run a butterknife gentley along the sides of the pan. Inverse a large plate or cake stand over the top of the cake. Using both hands, one on the cake stand and the other on the bundt pan, flip the cake around. Gently tap on the pan until the cake releases.
Let cake cool completley. Once cooled mix powdered sugar and lemon juice together until smooth. Spoon glaze over top of cake.
*Please use as many organic ingredients as possible.