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Moist Lemon Blueberry Bundt Cake

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A moist and tender lemon blueberry bundt cake with a zesty lemon glaze, perfect for easy homemade desserts that impress without the fuss.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 2 tablespoons fresh lemon zest
  • ¼ cup (60 ml) fresh lemon juice
  • 1 ½ cups (225 grams) fresh blueberries, rinsed and patted dry
  • For the glaze:
  • 1 cup (120 grams) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust it lightly with flour, tapping out the excess.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to cream the softened butter with granulated sugar until light and fluffy, about 4-5 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest and lemon juice until just combined.
  6. Alternate adding the dry ingredients and milk, starting and ending with the dry mix. Mix gently after each addition to keep the batter light.
  7. Gently fold in the blueberries, tossing them in a tablespoon of flour first to prevent sinking.
  8. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter twice to release air bubbles.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
  11. Prepare the glaze by whisking together powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth. Adjust consistency as needed.
  12. Drizzle the glaze over the cooled cake, letting it drip down the sides. Optionally, scatter fresh blueberries or lemon zest on top.

Notes

Grease and flour the bundt pan thoroughly to prevent sticking. Toss blueberries in flour before folding to prevent sinking. Avoid overmixing to keep the cake light. Let the cake cool completely before glazing to avoid glaze melting. For moist results, you can substitute half the butter with sour cream or Greek yogurt. Oven temperatures vary; start checking doneness at 50 minutes.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, easy homemade desserts, lemon glaze, moist cake

Find it online: https://jodierecipes.com/moist-lemon-blueberry-bundt-cake-recipe-perfect-for-easy-homemade-desserts/