For an extra burst of flavor, consider adding a teaspoon of lemon zest to the batter. Ensure your butter and eggs are at room temperature for a smoother batter. If you don't have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/4 cup of milk and letting it sit for 5 minutes. Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Blueberry Bundt Cake
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PREP TIME35 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 35 mins
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SERVING16 People
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VIEWS17
Indulge in the exquisite delight of our Blueberry Bundt Cake, a symphony of flavors and textures. Bursting with juicy blueberries and crowned with a zesty lemon glaze, this cake is a masterpiece that transforms any occasion into a celebration.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol73 mg
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Fiber2 g
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Protein4 g
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Saturated Fat11 g
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Sodium252 mg
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Sugar35 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350°F (175°C). Grease and flour a Bundt pan. (5 minutes)
02
StepIn a small bowl, gently toss blueberries with 1 1/2 tablespoons of cake flour. (2 minutes)
03
StepIn a separate bowl, sift together the remaining 3 1/4 cups cake flour, baking soda, and salt. (3 minutes)
04
StepIn a large bowl, cream together the sugar, softened butter, and lemon zest until light and fluffy using an electric mixer. (5 minutes)
05
StepBeat in the eggs one at a time, then stir in the lemon extract until well combined. (3 minutes)
06
StepGradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined. Be careful not to overmix. (5 minutes)
07
StepGently fold in the floured blueberries. (2 minutes)
08
StepPour the batter into the prepared Bundt pan and spread evenly. (1 minute)
09
StepBake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (55 minutes)
10
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
11
StepWhile the cake cools, prepare the glaze: In a bowl, whisk together the powdered sugar, lemon juice, melted butter, lemon zest, and a pinch of salt until smooth. (5 minutes)
12
StepOnce the cake is cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving. (10 minutes)
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Lexi Goyette
Jul 2, 2025Kevin H: Easy to follow recipe, and the cake turned out great!
Samantha Lockman
Jun 28, 2025Jessica P: I added a hint of almond extract to the glaze, and it was delicious!
Deon Ziemann
Jun 11, 2025Brian J: This is the best blueberry cake I've ever had!
Ole Lubowitz
Jun 10, 2025Michael B: I had some trouble with the cake sticking to the pan. Next time, I'll use a baking spray instead of just greasing and flouring.
Mckenna Connelly
Jun 2, 2025David L: My family loved this recipe! It's become a new favorite.
Kendrick Haag
May 30, 2025Sarah M: This cake is amazing! The lemon glaze is the perfect touch.
Spencer Roberts
May 29, 2025Ashley T: I used frozen blueberries, and it worked just fine. Just be sure to thaw and drain them well before using.
Berniece Nikolaus
May 16, 2025Emily R: The blueberries were evenly distributed throughout the cake, and the texture was perfect. Will definitely make again!