Fresh blueberries and a glaze with a bit of zing to it make this blueberry Bundt® cake perfect for dessert, or an any-time snack with orange-spiced tea or a hearty black coffee. Requires some elbow grease, but well worth it.

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Recipe Summary

prep:
35 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 35 mins
Servings:
16
Yield:
1 cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Glaze:

Directions

Instructions Checklist
  • Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

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  • Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.

  • Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

  • While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

Nutrition Facts

393 calories; protein 4.1g 8% DV; carbohydrates 61.2g 20% DV; fat 15.2g 24% DV; cholesterol 72.9mg 24% DV; sodium 252.2mg 10% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/18/2020
Wonderful blueberry lemon cake. It was very fresh and had a lovely texture. I did not have any lemon extract on hand so I substituted vanilla and only I had half the cake flour needed so had to use half all-purpose and it still turned out delicious. I was searching for a perfect blueberry lemon Bundt cake and happy to say I found it on the first try. Thank you!! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2019
This took some extra elbow work but the flavor of this cake shows it. I followed the directions to a T and make sure you allow 30 minutes or more to get this cake in the oven after zesting and sifting. The glaze gave a nice crunch to the outside! 5 stars! You can't go wrong Read More
Rating: 5 stars
06/18/2020
Wonderful blueberry lemon cake. It was very fresh and had a lovely texture. I did not have any lemon extract on hand so I substituted vanilla and only I had half the cake flour needed so had to use half all-purpose and it still turned out delicious. I was searching for a perfect blueberry lemon Bundt cake and happy to say I found it on the first try. Thank you!! Read More
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