Lemon-Blueberry Bundt® Cake


This rich lemon Bundt® cake has the surprise of fresh blueberries, and a lemon glaze that really brings home the lemon flavor. Great as a coffee cake, an afternoon pick-me-up, or a nice dessert after dinner, you will love the convenience of a Bundt® cake--only one pan, some glaze and berries to garnish, or not--you choose.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
45 mins
Total Time:
2 hrs 5 mins
1 fluted tube cake



  • 2 cups fresh blueberries

  • 1 ½ teaspoons all-purpose flour

  • 2 ½ cups all-purpose flour

  • cup almond flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon kosher salt

  • 1 ½ cups white sugar

  • 1 cup unsalted butter, at room temperature

  • 3 large eggs, at room temperature

  • 1 cup buttermilk

  • ½ cup lemon curd

  • 2 teaspoons lemon zest

  • 1 teaspoon vanilla extract


  • 2 ½ cups powdered sugar

  • ¼ cup lemon juice

  • 1 teaspoon lemon zest

  • teaspoon kosher salt

  • 1 teaspoon unsalted butter

  • 1 tablespoon fresh blueberries, or as needed


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  2. Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.

  3. Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.

  4. Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.

  5. Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.

  6. Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.

  7. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.

  8. Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.

Nutrition Facts (per serving)

533 Calories
20g Fat
86g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 533
% Daily Value *
Total Fat 20g 25%
Saturated Fat 11g 55%
Cholesterol 97mg 32%
Sodium 172mg 7%
Total Carbohydrate 86g 31%
Dietary Fiber 2g 6%
Total Sugars 62g
Protein 6g
Vitamin C 6mg 29%
Calcium 76mg 6%
Iron 2mg 9%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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