Description
A moist and tender Bundt cake packed with fresh lemon and blueberries, topped with a tangy lemon glaze. This easy one-bowl recipe is perfect for potlucks and special occasions.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Greek yogurt
- 1 cup buttermilk
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 ½ cups fresh blueberries
- 1 tablespoon flour (for tossing blueberries)
- 2 cups powdered sugar (for glaze)
- 3–4 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease a 12-cup Bundt pan with baking spray containing flour or butter and flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar on medium-high speed until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down the bowl sides. Add vanilla extract and mix until combined.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk and Greek yogurt. Start and end with dry ingredients. Mix just until combined.
- Stir in lemon zest and lemon juice by hand. Toss blueberries with 1 tablespoon of reserved flour and gently fold them into the batter.
- Pour batter into prepared pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar, 3 tablespoons lemon juice, and lemon zest until smooth. Drizzle over completely cooled cake and let set for 15 minutes before slicing.
Notes
Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a dense cake. Tossing blueberries in flour prevents them from sinking. The cake can be stored in an airtight container at room temperature for up to 3 days or frozen (un-glazed) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 220
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 1
- Protein: 5
Keywords: lemon blueberry bundt cake, glazed bundt cake, easy bundt cake recipe, summer dessert, potluck dessert, moist lemon cake