Blueberry Lemon Bundt Cake

Stephanie makes a delicious summer treat: Blueberry Lemon Bundt Cake

Learn how to make a delicious Blueberry Lemon Bundt Cake that’s perfect for summer! Bursting with tangy lemon and juicy blueberries, this recipe is a refreshing treat for any occasion. Watch as Stephanie guides you step-by-step through the process of preparing, baking, and decorating this delightful dessert. Get ready to impress your friends and family with this sweet and tangy masterpiece!


  • Cake
    • 2 3/4 cup all-purpose flour, divided
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • Zest from 2 lemons
    • 2 tablespoons fresh lemon juice
    • 1 1/2 teaspoons pure vanilla extract
    • 1 cup unsalted butter, room temperature
    • 2 cups granulated sugar
    • 4 large eggs, room temperature
    • 2 cups fresh blueberries plus additional blueberries or blackberries for decorating
  • Icing
    • 2 cups powdered sugar
    • 1-2 tablespoons whole milk
    • 1 tablespoons lemon juice


  1. Preheat the oven to 350 degrees. Grease and flour a 10 to 12-cup bundt pan or use baking spray, set aside.
  2. Set aside 1 tablespoon of the flour. Place the remaining flour in a medium bowl. Add the baking powder, baking soda, and salt and whisk to combine, set aside.
  3. In a small bowl, whisk the buttermilk, lemon zest, lemon juice and vanilla, set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and granulated sugar together on medium high until pale and fluffy, about 4 minutes. With the mixer on low, add the eggs, one at a time, and mix well, scraping down the sides of the bowl between additions. Add the flour mixture in 3 additions alternating with the buttermilk and mix until just combined.
  5. In a small bowl, toss the blueberries with the reserved 1 tablespoon flour. Gently fold the blueberries into the batter using a rubber spatula.
  6. Pour the batter into the prepared pan and bake for 55 – 60 minutes, or until a cake tester inserted into the center comes out clean and the cake is golden brown. Transfer the cake to a wire rack to cool for 10 minutes before carefully removing from the pan to cool completely.
  7. Meanwhile, while the cake is cooling, in a medium bowl, whisk together the powdered sugar, milk, and lemon juice until well combined and smooth. Add more powdered sugar or milk as needed to create a thick but pourable glaze.
  8. Place a sheet of parchment paper underneath the rack holding the cooled cake. Pour the glaze over the top of the cake, letting it drip down the sides.
  9. Decorate with blueberries and blackberries, if desired.
  10. Allow the glaze to set at room temperature for about 15 minutes before serving and enjoy
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