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Easy One-Bowl Lemon Blueberry Bundt Cake Recipe with Glaze Drizzle

lemon blueberry bundt cake - featured image
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A simple, one-bowl lemon blueberry bundt cake with a tangy glaze drizzle, perfect for any occasion and easy to make with minimal cleanup.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ¼ cup (60ml) fresh lemon juice
  • Zest from 2 medium lemons
  • 1 ½ cups (225g) fresh or frozen blueberries
  • For the glaze drizzle:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon milk (optional, to adjust consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, and dust lightly with flour to prevent sticking. Set aside.
  2. In your large mixing bowl, sift together 2 ½ cups (315g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk briefly to mix evenly.
  3. Add 1 ¾ cups (350g) granulated sugar and ½ cup (115g) softened unsalted butter to the dry mix. Using an electric mixer on medium speed, cream together until pale and fluffy, about 3 to 4 minutes.
  4. Crack in 3 large, room-temperature eggs one at a time, beating well after each addition, about 2 minutes total.
  5. In a separate bowl or measuring cup, combine 1 cup (240ml) whole milk, ¼ cup (60ml) fresh lemon juice, and zest from 2 lemons. Stir to blend.
  6. With the mixer on low, alternate adding the wet mixture in three parts with the dry flour mixture, starting and finishing with the dry ingredients. Mix just until combined, about 2 to 3 minutes total.
  7. Using a rubber spatula, gently fold in 1 ½ cups (225g) fresh or frozen blueberries, being careful not to crush them.
  8. Pour the batter into the prepared bundt pan, smoothing the top lightly.
  9. Bake for 50-60 minutes, checking doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan on a wire rack for about 15 minutes, then invert onto the rack and cool completely before glazing.
  11. Prepare the glaze by whisking 1 cup (120g) powdered sugar with 2 tablespoons (30ml) fresh lemon juice. Add 1 teaspoon milk if needed to adjust consistency.
  12. Drizzle the glaze over the cooled cake, slice generously, and serve.

Notes

Do not skip the lemon zest for best flavor. Fold blueberries gently to avoid bursting. Use room-temperature eggs and milk for better texture. Tent cake with foil if edges brown too quickly. Glaze drizzle is optional but recommended for added sweetness and shine.

Nutrition

Keywords: lemon blueberry bundt cake, one-bowl cake, easy bundt cake, lemon cake, blueberry cake, glaze drizzle, simple dessert, bundt cake recipe

Find it online: https://milacook.com/easy-one-bowl-lemon-blueberry-bundt-cake-recipe-with-glaze-drizzle/