Print

Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze

moist blueberry lemon bundt cake - featured image
Print Recipe

A tender and moist bundt cake bursting with fresh blueberries and bright lemon flavor, topped with a simple white glaze that adds delicate sweetness without overpowering the fruit.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240 ml) Greek yogurt or sour cream
  • Zest of 2 medium lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225 grams) fresh blueberries, washed and patted dry
  • For the White Glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 tablespoon (15 ml) milk or cream (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with softened butter and dust with flour, tapping out excess.
  2. In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. If batter curdles, add a tablespoon of sour cream or yogurt to bring it back together.
  5. Mix in sour cream or Greek yogurt, vanilla extract, lemon zest, and lemon juice until combined.
  6. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined to avoid overmixing.
  7. Gently fold in blueberries with a rubber spatula, being careful not to crush them.
  8. Pour batter evenly into prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack and cool completely (30-40 minutes).
  11. Prepare glaze by whisking powdered sugar and lemon juice together; add milk or cream if needed to thin.
  12. Drizzle glaze over cooled cake.

Notes

If using frozen blueberries, toss them lightly in flour before folding in to prevent sinking. Ensure cake is completely cooled before glazing to prevent glaze from melting and running off. Use softened butter and flour or baking spray with flour to prevent sticking. Avoid overmixing batter after adding flour to keep cake tender.

Nutrition

Keywords: blueberry bundt cake, lemon cake, moist cake, white glaze, easy dessert, summer cake, blueberry lemon dessert

Find it online: https://milacook.com/moist-blueberry-lemon-bundt-cake-recipe-with-easy-white-glaze/