Lemon Blueberry Bundt Cake
If you want to whip up something sweet that looks like you spent all day baking, but really didn’t, give this Lemon Blueberry Bundt Cake a try.
It’s zesty, fluffy and has juicy blueberry bursts. And this is all topped with a sweet lemony glaze that practically sings springtime. I mean… what’s not to love?
Oh, and bonus? It’s super simple. Like, mix-some-stuff-and-toss-it-in-a-pan simple.
Lemon Blueberry Bundt Cake Recipe
Perfect for parties, brunches, or whenever you just need something happy with frosting on it.
Here’s What You’ll Need – For the Cake:
For the Glaze:
How to Make It
1. Preheat the oven like a baking boss.
Set that oven to 350°F (175°C). Grab your bundt pan and grease it with little butter and a little flour.
2. Mix up your dry stuff.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the brown sugar. (Yes, sugar goes in the dry mix for this one. Wild, right?)
3. Mix Together.
In a big bowl, beat the butter until it’s fluffy and dreamy (about 2-3 minutes). Add eggs one at a time. Stir in vanilla and lemon zest and take a deep whiff, it smells like sunshine already.
4. Time for the tag team: dry meets wet.
Add the dry mix to the butter mixture in turns with the Greek yogurt. Start with the dry, then yogurt, then dry again. You get it. Don’t overmix, we’re baking cake, not concrete.
5. Blueberry moment!
Gently fold in your flour-dusted blueberries. We want them floating in the lemony batter and not all squashed.
6. Into the pan it goes.
Scoop that batter into your bundt pan and smooth the top with a spatula.
7. Bake it up.
Pop it in the oven for 50-60 minutes. Peek in around 50 with a toothpick, if it comes out clean, it’s ready to roll!
8. Cool.
Let it chill in the pan for 10–15 minutes (don’t rush it), then flip it onto a wire rack and let it finish cooling. This part’s great for scrolling or snacking. Or both.
9. Glaze time!
Mix your powdered sugar and water (or lemon juice) until it’s nice and drizzly. Not too runny, not too thick.
10. Drizzle and dazzle.
Once the cake is completely cooled (seriously, cool cake + warm glaze = melty mess), drizzle that sweet glaze all over the top.
Tips:
- Wanna really show off? Serve it on a cake stand with a few blueberries and lemon slices on top. Boom. Instant Pinterest win.
- Store leftovers (if you have any!) covered on the counter for a couple days or in the fridge for a bit longer.
- This cake is also totally brunch-acceptable. Like, it has fruit. That makes it healthy-ish, right?
So there you go! A beautiful, bright, blueberry-studded bundt cake that’s sure to get you all the compliments. It’s perfect for parties, potlucks, or just when you’re craving something that feels like sunshine on a plate.
See More Bundt Cakes
Lemon Blueberry Bundt Cake
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup Greek yogurt
- 1 cup fresh blueberries toss them in a little flour so they don’t all sink to the bottom
For the Glaze
- 1 cup powdered sugar
- 2 –3 tbsp water or lemon juice if you’re feelin’ extra zesty
Instructions
- Set that oven to 350°F (175°C). Grab your bundt pan and grease it with little butter and a little flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the brown sugar. (Yes, sugar goes in the dry mix for this one. Wild, right?)
- In a big bowl, beat the butter until it’s fluffy and dreamy (about 2-3 minutes). Add eggs one at a time. Stir in vanilla and lemon zest and take a deep whiff, it smells like sunshine already.
- Add the dry mix to the butter mixture in turns with the Greek yogurt. Start with the dry, then yogurt, then dry again. You get it. Don’t overmix, we’re baking cake, not concrete.
- Gently fold in your flour-dusted blueberries. We want them floating like little flavor rafts in a sea of lemony batter.
- Scoop that batter into your bundt pan and smooth the top with a spatula.
- Pop it in the oven for 50-60 minutes. Peek in around 50 with a toothpick, if it comes out clean, it’s ready to roll!
- Let it chill in the pan for 10–15 minutes (don’t rush it), then flip it onto a wire rack and let it finish cooling. This part’s great for scrolling or snacking. Or both.
- Mix your powdered sugar and water (or lemon juice) until it’s nice and drizzly. Not too runny, not too thick.
- Once the cake is completely cooled (seriously, cool cake + warm glaze = melty mess), drizzle that sweet glaze all over the top.
