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Zesty Lemon Blueberry Bundt Cake with Glaze

Moist lemon Bundt cake studded with fresh blueberries and finished with a bright lemon glaze. Perfect for spring, summer or an Easter dessert.

Slice of blueberry lemon Bundt cake on serving plate.

I crave lemon desserts and treats with the first hints of spring. This Blueberry Lemon Bundt Cake is one of my favorites: a dense, pound-cake style crumb brightened with lemon zest and fresh blueberries, then brushed with a sweet-tart lemon glaze. The tartness of lemon and the sweetness of blueberries make a classic flavor pairing that works beautifully in a Bundt.

Photo of Bundt cake with slice on serving plate in the foreground.

I keep a yellowed newspaper clipping of this recipe that I’ve used for years. It likely came from a Chicago or Minneapolis paper more than two decades ago. It’s the only lemon-blueberry Bundt recipe I need.

HERE’S WHAT YOU’LL NEED

Ingredients photo, sifted flour, sugar, blueberries, lemons, eggs and butter.

  • Fresh blueberries
  • Cake flour, baking soda and salt
  • Butter, sugar and eggs
  • Lemon zest, lemon juice and lemon extract
  • A small amount of buttermilk

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HOW TO MAKE THIS RECIPE

Three photo process collage, mixing batter and preparing cake for baking.

  1. Prepare the pan. Generously butter and flour a 12-cup Bundt pan, making sure the butter reaches all the nooks and crannies. Tap out excess flour.
  2. Sift dry ingredients. Sift the cake flour, baking soda and salt onto a sheet of wax paper or bowl to make it easy to add to the batter.
  3. Cream butter and sugar. Beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, then stir in lemon extract and lemon zest. Beat until thick and smooth.
  4. Alternate dry and wet. Add the sifted dry ingredients alternately with the buttermilk to avoid over-mixing. Follow the sequence: dry, wet, dry, wet, dry.
  5. Coat the blueberries. Toss the blueberries with a few tablespoons of cake flour to coat them before gently folding them into the batter. This helps prevent sinking.
  6. Fill and bake. Spoon the batter into the prepared pan, bang the pan on the counter a few times to settle the batter, smooth the top, and bake at 350°F for 55–60 minutes, or until a toothpick inserted comes out clean.
  7. Glaze while warm. Let the cake cool on a wire rack for 10 minutes, invert onto the rack placed over a cookie sheet, and brush the warm cake with the lemon glaze so it soaks in. Let cool completely before slicing.

Three photo process collage, glazing the cake.

Glazed blueberry lemon cake with blueberries and lemon in background.

RECIPE INGREDIENTS

Cake

  • 3¼ cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • Zest of 2 large lemons (colored part only)
  • 3 large eggs
  • 1 teaspoon lemon extract
  • ¼ cup buttermilk, shaken
  • 2½ cups fresh blueberries
  • 3 tablespoons cake flour (for coating blueberries)

Lemon Glaze

  • Zest of 1 lemon
  • 1 cup confectioners’ sugar
  • 3 tablespoons fresh lemon juice
  • ¼ cup unsalted butter, melted (½ stick)
  • Pinch kosher salt

INSTRUCTIONS

  1. Preheat oven to 350°F. Generously butter and flour a 12-cup Bundt pan and set aside.
  2. Sift the cake flour, baking soda and salt onto wax paper and set aside. In the bowl of a stand mixer, beat the butter, sugar and lemon zest until light and fluffy. Add eggs one at a time, then lemon extract, and beat about 3 minutes until the mixture is thick and smooth.
  3. Add the sifted dry ingredients alternately with the buttermilk, mixing after each addition in the order: dry, wet, dry, wet, dry.
  4. Toss the blueberries with 3 tablespoons cake flour to coat. Fold the blueberries into the batter gently with a wooden spoon. Spoon batter into the prepared pan, bang on the counter to settle, and smooth the top. Bake 55–60 minutes or until a toothpick comes out clean.
  5. While the cake bakes, make the glaze: combine confectioners’ sugar and lemon zest in a food processor and pulse to mix. With the machine running, add lemon juice and melted butter until smooth. Keep at room temperature until ready to use.
  6. Cool the cake on a rack for 10 minutes, then invert onto the rack set over a cookie sheet. Brush the warm cake with the lemon glaze, reapplying glaze that collects on the sheet pan so it soaks back into the cake. Cool completely before serving.

RECIPE NOTES AND TIPS

  • Bring eggs, buttermilk and butter to room temperature before beginning; room-temp ingredients combine more evenly.
  • Tossing blueberries in flour prevents them from sinking and helps distribute them through the cake.
  • Sifting dry ingredients onto wax paper makes it simple to add them in portions to the mixer and prevents clumps.
  • The small amount of buttermilk keeps this dense cake tender and moist.
  • After filling the pan, bang it on the counter a few times to remove air pockets and help the batter settle.
  • Brush the glaze on while the cake is warm so the lemon flavor absorbs into the crumb and keeps it moist.
  • Store the cake at room temperature on the counter for several days, or freeze tightly wrapped for up to two months.

Serving slice coming out of Bundt cake.

This blueberry lemon Bundt cake makes a lovely dessert, a bright addition to a spring brunch, and it’s perfectly acceptable as an afternoon snack—or breakfast if it’s on the counter. Enjoy the bright lemon flavor and bursts of fresh blueberry in every slice. Happy spring! —Kelly

Close up of slice of cake on plate with fork and blueberries.

RELATED RECIPES

  • Classic Lemon Squares
  • Creamy Lemon Pasta
  • Triple Chocolate Bundt Cake

RECIPE SUMMARY

Fresh Blueberry Lemon Bundt Cake — Moist lemony Bundt cake filled with fresh blueberries and finished with a tart lemon glaze. Prep time: 30 minutes. Cook time: 1 hour. Total time: 1 hour 30 minutes. Serves: 12 slices. Calories (per slice): 466 kcal.

Recipe thumbnail, slice of cake on plate.