Blueberry Lemon Bundt Cake

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A rich lemony bundt cake with the fresh sweetness of blueberries.

Prep Time20

Cook Time1 15

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 379kcal

Equipment

Ingredients

2 3/4 cups Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Salt
1 cup Salted Butter
1 3/4 cups Sugar
4 Egg
6 tbsp Lemon Juice
2 tbsp Lemon Zest "L" not capitalized
1 tsp Vanilla Extract
1 cup Buttermilk
1 1/2 cup Blueberries NOT IN INGREDIENT LIST
2 tbsp Powdered Sugar
Cooking Spray

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Instructions

Preheat oven to 350°
Coat the bundt pan with cooking spray or butter.
With a stand mixer combine the butter and sugar until creamy.
Add eggs and buttermilk until smooth.
Add lemon juice and lemon zest, and mix until combined.
Combine the flour, baking soda, baking powder, and salt on parchment paper.
Slowly add the dry ingredients into the mixing bowl using the parchment paper.
Mix until just combined. Do not over-mix.
Coat the blueberries with powdered sugar thoroughly.
Fold the coated blueberries into the batter with a spatula.
Pour batter into bundt pan.
Place in oven and bake for 1 hour or until a toothpick inserted into the center of the bundt comes out with just a few crumbs. The bundt will finish baking in the pan while it cools.
Cool on a wire rack.
Place a serving plate on the cooled bunt pan and flip it over to remove the bundt. If the bundt sticks, gently slide a knife in between the bundt pan and the cake to loosen it from the pan.
Serve and enjoy!

Notes

Culinarian tips, tricks, and suggestions: You can coat the bundt with our glaze for a finishing touch and some added lemony flavor. (See recipe)

If you don't want to add the blueberries, you can omit them for a lovely lemon bundt.

You can freeze portions of the bundt by cutting it into desired sizes, wrapping each piece with cling wrap, and placing it into a freezer bag to be enjoyed another time.

Nutrition