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Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

A super moist cake, loved by all of us!
Course Dessert
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 16
Author Adapted from food.com


  • 2 3/4 cups all purpose flour + 1 Tablespoon all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup butter softened + extra to grease the pain
  • 1 3/4 cup sugar
  • 4 eggs
  • 2 Tablespoons fresh lemon juice + 8-10 teaspoons fresh lemon juice for icing.
  • 1 Tablespoon lemon zest + zest for garnish
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/4 cup blueberries + blueberries for garnish
  • 1 1/2 powdered sugar


  1. Heat oven to 350ºF.
  2. Prepare bundt pan by greasing with extra butter.
  3. In a large bowl combine flour, baking powder, baking soda, and salt, set aside.
  4. In another large bowl, beat softened butter until smooth and then add sugar and beat until well combined.
  5. Beat eggs into butter mixture, one at a time.
  6. Add lemon juice, lemon zest and vanilla to butter/egg mixture, beating until well combined.
  7. Add flour mixture (from large bowl you set aside earlier) and buttermilk to butter/egg mixture, beating for at least 2 minutes to fully combine.
  8. In a small bowl, combine blueberries with 1 Tablespoon of flour.
  9. Add flour coated blueberries to batter.
  10. Pour into buttered bundt pain.
  11. Place bundt pan into preheated oven and bake for 50 minutes.
  12. Cool on wire rack for 20 minutes.
  13. Once fully cooled, run a knife around the edge and flip cake onto wire rack.
  14. Make glaze by combining powdered sugar with lemon juice until desired consistency.
  15. Drizzle glaze onto cake and let it flow down sides.
  16. Garnish with blueberries and lemon zest.
  17. Serve and enjoy!