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Moist Lemon Blueberry Bundt Cake with Zesty Lemon Glaze

lemon blueberry bundt cake - featured image
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A bright and comforting lemon blueberry bundt cake with a moist, tender crumb and a zesty lemon glaze that balances sweetness and tartness perfectly.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup (180g) plain Greek yogurt (use dairy-free yogurt for vegan)
  • Zest of 2 large lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed and patted dry
  • For the glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk or cream (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in Greek yogurt, lemon zest, lemon juice, and vanilla extract until just combined.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed or folding gently until flour disappears. Do not overmix.
  7. Carefully fold in blueberries with a rubber spatula, ensuring even distribution without crushing.
  8. Pour batter into prepared bundt pan and smooth the top gently.
  9. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  10. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Prepare glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl. Add milk or cream if glaze is too thick.
  12. Drizzle glaze over cooled cake.

Notes

Use smaller, firm blueberries to prevent sogginess and color bleeding. Toss blueberries lightly in flour before folding to keep color. Do not overbake to maintain moisture. Use room temperature eggs and butter for better mixing and texture. Adjust glaze thickness by adding milk or cream gradually.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, lemon glaze, easy dessert, moist cake, homemade cake

Find it online: https://sagestirs.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-zesty-glaze/