Lemon Blueberry Bundt Cake with a bright lemon glaze is an easy, show-stopping cake that works well for breakfast, brunch, or dessert. Serve it with coffee or espresso for a lovely pairing.
This Bundt cake is simple to make—the pan’s design does the decorating for you. Below you’ll find clear instructions, helpful tips for preventing sticking, and notes on baking at high altitude.
Lemon Blueberry Bundt Cake Ingredients
For the full ingredient amounts, see the recipe card below. You will need:
- Cake flour
- Baking soda
- Salt
- Unsalted butter
- Sugar
- Lemons (zest and juice)
- Eggs
- Lemon extract
- Vanilla extract
- Buttermilk
- Blueberries
- Powdered sugar
GET A FANCY BUNDT PAN HERE ↓↓↓↓↓
How to Make a Blueberry Lemon Bundt Cake
Bundt pans create beautiful cakes without extra decorating. Follow these steps for a tender, lemony cake studded with blueberries.
- Preheat the oven to 350°F (175°C) and prepare your Bundt pan well (see notes on greasing and releasing).
- Whisk together the cake flour, baking soda, and salt in a large bowl and set aside.
- Using a stand or handheld mixer, beat the softened butter and sugar until pale and fluffy, about 3 minutes.
- Add lemon zest and beat another minute so the flavor is well incorporated.
- Add the eggs one at a time, then stir in lemon and vanilla extracts.
- Beat the mixture about 3 more minutes, until thick and smooth.
- Alternate adding the flour mixture and buttermilk to the butter-egg mixture and beat until combined.
- In a small bowl, toss the blueberries with 3 tablespoons of cake flour to coat. This helps keep them suspended in the batter.
- Gently fold the coated blueberries into the batter with a spatula—do not overmix.
- Spoon or pour the batter into the prepared Bundt pan and smooth the top.
- Bake 50–60 minutes, or until a skewer inserted near the center comes out with a few moist crumbs.
- Remove from the oven and cool on a wire rack for 15–20 minutes.
- Invert the pan onto a plate to release the cake and finish cooling.
How to Make Lemon Glaze
Whisk together lemon zest, lemon juice, melted butter, and a pinch of salt. Gradually whisk in powdered sugar until the glaze reaches a pourable consistency. Adjust with more powdered sugar to thicken or a little lemon juice to thin. Drizzle over the cooled cake before serving.
How to Bake a Bundt Cake at High Altitude
At elevations above about 3,500 feet, cakes often require longer baking. Begin checking for doneness around the 60-minute mark; depending on altitude and humidity, the cake may need up to 20 more minutes.
At my altitude—over 5,000 feet—I typically check at one hour and then add 15 minutes or more as needed. You can also raise the oven temperature by 25°F or slightly reduce the baking soda if the cake rises too quickly.
Helpful Tips for Baking with Bundt Pans
Proper pan preparation is the most important factor in preventing sticking and producing a clean release.
How Do I Stop My Bundt Cake from Sticking to the Pan?
For intricate, highly decorative Bundt pans: use a flour-based baking spray made for Bundt pans (such as Baker’s Joy). Spray thoroughly to coat all nooks and crannies. Ordinary cooking spray usually doesn’t provide the same reliable release.
For standard fluted pans: follow the method that has worked for you before. Some bakers use shortening and a flour dusting for lighter cakes; however, in some recipes flour can act like glue and increase sticking. Butter alone is generally not the best choice for coating Bundt pans.
If you grease with shortening and dust with flour, try coarse almond flour for light cakes or fine cocoa powder for chocolate cakes. Almond flour brushes off easily and won’t alter flavor; if nut allergies are a concern, use a light cornmeal instead.
What To Do if a Bundt Cake Is Stuck to the Pan
If a cake is stubborn, try these gentle tricks:
- Return the pan to a warm (turned-off) oven for 10–20 minutes. Gentle residual heat can loosen the cake without further baking.
- Allow the cake to cool longer than usual—sometimes 30 minutes or more—so it can settle and release.
- Run a cake tester or thin paring knife carefully around the inner and outer edges to loosen the cake.
- Invert the pan over a plate, drape a towel over the pan, and tap gently on the bottom with the hollow of your hand. The combination of gravity and tapping often helps the cake pop free. Take care not to burn yourself.
How Do I Stop Fruit from Sinking to the Bottom of My Cake?
Toss berries or other fruit with a little of the flour from the recipe (or powdered sugar) before folding them into the batter. The coating helps suspend the fruit so it won’t sink during baking.
More Delicious Bundt Cake Recipes
- Black Forest Bundt Cake
- Red Velvet Bundt Cake
- Strawberry Bundt Cake
- Orange Soda Bundt Cake
- Carrot Bundt Cake
Lemon Blueberry Bundt Cake
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Equipment
-
Nordic Ware Bundt Pan
Ingredients
For the Bundt Cake:
- 3 ¼ cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted buttersoftened
- 2 cups sugar
- zest from 2 lemons
- 3 eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- ¼ cup buttermilk
- 2 ½ cups blueberries
- 3 Tablespoons cake flour (for coating blueberries)
For the Glaze:
- zest from 1 lemon
- 3 Tablespoons lemon juice
- ¼ cup unsalted buttermelted
- 1/8 teaspoon salt
- 1 ½ cup powdered sugar
Instructions
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Preheat oven to 350°F and prepare the Bundt pan.
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Whisk the flour, baking soda, and salt in a large bowl; set aside.
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Beat butter and sugar until light and fluffy, about 3 minutes.
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Add lemon zest and beat another minute.
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Add eggs one at a time, then the lemon and vanilla extracts.
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Beat until the mixture is thick and smooth, about 3 minutes.
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Add the flour mixture and buttermilk, mixing until combined.
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Coat the blueberries with 3 tablespoons cake flour to prevent sinking, then fold them into the batter gently.
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Transfer the batter to the prepared pan and smooth the top.
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Bake 50–60 minutes, or until a skewer comes out with a few moist crumbs.
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Cool on a wire rack 15–20 minutes, then invert onto a plate to finish cooling.
Glaze Instructions:
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Whisk lemon zest, lemon juice, melted butter, and salt.
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Gradually add powdered sugar and whisk until smooth and pourable.
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Adjust texture with more powdered sugar or lemon juice as needed and drizzle over the cooled cake.
Notes
For highly decorative pans: use a flour-based baking spray and coat thoroughly. Regular cooking sprays usually aren’t as effective.
For standard fluted pans: use the method you trust. Shortening plus a dusting of flour can work for some recipes; for chocolate cakes use cocoa powder, or for light cakes use coarse almond flour (or cornmeal if allergies are a concern).
Nutrition
Nutrition information is an estimate and provided as a general guide.
The recipe and photos are the property of Emily Enchanted© and may not be copied.