I feel very confident when I say that you will love this cake. It’s a moist cake with dense, tender crumb that has a fantastic lemon flavor and is loaded with blueberries. It’s the kind of cake that you could bring to a party and get plenty of compliments on, but it is simple enough to make that you can whip it together simply to satisfy your sweet tooth at home. What could be better?
The cake batter uses both lemon zest and fresh lemon juice. I happened to have huge lemons and only needed one to get enough juice (yes, the lemon was enormous), but you’ll likely need two lemons here. The zest is added to the butter and sugar when those ingredients are being creamed together. The coarseness of the sugar helps to pull the oils out of the lemon zest, resulting in maximum lemon flavor in the cake. The fresh lemon juice lends a nice brightness to the overall flavor profile, as well. I stirred in a generous amount of fresh blueberries before pouring the batter into a bundt pan and putting it into the oven. The batter is thick enough that the blueberries remain suspended, so each slice should have berries throughout and they should not sink to the bottom of the cake during baking. I recommend using fresh berries if possible. That being said, frozen berries can be used (from frozen) if you toss them with a bit of all purpose flour to minimize the amount that they bleed as you fold them in.
I finished my cake off with a drizzle of lemon glaze. The glaze is entirely optional, as the cake doesn’t need any toppings at all to be delicious, but it does add an extra pop of lemon flavor. The glaze is made with butter, lemon juice and confectioners’ sugar. If you want a thicker layer or glaze that will cover the whole cake more evenly (more than a drizzle), feel free to double the recipe.
Lemon Blueberry Bundt Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
1 tbsp lemon zest
3 large eggs
1 tsp vanilla extract
1/3 cup vegetable oil
1/2 cup fresh lemon juice
3/4 cup buttermilk
2 cups fresh blueberries*
Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together the butter, sugar and lemon zest until light and fluffy. Blend in eggs, one at a time, until completely incorporated. Mix in vanilla extract and vegetable oil.
Stir one third of the flour mixture into the sugar mixture, followed by the lemon juice. Stir another third of the flour mixture in, followed by the buttermilk. Stir in the remaining flour, mixing until no streaks of dry ingredients remain. Fold in blueberries. Pour batter into prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted into the cake comes out clean and the top springs back when lightly pressed.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Once cool, drizzle on lemon glaze (recipe below) before serving.
*Frozen blueberries can be used. Do not defrost them and toss them in a tablespoon of flour before stirring them into the batter.
1 – 1 1/2 cups confectioners’ sugar
2 tbsp lemon juice
1 tbsp softened butter
Combine all ingredients in a medium bowl and whisk until smooth. If necessary, add additional confectioners’ sugar to thicken glaze to a drizzle-able consistency.