Introduction to Lemon Blueberry Bundt Cake with Glaze

As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I absolutely adore this Lemon Blueberry Bundt Cake with Glaze. It’s not just a cake; it’s a delightful treat that brings sunshine to any occasion. Imagine a moist, fluffy cake bursting with fresh blueberries and a zesty lemon glaze that dances on your taste buds. Whether you’re hosting a gathering or simply want to brighten up a weekday, this recipe is your go-to solution. Trust me, your loved ones will be asking for seconds!

Why You’ll Love This Lemon Blueberry Bundt Cake with Glaze

This Lemon Blueberry Bundt Cake with Glaze is a true gem in the world of desserts. It’s incredibly easy to whip up, making it perfect for those hectic days when time is short. The combination of tangy lemon and sweet blueberries creates a flavor explosion that will leave everyone wanting more. Plus, the stunning presentation of a bundt cake means you can impress guests without spending hours in the kitchen. What’s not to love?

Ingredients for Lemon Blueberry Bundt Cake with Glaze

Gathering the right ingredients is the first step to creating your Lemon Blueberry Bundt Cake with Glaze. Here’s what you’ll need:

All-purpose flour: This is the backbone of your cake, providing structure and texture.
Baking powder: A leavening agent that helps the cake rise, making it light and fluffy.
Baking soda: Another leavening agent that works with the acidity of buttermilk for a perfect rise.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy creaming.
Granulated sugar: Sweetens the cake and contributes to its tender crumb.
Large eggs: They bind the ingredients together and add moisture.
Lemon zest: This is where the magic happens! It infuses the cake with bright, citrusy flavor.
Vanilla extract: A classic flavor enhancer that complements the lemon and blueberries.
Buttermilk: This adds moisture and a slight tang, making the cake incredibly tender.
Fresh blueberries: Bursting with flavor, they add sweetness and a pop of color.
Powdered sugar: Essential for the glaze, giving it that sweet, smooth finish.
Lemon juice: Brightens the glaze and ties the flavors together beautifully.

For those looking to switch things up, consider using whole wheat flour for a healthier twist or substituting Greek yogurt for buttermilk. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!

How to Make Lemon Blueberry Bundt Cake with Glaze

Now that you have your ingredients ready, let’s dive into the fun part—making your Lemon Blueberry Bundt Cake with Glaze! Follow these simple steps, and you’ll have a delicious cake that’s sure to impress.

Step 1: Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grease your bundt pan generously. I like to use butter for a rich flavor, but cooking spray works just as well. Make sure to get into all the nooks and crannies of the pan!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for a light and fluffy cake. By mixing these dry ingredients first, you ensure that the leavening agents are evenly distributed throughout the batter. No one wants a lumpy cake!

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. This step is essential for creating a moist cake, as it incorporates air into the batter. You’ll know it’s ready when it looks pale and fluffy!

Step 4: Add Eggs and Flavorings

Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate them fully into the batter. Then, stir in the lemon zest and vanilla extract. The aroma will be heavenly! This is where the flavor really starts to shine.

Step 5: Combine Wet and Dry Ingredients

Now, it’s time to bring it all together. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. This method helps maintain a smooth batter without overmixing. Mix just until combined; a few lumps are okay!

Step 6: Fold in Blueberries

Gently fold in the fresh blueberries. Be careful not to break them; we want those beautiful bursts of flavor in every bite! If you’re feeling adventurous, you can toss the blueberries in a little flour before adding them. This helps prevent them from sinking to the bottom of the cake.

Step 7: Bake the Cake

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready to come out!

Step 8: Cool and Glaze

Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. While it cools, prepare your glaze by mixing powdered sugar and lemon juice until smooth. Drizzle this sweet glaze over the cooled cake for that perfect finishing touch!

Tips for Success

Use room temperature ingredients for better mixing.
Don’t overmix the batter; it can lead to a dense cake.
For a stronger lemon flavor, add extra lemon zest.
Ensure blueberries are evenly distributed to prevent sinking.
Let the cake cool completely before glazing for a smooth finish.

Equipment Needed

Bundt pan: Essential for that beautiful shape; a regular cake pan works in a pinch.
Mixing bowls: Use a large bowl for wet ingredients and a medium one for dry.
Whisk: Perfect for mixing dry ingredients; a fork can work too.
Spatula: Great for folding in blueberries and smoothing the batter.
Toothpick: Handy for checking cake doneness; a skewer can substitute.

Variations of Lemon Blueberry Bundt Cake with Glaze

Whole Wheat Flour: Swap out all-purpose flour for whole wheat flour for a healthier option that adds a nutty flavor.
Gluten-Free: Use a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
Berry Medley: Mix in other berries like raspberries or blackberries for a delightful twist on flavor.
Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a classic lemon poppy seed cake vibe.
Vegan Option: Substitute eggs with flax eggs and use plant-based butter and milk for a vegan-friendly version.
Chocolate Drizzle: For a decadent touch, drizzle melted chocolate over the glaze for a sweet contrast.

Serving Suggestions for Lemon Blueberry Bundt Cake with Glaze

Pair with a dollop of whipped cream for added richness.
Serve alongside a scoop of vanilla ice cream for a delightful contrast.
Accompany with a refreshing glass of iced tea or lemonade.
Garnish with fresh blueberries and mint leaves for a beautiful presentation.
Enjoy as a brunch centerpiece with coffee or mimosas.

FAQs about Lemon Blueberry Bundt Cake with Glaze

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well in this Lemon Blueberry Bundt Cake with Glaze. Just toss them in a bit of flour before folding them into the batter to prevent them from sinking. No need to thaw!

How do I store leftover cake?

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but be sure to let it come to room temperature before serving for the best flavor.

Can I make this cake ahead of time?

Yes! This cake is perfect for making ahead. You can bake it a day or two in advance. Just glaze it right before serving to keep that fresh, zesty flavor intact.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!

Can I add more lemon flavor to the cake?

Definitely! If you’re a lemon lover, feel free to add more lemon zest or even a bit of lemon extract to the batter. This will enhance the citrusy flavor and make your Lemon Blueberry Bundt Cake with Glaze even more delightful!

Final Thoughts

Baking this Lemon Blueberry Bundt Cake with Glaze is more than just a culinary task; it’s a joyful experience that fills your kitchen with warmth and delightful aromas. Each slice is a celebration of flavors, bringing smiles to faces young and old. Whether it’s a special occasion or a simple family gathering, this cake has a way of making moments memorable. I love how it combines the tangy brightness of lemon with the sweetness of blueberries, creating a perfect harmony. So, roll up your sleeves, embrace the joy of baking, and let this cake be the star of your next gathering!

Lemon Blueberry Bundt Cake with Glaze: A Must-Try Delight!

Author: dishrcp_admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and moist lemon blueberry bundt cake topped with a sweet glaze, perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups fresh blueberries
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

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Instructions

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon zest and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
Fold in the blueberries gently.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-60 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
For the glaze, mix powdered sugar and lemon juice until smooth and drizzle over the cooled cake.

Notes

Ensure blueberries are evenly distributed in the batter to prevent sinking.
For a stronger lemon flavor, add more lemon zest.
This cake can be stored in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg