Fresh blueberries are a pleasant surprise in this decadent lemon Bundt® cake, which also includes a lemon glaze that intensifies the lemon flavor. You will enjoy the simplicity of a Bundt® cake—just one pan, some glaze, and berries to garnish, or not—which makes it great as a coffee cake, an afternoon pick-me-up, or a lovely dessert after dinner.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 45 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 fluted tube cake |
Ingredients
- 2 cups fresh blueberries
- 1 ½ teaspoons all-purpose flour
- 2 ½ cups all-purpose flour
- ⅓ cup almond flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 ½ cups white sugar
- 1 cup unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 cup buttermilk
- ½ cup lemon curd
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
- 1 teaspoon unsalted butter
- 1 tablespoon fresh blueberries, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
- Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
- Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
- Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
- Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
- Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 86 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 172 mg |
| Sugars | 62 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Lovely flavor! One important thing to note is that the recipe as is fills a 10 cup Bundt pan. Only criticism is the glaze—there’s way too much! It looked like the cake was floating in a glaze sea on the serving plate. Such a waste of ingredients. Next time I’d cut it by 75% or even go without. The cake has plenty of yummy lemon-ness without it. My tweaks: substituted butter for 1/2 oil, 1/2 applesauce to cut the fat. I also used a full 10oz bag of frozen blueberries, keeping them frozen until the last minute. The berries were evenly distributed throughout the baked cake without the flour pretreatment. Using frozen instead of fresh did lengthen the baking time a bit (only about 10 minutes) but totally worth it for ease and year round availability.
This turned out beautiful and delicious! Only adjustment is I used a little less lemon in the glaze, but that’s personal preference. This is an excellent recipe that became a family favorite the first time I served it. I’ll be making it for family Easter gathering every year.
Delicious! Hubby said it’s one of the best cakes I’ve ever made. Very moist, tastes even better the next day. Changes: used 1 tsp lemon juice instead of zest (didn’t have any) all purpose flour (didn’t have almond) added 1/2 cup extra blueberries, and I added some leftover lemon curd to the glaze. This is definetly a keeper!
So good! Thanks for sharing this awesome recipe. COVID quarantining, so I didn’t go out and buy anything that I didn’t have. Substituted lime zest and juice for the lemon, made buttermilk with 1 cup milk and 1 tsp of lime juice, used AP flour, ran out of blueberries for garnish but it looked beautiful without. The texture of the cake was so good, I wonder how much better it would have been if I used the 2 flours you recommended? I’ll find out the next time!
No changes made! As is was very delicious. Made it for breakfast for a girls weekend and received several compliments. The best compliments are the ones that ask for the recipe. I received two requests!