Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake (original version)


  • 2 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 3/4 cup granulated sugar
  • 4 eggs, room temperature
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 pint blueberries (1 1/4 cups), tossed with 1 tablespoon flour


  • 1 1/2 cups powdered sugar
  • 6-7 teaspoons lemon juice
  • 1 tablespoon light corn syrup
  • lemon zest, or curls, for garnish


Preheat the oven to 350 F.  Thoroughly coat the inside of a bundt pan with non-stick baking spray.  (This recipe could also easily be made into 2 loaf pans.)

In a bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-4 minutes.  Beat in the eggs, one at a time, beating well after each addition.  Add lemon juice, lemon zest and vanilla, and beat until combined.  Add the flour in three additions, alternating with the buttermilk.  Beat for two minutes on medium-high.  Fold in the blueberries.  Spoon into the prepared pan.

Bake for 50 minutes, or until golden and a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack for 20 minutes, then invert onto a serving dish and cool completely.

In a small bowl, whisk together the powdered sugar, lemon juice and corn syrup until smooth.  Drizzle the glaze over the cake, letting it run down the sides.  Garnish with more blueberries and lemon zest curls.