🍋 Traditional Lemon Blueberry Bundt Cake

Ingredients

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🧺 Ingredients

For the Bundt Cake

- 1 cup unsalted butter, softened

- 1¾ cups granulated sugar

- 4 large eggs, room temperature

- 2½ cups all-purpose flour

- 1½ tsp baking powder

- ½ tsp salt

- ¼ cup fresh lemon juice

- 2 tbsp lemon zest

- ½ cup whole milk or sour cream

- 1½ cups fresh blueberries (or frozen, not thawed)

- 1 tbsp flour (for coating blueberries)

Optional Lemon Glaze

- 1 cup powdered sugar

- 2–3 tbsp fresh lemon juice

- ½ tsp lemon zest

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Instructions

🥄 Step-by-Step Instructions Prepare the Pan

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan, making sure to coat all grooves thoroughly

Tip: Bundt cake bakes best at a slightly lower temperature, allowing the center to cook through without drying out the edges.

Cream Butter and Sugar

Beat softened butter and sugar together until pale, fluffy, and lightened in color—about 3–4 minutes.Tip: Proper creaming traps air in the batter, which helps prevent a heavy or greasy bundt cake.

Add Eggs and Lemon Flavor

Add eggs one at a time, mixing well after each addition. Stir in fresh lemon juice and lemon zest.Tip: Room-temperature eggs emulsify better, creating a smoother batter and more even crumb.

Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Tip: Whisking dry ingredients evenly distributes the leavening agent, preventing uneven rise.

Combine Wet and Dry Ingredients

Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix just until combined.

Tip: Overmixing at this stage can develop gluten, leading to a tough bundt cake.

Fold in the Blueberries

Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.

Tip: Coating blueberries in flour helps keep them suspended instead of sinking to the bottom.

Bake Until Golden

Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, loosely tenting with foil if the top browns too quickly.

Tip: Bundt cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool Before Glazing

Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.

Tip: Glazing a warm cake can cause the glaze to melt and slide off instead of setting nicely.