Lemon Blueberry Bundt Cake Recipe
This Lemon Blueberry Bundt Cake is a burst of sunshine in every bite, combining zesty lemon and juicy blueberries in a moist, tender crumb. The vibrant flavors are perfectly balanced, with a hint of sweetness and a refreshing citrus tang that dances on your palate.
Ingredients
Bundt Cake
- 15.25 ounce package of moist lemon cake mix (1 box)
- 3.4 ounces lemon pudding mix (1 box)
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 eggs
- ½ cup milk
- 1 Tablespoon lemon zest
- 2 cups fresh blueberries
- 2 Tablespoons flour
Blueberry Glaze
- 1 ½ cups blueberries
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 3 Tablespoons milk
Instructions
- Prep. Preheat the oven to 350°F and grease a Bundt pan with nonstick baking spray.
- Make the Bundt cake batter. Whisk together the lemon cake mix, lemon pudding mix, buttermilk, vegetable oil, eggs, milk, and lemon zest until smooth. Don’t over-mix.
- Add the blueberries. In a medium mixing bowl, toss the blueberries together with the flour and then gently fold in the blueberries into the batter. Do not over-mix.
- Bake. Pour the batter into the prepared Bundt pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Blueberry Glaze
- Simmer. In a saucepan, combine the blueberries, powdered sugar, vanilla, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens. Remove from the heat.
- Strain. Strain the blueberry mixture through a fine mesh sieve.
- Make it creamy. Whisk the milk into the glaze.
- Glaze the cake. Once the cake has cooled, drizzle the blueberry glaze over the top.
Nutrition
Calories: 292kcalCarbohydrates: 61gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 58mgSodium: 351mgPotassium: 122mgFiber: 2gSugar: 36gVitamin A: 158IUVitamin C: 5mgCalcium: 128mgIron: 1mg
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