Description
This lemon bundt cake recipe with a Blueberry Glaze Waterfall transforms simple ingredients into a bright, citrusy dessert. It’s a showstopper perfect for any table, designed to deliver impressive results without complex baking.
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 4 large eggs
- 1 Tbsp lemon zest
- 0.25 cup fresh lemon juice
- 1 Tbsp baking powder
- 0.5 tsp salt
- 1 cup milk (any kind)
- 1.5 cups fresh or frozen blueberries
- 2 cups powdered sugar
- 2 Tbsp fresh lemon juice
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 350F (175C). Grease and flour a 10-12 cup bundt pan thoroughly (a good baking spray with flour makes all the difference).
- Cream Wet Ingredients: In a large mixing bowl, cream the softened 0.75 cup unsalted butter and 1.75 cups granulated sugar together with a stand mixer until light and fluffy (about 3-5 minutes). Beat in the 4 large eggs one at a time, allowing each to fully incorporate, then stir in the 1 Tbsp lemon zest and 0.25 cup lemon juice.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the 2.5 cups all-purpose flour, 1 Tbsp baking powder, and 0.5 tsp salt until well combined.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry. Mix until just combined (splash in 1-2 Tbsp more milk if it looks dry). Avoid overmixing.
- Bake Cake: Pour the batter evenly into your prepared bundt pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the thickest part comes out clean.
- Cool Cake: Cool the cake in the pan on a wire rack for 10 minutes. Then, carefully invert it onto the wire rack to cool completely for at least 1 hour.
- Prepare Glaze: In a small saucepan, cook the 1.5 cups blueberries with about 1 Tbsp water over medium heat until softened and burst (approximately 5-7 minutes). Mash them well with a fork. For a smoother glaze, strain the blueberry mixture through a fine-mesh sieve. Whisk the warm blueberry liquid with 2 cups powdered sugar and 2 Tbsp fresh lemon juice until smooth and pourable. Ensure the cake is completely cool before glazing.
Notes
For a healthier choice, swap half of the all-purpose flour for whole wheat pastry flour. You can reduce granulated sugar by 0.25 cup for less sweetness. Dairy-free butter or plant-based milk can be used for plant-based options. Baking spray with flour helps the cake release easily. Frozen blueberries work just as well as fresh for the glaze.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 350 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: lemon bundt cake, blueberry glaze, dessert, easy bake, citrus, crowd-pleaser, baking, sweet