Blueberry Bundt Cake

Sweet and fruity with a citrus zing from the glaze, this blueberry bundt cake is nothing short of a delicacy. This elegant dessert with a tender crumb is always a crowd-pleaser.

Course Dessert

Cuisine American, Southern

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 664kcal

Author Imma

Ingredients

Blueberry Bundt Cake

2½ cups (270g) all-purpose flour
1 teaspoon (6g) salt
1 teaspoon (6g) baking soda
1 teaspoon (5g) baking powder
12 ounces (340g) unsalted butter, softened
1¾ cups (350g) granulated sugar
5 large eggs
1 tablespoon (6g) lemon zest
2 teaspoons (10ml) vanilla extract
¾ cup (180ml) buttermilk
2 cups (298g) blueberries
1-2 tablespoons (8-16g) flour for dusting

Lemon Glaze

1 lemon, zested and juiced (2-3 tablespoons lemon juice)
1 cup (125g) confectioners' sugar, sifted

Instructions

Blueberry Bundt Cake

Preheat the oven to (350°F/175°C). Grease a bundt pan generously with cooking spray and set aside.
In a medium bowl, sift flour, salt, baking soda, and baking powder together for even distribution. Set aside.
Cream the butter and sugar on high in a stand mixer or a bowl with a hand mixer until it's fluffy and starts looking white, 4-5 minutes.
Add in the eggs, one at a time, beating the mixture well between each addition. Add the flour mixture a little at a time, followed by the buttermilk and vanilla extract.
Stir well until everything is thoroughly combined. Please DO NOT overmix.
In a medium bowl, coat blueberries with flour so they don't sink to the bottom of the bundt pan. Fold the blueberries into the batter, scraping down the sides of the mixing bowl.
Pour the batter into the greased bundt pan. Tap it on a work surface to eliminate any large air bubbles.
Bake at 350°F (175°C) for 50-60 minutes or until a cake tester inserted into the center comes out clean; start checking after 45 minutes.
Transfer the bundt cake to a wire rack, let it cool, and glaze if desired for a beautiful touch. Or lightly dust the cooled cake with powdered sugar for a sweet finish.

Lemon Glaze

Whisk confectioner sugar, lemon juice, and lemon zest in a small bowl.
Adjust consistency with more sugar or lemon juice as desired. Drizzle it on the cake, and enjoy!!

Notes

Bundt pans are notorious for sticking with their intricate designs. So be sure to grease the pan generously, especially in the nooks and crannies. Then lightly flour it for extra precaution.
After pouring the batter, tap the bundt pan on your work surface to eliminate any large air bubbles.
Use room-temperature eggs, butter, and buttermilk for a smooth batter and even baking.
Avoid overmixing for a moist, tender cake.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition