Lemon Blueberry Bundt Cake With Lemon Glaze

Sometimes you just want a cake that has fresh flavors and this cake delivers. I can not take credit for this fabulous recipe though. I found myself scouring the internet one afternoon, hunting for the perfect recipe for my first ever bundt cake. Then at last, on Food.com I came across the best lemon blueberry bundt cake recipe.

Everyone loved this bundt cake and requested the recipe. For this gorgeous and delicious bundt cake I made only a couple modifications. I do think this is a recipe that you must follow directions carefully to ensure the texture comes out just right. Also, make sure to flour and grease your bundt pan so that the cake falls out nice and smooth. Back to those few modifications I made, I coated my blueberries with flour so they did not sink to the bottom of the pan, I omitted the corn syrup from the glaze, and I added a little more lemon juice to the glaze. These very simple modifications made this bundt cake unbelievably irresistible.

Lemon Blueberry Bundt Cake With Lemon Glaze

  • Servings: One Cake
  • Difficulty: easy
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The Best Lemon Blueberry Bundt Cake Ever topped with a sweet and tangy lemon glaze.


2 3⁄4 cups flour 1 1⁄2 teaspoons baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 1 cup butter or 1 cup margarine 1 3⁄4 cups sugar 4 eggs 2 tablespoons lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla extract 1 cup buttermilk 1 1⁄4 cups blueberries, tossed with 1 tablespoon flour Glaze

1 1⁄2 cups confectioners’ sugar 8 -10 teaspoons lemon juice 1 tablespoon corn syrup – I omitted this ingredient lemon zest (to garnish)


1.) Heat oven to 350°F Butter a 12-cup bundt pan.

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

3.) In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined.

4.) Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes.

5.) Take 2 tablespoons approximately of flour mixture and add to blueberries and mix well to coat the blueberries. This will keep the blueberries from sinking to the bottom of the Bundt cake. Fold blueberries into the batter. Spoon into prepared pan.

6.) Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.

Glaze: in a small bowl, mix together confectioners’ sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

*** Tips – If you like a thicker glaze add more confectioners sugar to your desired consistency.