Nothing says spring like fresh lemons and juicy blueberries! This Lemon Blueberry Bundt Cake is the ideal dessert for any celebration, from Easter brunches to backyard BBQs.
It’s the perfect balance of tart and sweet, with a beautiful, zesty lemon glaze that’ll have everyone asking for seconds. Whether you’re hosting a picnic or looking for a show-stopping cake for your next holiday gathering, this cake will be the star of the party!
Ingredients You’ll Need For This Recipe:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 cup Greek yogurt
- 1 cup fresh blueberries (you can toss them in a little flour to prevent sinking)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons water
Step-by-Step Guide:
1 – Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2 – In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3 – In a large bowl, using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes).
4 – Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
5 – Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined.
6 – Gently fold in the blueberries that have been previously tossed in flour.
7 – Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8 – Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
9 – Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
10 – In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
11 – Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
12 – Enjoy! This Lemon Blueberry Bundt Cake is a delightful treat for spring gatherings, offering a refreshing combination of flavors in every bite.
Pro Tips for Success:
- Do not substitute the Greek yogurt! It helps keep the cake moist and adds a bit of tang, balancing the sweetness of the blueberries.
- Toss the blueberries in flour: This helps prevent them from sinking to the bottom of the cake during baking.
- Let the cake cool completely: If you glaze it too early, the glaze will melt off. Let it cool for 10-15 minutes before drizzling that delicious lemon glaze.
This Lemon Blueberry Bundt Cake is a must-try for your next gathering! With its bright, fresh flavors, it’s sure to be a hit at spring and summer celebrations.
Whether you’re serving it at a picnic or a festive BBQ, this cake will leave your guests smiling and coming back for more!
