Photo: Ryan Benyi; Styling: Lynn Miller
Prep Time
15 Mins
Cook Time
1 Hour
Cool Time
1 Hour
Serves 12

The combination of blueberries and lemon elevates the flavor of this simple, sugar-glazed bundt cake.  This decadent cake offers triple-good lemon flavor with lemon juice and zest in the cake batter as well as lemon juice in the glaze. 

How to Make It

Step 1

Preheat oven to 350°F. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.

Step 2

Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.

Step 3

In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.

Step 4

Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.

Step 5

Make glaze: Mix confectioners' sugar, buttermilk and 2 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

Ratings & Reviews

Was a hit

February 24, 2017
Everyone loved this recipe. I do add about a quarter cup more sugar to the batter. I did a lemon cream cheese drizzle as well. It was very tasty... I will be making this again soon!

February 03, 2017
Could it possibly be operator difficulties?

Slick46's Review

September 25, 2014
Wonderful taste and texture!

1hummingbird's Review

February 15, 2013

UCFKimberley09's Review

July 28, 2012
I've made this cake twice now and each time it has gotten rave reviews! The tart lemon is perfect for the summertime and the fresh blueberries add just the right amount of sweetness! I'll certainly be adding this recipe to the "favorites" list and look forward to serving it for years to come!

kristielizabeth's Review

July 12, 2012

BarbaraAnnie's Review

July 05, 2012
This cake was a real disappointment! The texture was very heavy and compact, and the bottom section with the blueberries was beyond the "creamy" texture noted by another reviewer. It was almost as if it didn't rise, though I used fresh baking powder. The taste was nice and lemony, but that didn't compensate for the solid, heavy "cake".

helenaruss's Review

June 10, 2012
Delicious! I made it just as the recipe specified and it was excellent. But heed other warnings and grease & flour your bundt pan well!

Tamiveres's Review

March 18, 2012

DeepIndigo's Review

February 14, 2012
Excelent cake, lemon taste is fantastic and has a creamy texture to the palate too! I used frozen blueberries instead of fresh ones and the result was delicious.