The perfect bundt cake for summer, this recipe is made with lemon, fresh blueberries and buttermilk for a moist and delicious summertime cake.
Two of my favorite flavors of summer are blueberries and lemon. I love lemon so much that I actually drink it every chance I get in my water.
It is just so refreshing and makes for some tasty and flavorful sweet treats. Blueberries are another favorite that I always have on hand. I actually purposely pick pounds of them at a local farm to freeze for the year!
In the past I have made some delicious gluten free lemon cake, and some blueberry muffins but I wanted to combine the flavors into a pretty bundt cake. I knew it would make a perfect dessert for my family so at 3:30 pm yesterday, I literally baked this easy and totally delicious cake.
The fresh squeezed lemons really give this cake the perfect infusion of citrus which pairs nicely with the blueberries. While you can use packaged lemon juice, nothing beats fresh squeezed!
Since my Lemon Blueberry Bundt Cake required fresh squeezed lemon juice, I was able to get the juice from a large lemon in seconds.
Now, if I could only find a gadget that zests lemons in seconds–then, I would be in business!
Ingredients:
- 2 + 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 3/4 cups sugar
- 2 sticks butter unsalted, softened
- 4 eggs
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 + 1/2 cups blueberries *you can also use frozen berries
- 1 tbsp flour *to coat blueberries in
Icing
- 2 tbsps. fresh lemon juice
- 2 cups powdered sugar
- 1/2 tsp. fresh lemon zest
Find the complete directions in the printable recipe card below!
Overall, this cake is a total winner in our book! It is extremely dense, moist, and totally delicious. It would probably even make a delicious cupcake batter which I will have to try out next time!
Lemon Blueberry Bundt Cake
Ingredients
- 2 + 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 3/4 cups sugar
- 2 sticks butter unsalted, softened
- 4 eggs
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 + 1/2 cup blueberries
- 1 tbsp flour *to coat blueberries in
Icing
- 2 tbsps. fresh lemon juice
- 2 cups powdered sugar
- 1/2 tsp. lemon zest
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a bundt pan and set aside.
- In a large-sized bowl, combine all dry ingredients; set aside.
- ln a medium bowl beat butter, eggs, sugar, lemon, buttermilk, lemon juice, and extract
- Add wet ingredients slowly into dry ingredients, and mix well.
- Fold in blueberries into the batter.
- Spoon batter evenly into your greased bundt pan.
- Bake for 50 minutes or until a toothpick comes out clean when placed in the center.
- Allow bundt cake to fully cool before transferring it to a dish or server.
Blueberry Bundt Cake Citrus Icing
- Whisk together juice, zest, and sugar ingredients until creamy, and pour over cooled bundt cake.
That’s one powerful juicer. All it left was the skin!
This looks fabulous. You are a woman after my own heart. I adore lemon and blueberry. I also liked your juicer. I am a fruit roller and then I squeeze all by hand. haha Someday I will move to technology :) Thanks for sharing ;)
I love lemon and blueberry together! I totally need to get myself a juicer for the summer so I can enjoy fresh flavors and ingredients!
This looks amazing, I would love to try this recipe, I am sure my family will love it. The combination of blueberries and lemons is a personal favorite of mine,.
I love blueberries and this cake looks amazing. I am coveting your juicer.
This look like a great juicer! You can see how moist the cake is, and boy oh boy does it look good!!!
There are 2 different amounts of blueberries listed 1 1/2 Cups and 1/2 cup. which one is correct? Also when do you add the blueberries? Doesn’t mention that anywhere.
Hello! Sorry for the confusion. It is 1 1/2 cups. You fold them in last. Thank you!
Recipe confusing. Show baking powder twice and vanilla extract twice.
Hello, sorry about that! I adjusted everything. Simply print or save now. Thanks!