Lemon & Blueberry Bundt Cake

A bundt cake is one of those all-occasion cakes. It's not too fancy for an everyday gathering, but it's impressive enough to turn a few heads. It also doesn't require the extra effort of a buttercream frosting and it's always well received. I've added blueberries to my favorite Bundt Cake recipe to switch it up a little, but you can really take this in any direction!


A beautiful Bundt pan makes a beautiful cake! This Lemon and Blueberry Bundt has the zing of lemon zest and pop of fresh blueberries.

This Lemon & Blueberry Bundt Cake rises to any occasion. It’s easy, requires little clean-up and is as perfect for an after school snack as it is for high tea. If you’re feeling a little risqué, change up the flavors for orange and almond and add a drop of Grand Marnier or brandy to the glaze. Or perhaps a swirl of Nutella or Dulce de Leche through the batter for a marbled effect? This is where baking becomes super fun! Experiment with the add-ins and see what comes out of the oven!



Ingredients for 1 large bundt cake (12 servings)

  • 1-1/2 cups (345 g) butter, at room temperature

  • 2 cups (385 g) sugar

  • 4 eggs

  • 1 tablespoon vanilla extract

  • 3 cups (375 g) flour

  • 6 tablespoons cornstarch or arrowroot

  • 2 teaspoons baking powder

  • 1-1/2 teaspoons kosher salt

  • 1 cup (235 ml) whole milk

  • Zest of 2 lemons

  • 1 cup of blueberries plus 1/4 cup to garnish.

For the lemon glaze:

  • 2 cups (260 g) confectioner’s sugar

  • 3 to 4 tablespoons freshly squeezed lemon juice

  • Zest of 1 lemon

  • tiny pinch of salt

Preheat the oven to 350F (175C). Prepare a 12-cup bundt pan with cooking spray or brush with melted butter, make sure you get into all the grooves so that the cake releases from the pan easily. Using a mixer, beat together butter and sugar in a large bowl until light and fluffy. Add the eggs one by one, beating well after each addition. Add vanilla extract and mix until combined.


In another large bowl, combine the flour, cornstarch, baking powder, and salt.  Add half of the dry ingredients to the wet ingredients, and beat until just combined. Pour in the milk and mix until it’s fully incorporated, then add the remaining dry ingredients, lemon zest and blueberries. Stir until just combined. 


Pour the batter into the prepared bundt pan and smooth the top. Give it a quick tap on the counter to get rid of air bubbles. Bake for about 50-55 minutes until a wooden skewer inserted into the middle of the cake comes out without any batter or crumbs stuck to it.


Whilst the cake is baking, make the glaze. Sift the confectioner’s sugar into a bowl and add the lemon juice spoon by spoon until the desired consistency is reached. You want it to have the consistency of molasses. Stir in the lemon zest and a tiny pinch of salt. Set aside.


Allow the cake to cool in the pan for 10 minutes, then invert it (carefully!) onto a cooling rack and cool completely before you pour over the glaze. If you glaze the cake when it’s still hot it will just absorb the glaze — also delicious but not as pretty!


This is always delicious to have hanging around the kitchen and slicing off a sliver as you walk past. But for guests we recommend serving it the same day - there's nothing better than a fresh cake!

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