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Moist Lemon Blueberry Bundt Cake with Easy Homemade Glaze

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A bright, tender, and moist lemon blueberry bundt cake topped with a silky lemon glaze. Perfect for any occasion, this cake combines fresh lemon zest and juicy blueberries for a crowd-pleasing dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, at room temperature
  • ½ cup (120g) Greek yogurt
  • ½ cup (120ml) whole milk
  • Zest of 2 large lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries, washed and dried
  • For the glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) milk
  • Optional: a pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray and dust lightly with flour.
  2. In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition until the batter is smooth and slightly thickened.
  5. Mix in lemon zest and vanilla extract.
  6. In a separate bowl, whisk together Greek yogurt, whole milk, and fresh lemon juice.
  7. Add dry ingredients to the butter mixture in three parts, alternating with the wet ingredients, beginning and ending with the dry. Mix each addition just until combined to avoid overmixing.
  8. Gently fold in fresh blueberries with a rubber spatula, being careful not to crush them.
  9. Pour batter into prepared bundt pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
  10. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 40 minutes.
  11. Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
  12. To make the glaze, whisk together powdered sugar, fresh lemon juice, and milk until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
  13. Drizzle glaze evenly over the cooled cake and let it set before serving.

Notes

[‘Use room temperature ingredients for better blending and lighter texture.’, ‘Do not overmix batter to avoid a dense cake.’, ‘Fold blueberries gently to keep them intact and prevent purple batter.’, ‘Properly grease and flour the bundt pan to prevent sticking.’, ‘Use an oven thermometer to ensure accurate baking temperature.’, ‘Glaze the cake only when fully cooled to prevent melting.’, ‘Frozen blueberries can be used if thawed and drained well.’, ‘Substitute half the flour with almond flour for nuttier flavor or use dairy-free yogurt and coconut oil for vegan adaptation.’, ‘For gluten-free, use a gluten-free flour blend with xanthan gum.’]

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, easy lemon cake, homemade glaze, moist cake, summer dessert

Find it online: https://hungermind.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-glaze/