Lemon Blueberry Bundt Cake
posted in: CakesRecipes


Happy March Madness Folks! Basketball is a sport I can get behind and watch without any qualms. The reason for this is very simple: I UNDERSTAND it. Football? Forget it. I didn’t grow up with it, and I have tried, truly tried to figure out what the heck is going on. If someone isn’t there to spell it out for me, I’m generally lost. Not with basketball. I can watch and know what is happening. Much more engaging I can tell you.

Believe it or not, I actually played basketball. Can’t you just see it? If you’re picturing an agile, confident, appropriately aggressive player…. you obviously didn’t know me growing up. I was aweful. Box out? What’s that? Here, just take the ball.

A basketball player, I am not. Thankfully, I am a pretty good baker.

I have already professed my love of bundt cakes here, here, and here, but I had yet to find one that was perfect for sunnier, warmer weather. Until now. You know that wonderful feeling when you walk into Whole Foods and see a huge vat of berries on sale, like a real sale? That’s what inspired this cake. I had 3 pints of blueberries and no real plan for them. I also had a huge bag of lemons in my fridge… so bing bang boom you get a Lemon Blueberry Bundt Cake.

This cake is moist (sorry for you folks who hate that word), not too sweet, and chock-full of blueberries. The frosting is sweet and tart and all things good in this world. I made this cake with gluten free flour and milk substitutes, but you could easily swap those out for the real thing.

Go ahead and put this cake on your Easter menu. You won’t regret it. And lastly, GO DUKE!





PRINTER FRIENDLY Lemon Blueberry Bundt Cake
45 minutes
55-60 minutes
12 generous slices
2 1/2 cups + 2 tbsp All Purpose GF flour (or regular AP flour), seperated
2 tsp baking powder
1 tsp salt
1 cup + 1 tbsp unsalted softened butter, seperated
1 1/2 cups granulated sugar
zest of 2 lemons
3 eggs
1 tsp vanilla extract
3/4 cup buttermilk or 1 tbsp lemon juice mixed with 3/4 cup milk substitute (set for 10 minutes)
4 cups blueberries
2 cups powdered sugar
1/4 cup lemon juice

Preheat oven to 350 degrees F. Butter your bundt pan (be especially careful to get all the nooks and crannies if your pan is not nonstick).


In the bowl of a stand mixer, add 1 cup of the softened butter, the granulated sugar, and lemon zest. Beat on a medium high speed until light and fluffy.


On a medium speed, add the eggs to the butter mixture one at a time making sure the egg is completely incorporated before adding the next. Scrape down the bowl as needed.


In a separate medium bowl, mix together 2 1/2 cups flour, baking powder, and salt. In a small bowl, combine the buttermilk or buttermilk substitute with the vanilla extract.


In five separate additions, add a third of the flour mixture to the butter/egg mixture followed by half of the buttermilk mixture, then a third of the flour, followed by the remaining buttermilk, and ending with the remaining flour. Ensure that each addition is thoroughly incorporated before adding the next addition. Scrape down the bowl as needed.


In the bowl you used for the flour, add the blueberries and 1 tbsp of flour. Toss until coated. Carefully stir the blueberries into the cake batter.


Spoon the batter into the prepared bundt pan. Smooth out the top and bake the cake in the center of the oven for 55-60 minutes. The cake is done when a thin knife inserted into the center comes out clean.


Allow the cake to cool in the pan for 30 minutes. Remove from the pan and cool completely.


Once the cake is cool enough to add frosting, beat together 2 cups of powdered sugar, 1/4 cup fresh lemon juice, and 1 tbsp softened butter (I used a handheld mixer). Generous pour over the top of the bundt cake and enjoy!


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