Old Fashioned Blueberry Lemon Bundt Cake
This old fashioned blueberry lemon bundt cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. A nostalgic, crowd-pleasing cake perfect for brunch, dessert, or any celebration. Easy to adapt for dairy-free or gluten-free diets!
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk (or dairy-free alternative)
Blueberries:
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice (fresh)
Instructions
Step 1 – Preheat & Prepare the Pan:
- Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup bundt pan with butter or baking spray, making sure to cover all the ridges.
Step 2 – Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3 – Cream Butter & Sugar:
- In a large mixing bowl, beat the butter and sugar on medium-high speed until fluffy and pale, about 3–4 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest, and lemon juice.
Step 4 – Combine & Fold:
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
Step 5 – Bake & Cool:
- Pour the batter evenly into the prepared bundt pan. Smooth the top and tap the pan to release air bubbles. Bake for 55–65 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Optional Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled cake before serving.
Notes
- Blueberry Tip: Toss blueberries in flour to help them stay evenly distributed in the cake.
- Gluten-Free Option: Substitute flour with a 1:1 gluten-free flour blend.
- Dairy-Free Option: Use plant-based butter and almond or oat milk + lemon juice for buttermilk.
- Storage: Store covered at room temperature for 2 days, or refrigerate for 4–5 days. Freeze for up to 2 months.
- Make Ahead: You can bake this cake a day ahead—just cover it tightly once cooled.