For the best results, ensure all ingredients are at room temperature. Dusting the blueberries with flour prevents them from sinking to the bottom of the cake. Do not overmix the batter once the flour is added, as this can result in a tough cake. If the top of the cake is browning too quickly, tent it loosely with foil during the last 15-20 minutes of baking. The glaze can be adjusted to your preference by adding more or less lemon juice.
Lemon-Blueberry Bundt® Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 5 mins
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SERVING12 People
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VIEWS27
Imagine a sun-drenched lemon grove mingling with a burst of sweet blueberries, all captured in a beautifully swirled Bundt® cake. This delightful creation offers a symphony of flavors and textures, perfect for elevating any occasion from a simple brunch to an elegant dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate86 g
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Cholesterol97 mg
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Fiber2 g
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Protein6 g
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Saturated Fat11 g
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Sodium172 mg
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Sugar62 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Thoroughly grease and flour a Bundt® pan. (5 minutes)
02
Step
5 mins
Gently pat blueberries dry. Place in a plastic bag and toss with 1 1/2 teaspoons of flour until lightly coated. Set aside. (5 minutes)
03
Step
3 mins
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, almond flour, baking powder, and salt until well combined. (3 minutes)
04
Step
4 mins
In the bowl of a stand mixer, cream together the sugar and butter on high speed until light and fluffy. (4 minutes)
05
Step
3 mins
Reduce the mixer speed to low. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. (3 minutes)
06
Step
5 mins
Gradually add the dry ingredients in thirds, alternating with the buttermilk in halves, beginning and ending with the dry ingredients. Mix until just combined after each addition. (5 minutes)
07
Step
3 mins
Stir in the lemon curd, lemon zest, and vanilla extract until just combined. Gently fold in the floured blueberries. (3 minutes)
08
Step
2 mins
Pour batter into the prepared Bundt® pan, spreading evenly. Gently tap the pan on the counter to release any air bubbles. (2 minutes)
09
Step
1 hrs
Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (55-65 minutes)
10
Step
30 mins
Let the cake cool in the pan on a wire rack for 30 minutes before inverting it onto a serving plate. (30 minutes)
11
Step
2 mins
For the glaze: In a microwave-safe bowl, combine powdered sugar, lemon juice, lemon zest, and salt. Top with butter. Microwave until the mixture bubbles and the butter is melted (about 1 minute). Whisk until smooth. (2 minutes)
12
Step
15 mins
Allow the glaze to cool slightly (about 15 minutes) before pouring it over the cooled cake. Garnish with fresh blueberries, if desired. (15 minutes)
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Doyle Zemlak
Jun 18, 2025Easy to follow and the cake turned out beautifully.
Emmanuel Maggiokling
Apr 11, 2025This cake is amazing! The lemon and blueberry flavors are perfectly balanced.
Jan Mcclure
Mar 29, 2025This recipe is a keeper! I'll be making it again and again.
Corbin Bergstrom
Mar 20, 2025A definite crowd-pleaser! Everyone raved about it.
Gust Kiehn
Mar 3, 2025I loved how moist and tender the cake was. The glaze added the perfect touch of sweetness.