Description

A moist, tangy, and visually stunning spring dessert featuring fresh lemon zest, juicy blueberries, and a sweet lemon syrup soak. This make-ahead friendly Bundt cake is perfect for Easter, Mother’s Day, or any occasion.

Ingredients

Scale

1 cup (225g) unsalted butter, room temperature
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 ½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240ml) buttermilk
1 teaspoon vanilla extract
Zest of 3 large fresh lemons
1 teaspoon lemon extract (optional)
1 ½ cups (225g) fresh or frozen blueberries
½ cup (100g) granulated sugar (for syrup)
¼ cup (60ml) fresh lemon juice (for syrup)
2 tablespoons water (for syrup)
1 ½ cups (180g) confectioners’ sugar (for glaze)
2–3 tablespoons lemon juice (for glaze)
1 teaspoon lemon zest (for glaze garnish)

Instructions

Preheat oven to 350°F (175°C). Generously grease a 12-cup Bundt pan with butter or shortening, rubbing it into every crevice, then dust with flour and tap out excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the room-temperature butter and granulated sugar on medium-high speed for 4-5 minutes until pale and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon extract.
Reduce mixer speed to low. Add half of the flour mixture, then half of the buttermilk. Mix until just combined. Add remaining flour and buttermilk, mixing until just combined. Do not overmix.
Gently fold in the lemon zest and blueberries using a spatula. If using frozen blueberries, toss them in 1 tablespoon of flour first.
Pour batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, make the syrup: Combine ½ cup sugar, ¼ cup lemon juice, and 2 tablespoons water in a small saucepan. Heat over medium heat until sugar dissolves, then simmer for 2 minutes.
As soon as the cake is out of the oven, poke holes all over the top with a skewer. Brush the warm syrup over the hot cake.
Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
Whisk together confectioners’ sugar, 2 tablespoons lemon juice, and lemon zest. Add more juice if needed for a drizzly consistency. Pour over the cooled cake and let set for 10 minutes before serving.

Notes

Ensure butter and eggs are at room temperature for proper emulsion. Do not overmix the batter once flour is added to avoid a tough cake. The syrup must be applied while the cake is hot to ensure absorption. Cool the cake completely before glazing to prevent the glaze from melting. For frozen blueberries, do not thaw; toss in flour before folding in to prevent sinking.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 220
Fat: 18
Saturated Fat: 11
Carbohydrates: 52
Fiber: 1
Protein: 4

Keywords: lemon blueberry bundt cake, spring dessert, bundt cake recipe, lemon cake, blueberry cake, make ahead dessert, easter dessert