I got back in the kitchen this weekend and y’all, it was good. I threw this together based on a few old recipes and it’s the delicious spring dessert of my dreams. If you love lemon and blueberry this is for you!

This couldn’t be easier to whip up, but it comes out looking impressive, perfectly moist (cue the olive oil), and is actually better if you make it the day prior! This is why I love bundt cakes.

Don’t forget to toss your blueberries in flour prior to folding in (this helps them not sink to the bottom of the pan). Y’all give it a try and let me know what you think!

Lemon Blueberry Bundt Cake

Author: sandymargritz
Total Time: 1 hour 30 minutes

Print Recipe

Description

The most perfect lemon blueberry bundt cake.

Ingredients

Scale

For Cake

3 Large Eggs (room temperature)
2 Cups Sugar
12 TBS unsalted butter (melted but not hot)
1/3 Cup Light Olive Oil
2 tsp Vanilla
1 Cup Buttermilk (room temperature)
3 Cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 TBS Lemon Zest (plus more for glaze)
2 Cups Fresh Blueberries – rinsed, dried and tossed with 1/2 TBS Flour

For Glaze:

1 1/2 – 2 Cups Powdered Sugar
3 TBS freshly squeezed Lemon Juice (more or less to reach desired consistency)
1 tsp Lemon Zest
1 tsp Vanilla
Fresh Blueberries for garnish

Instructions

For Cake:

Preheat oven to 350 degrees. Generously butter and flour a bundt pan, tapping out excess flour.
Beat together eggs & sugar on high speed until pale in color (about 3-4 minutes).
Add olive oil, then melted butter, then vanilla, then buttermilk. Blending between each addition.
Whisk together dry ingredients (flour, baking powder, baking soda, salt) in large bowl.
Gradually add dry ingredients and mix until well incorporated.
Toss blueberries with 1/2 TBS flour then fold them into the batter along with the lemon zest.
Pour into prepared bundt pan and bake for 55-65 minutes or until a toothpick comes out clean. (Should have a few crumbles on the toothpick but not raw batter.)
Cool for 15 minutes in the pan, then flip onto wire rack to cool completely prior to frosting.

For Glaze:

Combine all ingredients in small bowl. Start with a smaller amount of powdered sugar and add as needed to your taste.
1. I like the glaze a bit thicker, but you can get away with a thinner glaze if you prefer!

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Cakes
Method: Baking

Keywords: Bundt Cake, Lemon Bundt Cake, Lemon Blueberry Cake, Lemon Blueberry bundt cake, baking, easy