Best 11 Blueberry Bundt Cake With Lemon Glaze Recipes

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a bundt pan.
• Mix together the flour, baking powder, baking soda, and salt. Set aside.
• Beat the butter and sugar on medium-high for about 3 minutes.
• Add your eggs 1 at a time, beating after each addition.
• Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
• Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
• Gently fold in the blueberries.
• Spread the batter into the prepared bundt pan.
• Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)

LEMON BLUEBERRY BUNDT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you'll need to increase the baking time, but I haven't tried. Set pan aside.
• In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
• In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
• Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth.
• Add 1 1/4 cups blueberries (reserve remaining 1/4 cup), lemon zest, and gently and briefly fold to combine; don't overmix or batter will turn blue and cake will be tougher.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
• Bake for about 45 to 55 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I used frozen berries and baked for 52 minutes. If using fresh, baking time will likely be closer to 45 minutes. If at any point the cake is beginning to look a bit too golden on top before you suspect it's cooked through, tent with a sheet of foil laid across top of pan. I tented the last 5 minutes of baking.
• Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn't release neatly; I urge you not to rush the cooling duration. Shortly before inverting, make the glaze.
• In a medium bowl, add 1 1/2 cups confectioners' sugar, lemon juice, and whisk until smooth. As necessary, add additional sugar (or lemon juice) to reach desired glaze consistency. Glaze should be pourable, but not too thin or it will slide off.
• Carefully invert cake onto a cake stand or serving plate.
• Slowly and evenly drizzle glaze over cake.
• Evenly sprinkle with lemon zest before slicing and serving.

LEMON-BLUEBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Pat blueberries dry and place into a plastic bag. Toss with 1 1/2 teaspoons flour until all berries are dusted. Set aside.
• Combine 2 1/2 cups flour, almond flour, baking powder, and salt in a medium bowl; stir with a fork until well blended.
• Combine sugar and butter in the bowl of a stand mixer. Cream together on high speed until light and fluffy, about 4 minutes. Reduce speed to low; add eggs, 1 at a time, beating after each addition and scraping the bowl as needed.
• Mix in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk, beating after each addition. Repeat, ending with the final 1/3 of the flour mixture. Add lemon curd, lemon zest, and vanilla extract; beat until just combined. Turn off the mixer and fold in blueberries.
• Pour batter into the prepared pan, cleaning the mixer bowl and beater with a scraper. Tap the tube pan lightly to remove any pockets of air.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 65 minutes. Allow the cake to cool completely in the pan on a wire rack, about 30 minutes. Turn out onto a decorative plate.
• Stir powdered sugar, lemon juice, lemon zest, and salt together in a microwave-safe glass bowl for the glaze. Place butter on top of the glaze and microwave until the mixture bubbles and the butter is melted, about 1 minute. Whisk until smooth. Allow glaze to cool for about 15 minutes; pour over cake. Garnish with blueberries, if desired.

MIXED BERRY BUNDT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 F. Use 10-cup bundt pan.
• In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
• In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
• Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
• Now we'll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won't get a smooth texture. So, we'll be adding flour and Greek yogurt (or buttermilk) in 3 additions:
• With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of Greek yogurt (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of Greek yogurt (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of Greek yogurt (or buttermilk). Again, beat just enough to combine.
• Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
• In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
• Note about using frozen berries: I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
• Using spatula, fold berries into the cake batter, trying not to squish the berries.
• Use 10 cup bundt pan. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
• Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
• Remove the pan from oven, let it cool for 40 minutes on wire rack.
• After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
• Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.
• Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
• Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
• Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
• Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
• Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
• Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
• In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
• Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

BLUEBERRY-LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
• In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

BLUEBERRY LEMON BUNDT CAKE

Steps:

• Measure out flour and put into a bowl. Take out 2 tablespoons and sprinkle over blueberries.
• Add baking powder and salt to remaining flour and stir
• In a mixing bowl, beat butter and sugar together until soft and fluffy (2-3 minutes)
• Add one egg and mix
• Add 2 tablespoons of the measured flour mixture and mix
• Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
• Add lemon zest, lemon juice and vanilla. Stir to combine.
• Add a third of the remaining flour mixture and mix
• Add half of the milk and combine
• Add another third of flour and mix
• Add remaining milk. Stir to combine
• Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
• Remove bowl from mixer and fold in blueberries and any flour that may have fallen off of the berries.
• Pour into a well greased bundt pan
• Bake in a preheated 350 degree oven for one hour, or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
• Allow cake to cool in pan for 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.
• Combine powdered sugar and lemon juice until smooth
• Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Generously grease the Bundt pan and set it aside.
• In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside.
• In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.
• Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.
• Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.
• Manually, using a spatula, fold dry ingredients into the mixture in two steps. When the flour is almost mixed, add the blueberries and fold them in too.
• The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. After the first 30-40 minutes you can cover it with foil, so the top won't be too dark.
• When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.
• For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little bit more powdered sugar.
• When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.
• You can also decorate it with some blueberries, slices of lemons, and mint leaves.

EASY BLUEBERRY CAKE WITH A VANILLA GLAZE

Steps:

• Heat oven to 350 degrees (180° celcius). Grease and flour an 8 inch (20 cm) cake pan or 9 inch (23 cm) bundt/tube pan.
• In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar, yogurt and milk, beat for 1 minute until smooth. Then add the flour, baking powder, baking soda and zest, beat until well combined, approximately another minute. Toss the blueberries with the teaspoon of flour and gently fold half of the berries into the batter.
• Pour the batter into the prepared cake pan, then top the batter with the remaining half of the blueberries, bake for approximately 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, dust with powdered sugar or drizzle with Vanilla Glaze.

LEMON BUNDT CAKE WITH GLAZE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F / 177 C / Gas 4. Grease and flour a 12-cup Bundt cake pan.
• In a large mixing bowl with electric mixer , cream the butter and granulated sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.
• In another bowl, sift together the flour, baking powder , and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk.
• Pour the batter into the prepared Bundt cake pan . Bake for 50 to 60 minutes, or until cake springs back when touched with a finger. The cake will pull away from sides of the pan slightly.
• Cool for 5 minutes in the pan; invert and cool completely on a rack.
• In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly.
• Drizzle over the cooled cake.
• Serve and enjoy!