Hands down the most delicious Blueberry Lemon Bundt Cake recipe out there! Not too heavy, this tasty bundt features fresh flavors and a honey lemon glaze.
This recipe for Blueberry Lemon Bundt Cake is a true recipe perfected. Moist and flavorful, it pairs excellent with the honey lemon glaze. Easy to make and so tasty, this is going to be your new favorite way to serve bundt, perfect for the spring and summer months.
Made with Greek yogurt, this cake is super light and airy! Traditional bundts can be made with heavy sour cream or buttermilk. But the addition of nonfat greek yogurt, makes my Blueberry Lemon Bundt Cake a little healthier without sacrificing flavor or texture.
This is also an excellent cake to serve at Easter. I love that it features fresh flavors and is beautiful to look at. The cake is make-ahead too! Bake a day in advance, cover, and refrigerate. Apply the glaze and decorate with blueberries before serving.
Be sure to check out my complete and easy Make-Ahead Easter Brunch Menu, and add this delicious Blueberry Lemon Bundt Cake to your holiday this year.
What’s more is that this beautiful cake is baked in a Jubilee Bundt Cake Pan. While you can definitely make this cake with excellent results in a regular bundt cake pan, this cake is extra festive served in this nontraditional form.
What I love about this pan is that there are little “pockets” to hold delicious the delicious glaze. They are also perfect for the blueberry and lemon zest garnish. You can move the cake with ease without worrying about blueberries rolling all over the place.
This is one pan I can guarantee you’ll be using over and over again! And your guests are going to love their pockets of frosting. Plus, it’s non-stick! I use mine all the time even for simple things like meatloaf or decorative cheese rings. Get your Jubilee Cake Pan on Amazon here!
How to Make Blueberry Lemon Bundt Cake
You don’t have to have a Jubilee Cake Pan to make this cake. It can also be made in a standard round bundt cake pan.
First, whisk together the dry ingredients and set aside. Then cream together the butter and sugars, adding in the eggs, vanilla, lemon juice, and lemon zest. Alternate adding the dry ingredients along with the greek yogurt, then fold in the blueberries that have been tossed with flour. Lastly, spread evenly into bundt pan.
Bake until a toothpick inserted in cake comes out clean. This can vary from oven to oven, so be sure to start checking your cake about an hour into baking. Cool in pan, then cool completely on a wire rack.
Honey Lemon Glaze
What makes this bundt cake so incredibly delicious is the honey lemon glaze. By adding just a touch of honey to the traditional glaze, you add depth to the flavor with a not-to-sweet finish.
Whisk together the honey, lemon juice, zest, and milk. Stir in the powdered sugar until you get the consistency you want. You want the glaze pourable, but not too runny. Finish the cake by pouring the glaze over top and garnishing with blueberries and lemon zest.
Tips for Making Blueberry Lemon Bundt Cake
- Use room temperature ingredients. This will help the bundt cake batter come together.
- If you forgot to bring your sticks of butter to room temperature, you warm them slowly in the microwave. Just microwave in five second intervals, stopping to turn the stick of butter on every side. Be carful not to melt the butter. You want it softened, not melted.
- Toss the blueberries in flour before folding them in the batter. This will ensure that they don’t all sink to the bottom of the cake.
- Moreover, you can use frozen blueberries for the cake as well. Just thaw and add to the batter. Fresh blueberries are best for the garnish.
- However, be sure to always use fresh lemon juice. The pre-squeezed juice just isn’t the same.
- Use a Jubilee Cake Pan to get this decorative finish on your cake!
- A regular bundt pan works well too, just press the fresh blueberries into the glaze to get them to stick to the cake.
For another delicious and fresh bundt cake, be sure try my fan favorite Lemon Ricotta Bundt Cake. Enjoy!
Blueberry Lemon Bundt Cake with Honey Lemon Glaze
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened (2 sticks)
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 lemon zested and juiced (about 2 tablespoons zest and 1/3 cup juice)
- 1 cup greek yogurt (nonfat works)
- 2 cups blueberries
- 1 tablespoon flour
Honey Lemon Glaze
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon milk
- ½ teaspoon lemon zest
- 1 cup powdered sugar
- Preheat oven to 350 degrees. Grease a bundt cake pan with cooking spray and set aside.
- Sift together the flour, baking soda. baking powder, and salt in a bowl. Set aside.
- In a large bowl cream together the butter and sugar until fluffy, about three minutes. Add in the eggs, vanilla, lemon juice, and zest, and mix to combine. Stir in half of the flour, then the yogurt, followed by the remaining flour until well combined.
- In a separate bowl, toss the blueberries with one tablespoon of flour. Fold the blueberries into the batter and pour into greased bundt pan. Bake for 70-75 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool cake on a wire rack for at least 30 minutes before adding to glaze. To make the glaze, whisk together the honey, lemon, milk, and zest, then add in the powdered sugar. Drizzle over the cooled cake and garnish with blueberries and lemon zest if desired.
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