How To Make Lemon Blueberry Bundt Cake

Last Updated on: 26th May 2025, 08:52 pm

A bundt cake is a type of cake baked in a distinctive ring-shaped bundt pan, which gives it a beautiful fluted design. The cake itself is typically a moist, buttery sponge filled with fresh or frozen blueberries. The blueberries add bursts of fruity flavour throughout. Sometimes the batter is flavoured with vanilla or lemon zest to complement the berries. Hopefully, you will enjoy this Lemon Blueberry Bundt Cake.

Total Time: Approximately 1 hour and 30 minutes

Ingredients For Lemon Blueberry Bundt Cake

For the Cake:

190g of plain flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
115g unsalted butter, softened
110g brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
280g Greek yoghurt
160g fresh blueberries (you can shake them in a little flour to prevent sinking)

For the Glaze:

120g icing sugar
2-3 tablespoons water

Instructions For Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is a delightful treat for spring gatherings, offering a refreshing combination of flavours in every bite. It will serve about 10-12 slices when it is ready.

Preheat The Oven

Preheat your oven to 175°C (350°F). Then grease and flour a bundt pan to prevent the cake from sticking whilst it cooks

Mix The Dry Ingredients

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Then set it aside for a while.

Cream The Butter And Eggs Together

In a large bowl, using an electric mixer, whisk the softened butter together until it’s light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each one. Then mix in the vanilla extract and lemon zest.

Mix The Wet And Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the Greek yoghurt. Start and end with the flour mixture. Stir the mixture until it’s mixed well. Finally, you need to gently fold in the blueberries that have been previously mixed with flour.

Pour Into The Bundt Pan And Bake

Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake the lemon blueberry bundt cake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.

Icing The Lemon Blueberry Bundt Cake

In a small bowl, mix the icing sugar with 2-3 tablespoons of water until it is smooth. Adjust the consistency to your liking. It should be thick enough to drizzle but fluid enough to pour. Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired. Enjoy!