Blueberry-Lemon Buttermilk Bundt Cake
67 comments » 
I positively adore Bundt cakes. They’re simple and classic… easy, yet impressive. They’re supremely moist, and the flavor varieties are absolutely limitless. I’ve made rum cake, honey cake and root beer float cake over the last couple of years and I’ve been eager to experiment with more, especially some bright flavors during the summer season. Enter this amazing blueberry cake. It’s easy to throw together, very low-maintenance, bakes up beautifully and is positively bursting with fresh, plump blueberries. This is the perfect ending to any summertime meal.
I saw Deb’s triple berry summer cake and couldn’t take my eyes off of it for days; it definitely fit my need for a gorgeous summer Bundt cake. I changed it up a little bit since I love my blueberries significantly more than any other type of berry, but the beauty of this cake is how easily adaptable it is. You could use orange or lime zest in place of lemon, or leave it out entirely if citrus isn’t your thing. Use all blueberries, raspberries, blackberries, huckleberries, strawberries, or a mixture of your favorite summertime fruit. You could even combine strawberries and blueberries for a red, white and blue dessert!
Ahh, the beautiful Bundt. A little bit retro, always moist and so very classic American. Throw on an apron, turn on some music, grab a big container of fresh blueberries and relish having fun in the kitchen.
One year ago: Cherry Crisp
Two years ago: Taco Dip
Three years ago: Roasted Shrimp and Orzo
Blueberry-Lemon Buttermilk Bundt Cake
Yield: 10 to 12 servings
Prep Time: 20 minutes
Cook Time: 55 to 60 minutes
Total Time: 1 hour 20 minutes
Ingredients:
For the Cake:
2½ cups + 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
1¾ cup granulated sugar
Zest of 1 lemon
1 cup unsalted butter, at room temperature
3 eggs, at room temperature
½ teaspoon vanilla extract
¾ cup buttermilk
3 cups blueberriesFor the Glaze:
2 cups powdered sugar
2 to 3 tablespoons milk
1 tablespoon unsalted butter, very softDirections:
1. Preheat oven to 350 degrees F (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a 10-cup Bundt pan; set aside.
2. In a medium bowl, whisk together 2½ cups of the all-purpose flour, the baking powder and salt; set aside.
3. In the bowl of a stand mixer (or large mixing bowl), use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened. Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes.
4. Reduce the speed to low and add the eggs one at a time, mixing for a minute after each and scraping down the bowl before adding the next. Add the vanilla and mix briefly to combine.
5. With the mixer still on low, add 1/3 of the flour mixture, beating until just barely combined, followed by ½ the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and the remaining flour.
6. In a large bowl, combine the blueberries and the remaining 2 tablespoon of all-purpose flour, tossing together so they are evenly coated. Use a rubber spatula to gently fold the blueberries into the cake batter. Spread the cake batter in the prepared pan and smooth the top. Bake for 55 to 60 minutes, until a cake tester comes out clean. Cool the cake on a wire rack for 30 minutes, then turn it out onto a serving platter and let cool completely.
7. Once the cake is cool, whisk together the powdered sugar, milk and butter until smooth. The icing should be quite thick (if you'd like it thinner, you can add more milk, a teaspoon at a time, until you get it to the consistency you want). Use an offset spatula to spread the glaze on top of the cake, giving it a little nudge down every so often. The cake can be stored, covered, at room temperature for up to 4 days.
(Recipe adapted from Smitten Kitchen)
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I’ve always loved the combo of flavors of blueberries and lemon! Yummy!
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Jennifer on July 8th, 2012 at 2:46 am
Can I use frozen blueberries in this recipe?
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Michelle on July 24th, 2012 at 11:41 am
Yes!
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Looks perfect and I haven’t made a bundt in ages…must change that.
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Blueberries are one of my favorites, and this cake looks amazing. I don’t think I’ve ever made my frosting so thick before, but after seeing it here, I’ll give it a try. I love how it molds to the cake.
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Michelle on July 4th, 2012 at 11:56 am
I was a little hesitant about the thick glaze too, but it’s perfect for this cake. You’ll love it!
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This looks lovely! So pretty
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This looks like a great excuse to dig out my bundt pan!
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HOW did you get your frosting so perfect? It looks amazing!
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Michelle on July 4th, 2012 at 11:57 am
I just took my time, did one section at a time, took a big spoonful and heaped it on top, spread it a little and gave it a little nudge down. It was super easy to work with.
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*that wonderful moment when i realize i have all the ingredients needed for this*
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Tracy via the traveling cupcaje on July 3rd, 2012 at 10:34 am
Me too!! *happy dance*
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Michelle on July 4th, 2012 at 11:57 am
Isn’t that the best?!
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I just harvested my very first lemon from the tree I planted this past December (and there are two more almost ready!) Michelle, do you think it would work to add just a spritz of juice to the glaze to spike the lemony flavor? Also, will it turn the batter too “smurfy” to use frozen blueberries, which I have? Just hate that grayish/quasi purply (aka “smurfy”) color you see from time to time in blueberry products. If you think the frozen ones would work, should I still flour them in their frozen state before incorporation?
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Michelle on July 4th, 2012 at 11:59 am
Hi Cat, Yes, you could definitely use lemon juice in the frosting. As for the frozen blueberries – while I haven’t used them, I don’t see any reason why you couldn’t. Yes, be sure to still toss them in flour – that step helps to keep them from sinking to the bottom of the cake.
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I adore bundt cakes too, and this one just screams “summer”. Your rum version is on my “must make” list.
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This sounds delicious! I love how full of fresh berries it is!
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I love blueberry and lemon together. Your cake looks so beautiful, almost fake!!
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Not sure my frosting will look this perfect… but I love lemon with berries… I think I am going to go for the red white and blue idea and add some strawberries too!!!
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This is beautiful! I love anything made with buttermilk.
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I also love blueberries and bundt cakes. But it’s that frosting that really makes this cake look delectable!
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I’ve been on a buttermilk kick lately, after making buttermilk pancakes with my students, so this is perfect!
One question: Is there a trick to greasing the pan thoroughly? I ask because my Bundt pan (Nordicware) always ends up with cake bits stuck in the crevices … and it’s so hard to clean. Do you use melted butter? solid butter? a spray?
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Michelle on July 4th, 2012 at 12:02 pm
I grease and flour all of my pans the exact same way – I found that using solid vegetable shortening (i.e. Crisco) is the absolute best when it comes to greasing pans. I take a square of wax paper, scoop out a clump of shortening and use it to grease the pan all over. Once I get it everywhere, I use my fingers to smooth it into any spots that I may have missed with the wax paper. Then I take a few spoonfuls of flour, sprinkle it in the pan and turn and tap it until the entire surface is dusted with flour. Since I started using this method, I haven’t had problems with cakes sticking. I hope that helps!
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This looks yummy but the ingredients call for baking powder and instruction #2 says baking SODA. Which is it please? Assuming it’s baking powder. I am making it pronto!
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I’m to be terribly embaressed to admit I’ve never made a bunt cake.. yet. But by looking at this recipe, the addition of blueberries, lemon and buttermilk sounds amazing and definitely something I’d like.
Another recipe to my to-bake list. That is when I buy my bunt pan too! My fella will love me even more for lack of kitchen space, heh!
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This bundt cake looks amazing, look at the blueberries, looks like all were exploted inside the cake and melted giving all the flavor and moisture. I should try to make it.
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What a beautiful cake. I love making anything with blueberries and lemon.
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I’ve never baked a bundt before. It looks so beautiful in these pictures. Plus it has one of my favorite flavors. I want to try to make this recipe. yum!
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Made this today…amazingly delicious! This is a keeper recipe!
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I love a cake with fresh berries, especially when they’re in season. This looks delicious.
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Made this yesterday – wonderful! My hubby said he thinks this is his new favorite. I’m not sure i greased the pan well enough as i did have a little cake stick when i turned it over, so it wasn’t as beautiful as yours – but ever so yummy!.
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Very pretty!
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This is absolutely beautiful! It looks very yummy!
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I just made this yesterday for a dinner party and it turned out wonderful! It looked beautiful and people couldn’t stop eating it. Thanks for the great recipe
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I made this for a 4th of July BBQ and it was a huge hit! I added the juice of the lemon I zested for the cake to the icing and it was the perfect additional hint of lemon. I will definitely be making this again!
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Made it….Loved it!!! Thanks for the great recipe
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The BEST blueberry dessert EVER! Just made this for my Mom who is visiting me in MI from western PA (where I grew up). I’ve made all kinds of blueberry cobblers, buckles, crisps, scones and cakes and I can honestly say I only want to make this blueberry dessert for the rest of the summer. She was checking out your site and loves your work; we were reminiscing about chip chop ham and those killer Giant Eagle cookies too. Oh, and pepperoni rolls cannot be forgotten. Thank you for a delicious ending to the day!
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Love the cake, though it says Baking Powder in the ingredients list and Baking Soda in the directions. I went with Baking Soda as I figured that would work best with the buttermilk. I also put in a 1/2 teaspoon of Baking Powder – just because. I left of the lovely frosting and went with my mother’s Lemon whipped cream sauce and served with fresh raspberries and blueberries. Lemon Sauce- lightly beat 2 eggs in a double boiler add 3/4 cup white sugar and the juice and rind of two lemons (or lemon and orange), stir it up and put on the heat. Cook until thick, remove, cool. Whip one cup of heavy cream and fold into cooled sauce. Yum!
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So pretty and sounds yummy. Adding this to my must try before summer is over recipies!
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It is so nice! So yummy with the frosting which is just amazing to look at! Bravo
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That looks amazing! Blueberry and lemon is such a fabulous combo to bake with!
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Can this be made in something other than a bundt pan? Strangely enough, I do not yet owna bundt pan, but I would LOVE to make this!!!
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Michelle on July 24th, 2012 at 12:02 pm
Hi Amanda, I haven’t tried it, but you could use this pan size conversion chart to see what your options are, based on what you have on hand: http://www.joyofbaking.com/PanSizes.html
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Yet another hit! I made this yesterday (Sunday). My boys who love blueberries mad my husband who is not particularly fond of the, all loved it! Thanks again Michelle for such wonderfully delicious treats. Nex up is the strawberry cupcakes and maybe soon, the banana split ice cream cake!
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I made this for a “Blue Monday” celebration during Employee Appreciation Week… YUM! It was the first thing cut into, and ran out first, too. Should have made two. I added some fresh lemon juice to the cake and to the glaze (since I had used all the zest from the poor lemon and couldn’t just leave it naked). In the glaze the lemon made the milk curdle, so it didn’t look so creamy, but tasted amazing! I used loads of blueberries (frozen) so I cooked it a couple of extra minutes. Perfect!!! It was easy, so I will definitely be making this again.
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Super excited to make this, however I was double checking that I have all the ingredients and noticed that in #3, you’ve mentioned cream (“Add the butter and cream together on medium speed until light and fluffy, 3 to 5 minutes.”) and there was no mention of cream anywhere in the ingredients list. :S
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Cindy on July 16th, 2012 at 7:55 pm
I thought that at first, also, but then realized that it meant to “cream together” the butter and sugar — not to add cream!
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Darcie on July 16th, 2012 at 8:44 pm
That makes way more sense to my cold-medicine addled brain >.< Thanks Cindy!
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awesome cake…was a big hit!
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I love the combination of blueberry and lemon, I am actually going to post a blueberry and lemon scone recipe on my blog http://bakingblondebites.com/ I would love if you came and visited!
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Just made this today and it is an AMAZINGLY moist, not too sweet cake! I wanted a very lemony-tart glaze, so I left out the milk and used all lemon juice. It is just a lovely cake! I cannot wait to serve it for my sister’s baby shower!
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I made this yesterday and it was amazing!! I used the juice from the zested lemon in the glaze and it gave it a nice tang (unlike Cindy’s glaze, the milk didn’t curdle and came out just fine). I just noticed Peggy’s comment about no milk and all lemon juice for the glaze – I will definitely try that next time.
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This cake looks amazing! One question – I have a ton of leftover cream cheese buttercream from a carrot cake recipe a few days ago. Do you think this would taste ok on this cake? I hate to waste frosting, but if I can’t re-purpose it soon, I’ll be eating it with a spoon.
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Michelle on August 18th, 2012 at 3:39 pm
Hi Erin, I think that would be a delicious frosting for this cake; go for it!
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I’d like to substitute half of the buttermilk for orange juice, do you think that would affect the cake’s structure?
Love your blog by the way
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Michelle on October 5th, 2012 at 11:11 am
Hi Paula, It would; the buttermilk is necessary for the structure and texture of the cake. If you’d like some orange flavor, I would recommend substituting some orange zest for the lemon, and/or substituting orange juice for the milk in the glaze.
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I am definately making this. I love the lemon blueberry coffee cake they have at Caribou Coffee and this looks so close. Delicious! Thanks for sharing.
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I definitely made this earlier today during my free time. I switched it up a little and used lemon extract in place of the vanilla, and added a hint of lemon extract to the glaze as well (and used lemon juice in place of milk). Also I had heaps of frozen blueberries sitting in my freezer so I used them instead of fresh ones. It came out really amazing and super moist
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Tara on April 18th, 2013 at 12:02 pm
I did the exact same thing, and my family went nuts for it. They loved the tart glaze. I am now making it again as a donation to our school’s cakewalk.
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It is so nice! and yummy with the frosting which is just amazing to look at! Bravo!!!
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Made this last week for my coworkers and I think the cake disappeared within 15 minutes of me putting it out in our lunchroom. I had compliments and requests for another one for the next two days! I’ll be making this again. A definite keeper!
Thanks for another great recipe!
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this came out as a gooey mess for me.
the top cooked but the insides and bottom of the cake did not????
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I made this last night for my mum for mother’s day – it looked and smelled absolutely divine when it came out of the oven. I made a lemon icing using lemon juice instead of milk, and decorated it with little icing sugar daisies. Haven’t been able to try it yet as I haven’t given it to her yet…but I can’t wait! Thanks for a wonderful recipe!
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I just made this.. a little concerned – the batter is really, really thick.. hoping it comes out! is this normal? or did I just waste a bunch of ingredients?
Will keep you posted…just put in the oven
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Michelle on April 23rd, 2013 at 11:52 am
Hi Jennifer, Yes, the batter should be quite thick. Enjoy!
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jennifer on April 23rd, 2013 at 12:07 pm
Thank you! This was excellent
I have been meaning to come back to thank you for an excellent recipe.. boyfriend can’t stop eating it.. only change I made was in the glaze – yours looks beautiful – but I wanted something a little lighter.. just mixed a cup of 10x sugar with a few tablespoons of fresh lemon juice.. so good.
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I was looking for ways to use up the frozen blueberries I still have in my freezer from last summer so I can make room for the berries I’ll be picking next month. I also needed something to bring to our birthday breakfast at work. That is where this recipe comes in. It looked great but I was so nervous to bring it to work without being able to do a taste test. Well it was a huge hit! Everyone loved it! I had to hide a piece to take home for my husband to try! The only change I made was to add a little less milk to the glaze which I substituted with the juice from the lemon I zested. Oh my, I can’t wait for blueberry picking season to begin so I can make this again and again! Thank you!
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