Blueberry-Lemon Buttermilk Bundt Cake
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.
Blueberry-Lemon Buttermilk Bundt Cake
For the Cake:
- 2½ cups (312.5 g) + 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1¾ cup (350 g) granulated sugar
- Zest of 1 lemon
- 1 cup (227 g) unsalted butter, at room temperature
- 3 eggs, at room temperature
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ¾ cup (180 ml) buttermilk
- 3 cups (444 g) blueberries
For the Glaze:
- 2 cups (240 g) powdered sugar
- 2 to 3 tablespoons milk
- 1 tablespoon unsalted butter, very soft
- 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.
- In a medium bowl, whisk together 2½ cups of the all-purpose flour, the baking powder and salt; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.