Lemon Blueberry Bundt Cake

I love serving delicious cakes at spring meals. This Lemon Blueberry Bundt Cake is one of those cakes that is perfect to serve at occasions right now. It really works at all kinds of warm weather events and is even dressy enough for Easter. Lemon is always a wonderful flavor for desserts. It’s a nice alternative to chocolate and vanilla. At Easter it functions as a great second cake to have on the table in case someone doesn’t like carrot cake. 

I like to fold fresh blueberries into this cake because they look gorgeous and cut the citrus flavor with a sweet fruity bite. I don’t do a frosting or any kind of heavy icing for the topping because the cake is sweet enough. I find a nice glaze is just the right touch and all you need to round out the sweetness of the cake! 

The nice thing about Bundt cakes is that they’re big enough to serve a whole party. I also like that they’re sturdy enough to be made in advanced and stored for a day or two before serving. They have a dense crumb and won’t go stale if they’re stored in an airtight container. This recipe also holds up well if you want to swap out regular flour for a gluten-free blend. Not all cakes work as well with this, but the Bundt cake is built to last and is really adaptable. 

There have been years I’ve been put my children in charge of making this Bundt cake for Easter. It’s a very easy recipe to follow and they are more than capable of successfully baking it. I love having them participate in the holidays by making some of the food, helping me with the table decorations, and being a big part of the day with our family.  

I hope you have a lovely holiday and spring season with your family! 

Lemon Blueberry Bundt Cake 

A bright, citrusy cake bursting with juicy blueberries—a refreshing Easter dessert. It’s also fantastic for summer! 

Ingredients: 

• 2 ½ cups all-purpose flour 

• 2 tsp baking powder 

• ½ tsp baking soda 

• ½ tsp salt 

• 1 cup unsalted butter (softened) 

• 1 ¾ cups sugar 

• 4 large eggs 

• 1 tbsp lemon zest 

• 2 tbsp lemon juice 

• 1 cup buttermilk 

• 1 ½ cups fresh or frozen blueberries 

For the glaze: 

• 1 cup powdered sugar 

• 2 tbsp lemon juice 

Instructions: 

1. Preheat the oven to 350°F and grease a Bundt pan. 

2. Whisk the flour, baking powder, baking soda, and salt together in a bowl. 

3. Beat butter and sugar until fluffy. Add eggs one at a time, then lemon zest and juice. 

4. Alternately add dry ingredients and buttermilk, starting and ending with dry. Gently fold in blueberries. 

5. Pour batter into the Bundt pan and bake for 50-60 minutes. Cool for 10 minutes. Then, carefully remove the bundt cake from the pan onto a drying rack to cool completely.  

6. Whisk the powdered sugar and lemon juice together until smooth, then drizzle over the cake once it is completely cooled. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.