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Indulging in a slice of Lemon Blueberry Bliss Bundt Cake is like taking a bite of sunshine on a plate. This delightful dessert harmoniously marries the zesty tang of lemons with the sweet, juicy burst of fresh blueberries, creating a flavor profile that is both refreshing and satisfying. The popularity of Bundt cakes has soared in recent years, thanks to their striking shapes and ease of preparation. Whether you’re hosting a summer picnic, celebrating a birthday, or simply enjoying a cozy afternoon at home, this cake offers the perfect solution for any occasion.

Lemon Blueberry Bliss Bundt Cake

Discover the ultimate Lemon Blueberry Bliss Bundt Cake that’s perfect for any occasion! This refreshing dessert combines zesty lemons with sweet blueberries, creating a delightful flavor explosion. Its moist texture and beautiful presentation make it an ideal centerpiece for everything from summer picnics to birthdays. Follow our simple recipe and treat your friends and family to a slice of sunshine! #BundtCake #LemonBlueberry #DessertRecipe #BakingJoy #SweetTreats
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

½ cup fresh lemon juice (about 2 lemons)

1 cup buttermilk

1 ½ cups fresh blueberries (plus extra for garnish)

1 tablespoon cornstarch (for coating blueberries)

1 cup powdered sugar (for glaze)

2-3 tablespoons milk (for glaze)

Additional lemon zest for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.

    Prepare the Flour Mixture: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

      Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

        Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.

          Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not over-mix.

            Prepare the Blueberries: In a small bowl, toss the blueberries with the cornstarch. This prevents them from sinking to the bottom of the cake.

              Fold in Blueberries: Gently fold the blueberries into the cake batter.

                Pour into the Bundt Pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

                  Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, invert the cake onto a wire rack to cool completely.

                      Prepare the Glaze: In a small mixing bowl, whisk together the powdered sugar and milk until smooth. Add more milk for a thinner consistency if desired.

                        Drizzle the Glaze: Once the cake has cooled, drizzle the glaze over the top. Garnish with extra blueberries and lemon zest, if desired.

                          Serve and Enjoy: Slice the cake and serve it at room temperature. Relish the refreshing flavors of lemon and blueberries in every bite!

                            Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices