Lemon Blueberry Bundt Cake with Lemon Zest Glaze
The softest lemon bundt cake studded with fresh blueberries and slathered with zestly lemon glaze
Equipment
- bundt pan
Ingredients
Lemon Blueberry Bundt Cake
- zest 1 lemon (about 2 Tablespoons)
- juice 1 lemon (about 1/4 cup)
- 3/4 cup butttermilk room temperature
- 2/3 cup sour cream room temperature
- 3 whole large eggs room temperature
- 1/3 cup vegetable oil
- 1 Tablespoon vanilla
- 1/4 cup all purpose flour
- 1/2 cup fresh blueberries if they're huge blueberries, you can add another 1/4 cup or so. Mine were tiny this time.
- 1 15.25oz Box Lemon Cake Mix I used Duncan Hines, but other brands should be similar.
Easy Lemon Glaze (double if you'd like more glaze)
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups sifted powdered sugar
Garnish
- 1 cup fresh blueberries
- lemon zest
Instructions
Lemon Blueberry Bundt Cake
- Preheat oven to 325 degrees and prep bundt pan with a swipe of shortening and dust of flour (or baking spray, etc). Set aside.
- In a large bowl, hand whisk together all the ingredients except for the cake mix and flour. Sift in the flour and cake mix and gently stir to combine. Toss in the blueberries and fold them in gently until evenly dispersed. Spread into the prepared bundt pan.
- Bake for 27-32 minutes until the cake is baked through completely, let cool in the pan for 30 seconds, then flip the bundt cake out onto a wire rack to cool completely..
Lemon Glaze
- Whisk together all the ingredients in a small bowl. If it's looking too thin, add in 1/2 cup of powdered sugar. If it's looking too thick, add in 1 teaspoon of lemon juice. A more thin glaze will be more translucent and a thicker glaze will be more white, so it's up to you!
Assembly
- Add the glaze onto the cooled bundt cake with a spoon or squeeze bottle. When it sets, add on the fresh blueberries and a little lemon zest. Store covered in the fridge for max freshness and moist texture.