Lemon Blueberry Bundt Cake

This American-style bundt cake uses a butter cake base with lemon zest in the batter and a thin lemon glaze over the cooled cake. Blueberries stay intact for pockets of fruit, and the glaze adds a sharp citrus finish.

By Julienne

Cook time: 50 minutes

Servings: 12

Ingredients

• 10 ml neutral oil for greasing the bundt pan
• 312 g all-purpose flour spooned and leveled
• 8 g baking powder
• 4 g fine salt
• 170 g unsalted butter softened
• 300 g granulated sugar
• 4 count large eggs room temperature
• 5 ml vanilla extract
• 3 count lemons zested and juiced
• 8 g all-purpose flour spooned and leveled
• 120 ml whole milk room temperature
• 250 g fresh blueberries rinsed and dried
• 180 g powdered sugar
• 15 ml water for thinning glaze as needed

Instructions

1. Heat the oven to 175°C. Grease a 12-cup bundt pan with the neutral oil, then dust lightly with flour if needed so the cake releases cleanly. The pan is evenly coated and the oven is fully preheated.
2. In a medium bowl, whisk together 312 g of the flour, the baking powder, and the salt until evenly combined. The dry ingredients are uniform with no visible clumps of leavening.
3. In a large bowl, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes. Beat in the eggs one at a time, then mix in the vanilla, lemon zest, and 30 ml of lemon juice from the lemons. The mixture looks light and aerated, and the eggs are fully incorporated.
4. Add the dry ingredients in three additions, alternating with the milk in two additions, mixing just until combined after each addition. Use the remaining 8 g flour only to coat the blueberries in the next step; do not add it separately to the batter. The batter is smooth and thick with no dry pockets, but still looks tender rather than whipped.
5. Toss the blueberries with the remaining flour, then fold them into the batter with a spatula. Spread the batter evenly into the prepared pan. Blueberries are evenly distributed and the pan is filled level without large air pockets.
6. Bake for 45 to 50 minutes, until the top is golden and a skewer inserted into the thickest part comes out with a few moist crumbs, not wet batter. The cake springs back lightly at the center and pulls slightly from the pan edges.
7. Cool in the pan for 15 minutes, then invert onto a rack and cool completely. Whisk the powdered sugar with the remaining 30 ml lemon juice from the lemons and optional water to make a pourable glaze, then drizzle over the cooled cake. The cake is fully cooled before glazing, and the glaze sets into a thin shiny coating.