Blueberry Lemon Bundt Cake

Print Friendly, PDF & Email
Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake


1/3 cup butter, softened

1 cup white sugar

1 lemon, juiced (about 3 TBL)

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons lemon zest

1 cup blueberries


2 tablespoons lemon juice

1 cup powdered sugar


Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a bundt pan. In a medium bowl, mix flour, baking powder and salt together and set aside.

In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, and beat well.

Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

For the glaze, combine powdered sugar with lemon juice. Drizzle over cake when cooled.

Leave a comment