Blueberry Lemon Cake

Blueberry Lemon Cake

 Kristina Vanni

Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 12 servings
Nutrition Facts (per serving)
636 Calories
32g Fat
83g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 636
% Daily Value*
Total Fat 32g 41%
Saturated Fat 20g 98%
Cholesterol 128mg 43%
Sodium 326mg 14%
Total Carbohydrate 83g 30%
Dietary Fiber 2g 6%
Total Sugars 50g
Protein 6g
Vitamin C 6mg 28%
Calcium 32mg 2%
Iron 3mg 18%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When blueberries are bountiful during the summer months, this cake is the perfect dessert for an outdoor picnic, backyard barbecue or neighborhood potluck! The cake is filled with fresh blueberries, and enhanced by the tart flavor of lemon zest, lemon juice, and lemon extract.

This beautiful bundt cake is perfect for entertaining because it can be prepared a day in advance before serving. In fact, letting it sit allows the flavors to meld while the cake stays perfectly moist. Just be sure to cover with an airtight lid overnight if you plan on slicing and serving the next day.


Blueberry Lemon Cake:

  • 3 1/4 cups cake flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup (16 tablespoons) unsalted butter

  • 2 cups sugar

  • 2 large lemons, zested

  • 3 large eggs

  • 1 teaspoon lemon extract

  • 1/4 cup buttermilk

  • 2 1/2 cups blueberries

  • 3 tablespoons cake flour

Tart Lemon Glaze:

  • 1 large lemon, zested

  • 3 tablespoons freshly squeezed lemon juice

  • 1 cup (8 tablespoons) unsalted butter

  • 1 pinch salt

  • 1 1/2 cups confectioners' sugar

Steps to Make It

  1. Gather the ingredients.

    Blueberry Lemon Cake
     Kristina Vanni
  2. For the cake, position the rack in the center of oven and preheat oven to 350 F.

    Generously grease a 12-cup capacity bundt cake pan and coat lightly with flour, tapping out excess over sink. Alternately, the bundt pan can be coated in non-stick baking spray. Set aside. 

    In a large bowl, stir together the flour, baking soda, and salt. Set aside. 

    Blueberry Lemon Cake
    Kristina Vanni
  3. In a separate large bowl, beat together the butter, sugar, and lemon rind until light and fluffy. 

    Blueberry Lemon Cake
    Kristina Vanni 
  4. Add the eggs and lemon extract and beat for 3 minutes until the mixture becomes thick and smooth. 

    Blueberry Lemon Cake
    Kristina Vanni 
  5. Add the dry ingredients and buttermilk. Mix well to combine. 

    Blueberry Lemon Cake
    Kristina Vanni 
  6. In a medium bowl, toss the blueberries with the additional 3 tablespoons of cake flour to coat. (This will help prevent the blueberries from sinking to the bottom of the pan.)

    Blueberry Lemon Cake
    Kristina Vanni
  7. Carefully stir the blueberries into the batter by hand using a wooden spoon or rubber spatula. The batter will be very thick.

    Blueberry Lemon Cake
    Kristina Vanni 
  8. Transfer batter into the prepared bundt pan. Gently press the batter into the curves of the pan and smooth the surface with a spatula.

    Bake until toothpick inserted in center comes out clean, 55 to 60 minutes. 

    Blueberry Lemon Cake
    Kristina Vanni
  9. Let cake rest on cooling rack for 10 minutes. Gently invert cake onto cooling rack and allow to cool completely.

    Blueberry Lemon Cake
    Kristina Vanni 
  10. For the lemon glaze, in a medium bowl whisk together the lemon rind, lemon juice, butter and salt. Add confectioners' sugar and blend until smooth and the glaze has reached desired drizzling consistency. Set aside at room temperature until ready to use. 

    Blueberry Lemon Cake
    Kristina Vanni
  11. Drizzle the prepared glaze over the cake.

    Blueberry Lemon Cake
    Kristina Vanni 
  12. This cake can be made a day ahead and stored at room temperature, covered airtight.