Brown Eyed Baker · by Michelle Lettrich★ 4.6 (36)
Lemon Blueberry Bundt Cake
NUTRITION · PER SERVING80M COOK
CAL 24%·PRO 12%
CARBS 72G61% OF CAL
4G FIBER17G OTHER52G TOTAL SUGAR
FAT 18G35% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist bundt cake bursting with fresh blueberries and bright lemon flavor. It's simple to make yet impressive enough for special occasions.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2½ cups + 2 tablespoons all-purpose flour (divided)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1¾ cup granulated sugar
- Zest of 1 lemon
- 1 cup unsalted butter (at room temperature)
- 3 eggs (at room temperature)
- ½ teaspoon vanilla extract
- ¾ cup buttermilk
- 3 cups blueberries
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 tablespoon unsalted butter (very soft)
At a glance
PER SERVING · TIME 80M
CAL 24%·PRO 12%
CARBS 72G61% OF CAL
4G FIBER17G OTHER52G TOTAL SUGAR
FAT 18G35% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 55m
- Sodium
- 230mg
- Total sugar
- 52g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 230MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.