Shugary Sweets · by Aimee Shugarman
Lemon Blueberry Bundt Cake Recipe
NUTRITION · PER SERVING80M COOK
CAL 22%·PRO 17%
CARBS 67G61% OF CAL
5G FIBER23G OTHER39G TOTAL SUGAR
FAT 16G34% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty lemon cake studded with fresh blueberries and drizzled with tangy lemon glaze. Light and summery, this bundt cake works for any occasion.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3/4 cup unsalted butter (softened to room temperature)
- 1 ½ Cups granulated sugar
- 1 Teaspoon vanilla extract
- 3 Large Eggs
- Zest of 1 lemon plus 3 tablespoons of the juice
- 1 ½ Cups buttermilk
- 3 Cups all-purpose flour
- 1 ½ Teaspoons baking powder
- 1 ½ Teaspoons baking soda
- ½ Teaspoons kosher salt
- 2 Cups blueberries tossed with 1 tablespoon of flour
- ½ Cup powdered sugar
- 1 Tablespoon milk
- Zest of 1 lemon
- Pinch of salt
At a glance
PER SERVING · TIME 80M
CAL 22%·PRO 17%
CARBS 67G61% OF CAL
5G FIBER23G OTHER39G TOTAL SUGAR
FAT 16G34% OF CAL
6G SAT10G 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
- 25m
- Cook
- 55m
- Sodium
- 372mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 74mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.