Lemon Blueberry Bundt Cake with Lemon Glaze
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, fluffy lemon bundt cake loaded with blueberries and finished with a tangy lemon glaze. The bright citrus flavor balances the sweet berries throughout. This impressive cake is tender and moist, perfect for special occasions or simple celebration.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt (optional and to taste)
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (divided (if using frozen, keep frozen so they run and bleed less))
- 2 teaspoons lemon zest
- 2 cups confectioners’ sugar
- 1/4 cup lemon juice (or as necessary for consistency)
- 1 to 2 teaspoons lemon zest or to taste (for garnishing)
At a glance
PER SERVING · TIME 125M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 26mg
- Total sugar
- 51g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 42mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.