Light, Airy Lemon Blueberry Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fluffy bundt cake infused with fresh lemon and studded with juicy blueberries, glazed with a simple lemon icing. Bright and vibrant, perfect for spring and summer gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2½ cups all-purpose flour ()
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp Kosher salt
- 10 Tbsp unsalted butter, (room temperature)
- 1¼ cups granulated sugar
- 2 tsp fresh lemon zest
- 2 large eggs, (room temperature)
- 1 cup buttermilk, (room temperature)
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla bean paste (or pure vanilla extract)
- 1½ cups fresh blueberries
- 1 cup powdered sugar, (sifted)
- 2 Tbsp fresh lemon juice, (from ½ a medium lemon)
- 1 tsp lemon zest
- 1 tsp milk, (any kind)
- pinch of Kosher salt
At a glance
PER SERVING · TIME 65M
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
- 167mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.