Bright, summery, and delicious! The cake is rich and has a perfect texture and the blueberries and blueberry glaze are so very wonderful!
2½ cups all purpose flour + more for dusting pan and berries
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
½ teaspoon vanilla extract
¾ cup buttermilk
1 lemon, just the juice
2 lemons, just the zest
1¾ cups granulated sugar
1 cup unsalted butter, at room temperature
3 large eggs, at room temperature
2½ cups blueberries (fresh or frozen)
2½ cups confectioners’ sugar (or more, if desired)
1 lemon, just the juice
½ cup blueberries (fresh or frozen)
- Preheat oven to 350°F.
- Generously butter and flour a 10-cup bundt pan.
- In a medium bowl, whisk or sift flour, baking powder, and salt together and set aside.
- Add lemon juice and vanilla to buttermilk and set aside.
- In the bowl of a stand mixer, mix sugar and lemon zest until well combined.
- Add the softened butter and beat until light and fluffy, about 3–5 minutes.
- With the mixer on a low speed, add your eggs 1 at a time, scraping down the bowl between each addition.
- Alternate 3 additions of flour and 2 additions buttermilk, beginning and ending with flour, scraping the bowl between additions. Do not over-mix.
- Toss the blueberries with about 2 tablespoons of flour to coat, and gently fold them into the cake batter. The batter will be very thick so don’t worry if the berries squish a little.
- Spread batter in the pan and smooth the top.
- Bake for 55–60 minutes, rotating the cake 180° after 30 minutes to make sure it browns evenly. (If using frozen berries, you may need to add 5–10 minutes more.)
- The cake is done as soon as a toothpick comes out clean.
- Set cake pan on a wire rack to cool for 30 minutes, and invert cake onto rack to cool the rest of the way.
- When the cake is completely cool, prepare the glaze.
- Mash the blueberries in the lemon juice with a fork or potato masher.
- Press through a sieve or fine mesh strainer to remove the skins and get the maximum amount of juice.
- Add the confectioners' sugar to the juice and whisk until smooth. Add more sugar if you like a thicker glaze.
- Place cooling rack and cake onto a clean baking sheet to catch any glaze that drips off the sides.
- Pour glaze over cake, letting it trickle and drip down the sides. If desired, collect excess glaze in the baking sheet and pour another coat.
- Let the glaze set for at least 15 minutes before serving. Cake can be stored, covered, at room temperature for 3–4 days.
To prevent sticking, I coat every inch of the pan with softened butter using a pastry brush, and then dust the inside with flour and tap out the excess. Refrigerating your pan while you prepare the cake will help firm the butter for extra insurance.
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