Lemon Blueberry Bundt Cake


This week we are in full-blown Spring mode and preparing for Easter. Since my family is currently spread out over the country, Sam and I have absolutely no idea how we're celebrating. This is a rare holiday in our household where we have zero structure or traditions. It's exciting and terrifying at the same time. Like, will we spend the weekend in Tilghman with Sam's family, will we hunt for shark teeth on the beach with my parents, will we roam the DC zoo by ourselves and get drunk off martinis and bike around downtown until our feet fall off? Who knows. Clearly we're rooting for the latter. *JK, we love you families.

My point is, all we do know about Easter this year is that we are going to be filling up on delicious, Springtime desserts like this Lemon Blueberry Bundt cake and none of that gross, fake goo inside the Easter 'Cadberry' eggs. Noooo thanks. When I was planning content for my recipes this season, I almost made Mexican Hot Chocolate cookies but, then I remembered that I probably missed that mark when the cherry blossom festival happened and my UGGs became socially unacceptable again. And then I remembered that I've never made a bundt cake and HOW FUN ARE THEY!? right? So, I got way too excited, ran out to the store, borrowed this beautiful cake stand from my future mother-in-law (Moms have the best kitchenware), and fired up my mixer. 

I should note that whenever I bake a cake, I pretend that I'm on a cooking show on Food Network (preferably the Spring Baking Championship). I sprint around the kitchen, knocking shit on the ground, cursing at my Kitchen Aid, and watching the clock like Bobby Deen is going to come out and tell me MY TIME IS UP and I've won a billion dollars. I pride myself on being a very practical person. I think my favorite part of this recipe was zesting the lemons because it felt so official and fancy and I was making eye contact with Sam through the kitchen the whole time (he looked terrified, by the way) and mouthing "I'm doing this for YOU". 

Really though, I have to say that he felt it was worth it because he loved this cake. In 2 days flat, there was no sign of the remainders; no slice left behind, no blueberry uneaten. It truly is the perfect dessert for Spring - the cake is light, fluffy, fruity, and refreshing. So, even if you do have plans for Easter and you have to endure your grandmother asking for the hundredth time if you've found a "real job", you can just shove that beautiful piece of cake down your throat, wash it down with a glass (or three) of wine, and smile and nod until you get to go home to binge-watch 'Big Little Lies' in peace. 




  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 Tbsp fresh lemon zest
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries


  • 1/2 Tbsp unsalted butter, melted
  • 1/2 cup powdered sugar, sifted
  • pinch of salt
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp milk


  1. Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
  2. Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
  4. For the glaze, whisk together melted butter, powdered sugar, salt, lemon zest, lemon juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container at room temperature.

Recipe inspired by Tutti Dolci.


Let us know how your Lemon Blueberry Bundt Cake turned out! Tag us in your finished photo via Instagram or Facebook for a chance to be featured.

xo Anna Elizabeth