I hadn’t made a Bundt cake in ages but all of a sudden I just had to make one.
I couldn’t get it out of my mind until I did, and it had to be a blueberry Bundt cake.
I dusted off my Bundt pan, adapted the most trustyworthy cake base I’ve ever created, adapted it to incorporate lemon, and I was in business.
It’s an easy, no-mixer cake that’s as easy as making muffin batter and takes just minutes to get in the oven.
I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients.
I don’t have an army to feed and made the cake in a 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried.
I used frozen blueberries because they’re cheaper and readily available year round. I almost always bake with frozen. If you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.
The cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. It’s packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well.
I shoveled this soft, juicy, moist cake in bite after bite.
And I was tempted to lick the tangy-sweet glaze right off my plate.
The cake is packed with sweet, juicy blueberries and while there's lemon in the batter, it's the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. This easy, no-mixer cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. I used a 6-cup Bundt pan, and the recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you'll need to increase the baking time, but I haven't tried. I used frozen blueberries and if you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.
Yield: one 6-cup Bundt cake, 8 generous pieces
Prep Time: 15 minutes
Cook Time: about 50 to 55 minutes
Total Time: 2 hours, for cooling
Cake
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
Glaze
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
Adapted from Blueberry Muffin and Buttermilk Pancakes Cake
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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