Lemon Blueberry Bundt Cake

-all-purpose flour -blueberries -lemon zest -buttermilk -eggs -whole milk -granulated sugar -baking soda -neutral oil

ingredients You'll need

In a medium bowl, mix together buttermilk, eggs, sugar, oil, lemon zest, and vanilla extract (if using).

step 1

In a small bowl, mix the flour and baking soda together. Add dry ingredients to the wet and mix just until combined. Stir in the blueberries.

step 2

Don't overmix the batter! This is key for a light and fluffy bundt cake. Overmixing the batter will cause it to be too dense.

step 3

Pour the batter into a greased bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.

step 4

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Let the cake cool in the pan for 10 minutes. Use a table knife to gently push the cake away from the sides of the pan and release it.

step 5

Let the cake cool for at least 1 hour before serving. If you want, drizzle powdered sugar glaze on top and let it set for 5 minutes.


Cover the cake with aluminum foil towards the end, if necessary. I find that it tends to get very brown in the last 10 minutes, so I always have to cover it.