Elegant Lemon Blueberry Bundt Cake with Honey Glaze
Lemon Blueberry Cake
A moist, bright lemon cake bursting with fresh blueberries and a sweet honey glaze. Perfect for spring.
Nutrition (per serving)
Mother’s Day is such a special time to honor the incredible women in our lives, and what better place to do that than at a church gathering? This Lemon Blueberry Bundt Cake is my go-to for these celebrations because it’s as beautiful as it is delicious. The bright citrus notes paired with juicy, bursting blueberries create a flavor profile that feels just like a warm spring morning.
The secret to this cake’s incredible texture is the addition of Greek yogurt, which ensures every slice stays moist and tender. It’s a sturdy cake that travels well to the church hall, yet it has a delicate crumb that melts in your mouth. When you drizzle that honey-lemon glaze over the top, it catches in the ridges of the bundt pan, creating a stunning centerpiece for any dessert table.
I love seeing the smiles this cake brings to mothers and grandmothers alike. It’s traditional enough to feel nostalgic but has that fresh, modern zing from the lemon zest. Whether you’re serving it with a cup of coffee after the service or as part of a larger brunch spread, this recipe is a heartfelt way to say thank you to the women who nurture us all.
Ingredients
- All-purpose flour:3 cups
- Baking powder:2 tsp
- Salt:½ tsp
- Unsalted butter, softened:1 cup
- Granulated sugar:2 cups
- Large eggs:4 pieces
- Vanilla extract:1 tsp
- Lemon zest:2 tbsp
- Lemon juice:3 tbsp
- Greek yogurt or sour cream:1 cup
- Fresh blueberries:2 cups
- Powdered sugar (for glaze):1 cup
- Honey (for glaze):1 tbsp
Instructions
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Preheat your oven to 350°F and generously grease and flour a 10-inch bundt pan.
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In a medium bowl, whisk together the flour, baking powder, and salt. Toss the blueberries with 1 tablespoon of this flour mixture to prevent them from sinking.
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In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
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Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt. Start and end with the flour mixture, mixing just until combined.
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Gently fold in the floured blueberries by hand using a spatula.
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Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
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Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
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Whisk together the powdered sugar, honey, and 1-2 tablespoons of lemon juice to create a thick glaze. Drizzle over the cooled cake before serving.
Tips & Notes
- Make sure your eggs and yogurt are at room temperature to ensure a smooth, well-emulsified batter.
- Don't skip tossing the blueberries in flour; it acts like 'velcro' to keep them suspended in the cake instead of falling to the bottom.
- For the best release, use a baking spray that contains flour to coat every nook and cranny of the bundt pan.
