This is a vibrant bundt cake with a lemon batter, bursting with fresh blueberries! Topped with a buttermilk glaze and sliced almonds, this cake is perfect for any spring occasion.
I was thrilled to have my youngest daughter Mackenzie helping me with this recipe. It seems like our Sunday morning routine is her gymnastics practice, then coming home and making breakfast together. I’ll be honest here and let you know that I intended to make this Lemon Blueberry Bundt Cake for breakfast. Yes dessert for breakfast, I try not to make a habit out of it. But we got started on this cake too late to serve for breakfast, so right after we put it in the oven Mackenzie and I made waffles.
It’s best to start with room temperature ingredients for cakes. So a few hours before I got started I removed the butter, eggs, and buttermilk from the refrigerator. Our first step was creaming the butter and sugar together. We could have used the hand held mixer for this, but Mackenzie really wanted to use our Kitchen Aid stand mixer. While Mackenzie was mixing, I was preparing the bundt cake pan. I’ve got several, but I decided upon our Bavaria Bundt Cake Pan. It’s made of cast aluminum that’s fluted and forms the most beautiful bundt cakes. I washed it really well, then sprayed it with cooking spray, then lightly sprinkled the inside with sugar.
By now the butter and sugar mixture was light and fluffy so Mackenzie added three eggs and some vanilla extract. “Look Dad, no shells!” In a separate bowl I mixed the flour, baking powder, baking soda, and salt. We added small amounts of buttermilk and flour to the batter, while mixing in between, until the batter was fully incorporated.
I zested two lemons right into the batter, adding a bright citrus flavor to our cake batter. We beat the batter one last time just to mix in the lemon zest then gently folded in half of the blueberries. I scraped the batter into the cake pan with a spatula while Mackenzie dropped the rest of the blueberries on top.
I baked the Lemon Blueberry Bundt Cake for about an hour and a half, until I could stick a toothpick into the center and have it come out clean. This is the difficult part because technically the cake is done and fully baked. The kitchen smells incredible, but for the bundt cake to come out of the pan in one piece it needs to cool for about half an hour.
After the bundt cake was done cooling I loosened the very bottom edge of the cake from the pan with a butter knife. After I loosened the cake I lightly bounced the pan up and down to make sure the cake was loose. I put a large plate against the bottom of the cake, flipped it over then placed the plate on the counter. Holding my breath in the moment of truth I slowly lifted the pan while I envisioned my two teenagers laughing at me. Success! I hate the anxiety I get when removing a cake from the pan Remember though, everything can be fixed. The first thing I learned in cake decorating class was that cake decorating is not about perfection. It’s about covering up your mistakes.
Finishing up the bundt cake I made a glaze of buttermilk and powdered sugar then drizzled it over the top of the cake. As a final touch I sprinkled sliced almonds on top.
This is my Bavarian bundt cake pan, the one I use when I want to make the most beautiful bundt cakes! It’s made of cast aluminum for even heating and has a non stick fluted exterior. One of the things I like about the cakes made from this pan is that the fluted edges of the cake do a good job of holding a glaze drizzled on top, and in this case the sliced almonds. Besides the fact that the cake looks beautiful!
Adapted from A Spicy Perspective