What is the secret to moist Bundt cake?

The secret lies in moisture-rich ingredients like buttermilk, oil, and fresh lemon juice. For this lemon blueberry bundt cake recipe, the balance of butter for flavor and oil for softness, plus a lemon syrup brushed on the warm cake, keeps every bite perfectly tender.

Can I add blueberries to lemon cake mix?

Yes! Tossing the blueberries with a spoonful of flour before adding them helps prevent sinking. This method works great in homemade batters and even boxed mixes when you're short on time. Just like in this blueberry lemon bundt cake, even distribution is key to visual and textural perfection.

What is the secret ingredient in Nothing Bundt Cake?

While Nothing Bundt Cakes doesn’t reveal their recipe, many bakers swear by using sour cream or pudding mix to enhance moisture. In this version, we achieve that same luscious texture with buttermilk and oil—no artificial additives needed.

What is the difference between a Bundt cake and a regular cake?

It all comes down to the pan. A Bundt cake uses a round, fluted pan with a central tube, allowing more surface area for even baking and a caramelized edge. It’s also known for its dense yet tender crumb—especially noticeable in rich cakes like this lemon and blueberry bundt cake.

Lemon Blueberry Bundt Cake Recipe – Easy To Make for Gluten-Free

Name: Lemon Blueberry Bundt Cake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups gluten-free all-purpose flour (1:1 blend); 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup buttermilk; ⅓ cup lemon juice; ½ cup unsalted butter, softened; ½ cup neutral oil (canola or light olive oil); 1¾ cups granulated sugar; ¼ cup lemon zest (from about 3 lemons); 3 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups fresh blueberries; 2 tablespoons gluten-free flour (for tossing berries); ; 2 tablespoons lemon juice; 1 tablespoon water; 3 tablespoons granulated sugar; ; 4 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 1¼ cups powdered sugar; 2 tablespoons lemon juice

Description

This gluten-free lemon blueberry bundt cake is ultra-moist, filled with fresh blueberries, and topped with a bright lemon cream cheese glaze. Perfect for spring gatherings or summer desserts.

Ingredients

Scale

Cake:

3 cups gluten-free all-purpose flour (1:1 blend)

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

⅓ cup lemon juice

½ cup unsalted butter, softened

½ cup neutral oil (canola or light olive oil)

1¾ cups granulated sugar

¼ cup lemon zest (from about 3 lemons)

3 large eggs, room temperature

2 teaspoons vanilla extract

2 cups fresh blueberries

2 tablespoons gluten-free flour (for tossing berries)

Lemon Syrup:

2 tablespoons lemon juice

1 tablespoon water

3 tablespoons granulated sugar

Frosting:

4 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1¼ cups powdered sugar

2 tablespoons lemon juice

Instructions

1. Preheat oven to 350°F. Do not grease the pan yet.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a measuring cup, combine the buttermilk and lemon juice; set aside.

4. Using a stand mixer, cream butter, oil, sugar, and lemon zest until light and fluffy.

5. Add eggs one at a time, mixing well between each. Stir in vanilla.

6. Alternate adding the dry ingredients and buttermilk mixture, beginning and ending with dry ingredients.

7. Toss blueberries in 2 tbsp flour and gently fold into batter with a spatula.

8. Grease a 12-cup bundt pan with nonstick baking spray containing flour.

9. Pour batter into pan, smooth top, and bake 40–50 minutes or until a toothpick comes out clean.

10. Cool cake in the pan for 30 minutes. Meanwhile, heat lemon juice and water; stir in sugar until dissolved.

11. Invert the cake onto a plate and brush the warm cake with lemon syrup.

12. Beat cream cheese and butter for frosting until smooth. Add powdered sugar and lemon juice; mix until creamy.

13. Drizzle glaze over cooled cake and garnish with fresh blueberries or lemon zest if desired.

Notes

Use a 1:1 gluten-free flour blend that contains xanthan gum for best texture.

Tossing the blueberries in flour prevents them from sinking during baking.

Store cake covered in the fridge for up to 3 days. Bring to room temperature before serving.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 474
Sugar: 42g
Sodium: 178mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0.4g
Carbohydrates: 65g
Fiber: 1g
Protein: 5g
Cholesterol: 71mg

Keywords: lemon blueberry bundt cake, gluten-free bundt cake, blueberry lemon bundt cake, lemon blueberry bundt cake recipe