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Blueberry Bundt Cake with Lemon Glaze

Blueberry Bundt Cake with Lemon Glaze
33 votes, 3.61 avg. rating (72% score)

If you’re looking to impress without a lot of effort, a Bundt cake can be your best baking friend. The pan, with its fluted sides and center tube, ensures both even baking and a decorative edge, meaning cakes bake evenly and look so good they need only a dusting of powdered sugar or drizzle of glaze to be table-ready. Pound cakes like this blueberry one work great in Bundt pans, and a tart lemon glaze perfectly complements the sweetness of the wild blueberries.

Blueberry Bundt Cake with Lemon Glaze
Photo/Art by Aimee Seavey
Blueberry Bundt Cake with Lemon Glaze

We love this blueberry Bundt cake for its ease and elegance, making it perfect for a casual tea time gathering, special occasions (like the upcoming Mother’s Day – hint, hint), or as a thoughtful  gift during happy or troubled times. Rather than sprinkling the blueberries into the batter, they’re tossed with cinnamon and sugar, then spooned on top of the batter in alternating layers. This subtle nod to coffee cake only enhances the cake’s flavor, and let’s be honest, there’s nothing wrong with that.

Blueberry Bundt Cake with Lemon Glaze
Photo/Art by Aimee Seavey
Batter layered with cinnamon-and-sugar dusted blueberries.

Out of the oven (make sure you’ve greased and floured the pan well – the #1 pitfall of Bundt cakes!), allow the cake to cool, then whisk up a batch of glaze. The original recipe called for a glaze made from softened butter and powdered sugar, but I stuck with my favorite glaze recipe of milk, powdered sugar, and a healthy dose of freshly grated lemon zest.

Layer cakes require two pans, a large batch of frosting, and a cake-carrier if you’re planning on storing or transporting the cake without anything sticking or smearing the frosting. Bundt cakes, on the other hand, require just one pan, and after the glaze (if you’re using one) has hardened, you can use regular plastic wrap to store and transport the cake without doing any damage. This makes Bundt cakes (or sheet cakes) my go-to cake for bringing and giving — leave the layer cakes to entertaining at home!

Blueberry Bundt Cake with Lemon Glaze
Photo/Art by Aimee Seavey
Fresh lemon zest adds wonderful flavor to the glaze.

The cake also slices beautifully. The thick batter perfectly supports the layers of berries, so you don’t have to worry about them sinking to the bottom of the cake or “staining” the batter purple. It being April, I used frozen wild blueberries, but come summertime I can’t wait to make another one using fresh wild Maine blueberries and enjoy a slice with a cup of coffee and a good book.

Blueberry Bundt Cake with Lemon Glaze
Photo/Art by Aimee Seavey
Sliced and ready for serving!

Blueberry Bundt Cake with Lemon Glaze Recipe Links

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Aimee Seavey

Author:

Aimee Seavey

Biography:

Associate Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.

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One Response to Blueberry Bundt Cake with Lemon Glaze

  1. Leanora Knight August 25, 2015 at 11:28 pm #

    My mom made tomato soup cake ever since I can remember and I am in my seventies. Also the mayo cake.
    I look forward to reading your magazine so much, I was born and raised in the Bershires. I miss New England.
    Thank you for giving me
    wonderful memories.
    Leanora Knight

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