Blueberry Bundt Cake Recipe – with Lemon Powdered Sugar

This recipe is from Everyday Dorie by Dorie Greenspan. I have several of her cookbooks and I use them often. Here I used her recipe for Blueberry Bundt Cake and adapted it slightly as I had huckleberries, and I added a lemon powdered sugar to the top. The recipe is written as blueberry cake since most people don’t have huckleberries but either berry can be used. I don’t know about you, but I love a fruity bundt cake of any kind.

Blueberry Bundt Cake

Serves 12

• • 2 cups plus 1 TBS all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pint blueberries or huckleberries (340 grams/2 cups)
  • 1 1/4 cups granulated sugar
  • zest of one lemon
  • 1 stick of butter at room temperature, cut into chunks
  • 1/4 tsp salt
  • 3 large eggs at room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup canola oil
  • 1/2 cup buttermilk or 1/4 cup sour cream mixed with 1/4 cup milk
  • 2 TBS confectioner’s sugar
  • 1 tsp lemon juice powder

• Preheat the oven to 350°
• Butter and flour your bundt pan – even if it is nonstick. This cake can stick

• Whisk together the 2 cups of flour, the baking powder and baking soda

• Mix the remaining TBS of flour with the berries and set aside
• Add the sugar and zest to the bowl of stand mixer.

• Using your fingers rub the sugar and zest together until the oils are released and the fragrance is released.
• Add the butter and salt then mix with paddle on medium until light and fluffy, about three minutes.
• Turn to low and add the eggs, one at a time until well combined
• Add the vanilla and oil.
• Mix in the buttermilk on low until combined. Remove the bowl from the stand.

• Fold in the flour mixture until combined then mix in the blueberries/huckleberries.
• Add the batter to the prepared pan. Drop the pan on your counter a couple of times to allow the batter to settle.

• Bake in the preheated oven for 55 – 60 minutes until a tester comes out clean.
• Cool on a wire rack for 15 minutes and unmold

• Let cool completely
• Mix the powdered sugar and powdered lemon juice together. Dust over the cake before serving.

How Was the Blueberry Bundt Cake?

This Blueberry Bundt Cake was everything I hoped for—moist, tender, and bursting with juicy blueberries in every bite. The cake had a lovely balance of sweetness and a subtle tang, especially if you use fresh berries or a hint of lemon in the batter. The golden crust gave a nice contrast to the soft interior, and it held its shape beautifully when sliced. Whether enjoyed with a cup of coffee in the morning or served as a light dessert, it’s a simple yet impressive cake that’s perfect for any occasion. I’ll definitely be baking this one again!

I do love my new square bundt pan though, it sure makes for a pretty cake. Don’t you think?