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 Bundt Cake 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 Credit: Aimee Seavey
We love this blueberry Bundt cake for its ease and elegance, making it perfect for a casual tea time gathering, special occasions (like Mother’s Day), 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 batter layered with cinnamon-and-sugar dusted blueberries. Photo Credit: Aimee Seavey
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!
Fresh lemon zest adds wonderful flavor to the lemon glaze. Photo Credit: Aimee Seavey
This blueberry Bundt 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 sliced and ready for serving! Photo Credit: Aimee Seavey
Are you a fan of Blueberry Bundt Cake with Lemon Glaze?
This post was first published in 2015 and has been updated.
Aimee Tucker is Yankee’s senior digital editor. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
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
The article strongly advises to grease and flour the Bundt pan, but that’s not what the recipe says. It instructs to use cooking spray, with no mention of flour in preparing the pan. Could you please clarify which method is proper for this cake. Thanks.
Linda,
I would either grease the pan with Crisco and then dust with flour. Tap the pan upside down over the sink after you flour it to remove the excess. You can also use a cooking spray that has flour already in it. Either way is fine. Just be sure to get inside the creases of the pan with what ever method you choose.
Was the RECIPE updated from the original 2015 posting? Or, was it the name only. I notice the lead in the article says the title of the product is “Blueberry Bundt Cake with Lemon Glaze”. But when I printed it out, the recipe says, “Blueberry Pound Cake”. And if you updated the recipe, WHY? and HOW? — i.e., let’s have the original.
Hi Joann. The recipe for Blueberry Pound Cake has not been modified. We titled the post detailing the recipe “Blueberry Bundt Cake with Lemon Glaze” because we thought it gave a better description of the cake’s star features than the original title. Posts and recipes are often “updated” as we promote them across our platforms, but in this case, the recipe has not changed. Happy baking!
This sounds so delicious, orange juice for some extra zip and I always use Wymans wild blueberries. Can’t wait to give it a go…Thank you for your daily emails with lots of great little stories, tidbits and forgotten recipes..
I made this for the first time for our Super Bowl party yesterday and it came out fantastic! Are used vegetable shortening to grease the pan and then dusted with flour and had no problem getting the cake out of the pan but I also used a nonstick Bundt pan which I think is important. I also use frozen blueberries and after mixing it with the cinnamon and sugar let it sit out for about 30 minutes to soften up. The texture of the cake is amazing and the lemon glaze gives it a great pop!
The cake was a big hit at our house. The icing is a bit sweet, next time I make it I will put the lemon peel (fresh grated) into the batter, skip the icing. I did use milk rather than orange juice in batter as well.
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
The article strongly advises to grease and flour the Bundt pan, but that’s not what the recipe says. It instructs to use cooking spray, with no mention of flour in preparing the pan. Could you please clarify which method is proper for this cake. Thanks.
Linda,
I would either grease the pan with Crisco and then dust with flour. Tap the pan upside down over the sink after you flour it to remove the excess. You can also use a cooking spray that has flour already in it. Either way is fine. Just be sure to get inside the creases of the pan with what ever method you choose.
Made this last week and it is delicious. I gave several pieces to friends to have with tea. They loved it too!
Was the RECIPE updated from the original 2015 posting? Or, was it the name only. I notice the lead in the article says the title of the product is “Blueberry Bundt Cake with Lemon Glaze”. But when I printed it out, the recipe says, “Blueberry Pound Cake”. And if you updated the recipe, WHY? and HOW? — i.e., let’s have the original.
Hi Joann. The recipe for Blueberry Pound Cake has not been modified. We titled the post detailing the recipe “Blueberry Bundt Cake with Lemon Glaze” because we thought it gave a better description of the cake’s star features than the original title. Posts and recipes are often “updated” as we promote them across our platforms, but in this case, the recipe has not changed. Happy baking!
Looks delicious I will like to have the recepi.
This sounds so delicious, orange juice for some extra zip and I always use Wymans wild blueberries. Can’t wait to give it a go…Thank you for your daily emails with lots of great little stories, tidbits and forgotten recipes..
I made this for the first time for our Super Bowl party yesterday and it came out fantastic! Are used vegetable shortening to grease the pan and then dusted with flour and had no problem getting the cake out of the pan but I also used a nonstick Bundt pan which I think is important. I also use frozen blueberries and after mixing it with the cinnamon and sugar let it sit out for about 30 minutes to soften up. The texture of the cake is amazing and the lemon glaze gives it a great pop!
The cake was a big hit at our house. The icing is a bit sweet, next time I make it I will put the lemon peel (fresh grated) into the batter, skip the icing. I did use milk rather than orange juice in batter as well.