Print
Lemon and blueberry are the ultimate summer flavor combinations | Bundt Cake | Cake Recipes | Brown butter Glaze

Lemon Blueberry Bundt Cake with Lemon Brown Butter Glaze

  • Author: The Teatime Baker
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Category: Cake

Description

Fresh flavors of lemon and blueberry meld in a dense but soft bundt cake. Top it with lemon brown butter glaze and you have the perfect end of summer cake.


Scale

Ingredients

Cake:

  • 3 cups (390 g) flour
  • 1 cup (190 g) dark brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp lemon zest
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup (235 ml) buttermilk
  • 1/2 cup (118 ml) plain greek yogurt
  • 8 Tbsp (110 g) melted butter (cooled)

Glaze:

  • 4 Tbsp (55 g) butter
  • 1/2 cup (65 g) pwd sugar
  • 1 tsp lemon zest
  • 13 tsp hot water

Instructions

Cake:

  1. Pre-heat oven to 375 F (190 C) and grease your bundt pan.
  2. Zest your lemons and if you’re making buttermilk combine the lemon juice and milk and let it sit while you work.
  3. Whisk together the dry ingredients, stir in the blueberries and set aside.
  4. In a large bowl whisk the eggs, vanilla and lemon zest.
  5. Gently stir in yogurt and buttermilk.
  6. Add the dry ingredients and stir a few times until it starts to come together. Pour in melted butter and stir until just combined.
  7. Pour into your bundt pan and smooth the surface.
  8. Bake for 30 mins. (check your cake after 25 mins) The cake is done when it’s a golden brown color and a toothpick comes out clean.
  9. Let it cool in the pan for 5 minutes then turn it out onto a cooling rack.

Glaze:

  1. Melt the butter over medium heat, once it is melted add the lemon zest and continue to simmer until the butter is a golden brown color. Keep an eye on it so it doesn’t burn!
  2. Put the powdered sugar in a medium glass measuring cup. Add the browned butter and whisk together.
  3. Add 1-3 tsp of hot water one at a time until you reach the desired pouring consistency.
  4. Pour the glaze over the cooled cake and serve.

Notes

To make your own buttermilk put 1 Tbsp fresh lemon juice into a liquid measuring cup and fill to 1 cup with milk. Let it sit for 5 minutes.

If you decide you don’t want lemon in your glaze you can add 1 tsp of vanilla instead.

Keywords: lemon blueberry bundt cake, browned butter, lemon cake recipe, summer bundt cake