Home RecipesDesserts Lemon and blueberry bundt cake

Lemon and blueberry bundt cake

by Lorena

This recipe is really easy, extremely moist, sweet, and lemony. It’s so good that it lasted less than a day in my house. I promise you will treasure this recipe for ever. You can even make changes to it to make whole new recipes: add nuts, change the fruits, sprinkle icing sugar instead of a glaze, etc 🙂

I love the combination of lemon and blueberries on my cakes and pancakes. Also I love an intense lemony glaze on top to make all the flavours power through but I totally get it if you don’t want to add it and it’s not compulsory.

That beautiful golden colour on the crust of the cake is due to the honey which makes it turn that tone of gold. I not only love how it looks but the touch of honey in this cake’s taste is just great.

Lemon and Blueberry Bundt Cake

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Course: Breakfast, Dessert, Tea Time
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 1 bundt cake mould
Author: Lorena Salinas from Cravings Journal


For the cake:

  • 180 g unsalted butter at room temperature
  • 50 ml vegetable oil + more for greasing the mould
  • 350 g sugar
  • 350 g all-purpose flour + more for flouring the mould
  • 4 eggs
  • 2 lemons, zest
  • 50 ml lemon juice
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 tbsp honey
  • 100 ml milk
  • 250 g blueberries pick small ones so they don't sink to the bottom. If they're too big you cut them in half

For the glaze:

  • 200 g icing sugar
  • 2-3 lemons, juice


  • Whisk together the butter, oil and sugar until creamy.
  • Add the eggs, salt, honey, milk, lemon juice, zest and baking powder and whisk together. Finish with the flour, mixing it in with a spatula.
  • Rinse your blueberries, dry them and add about 1 tbsp of flour to your blueberries and toss them in there. This will help to keep them afloat rather than having them all sink to the bottom.
  • Lightly grease the pan (I used a piece of paper towel with a bit of vegetable oil) and then add about 2 tbsp flour, moving the mould around to cover evenly and then patting it facing down to remove the excess.
  • Add the batter to the mould and bake at 170C for 45min-1hr or AS SOON as you can insert a knife and it comes out clean. This keeps it nice and moist, keeping it there more than necessary dries it up :). Also check at the 40min mark and if it's too golden on top cover with tin foil.
  • Unmould while hot (as it cools it could stick) by turning it around; it should unstick quite quickly.
  • For the glaze, add the lemon juice little by little to the icing sugar until it's thick enough to coat and run down the cake but not too thin that it leaves no trace on it. 
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!


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A Kitchen Fable June 29, 2016 - 11:17 pm

Wow! I love the look of this bundt cake!

Chef Lorena June 29, 2016 - 11:19 pm

Thank you!! I hope you get to try the recipe 🙂

Ayme Proaño June 30, 2016 - 2:48 am

Se ve buenote… Lo quiero hacer mañana. ¿usaste limón peruano, el verde pequeño o limón amarillo grande? Saludos
It looks really good… I want tomake it tomorrow. Did you use lemon from Peru, the small green one or the yellow one which is bigger? Regards

Chef Lorena June 30, 2016 - 4:07 am

Use el amarillo grandote 🙂 pero si no cambialo uno a uno porque el peruano es mas acidito

mariana June 30, 2016 - 3:39 am

I’ll definitely try it tomorrow! <3 looks really easy and delicious!

Chef Lorena June 30, 2016 - 4:07 am

Hope you like it!!!

simplyhealthylifeblog July 12, 2016 - 5:18 pm

Yum, I’m definitely going to be making this soon!

Chef Lorena July 12, 2016 - 6:26 pm

Thank you!! Please send me a picture when you do 🙂


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