Blueberry Lemon Bundt Cake

Today we are going old school, because right now we all need a little old school - and what couldn't be more old school than a Bundt Cake! I love these cakes and you will too. This recipe is a mix of two of my favorites, lemon and blueberries.

And this recipe is extra special because it was the premiere of my new cooking series, Food for the Soul. Watch the episode below and see the ingredients that follow. Please let me know if you made it, I would love to hear how it turned out. :)

Blueberry Lemon Bundt Cake Recipe


For the Cake:

1 3⁄4 cups all-purpose flour, plus 1 tablespoon

1⁄4 cup cornstarch

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon sea salt

1 stick unsalted butter, at room temperature

1 cup granulated sugar

2 xl eggs

1 1⁄2 teaspoons vanilla extract

1 7-ounce container Greek yogurt

2 teaspoon lemon zest

Juice of 1 lemon

1 cup fresh blueberries

For Lemon Glaze:

2 cups powdered sugar, sifted

1⁄4 teaspoon lemon zest

3 1⁄2 tablespoons fresh lemon juice


Preheat the oven to 350 degrees and set the oven rack to the middle position. Grease a 10-cup Bundt pan with butter or nonstick cooking spray. In a medium bowl, whisk together 1 3⁄4 cups flour, corn starch, baking powder, baking soda, and salt.

In the bowl of an electric mixer, cream the room temperature butter and sugar on medium speed for 3 minutes, until light and fluffy. Beat in the eggs, one at a time then add vanilla. Scrape down the sides and bottom of the bowl to ensure it’s all combined. Add yogurt, lemon zest and lemon juice. Add dry ingredients just to combine.

In a separate bowl, mix blueberries and 1 tablespoon flour. Fold into batter. Scrape the batter into a Bundt pan. It should come up halfway up the pan. Cook for 35-40 minutes or until a toothpick comes out clean.

Allow to rest in the pan for 10-15 minutes before removing from the pan. Allow to cool completely on a rack. Drizzle glaze over the cooled cake and serve.

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