One-Bowl Lemon Blueberry Bundt Cake

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist bundt cake bursting with fresh blueberries and bright lemon zest, made in one bowl for easy preparation. This American-inspired recipe, ready in about 75 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 12 American cuisine 320 cal/serving

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Ingredients

2 1/2 cups all-purpose flour
1 3/4 cups granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, melted
3 large eggs
1 cup buttermilk
2 tbsp lemon zest
1 1/2 cups fresh blueberries
2 tsp vanilla extract
1/2 cup powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 10-cup bundt pan.
Step 2: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 3/4 cups granulated sugar, 2 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until combined.
Step 3: Add 1 cup melted unsalted butter, 3 large eggs, 1 cup buttermilk, 2 tbsp lemon zest, and 2 tsp vanilla extract to the dry ingredients. Stir gently until just combined.
Step 4: Fold 1 1/2 cups fresh blueberries into the batter, taking care not to crush them.
Step 5: Pour batter into the prepared bundt pan and smooth the top with a spatula.
Step 6: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
Step 7: Dust with 1/2 cup powdered sugar before serving for a light finish.