One-Bowl Lemon Blueberry Bundt Cake
Moist bundt cake bursting with fresh blueberries and bright lemon zest, made in one bowl for easy preparation. This american-inspired desserts 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Lemon Blueberry Bundt Cake take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover One-Bowl Lemon Blueberry Bundt Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in One-Bowl Lemon Blueberry Bundt Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Bowl Lemon Blueberry Bundt Cake for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Bowl Lemon Blueberry Bundt Cake?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
