Lemon-blueberry Bundt cake

Total Time
1 hr 22 min
12 min
1 hr 10 min
Bundt cakes—cakes baked in a fluted tube pan (Bundt pan)—are wonderful because they look so impressive. This cake makes a delicious dessert or a decadent breakfast treat when toasted and topped with fruit preserves. Cut any leftover cake into single-serve slices, wrap in foil, place in a zip-close freezer bag, and freeze for up to three months. For best results, defrost the wrapped cake by leaving it out on the counter the night before. To prevent the cake from sticking, be sure to get into all the crevices of the pan coated with both the nonstick spray and flour. You can use a plain 10-inch tube pan if you don’t have a Bundt pan.


All-purpose flour

3 cup(s)


2 cup(s)

Baking powder

1 tsp

Baking soda

¾ tsp

Table salt

½ tsp

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp

1% low fat buttermilk

1 cup(s), low fat 1%


3 large egg(s)

Canola oil

½ cup(s)

Lemon zest

3 tsp, grated

Vanilla extract

½ tsp


2 cup(s), fresh, or frozen


  1. Preheat the oven to 350°F. Spray a 10-inch Bundt pan with nonstick spray then dust with flour; set aside.
  2. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. Combine the buttermilk, eggs, oil, lemon zest, and vanilla in another bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour is moistened. Stir in the blueberries and pour into the Bundt pan.
  4. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack. Cut into 24 slices.
  5. Serving size: 1 slice