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Tender Brown Butter Lemon Blueberry Bundt Cake Easy Homemade Recipe with Vanilla Glaze

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A moist and tender bundt cake featuring nutty brown butter, bright lemon, juicy blueberries, and a silky vanilla glaze. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned until golden and nutty
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) buttermilk, room temperature
  • Zest of 2 large lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 ½ cups (225g) fresh or frozen blueberries, tossed in 1 tbsp flour
  • 1 tsp vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) milk or cream

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring constantly until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Grease a 10-inch bundt pan generously with butter or nonstick spray and lightly dust with flour, tapping out excess.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  4. In another bowl, whisk the granulated sugar and eggs until pale and slightly fluffy, about 2 minutes.
  5. Slowly pour in the browned butter, mixing well. Add the buttermilk, vanilla extract, lemon zest, and lemon juice. Stir gently to combine.
  6. Add the dry ingredients to the wet ingredients in two batches, folding gently after each addition until just combined.
  7. Toss the blueberries in 1 tablespoon of flour and fold them carefully into the batter.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  9. Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. To make the vanilla glaze, whisk powdered sugar, vanilla extract, and milk or cream until smooth and pourable. Adjust thickness as needed.
  12. Drizzle the glaze evenly over the cooled cake and let set for 10-15 minutes before slicing.

Notes

Use frozen blueberries straight from the freezer without thawing to prevent color bleed. Avoid overmixing the batter to keep the cake tender. Bring eggs and buttermilk to room temperature before mixing. For gluten-free, substitute flour with a gluten-free blend and add xanthan gum if needed. Vegan adaptations include using vegan butter, flax eggs, and dairy-free milk.

Nutrition

Keywords: brown butter, lemon blueberry bundt cake, vanilla glaze, easy dessert, homemade cake, quick cake recipe, blueberry cake, lemon cake

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