Blueberry Bundt Cake with Lemon Glaze

by: Chef Ben Davis

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 3/4 cup buttermilk
  • 2 teaspoons lemon zest
  • 3 tablespoons of lemon juice
  • 2 teaspoons vanilla extract
  • 3 large eggs + one egg yolk, at room temperature
  • 18 tablespoons unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 3/4 cup granulated sugar
  • 3 tablespoons low or no sugar needed fruit pectin
  • pinch of salt
  • 10 ounces fresh or thawed frozen blueberries
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups powdered sugar
  • 3-4 tablespoons lemon juice


Preheat to 325°F on Bake Mode in the Wolf Convection Oven with a rack in position 4. In one bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg. In a second bowl whisk together the buttermilk, lemon zest, juice, and vanilla. In a third bowl lightly blend the eggs with the yolk.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 7 minutes on medium-high speed. Reduce the speed to low and add half the eggs, mix briefly, and scrape down the sides of the bowl. Add the remaining eggs and mix for about 10 seconds. Add half of the buttermilk mixture and blend for a few seconds. Add 1 cup of the flour mixture, mix briefly, and then scrape down the sides of the bowl. Repeat the process with the remaining milk and two additions of the flour. Remove the bowl from the mixer and blend with a rubber spatula to ensure that the flour is completely blended. Cover the bowl with plastic wrap and let stand while preparing the blueberry filling.

Puree the blueberries in a blender until smooth and liquid. In a small saucepan combine the sugar, pectin, and salt. Add ¼ cup of the blueberry puree and the lemon zest to the saucepan with the sugar. Melt over a medium flame until the sugar and pectin are dissolved and the mixture is smooth. This should take about 3 to 4 minutes. Remove from the heat and transfer to a small bowl. Let the mixture cool for about 5 minutes. Add the remaining puree and lemon juice and allow the mixture to cool for another 10 minutes.

Spray a 12-cup Bundt pan with a baking pan spray. Spoon half of the batter into the prepared pan. Use the back of a spoon to create a channel in the batter about 1” deep. Spoon ½ of the blueberry filling into the channel and use the tip of a knife to swirl the filling into the batter. Repeat the process with the remaining batter and filling.

Bake the cake for 45 to 65 minutes in the preheated Wolf Convection Oven or until a skewer inserted into the center of the cake comes out clean. Cool on a rack for 30 minutes before inverting onto a platter. Allow to cool for another hour before glazing.

To make the glaze, whisk the powdered sugar with the lemon juice until a thick but pourable glaze is formed. Pour the glaze over the cake, allowing it to fall naturally down the sides. Let the glaze set for at least 10 minutes before slicing and serving.