The Bundt cake, an American classic inspired by the German Gugelhupf, owes its signature flute‑rimmed silhouette to the original 1950s Nordic Ware pan. This celebratory ring has graced countless milestones, from birthdays to block parties. By weaving blueberries and lemon—symbols of summer harvests—into the batter, this modern variation honors both Midwestern potluck heritage and bright, orchard‑fresh flavors, making it the perfect confection for graduation season.
Unlike traditional pound cakes, this recipe folds juicy blueberries directly into a rich, lemon‑laced batter. During baking, the berries burst, leaving dramatic indigo “ink stains” that marble the golden crumb. A tangy white lemon glaze crowns the cooled cake, while whole blueberries, lemon wedges, and mint leaves form a jewel‑tone garland. The result is a balance of sweet, tart, and herbaceous notes with a moist texture that stays tender for days.
Bundt cakes were designed for gatherings: a single pan feeds a crowd, slices cleanly, and presents beautifully with minimal fuss. When this tassel‑shaped stunner appears on the dessert table, it signals both achievement and abundance—ideal for the pomp and circumstance of a graduation party.
This lemon‑kissed, blueberry‑inked Bundt cake delivers bright citrus zing, pockets of juicy berries, and a glossy glaze topped with blueberry, lemon, and mint accents—an effortless yet elegant finale to any celebration.
Preheat the oven to 350°F. Generously grease a 10‑ to 12‑cup Bundt pan with softened butter, then dust with flour, tapping out the excess.
In a medium bowl, whisk together all‑purpose flour, baking powder, baking soda, and salt until evenly combined.
In a stand mixer fitted with the paddle, beat softened butter, granulated sugar, and lemon zest on medium‑high until pale and fluffy, about 4 minutes.
Beat in the eggs one at a time, scraping the bowl after each addition until fully blended.
On low speed, add one‑third of the flour mixture, followed by half the lemon juice and half the buttermilk. Repeat, ending with the remaining flour mixture. Mix just until the last streaks disappear.
Toss the blueberries with 1 Tbsp extra flour, then gently fold them into the batter using a silicone spatula.
Spoon the batter evenly into the prepared Bundt pan, smoothing the top. Bake on the center rack for 50–55 minutes, or until a skewer inserted into the deepest part comes out clean.
Transfer the pan to a wire rack and cool for 15 minutes. Invert the cake onto the rack and lift off the pan; cool completely before glazing.
Whisk powdered sugar with 3 Tbsp lemon juice. Add additional juice a teaspoon at a time until the glaze ribbons off the whisk in a thick stream.
Set the cooled cake on a parchment‑lined tray. Slowly pour the glaze over the crown, letting it flow naturally down the ridges in even drips.
While the glaze remains tacky, arrange whole blueberries, lemon wedges, and mint leaves along the top in a symmetrical pattern.
Transfer the finished Bundt to a pedestal or platter. To serve, cut along the grooves into 12 generous slices and present with additional mint sprigs for color.
Each slice of this Lemon Blueberry Tassel Bundt tells a graduation story: bright optimism from lemon, hard‑earned depth from blueberry, and fresh beginnings signaled by mint’s verdant whisper. Baking it is a mini commencement—a process that starts with raw potential, navigates heat and pressure, and emerges polished, proud, and ready for its next chapter.
Pair the cake with chilled glasses of sparkling lemonade or a blueberry‑mint spritzer to echo its central flavors. For a more decadent table, flank slices with dollops of whipped mascarpone or a scoop of lemon sorbet. The cake’s sturdy structure even welcomes a candle parade if the graduation coincides with a birthday milestone.
If making ahead, bake the Bundt one day early, wrap it airtight once cooled, and glaze the morning of the event for the freshest sheen. Transport safely by placing a non‑slip mat under the pedestal in your vehicle. To gift, nestle the decorated cake in a deep cake box with tissue cradling the crown so garnishes stay intact.
Have you baked this Bundt for your scholar’s special day—or maybe just because Tuesday demanded cake? Share your photos, adaptions, and questions in the comments. Your kitchen victories encourage fellow bakers to don their aprons and keep the celebratory spirit rolling.