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Mint Lemon Glazed Blueberry Rhubarb Bundt Cake

Lemon Mint Rhubarb Breakfast Bundt Cake with Blueberries

Adapted from Corey Schreiber and Julie Richardson
Course Dessert
Cuisine bundt cake
Keyword blueberries, bundt, lemon, mint
Author TheSpicedLife


For cake:

  • 13 oz (2 5/8 cups) AP flour
  • 2 t baking powder
  • 1 t fine sea salt
  • 1 cup (8 oz or 2 sticks) unsalted butter, room temperature
  • zest of 2 lemons
  • 1 3/4 cups (12 oz) granulated cane sugar
  • 1/4 t lemon oil
  • 1 1/2 t packed, chopped fresh mint leaves (preferably spearmint)
  • 3 eggs
  • 3/4 cup full fat buttermilk
  • 2 cups blueberries I used seasonally frozen
  • 1 cup rhubarb plus more below (I used seasonally frozen)

For glaze:

  • 1 cup chopped rhubarb I used seasonally frozen
  • juice of 2 lemons
  • 1/2 cup water
  • several sprigs of fresh mint (preferably spearmint)
  • 3/4 cup sugar to taste


  1. Preheat the oven to 350 F.
  2. Spray a 9 inch/10 cup bundt pan thoroughly with oil. Set aside.
  3. Whisk together the flour, baking powder and salt. Set aside.
  4. Beat the butter until creamy (I used my stand mixer). Add the lemon zest and beat until incorporated.
  5. Add some of the sugar with the 1 1/2 teaspoons chopped mint leaves. Scrape the sides and bottom of the bowl and beat. Add the remaining sugar gradually, beating all the while. Continue to beat (and scrape as needed) until the mixture is light and fluffy.
  6. Add the eggs, one at a time, beating after each addition until incorporated. Scrape the sides and bottom of bowl as needed.
  7. Toss the rhubarb with 2 tablespoons of the flour mixture.
  8. Add the flour mixture and buttermilk in 4 and 3 additions, respectively, alternating between the 2 and beginning and ending with the flour. When the last flour addition is almost incorporated, add 3/4 of the chopped rhubarb and fold it in gently until completely incorporated.
  9. Scrape 1/4 of the batter into the prepared cake pan. Sprinkle a heaping half cup of the blueberries over the batter. Scrape another 1/4 of the batter into the pan and smooth it evenly. Repeat with another half cup of blueberries. Repeat until all the batter is in the pan and smoothed. Then sprinkle the remaining rhubarb and blueberries (there will be less than half cup of the blueberries) over the batter.
  10. Place the cake into the preheated oven. Bake for approximately 60 minutes, but NOTE: IF you used frozen rhubarb and blueberries, you may need an additional 15-20 minutes. In this case, at the 60 minute mark, turn the oven down 10-25 degrees if the cake looks to be browning too quickly.
  11. Remove the cake from the oven when a cake tester inserted into the center of the cake comes out with no batter attached (it may be juicy from hitting a blueberry though).
  12. Let the cake cool in the pan for 15 minutes before inverting onto a cooling rack.
  13. WHILE the cake is baking, place the rhubarb, mint leaves, lemon juice and water into a small sauce pan. Bring to a boil and then reduce to simmer for 10 minutes. Then turn off the heat and let it steep until the cake has baked.
  14. While the cake is cooling in the pan, strain the rhubarb-lemon juice and return it to the sauce pan. Add the sugar and bring to a boil, whisking to dissolve the sugar. Once the sugar is dissolved, turn off the heat and let stand until the cake is out of the pan.
  15. When the cake is inverted onto the cooling rack, place foil or wax paper under the cooling rack. Using a pastry brush, brush the sweet rhubarb lemon juice over the cake. Repeat until the glaze is gone or until you are happy with the number of layers.
  16. Let the cake cool completely until placing in a cake keeper.