If you’re on the hunt for a cake that perfectly blends bright citrus with juicy bursts of fruit, this Lemon Blueberry Bundt Cake Recipe will quickly become your new favorite. Imagine a moist, tender crumb bursting with fresh blueberries and infused with the tangy brightness of lemon—this cake is a stunning centerpiece for any occasion, from backyard brunches to afternoon tea. The beautiful bundt shape gives it an elegant flair, while the zesty glaze adds a glossy finish that’s as delightful to look at as it is to eat. Trust me, once you try this Lemon Blueberry Bundt Cake Recipe, you won’t want to wait for a special occasion to bake it again!
Ingredients You’ll Need
All the magic happens with simple, everyday ingredients that come together to create something truly extraordinary. Each one plays a special role—from the creamy butter that makes the cake tender, to the fresh lemon juice that brightens every bite, and the blueberries that add juicy pops of sweetness and beautiful color.
- 2 1/2 cups all-purpose flour: The base for your cake’s structure and crumb.
- 2 teaspoons baking powder: Helps the cake rise to a fluffy perfection.
- 1/2 teaspoon baking soda: Adds a little extra lift and lightness.
- 1/4 teaspoon salt: Enhances all the flavors in the batter.
- 1 cup unsalted butter, softened: Provides richness and a tender texture.
- 1 3/4 cups granulated sugar: Sweetness that balances the tart lemon and juicy blueberries.
- 4 large eggs: Bind everything together and add moisture.
- 1/3 cup lemon juice (about 2 lemons): The star ingredient for that fresh lemony punch.
- 1 tablespoon lemon zest: For that concentrated citrus aroma and extra zing.
- 1 teaspoon vanilla extract: Rounds out the flavors and adds depth.
- 1 cup sour cream or Greek yogurt: Adds moisture and a subtle tang, keeping the cake wonderfully moist.
- 1 1/2 cups fresh or frozen blueberries: Bursting with juicy sweetness; if frozen, no need to thaw.
- 1 tablespoon all-purpose flour (for coating blueberries): Prevents blueberries from sinking to the bottom.
- 1 1/2 cups powdered sugar: For the glaze’s sweet finish.
- 2-3 tablespoons fresh lemon juice: Mix into the glaze for that glossy, tart finish.
- 1 teaspoon lemon zest (optional): A final touch of citrus flair in your glaze.
How to Make Lemon Blueberry Bundt Cake Recipe
Step 1: Preheat Your Oven and Prepare the Pan
First thing’s first: set your oven to 350°F (175°C). While it heats, grease and flour your 10-12 cup Bundt pan thoroughly to ensure the cake releases easily after baking. This step is key because nothing ruins a beautiful bundt cake like a pan that sticks!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry components evenly now ensures your cake rises uniformly and no pockets of leavening remain.
Step 3: Cream Butter and Sugar
Using a stand mixer or electric hand mixer, beat the softened butter and granulated sugar together until they’re light and fluffy—usually about 3 to 4 minutes. This step introduces air, helping your cake to be light and tender.
Step 4: Add Eggs and Lemon Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Follow this by mixing in your fresh lemon juice, lemon zest, and vanilla extract. This combination is the heart of the Lemon Blueberry Bundt Cake Recipe, giving it that unmistakable citrus hit.
Step 5: Alternate Dry Ingredients and Sour Cream
Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream or Greek yogurt, beginning and ending with the dry ingredients. This method ensures an even batter and prevents overmixing, which keeps your cake tender.
Step 6: Toss and Fold in Blueberries
Coat your blueberries with a tablespoon of flour—this is an important trick so they don’t sink to the bottom of the cake while baking. Gently fold them into the batter with care to avoid crushing the berries and turning your batter purple.
Step 7: Bake the Cake
Pour the batter evenly into your prepared Bundt pan. Bake for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The aroma of fresh lemon and blueberries will fill your kitchen, making the wait a true pleasure.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack to cool completely.While the cake cools, whisk together powdered sugar, lemon juice, and optional lemon zest to make a smooth glaze. Drizzle this over the fully cooled cake for that perfect glossy finish that’s packed with fresh lemon flavor.
How to Serve Lemon Blueberry Bundt Cake Recipe
Garnishes
For a simple yet stunning presentation, dust the cake lightly with powdered sugar or add a few fresh blueberries and thin lemon slices on top. These accents not only enhance the look but also introduce extra freshness right as you serve.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. If you want to keep things light, a refreshing cup of lemon or green tea complements the flavor beautifully.
Creative Ways to Present
For celebrations, consider layering the glaze with edible flowers or serving individual slices with a drizzle of honey and crushed pistachios for a trendy nutty crunch. Turning your Lemon Blueberry Bundt Cake Recipe into a centerpiece cake for brunch guests will leave everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Keeping it well-covered will help the cake maintain its moisture and freshness.
Freezing
You can freeze whole or sliced cake by wrapping it securely in plastic wrap and then aluminum foil. Frozen cake keeps for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
To refresh the taste and texture, warm individual slices in the microwave for about 15-20 seconds. This brings back that freshly baked warmth and enhances the juicy blueberries’ flavor.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Bundt Cake Recipe?
Yes! Frozen blueberries work great—just be sure not to thaw them before folding into the batter. Coating them with flour while frozen helps keep them suspended throughout the cake.
What if I don’t have sour cream? Can I substitute?
Absolutely! Greek yogurt is a fantastic substitute that adds moisture and a slight tang, making it an excellent choice for this cake.
How do I prevent the cake from sticking to the Bundt pan?
Grease the pan thoroughly with butter or non-stick spray, then dust it with flour or use a baking spray with flour. Make sure to tap out the excess flour to avoid clumps on the cake surface.
Can I make this Lemon Blueberry Bundt Cake Recipe dairy-free?
Yes! Swap the butter for a dairy-free margarine or coconut oil and use a non-dairy yogurt instead of sour cream. Keep in mind texture and flavor might vary slightly, but it will still be delicious.
How long will this cake stay fresh?
Stored properly at room temperature in an airtight container, it remains fresh for about 3 days. Refrigerate if you prefer, but bring it back to room temperature before serving for the best flavor.
Final Thoughts
This Lemon Blueberry Bundt Cake Recipe is the kind of cake that feels like a warm hug from the inside out. It’s bursting with bright lemon and juicy berries, and the moist crumb combined with the gorgeous glaze makes every slice special. Whether you’re baking for a party or just a treat-yourself moment, I can’t recommend this cake enough—it’s truly unforgettable and guaranteed to brighten your day. Give it a try and watch it become a fast favorite in your baking repertoire!
Print
Lemon Blueberry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Bundt Cake is a moist, flavorful dessert combining zesty lemon and juicy blueberries in a tender crumb. Perfectly baked in a Bundt pan and topped with a tangy lemon glaze, it’s a delightful treat for any occasion.
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/3 cup lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating blueberries)
Lemon Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan to prevent sticking.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs and flavorings: Beat in the eggs one at a time into the creamed butter and sugar. Then mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Alternate dry ingredients and sour cream: Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the sour cream (or Greek yogurt). Begin and end with the dry ingredients, mixing gently after each addition until just combined.
- Toss the blueberries: Coat the fresh or frozen blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter.
- Bake the cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack and allow it to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and optional lemon zest until the glaze is smooth and pourable. Adjust the consistency with additional juice or sugar if necessary.
- Glaze and serve: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- If using frozen blueberries, do not thaw before mixing to prevent bleeding into the batter.
- Coating blueberries with flour helps them stay suspended evenly in the cake batter.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Ensure the cake is completely cooled before glazing to prevent the glaze from melting.
- For extra lemon flavor, add more zest to the batter or glaze according to taste.
