If there’s one cake that makes me think of sunlit kitchens and sweet anticipation, it’s Lemon Blueberry Bundt Cake. Plush, buttery crumb meets bursts of juicy blueberries and a tangy lemon glaze in this beautiful, classic confection. Whether you need a centerpiece for brunch, a celebration treat, or just want to brighten someone’s day, this recipe promises a cake that’s as stunning as it is irresistibly flavorful.

Lemon Blueberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Blueberry Bundt Cake is all about a few simple ingredients each working their magic on taste, texture, and visual appeal. Every part, from the creamy butter to the zesty citrus, plays a crucial role in creating an unforgettable dessert experience.

All-purpose flour: The sturdy backbone of the cake, giving it structure while letting other flavors shine.
Baking powder and baking soda: Together, they create just the right amount of lift for a tender, cloudlike crumb.
Salt: A pinch sharpens and balances all the sweet-tart notes.
Unsalted butter: Softened, it brings richness and that classic homemade cake flavor.
Granulated sugar: Sweetens every bite and helps create a delicate golden crust.
Eggs: Each egg builds structure, keeping the cake moist and beautifully fluffy.
Lemon zest: Intensifies citrus perfume for a zingy, aromatic punch.
Fresh lemon juice: Brings a bright, tart freshness that livens up the crumb and glaze.
Vanilla extract: Lends depth and a gentle, sweet warmth amidst all the citrus and berries.
Sour cream or Greek yogurt: Adds creamy moisture and a subtle tang that keeps the cake plush even days later.
Fresh or frozen blueberries: Those plump, juicy gems create beautiful pockets of flavor and vibrant color.
Extra flour for the blueberries: Helps suspend them in the batter, keeping them from sinking during baking.
Powdered sugar (for glaze): Dissolves into a silky, sweet-tart topping that clings gorgeously to every curve.
Lemon juice (for glaze): Provides that final citrus pop and brings the finishing touch together.

How to Make Lemon Blueberry Bundt Cake

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, making sure to reach every groove so your Lemon Blueberry Bundt Cake releases cleanly. Set out your butter to soften, and zest and juice your lemons ahead of mixing—great cake always starts with a bit of thoughtful prep!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed before they meet the wet ingredients, giving you a uniform rise and crumb.

Step 3: Cream the Butter and Sugar

Grab a large bowl and use an electric mixer to cream softened butter and granulated sugar until the mixture becomes light and fluffy. This step is key for a tender, lofty Lemon Blueberry Bundt Cake—proper creaming incorporates air, creating a pillow-soft texture.

Step 4: Incorporate the Eggs and Flavorings

Add the eggs, one at a time, beating well after each addition. Next, blend in the lemon zest, fresh lemon juice, and vanilla extract. This is where the cake’s signature fragrance comes to life, so take a moment to savor the aroma wafting up as you mix.

Step 5: Combine Dry and Wet Ingredients

Add the dry ingredients in three additions, alternating with the sour cream or Greek yogurt, and begin and end with the flour mixture. Mixing this way keeps the cake extra tender and avoids over-developing the gluten, which means no tough bites—just pure, luscious crumb.

Step 6: Fold in the Blueberries

Toss the blueberries with one tablespoon of flour to help prevent them from sinking to the bottom of your batter. Gently fold them into the batter with a spatula, taking care not to burst them. Every scoop should promise plenty of berries in every slice.

Step 7: Bake and Cool

Pour the batter evenly into your prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 15 minutes, then gently invert onto a wire rack to cool completely—patience pays off here!

Step 8: Glaze and Finish

To make the glaze, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled Lemon Blueberry Bundt Cake, letting it cascade down the sides for a dramatic finish. If you like, top with extra blueberries for a finishing flourish.

How to Serve Lemon Blueberry Bundt Cake

Garnishes

A simple dusting of powdered sugar or a scatter of glistening fresh blueberries makes your Lemon Blueberry Bundt Cake look instantly inviting. For even more wow factor, try adding a few curls of lemon zest or edible flowers. The bright pops of color not only catch the eye but give your dessert a truly special occasion feel.

Side Dishes

This beauty is delightful all on its own, but if you want to turn your Lemon Blueberry Bundt Cake into a head-turning dessert spread, serve it with a dollop of lightly sweetened whipped cream, a scoop of vanilla bean ice cream, or a spoon of lemon curd. Each side dish amps up the creamy, citrusy notes, creating a flavor symphony on your plate.

Creative Ways to Present

For a fun, unexpected twist, serve thick slices with a drizzle of blueberry compote or a ribbon of white chocolate. If you’re hosting brunch, try slicing and plating individually with a fresh mint sprig. For parties, cut the Lemon Blueberry Bundt Cake into cubes and skewer alongside berries for quick, pretty cake kabobs—guaranteed crowd-pleasers!

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Blueberry Bundt Cake moist and fresh, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. If your kitchen runs warm, popping the container in the fridge will give you an extra day or two of deliciousness.

Freezing

This cake freezes brilliantly! Slice it or keep it whole, then wrap well in both plastic wrap and foil. Stash it in your freezer for up to three months. When lemony cravings strike, just thaw overnight in the fridge and bring to room temperature for best flavor and texture.

Reheating

If you like your cake slightly warm, pop a slice (or even the whole cake, unglazed) in a 300°F (150°C) oven for about 10 minutes. Individual slices can also be microwaved for 10–15 seconds. Glaze after reheating, if possible, for the freshest look and taste.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in this Lemon Blueberry Bundt Cake—just add them directly from the freezer without thawing, and toss them in a bit of flour before folding into the batter to prevent excess bleeding.

What type Dessert

Fresh, unwaxed lemons are ideal, as you’ll need both zest and juice. Meyer lemons add a slightly sweeter, floral note, but standard lemons provide the perfect zippy tang that defines this cake.

Can I make this Lemon Blueberry Bundt Cake gluten-free?

You can swap the all-purpose flour with a 1:1 gluten-free baking blend. Just check that your baking powder and other ingredients are certified gluten-free for best results.

What size Bundt pan should I use?

This recipe works best in a standard 10-cup Bundt pan. If using a larger pan, the cake may bake faster and be a bit shorter; watch closely and adjust baking time as needed.

Why did my blueberries sink to the bottom?

If blueberries sink, it’s usually because they weren’t coated in flour or the batter was too thin. Make sure to gently toss your berries in flour before folding them in, and resist overmixing the batter with liquid additions.

Final Thoughts

I hope you get as much joy from baking and sharing this Lemon Blueberry Bundt Cake as I do. There’s something special about the mix of zesty citrus, sweet blueberries, and that drizzly lemon glaze—every bite is like sunshine! Give it a try, and treat yourself and your favorite people to a little homemade magic.

Lemon Blueberry Bundt Cake Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist and flavorful Lemon Blueberry Bundt Cake. Perfect for any occasion, this cake is a true crowd-pleaser!

Ingredients

Scale

Dry Ingredients:

2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1¾ cups granulated sugar
4 large eggs
1 tablespoon lemon zest
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream or Greek yogurt
1½ cups fresh or frozen blueberries

For the glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
Combine Wet and Dry: Add the flour mixture to the wet ingredients alternately with sour cream, then fold in blueberries coated with flour.
Bake: Pour batter into the pan, bake for 50–60 minutes until a toothpick comes out clean.
Cool and Glaze: Cool cake in the pan for 15 minutes, then invert onto a rack. Whisk powdered sugar and lemon juice, drizzle over the cake.

Notes

For added sweetness and texture, dust with powdered sugar or top with extra blueberries.
If using frozen berries, do not thaw before adding to the batter.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American