If you are on the hunt for a show-stopping dessert that bursts with fresh flavor and sunny brightness, this Lemon Blueberry Bundt Cake Recipe is exactly what you need. Imagine tender, buttery cake infused with lively lemon zest and juice, studded with juicy blueberries in every bite, then finished with a glossy lemon glaze that ties it all together perfectly. Whether you’re treating family at a weekend brunch or wanting to impress guests at a gathering, this cake delivers a perfect balance of tart and sweet, moist crumb and delightful fruit bursts. It’s one of those recipes you’ll find yourself returning to again and again because it feels like a little slice of summer anytime you make it.
Ingredients You’ll Need
Getting to know the ingredients for this Lemon Blueberry Bundt Cake Recipe will show you how simple, everyday pantry staples come together to create something truly extraordinary. Each ingredient plays its role in crafting the cake’s bright, tender texture and lively flavor profile.
- All-purpose flour: The foundation of the cake, providing structure and tenderness.
- Baking powder and baking soda: These leavening agents ensure your cake rises beautifully and stays light.
- Salt: A pinch enhances the flavors and balances the sweetness perfectly.
- Unsalted butter: Softened for creaming, it adds richness and moisture.
- Granulated sugar: Sweetens the cake while helping create a tender crumb.
- Large eggs: These provide structure and help bind everything together.
- Lemon juice: Freshly squeezed, it gives that unmistakable zing and brightness.
- Lemon zest: Adds aromatic oils and depth to the lemon flavor.
- Vanilla extract: Balances and complements the lemon and blueberry flavors.
- Sour cream or Greek yogurt: Adds moisture and a slight tang to keep the cake tender.
- Fresh or frozen blueberries: Bursting with sweetness and color, blueberries add excitement to every bite.
- Powdered sugar: For the luscious glaze that finishes the cake with a tangy-sweet shine.
How to Make Lemon Blueberry Bundt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Then, grease and flour a 10 to 12-cup Bundt pan thoroughly to ensure your cake releases easily after baking. This small step sets you up for a perfect shape every time.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients will give your cake the lift and structure it needs. Mixing them well ensures even distribution throughout the batter.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is fluffy and pale, about 3 to 4 minutes. This creaming step is crucial as it incorporates air, giving your cake lightness and fine texture.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next. Then mix in lemon juice, fresh lemon zest, and vanilla extract. This combo is where the cake starts to develop its character — bright, fresh, and irresistibly fragrant.
Step 5: Alternate Dry Ingredients with Sour Cream
Gradually add the dry flour mixture to your butter and egg mixture in three parts, alternating with the sour cream or Greek yogurt. Begin and end with the flour mixture. This method keeps the batter smooth and ensures even distribution, making for a tender crumb.
Step 6: Coat and Fold in Blueberries
To prevent blueberries from sinking, toss them gently with a tablespoon of all-purpose flour. Then fold them carefully into the batter, spreading those juicy blueberries evenly so each slice is studded with fruity goodness.
Step 7: Bake the Cake
Pour the batter into your prepped Bundt pan, smoothing the surface gently. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen at this stage is pure joy!
Step 8: Cool and Prepare the Glaze
Allow the cake to cool in the pan for about 10 to 15 minutes before carefully turning it out onto a wire rack to cool completely. Meanwhile, whisk together powdered sugar, lemon juice, and optional lemon zest until smooth to create a bright glaze that will add an extra citrus kick.
Step 9: Glaze and Serve
Once the cake is cool, drizzle the lemon glaze generously over the top. Let it set for a few minutes before slicing so the glaze can harden slightly and provide a delicious, glossy finish. Then, enjoy the delightful balance of tartness and sweet berries in every bite!
How to Serve Lemon Blueberry Bundt Cake Recipe
Garnishes
A sprinkle of fresh lemon zest or extra blueberries scattered on top adds a pop of color and freshness. You might also dust lightly with powdered sugar for a pretty snow-dusted look, perfect for special occasions or cozy afternoon treats.
Side Dishes
Serve the cake alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the tartness and add creamy indulgence. Fresh berries or a simple berry compote can heighten the berry notes and make this cake feel even more festive.
Creative Ways to Present
For a charming presentation, slice the cake and layer it on a dessert platter with edible flowers or mint leaves. Alternatively, cut it into small cubes and serve as part of a dessert trifle layered with lemon curd and whipped cream for a stunning twist on this delightful recipe.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Lemon Blueberry Bundt Cake Recipe tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days to keep it moist, or refrigerate for up to a week. Just be sure to bring it back to room temperature before serving to enjoy the full flavor.
Freezing
You can freeze the cake either before glazing or after glazing. Wrap it well with plastic wrap followed by aluminum foil and place it in the freezer for up to 3 months. This is a fantastic way to make ahead for celebrations or to enjoy later whenever the craving strikes.
Reheating
To refresh the cake after refrigeration or freezing, warm individual slices gently in the microwave for about 10 to 15 seconds. This brings back the cake’s soft texture and revives the luscious lemon flavor beautifully.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Bundt Cake Recipe?
Yes! Frozen blueberries work perfectly without thawing; just toss them in flour as directed to keep them suspended in the batter and prevent them from bleeding color excessively.
What can I substitute for sour cream if I don’t have any?
Greek yogurt is an excellent substitute as it offers similar moisture and tanginess, keeping the cake tender and flavorful.
Why is the cake dense sometimes?
If your cake turns out dense, it might be due to overmixing the batter or not using fresh leavening agents. Always mix just until combined and check that your baking powder and soda are fresh.
Can I make this cake dairy-free?
Absolutely! Use a dairy-free butter alternative and substitute the sour cream with a nondairy yogurt or coconut cream for a delicious dairy-free version.
How long does this Lemon Blueberry Bundt Cake keep fresh?
Stored properly at room temperature, the cake stays fresh for about two days, and up to a week refrigerated. Freezing extends its life for months while maintaining moisture and flavor.
Final Thoughts
There is something so comforting and joyful about a slice of Lemon Blueberry Bundt Cake Recipe made lovingly from scratch. The way tart lemon and sweet blueberries mingle in a moist, tender cake is like a little celebration in every bite. I truly hope you give this recipe a try and find as much delight in baking and sharing it as I always do. It’s a wonderful treat that brightens any day, and I promise it will become one of your favorites, too!
Print
Lemon Blueberry Bundt Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
A moist and flavorful Lemon Blueberry Bundt Cake bursting with fresh citrus and sweet blueberries, topped with a tangy lemon glaze. Perfect for brunch, tea time, or any special occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (for coating blueberries)
Wet Ingredients
- 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
Fruit
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
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 ensure the cake releases easily after baking.
- 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 bowl, cream the softened unsalted butter and granulated sugar together using a mixer until the mixture is light, fluffy, and well combined, about 3-4 minutes.
- Add the eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon juice, lemon zest, and vanilla extract for a bright citrus flavor.
- Alternate dry ingredients and sour cream: Gradually add the dry ingredient mixture to the butter mixture in three parts, alternating with the sour cream (or Greek yogurt). Start and end with the dry ingredients to maintain the right batter consistency.
- Toss the blueberries: Coat the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the floured blueberries into the batter, taking care not to break them.
- 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: Allow the cake to cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and optional lemon zest until smooth. Adjust the thickness by adding more lemon juice for a thinner glaze or more powdered sugar if it’s too runny.
- Glaze and serve: Drizzle the lemon glaze evenly over the cooled cake. Let it set briefly before slicing and serving the delicious lemon blueberry Bundt cake.
Notes
- Using frozen blueberries without thawing helps prevent the batter from turning purple.
- For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
- Ensure the butter is softened but not melted for proper creaming with the sugar.
- Use a toothpick or cake tester to check for doneness in the center of the cake.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
