If you’re craving a dessert that packs a burst of brightness in every bite, look no further than this Lemon Blueberry Bundt Cake. It’s an irresistible showstopper—tender, moist, and packed with tangy lemon and juicy blueberries, then drenched in a glossy lemon glaze. Whether you’re celebrating spring, impressing guests, or just treating yourself on a cozy afternoon, this cake always delivers sunny flavor and pure joy. Trust me, once you try it, you’ll find yourself reaching for this recipe time and time again.

Lemon Blueberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the loveliest things about this Lemon Blueberry Bundt Cake is how basic pantry staples team up to make something truly special. Each ingredient helps create that signature moist crumb, zesty tang, and pop of color you’ll love to show off.

All-purpose flour: Provides the structure your Bundt cake needs, ensuring it bakes up sturdy yet tender.
Baking powder: Gives the cake lift so it’s light instead of heavy or dense.
Baking soda: Works with the acid from the lemon to maximize rise and tenderness.
Salt: Enhances all the fresh, vibrant flavors and brings dynamic contrast.
Unsalted butter, softened: Adds richness and creates that perfectly soft, melt-in-your-mouth texture.
Granulated sugar: Sweetens the batter and helps keep the cake beautifully moist.
Large eggs: Bind everything together and give the cake some lift and structure.
Lemon zest: Freshly grated zest infuses the cake with punchy, aromatic citrus flavor.
Fresh lemon juice: Delivers zingy tang and brightness—nothing compares to fresh!
Vanilla extract: Rounds out the tart lemon and sweet berries for a well-balanced cake.
Sour cream: Makes the crumb extra moist and gives the cake its signature tenderness.
Fresh blueberries: Bursts of sweet fruit laced throughout every bite; use frozen if fresh aren’t available.
Extra flour (for coating blueberries): Helps keep blueberries suspended in the batter so they don’t sink.
Powdered sugar: For that silky, dreamy lemon glaze on top.
Fresh lemon juice (for glaze): Intensifies citrus flavor and makes the glaze pourable and delicious.

How to Make Lemon Blueberry Bundt Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C) and generously greasing and flouring your Bundt pan. This crucial step makes sure your Lemon Blueberry Bundt Cake will turn out perfectly formed and not stick to the pan. Use a pastry brush or your fingers to work the butter into every groove for a satisfying release.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour, so your cake rises uniformly and has a tender crumb.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, pale, and fluffy—about 3-5 minutes using a hand mixer or stand mixer. You’ll notice it transforms both in texture and color, setting the base for a soft and luscious Lemon Blueberry Bundt Cake.

Step 4: Add Eggs, Zest, Juice, and Vanilla

Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract. Your kitchen will already smell amazing—this step infuses the batter with bright, citrusy aromatics.

Step 5: Combine Wet and Dry Mixtures with Sour Cream

Add the flour mixture to the wet batter in three additions, alternating with the sour cream. Begin and end with the flour. Gently mix after each addition just until combined—overmixing can lead to a tough cake. The batter will be thick, creamy, and flecked with yellow from the zest.

Step 6: Prepare and Fold in Blueberries

Toss your blueberries with one tablespoon of flour. This trick keeps them from sinking to the bottom while baking, so there are beautiful pockets of berries in every slice. Gently fold them into your batter, being careful not to crush them.

Step 7: Bake

Transfer the batter into your prepared Bundt pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean. The top should be golden and your kitchen should smell irresistible. Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.

Step 8: Glaze and Finish

Once your Lemon Blueberry Bundt Cake is cool, whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle it generously over the top, letting it run down the sides for that classic Bundt look. Let the glaze set for a few minutes, then slice and enjoy!

How to Serve Lemon Blueberry Bundt Cake

Garnishes

For a beautiful finish, dust the cake with extra powdered sugar, top with a few sprigs of fresh mint, or scatter some lemon zest and fresh blueberries on top. These simple touches transform your Lemon Blueberry Bundt Cake into an absolute centerpiece.

Side Dishes

Serve slices with lightly sweetened whipped cream, vanilla ice cream, or even a scoop of lemon sorbet to turn each serving into a full-fledged dessert experience. A cup of hot tea or fresh-pressed lemonade makes a refreshing partner.

Creative Ways to Present

Show off your Lemon Blueberry Bundt Cake at brunch with edible flowers, or slice it thick and serve with a dollop of Greek yogurt for a not-so-guilty treat. For a fun twist, stack cubes as part of a dessert platter with other fruit-forward cakes.

Make Ahead and Storage

Storing Leftovers

Store your Lemon Blueberry Bundt Cake covered at room temperature for up to three days. An airtight container or plastic wrap helps keep it moist and luscious, so you can enjoy a slice even days after baking.

Freezing

To freeze, wrap the cooled, unglazed cake tightly in plastic wrap, then foil. It will stay fresh in the freezer for up to three months. When ready to enjoy, let it thaw at room temperature, then add the glaze just before serving.

Reheating

If you love a slightly warm cake, microwave individual slices for 10–15 seconds, or heat slices in a low oven for a few minutes. The glaze may soften but the lemon fragrance will perk up beautifully.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If fresh blueberries aren’t in season, go ahead and use frozen ones. Just don’t thaw them before tossing with flour and folding into the batter—this keeps them from bleeding juice into the cake.

What if I don’t have a Bundt pan?

You can use a tube pan or divide the batter between two loaf pans. Baking times may vary, so keep an eye on doneness and start checking a bit earlier for smaller pans.

Can I make the Lemon Blueberry Bundt Cake dairy-free?

Yes! Substitute the butter with a plant-based alternative, use a thick dairy-free yogurt or sour cream, and check that your glaze uses plant-based milk or a little extra lemon juice for consistency.

How can I make the lemon flavor even stronger?

Try adding a bit more zest or a splash of lemon extract along with the vanilla. You can also poke holes in the cake while it’s warm and brush on a simple syrup made from lemon juice and sugar for extra zing.

My cake stuck to the pan! How do I prevent this?

Make sure to grease and flour every nook of your Bundt pan very thoroughly before adding the batter. Nonstick baking spray (the kind with flour) is a lifesaver here, and letting the cake cool for 15 minutes before unmolding also helps prevent sticking.

Final Thoughts

If you love desserts that brighten your day, you won’t want to miss this Lemon Blueberry Bundt Cake. It’s a delightful combination of zesty, sweet, and fluffy, perfect for sharing with friends and family—or sneaking an extra slice for yourself. Give this recipe a whirl and let your kitchen (and your mood) fill with sunshine!

Lemon Blueberry Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

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

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Description

This Lemon Blueberry Bundt Cake is a delightful dessert bursting with fresh flavors. The moist cake is infused with tangy lemon zest, juicy blueberries, and topped with a sweet lemon glaze. Perfect for any occasion, this cake is sure to impress your family and friends.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup sour cream

Blueberries:

1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour (for coating blueberries)

Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice (for glaze)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a Bundt pan.
Prepare Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
Mix Wet Ingredients: Cream butter and sugar, add eggs one at a time, mix in lemon zest, juice, and vanilla. Alternate adding dry ingredients and sour cream.
Add Blueberries: Toss blueberries in flour, fold into batter.
Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
Glaze: Whisk powdered sugar and lemon juice, drizzle over cooled cake.