The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 1 hour 30 minutes (plus cooling)
Key Takeaways
- Incredibly Moist & Tender: This recipe uses sour cream and a precise mixing method to create a wonderfully soft, moist crumb that melts in your mouth.
- Bright & Zesty Flavor: Packed with fresh lemon zest, juice, and juicy blueberries, every bite is a burst of vibrant, sunny flavor.
- Beginner-Friendly Bundt: The step-by-step guide makes this impressive-looking cake a simple recipe, perfect for bakers of all levels.
- Perfect for Any Occasion: It’s a showstopper for brunch, an elegant dessert for gatherings, or a delightful afternoon treat with a cup of tea.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and can be frozen (unglazed) for an easy, homemade dessert anytime.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Welcome to the only Lemon Blueberry Bundt Cake recipe you’ll ever need! If you’re searching for a dessert that’s both stunningly beautiful and incredibly delicious, you’ve found it. This homemade cake combines the bright, zesty tang of fresh lemons with sweet, jammy bursts of blueberries in every single bite. The real magic, however, lies in its texture. Thanks to key ingredients like sour cream and room-temperature butter, this cake has a super moist, tender crumb that stays soft for days.
Unlike other recipes that can be dry or dense, this simple recipe is designed to be light, fluffy, and perfectly balanced. It’s the ideal family-friendly dessert for any occasion, from a sunny spring brunch to a cozy family gathering. The sweet and tangy lemon glaze cascades down the beautiful ridges of the Bundt pan, creating a treat that looks as good as it tastes. We’ll walk you through everything, from creaming the butter perfectly to ensuring your cake releases from the pan without a single crumb out of place. Get ready to bake a truly unforgettable dessert from scratch!
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to achieving the perfect texture for this cake. Here’s exactly what you’ll need:
For the Lemon Blueberry Cake:
- All-Purpose Flour: 3 cups (360g) – Provides the main structure for the cake.
- Baking Powder: 1 tablespoon (12g) – The primary leavening agent that makes the cake rise and feel light.
- Baking Soda: 1/2 teaspoon – Reacts with the acidic lemon juice and sour cream to give an extra lift.
- Salt: 1/2 teaspoon – Balances the sweetness and enhances all the flavors.
- Unsalted Butter: 1 cup (227g) – Must be at room temperature to cream properly with the sugar for a fluffy texture.
- Granulated Sugar: 1 3/4 cups (350g) – Adds sweetness, moisture, and helps create a tender crumb.
- Large Eggs: 4 – Should be at room temperature to emulsify smoothly into the batter.
- Sour Cream or Full-Fat Greek Yogurt: 1 cup (240g) – The secret ingredient for an ultra-moist cake. Must be at room temperature.
- Fresh Lemon Juice: 1/4 cup (60ml) – Provides that signature tangy flavor. Freshly squeezed is a must!
- Fresh Lemon Zest: 2 tablespoons (from about 2 large lemons) – Contains essential oils for the most potent lemon aroma and flavor.
- Vanilla Extract: 1 teaspoon – Adds a layer of warmth and complexity to the background flavor.
- Blueberries: 1 1/2 cups (220g) – Fresh or frozen will work. We’ll toss them in flour to prevent sinking.
- Extra All-Purpose Flour: 1 tablespoon – For tossing with the blueberries.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 1/2 cups (180g) – Sift it to ensure a lump-free, smooth glaze.
- Fresh Lemon Juice: 3-4 tablespoons – Adjust to achieve your desired pouring consistency.
- Lemon Zest: 1/2 teaspoon (optional) – For an extra pop of color and flavor on top.
Step-by-Step Instructions
Follow these simple steps for a flawless Lemon Blueberry Bundt Cake every time.
- Prepare Your Pan and Oven: First things first, preheat your oven to 350°F (175°C). The most critical step for a Bundt cake is preparing the pan. Generously grease your 10-12 cup Bundt pan with baking spray that contains flour, or coat it thoroughly with softened butter and then dust with flour. Make sure to get into every single nook and cranny to prevent sticking.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed, which leads to an even rise. Set this bowl aside.
- Cream Butter and Sugar: In a large bowl with a stand mixer fitted with a paddle attachment or using an electric hand mixer, beat the room temperature butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become very pale, light, and fluffy. This step is crucial as it whips air into the batter, creating a lighter cake.
- Add Wet Ingredients: Reduce the mixer speed to medium-low. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Next, mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined. The batter might look a bit curdled at this point—this is completely normal.
- Combine Wet and Dry Mixtures: With the mixer on its lowest speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating if you wish (though not strictly necessary for this recipe). Mix only until the last streaks of flour have disappeared. Do not overmix! Overmixing develops gluten and can lead to a tough, dry cake.
- Fold in Blueberries: In a separate small bowl, toss the fresh or frozen blueberries with the 1 tablespoon of flour. This simple trick helps suspend the berries within the batter so they don’t all sink to the bottom. Using a rubber spatula, gently fold the floured blueberries into the cake batter until they are evenly distributed.
- Bake the Cake: Carefully spoon the finished batter into your prepared Bundt pan and spread it evenly. Bake for 55-65 minutes. To check for doneness, insert a long wooden skewer or cake tester into the deepest part of the cake. It should come out clean or with a few moist crumbs attached. If it has wet batter, it needs more time.
- Cool Before Inverting: Remove the cake from the oven and place it on a wire cooling rack. Let it cool in the pan for exactly 15 minutes. This is the perfect window of time—it allows the cake to set up enough to not break, but it’s not so long that the sugars start sticking to the pan. After 15 minutes, confidently invert the cake onto the wire rack to cool completely.
- Make the Lemon Glaze: While the cake cools, prepare the glaze. In a small bowl, whisk the sifted powdered sugar with 3 tablespoons of lemon juice. Continue whisking until smooth and creamy. If it’s too thick, add the remaining tablespoon of lemon juice until it reaches a thick but pourable consistency.
- Glaze and Serve: Ensure the cake is 100% cool to the touch before glazing. If you glaze a warm cake, the glaze will melt right off. Drizzle the lemon glaze over the top of the cooled cake, allowing it to drip beautifully down the sides. Garnish with a little extra lemon zest if desired. Let the glaze set for about 20 minutes before slicing and enjoying your masterpiece.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Non-Negotiable: For the smoothest batter and most tender crumb, your butter, eggs, and sour cream must be at room temperature. This allows them to emulsify properly, trapping air for a light and fluffy texture. Cold ingredients can cause the batter to curdle and become dense.
- Master the Bundt Pan Prep: Don’t underestimate this step! A complex Bundt pan has many crevices where cake loves to stick. Use a baking spray with flour, or be meticulous with the butter-and-flour method. This is the single most important tip for a clean release.
- Measure Flour Correctly: Instead of scooping flour directly from the bag with your measuring cup (which compacts it), use a spoon to fluff up the flour and then spoon it into your measuring cup. Level it off with a straight edge. This prevents a dry, heavy cake.
- Fresh is Always Best: For the most vibrant, authentic lemon flavor, you must use freshly squeezed lemon juice and freshly grated zest. Bottled juice simply cannot compete with the bright notes and aromatic oils from a fresh lemon.
Easy Variations You Can Try
- Other Berries: Feel free to substitute the blueberries with chopped strawberries, raspberries, or blackberries. A mix of berries would also be delicious!
- Citrus Swap: For a different flavor profile, try using orange or lime zest and juice instead of lemon for an Orange Blueberry or Lime Blueberry Bundt Cake.
- Cream Cheese Filling: For an extra decadent treat, prepare a simple cream cheese filling (8 oz cream cheese, 1/4 cup sugar, 1 egg, 1 tsp vanilla). Spoon half the cake batter into the pan, add the filling in a ring (avoiding the edges), and top with the remaining batter before baking.
- Add a Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for a delightful textural contrast.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This cake is a true delight served on its own, but it pairs wonderfully with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of lemon curd to amplify the citrus flavor. It’s the perfect centerpiece for a dessert table or a lovely afternoon snack.
Storage: To keep your Lemon Blueberry Bundt Cake fresh, store it in an airtight container or under a cake dome at room temperature for up to 3 days. If you need to store it longer, it will keep in the refrigerator for up to 5 days, though the texture is best at room temperature. Simply allow refrigerated slices to sit out for about 20-30 minutes before serving. For another fantastic dessert idea, try our reader-favorite moist banana bread recipe.
Watch: How to Make It
Frequently Asked Questions
Why did my cake stick to the Bundt pan?
Sticking is almost always caused by inadequate pan preparation. Every single nook of the pan must be coated. Use a baking spray that explicitly contains flour, or use the traditional method of brushing softened (not melted) butter into every crevice, followed by a thorough dusting of flour. Also, don’t forget the crucial 15-minute cooling window before inverting.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly. Do not thaw them first, as their juices will bleed and turn the batter a grayish-purple color. Toss the frozen berries in the 1 tablespoon of flour and gently fold them into the batter at the very end. You may need to add 3-5 minutes to the total baking time.
Can I freeze this Lemon Blueberry Bundt Cake?
Absolutely! This cake freezes beautifully. For best results, freeze the cake without the glaze. Once it’s completely cool, wrap it tightly in two layers of plastic wrap and a final layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight at room temperature and then add the fresh glaze before slicing.
Can I reduce the amount of sugar in the recipe?
While you can slightly reduce the sugar, it’s not recommended to reduce it by more than 1/4 cup (50g). Sugar does more than just add sweetness; it’s crucial for moisture, tenderness, and structure in the cake. Reducing it too much will result in a drier, less flavorful, and more dense cake.
