The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Delight
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 2 hours 45 minutes
Key Takeaways
- Flavor & Texture: Experience an incredibly moist and tender crumb, bursting with bright, zesty lemon flavor and sweet pops of juicy blueberries in every single bite.
- Beginner-Friendly Recipe: This is a straightforward, from-scratch recipe that is perfect for bakers of all levels. The detailed steps guarantee a beautiful and delicious result.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and is perfect for making ahead. Freeze it unglazed for a stunning dessert ready at a moment’s notice.
- Perfect for Any Occasion: An ideal centerpiece for brunch, a wonderful family-friendly dessert after dinner, or a delightful afternoon treat with a cup of hot tea.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Get ready to fall in love with the absolute best Lemon Blueberry Bundt Cake you’ve ever tasted. This homemade recipe is the perfect marriage of bright, tangy citrus and sweet, bursting blueberries, all wrapped up in a supremely moist and tender cake. It’s an easy dessert that looks elegant and impressive, making it perfect for everything from a sunny spring brunch to a cozy family gathering. The cake has a rich, buttery crumb thanks to the sour cream, and every slice is drizzled with a simple, zesty lemon glaze that takes it over the top.
What makes this recipe truly special is its reliable, from-scratch method that yields a perfect texture every time. We’ll walk you through the simple secrets to success, like using room temperature ingredients and properly preparing your Bundt pan for a flawless release. This isn’t just a cake; it’s a celebration of fresh flavors and a guaranteed crowd-pleaser. Whether you’re a seasoned baker or just starting, you’ll find this recipe a joy to make and even more of a joy to share.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect texture for this moist lemon blueberry bundt cake. Here’s what you’ll need:
For the Lemon Blueberry Cake
- 3 cups (360g) all-purpose flour, plus 1 tablespoon for coating berries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream or Greek yogurt, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons lemon zest (from about 2 large lemons)
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) fresh or frozen blueberries
For the Lemon Glaze
- 1 1/2 cups (180g) powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon milk or heavy cream (optional, for a creamier glaze)
Step-by-Step Instructions
Follow these simple steps to create a beautiful and delicious homemade cake from scratch.
- Step 1: Prep Oven and Bundt Pan. Preheat your oven to 350°F (175°C). Meticulously grease and flour a 10- or 12-cup Bundt pan, ensuring every crevice is coated to prevent the cake from sticking. A non-stick baking spray with flour also works well.
- Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside. This step ensures the leavening agents are distributed evenly for a perfect rise.
- Step 3: Cream Butter and Sugar. In a large mixing bowl with an electric stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become very light, pale, and fluffy.
- Step 4: Add Eggs and Wet Ingredients. Reduce the mixer speed to medium-low. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- Step 5: Alternate Dry and Wet Ingredients. With the mixer on its lowest speed, add the dry ingredients in three parts, alternating with the sour cream in two parts. Begin and end with the dry mixture (Dry, Wet, Dry, Wet, Dry). Mix only until each addition is just barely incorporated to avoid overmixing.
- Step 6: Fold in Blueberries. Remove the bowl from the mixer. In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour. Gently fold the flour-coated blueberries into the batter with a rubber spatula until they are evenly distributed. This flour coating prevents them from sinking.
- Step 7: Bake the Cake. Pour the batter into your prepared Bundt pan and spread it evenly. Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs.
- Step 8: Cool the Cake. Let the cake cool in the Bundt pan on a wire rack for 15-20 minutes. This is a crucial step for the cake to set. After, carefully invert the cake onto the wire rack to cool completely before glazing.
- Step 9: Prepare the Glaze. Once the cake is completely cool, whisk the sifted powdered sugar and 3 tablespoons of lemon juice in a small bowl. Add more lemon juice, one teaspoon at a time, until you reach your desired drizzling consistency. For a creamier glaze, mix in the optional milk or cream.
- Step 10: Glaze and Serve. Drizzle the lemon glaze over the cooled Lemon Blueberry Bundt Cake. Allow the glaze to set for about 30 minutes before slicing and serving this delightful dessert.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Non-Negotiable: For a smooth, uniform batter, ensure your butter, eggs, and sour cream are all at room temperature. This helps the ingredients emulsify, creating a light, tender crumb and preventing a curdled batter.
- Do Not Overmix: After you start adding the flour, mix only until it disappears. Overmixing develops gluten, which will turn your light, fluffy cake into a tough, dense one.
- Master the Bundt Pan Prep: Bundt cakes are famous for sticking. Take the time to generously grease every nook and cranny with softened butter or shortening using a pastry brush, then dust with flour. This guarantees a perfect, clean release.
- Fresh vs. Frozen Blueberries: Both work beautifully. If using frozen blueberries, add them directly to the batter without thawing. This prevents them from bleeding their color and turning your batter a murky grey.
Easy Variations You Can Try
- Citrus Swap: For a different flavor profile, substitute the lemon with an equal amount of fresh orange or lime zest and juice.
- Add a Cream Cheese Swirl: Beat 8 oz of softened cream cheese with 1/4 cup sugar and 1 egg until smooth. Layer half the cake batter in the pan, top with the cream cheese mixture, then add the remaining cake batter before baking.
- Gluten-Free Option: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may vary slightly, but it will be just as delicious.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This cake is stunning on its own, but serving it with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream can elevate it even further. It pairs wonderfully with a hot cup of coffee or Earl Grey tea. The bright, zesty flavors make it a perfect dessert for any occasion.
To store your Lemon Blueberry Bundt Cake, cover it securely in an airtight container or under a cake dome. It will stay fresh and moist at room temperature for up to 3 days. If you need to store it longer, it can be refrigerated for up to a week. The cake can be enjoyed chilled or at room temperature. For another delicious fruit-filled treat, why not try our classic blueberry muffins next?
Watch: How to Make It
Frequently Asked Questions
Question: Can I freeze this cake?
Answer: Yes, this cake freezes wonderfully. For best results, freeze the cake whole and unglazed. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature before glazing and serving.
Question: Can I reduce the sugar?
Answer: While you can reduce the sugar slightly, we do not recommend reducing it by more than 1/4 cup (50g). Sugar provides not only sweetness but also moisture and structure to the cake. A significant reduction will result in a drier, less tender crumb.
Question: Can I make this gluten-free?
Answer: Yes, you can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but it will still be delicious. No other modifications should be necessary.
Question: Why did my cake stick to the Bundt pan?
Answer: Sticking is almost always due to improper pan preparation. It is essential to generously grease every single crevice of the pan with shortening or softened butter and then coat it with a layer of flour. Another common reason is not allowing the cake to cool in the pan for 15-20 minutes before inverting it; this time helps the cake structure to set.
