The Ultimate Lemon Blueberry Bundt Cake: A Burst of Sunshine in Every Slice
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: ~3 hours (including cooling)
Key Takeaways
- Perfect Texture & Flavor: This cake boasts an incredibly moist, tender, and buttery crumb, bursting with juicy blueberries and a vibrant, zesty lemon flavor that is never too sweet.
- Beginner-Friendly Recipe: A surprisingly simple, from-scratch recipe that delivers a showstopping dessert. Perfect for bakers of all skill levels looking for a reliable and impressive cake.
- Make-Ahead & Freezer-Friendly: The cake freezes beautifully without the glaze, making it an ideal make-ahead dessert for parties or special occasions. Simply thaw and glaze before serving.
- Versatile Serving Options: A stunning centerpiece for brunch, holidays, or afternoon tea. It’s delicious on its own or served with a dollop of whipped cream for an extra touch of indulgence.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Welcome to what might just be the most delightful dessert you’ll bake all year. This homemade Lemon Blueberry Bundt Cake is the perfect marriage of bright, zesty citrus and sweet, juicy berries, all wrapped in a tender, moist, and buttery crumb. It’s an elegant, yet wonderfully simple recipe that looks as incredible as it tastes. The tangy lemon glaze cascading down the sides adds the perfect finishing touch, balancing the sweetness and enhancing the fresh flavors.
What makes this particular recipe so special is its foolproof nature and the incredible texture achieved with simple ingredients like sour cream and room-temperature butter. It results in a cake that’s never dry or dense. Instead, you get a velvety soft texture that melts in your mouth. This family-friendly dessert is perfect for any occasion—from a sunny weekend brunch to a holiday gathering or simply as a special afternoon treat. If you’re looking for a from-scratch cake that is both impressive and easy to master, this Lemon Blueberry Bundt Cake is the one for you.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this Lemon Blueberry Bundt Cake. Here’s what you’ll need:
For the Cake:
- All-Purpose Flour: 3 cups (360g), plus 1 tbsp for tossing with blueberries.
- Baking Powder: 1 tbsp for the perfect lift.
- Baking Soda: 1/2 tsp to help the cake rise and brown beautifully.
- Salt: 1/2 tsp to enhance all the other flavors.
- Unsalted Butter: 1 cup (227g), softened to room temperature.
- Granulated Sugar: 1 3/4 cups (350g) for sweetness and moisture.
- Large Eggs: 4 large eggs, at room temperature.
- Full-Fat Sour Cream: 1 cup (240g), at room temperature. Greek yogurt also works.
- Pure Vanilla Extract: 1 tsp adds a touch of warmth.
- Fresh Lemons: Zest of 2 large lemons (about 2 tbsp) and 2 tbsp of fresh juice.
- Blueberries: 1 1/2 cups (220g), fresh or frozen.
For the Lemon Glaze:
- Powdered Sugar: 1 1/2 cups (180g), sifted to ensure a smooth glaze.
- Fresh Lemon Juice: 3-4 tbsp, or more to reach desired consistency.
- Milk or Heavy Cream: 1 tbsp (optional) for a creamier, richer glaze.
Step-by-Step Instructions
- Step 1: Preheat and Prep Pan. Position a rack in the center of your oven and preheat to 350°F (175°C). Thoroughly grease and flour a 10 or 12-cup Bundt pan, making sure to coat every crevice to prevent the cake from sticking.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 3 cups (360g) of all-purpose flour, baking powder, baking soda, and salt. Whisking helps distribute the leavening agents evenly, which ensures a uniform rise.
- Step 3: Cream Butter, Sugar, and Zest. In a large bowl with a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until very light, pale, and fluffy. This step incorporates air into the batter, which is crucial for a light texture. Beat in the fresh lemon zest until fragrant.
- Step 4: Add Eggs and Vanilla. Reduce the mixer speed to medium-low. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure everything is incorporated. Mix in the vanilla extract.
- Step 5: Alternate Flour and Sour Cream. With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions. Begin and end with the dry ingredients (1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, final 1/3 flour). Mix only until just combined—do not overmix!
- Step 6: Fold in Blueberries. In a small bowl, gently toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom. Gently fold the coated blueberries and 2 tablespoons of fresh lemon juice into the batter with a rubber spatula.
- Step 7: Bake the Cake. Spoon the batter into your prepared Bundt pan and spread it evenly. Bake for 50-60 minutes, or until a long wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Step 8: Cool Properly. Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes. This is a critical step; it allows the cake to set so it doesn’t fall apart. After 15 minutes, carefully invert the pan onto the wire rack to release the cake. Let it cool completely to room temperature before glazing.
- Step 9: Prepare the Glaze. Once the cake is fully cool, whisk the sifted powdered sugar with 3 tablespoons of lemon juice in a medium bowl. Add more lemon juice, 1 teaspoon at a time, until you reach a smooth, drizzling consistency. For a creamier finish, add the optional milk or heavy cream.
- Step 10: Glaze and Serve. Slowly drizzle the lemon glaze over the top of the cooled cake, letting it drip naturally down the sides. Allow the glaze to set for about 20-30 minutes before slicing and serving your delicious homemade cake.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Non-Negotiable: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. This is the secret to a tender, even crumb and prevents the batter from curdling.
- Don’t Overmix: After you start adding the flour, mix on the lowest speed and only until the flour streaks disappear. Overmixing develops gluten, which will result in a tough, dense, or dry cake.
- Prep Your Pan Meticulously: Bundt cakes are famous for sticking. Use softened butter or baking spray and a pastry brush to grease every single nook and cranny. A light dusting of flour afterward provides extra insurance.
- Fresh is Always Best: While bottled lemon juice is convenient, fresh lemon juice and zest provide a much brighter, more vibrant flavor. The zest contains essential oils that are key to a powerful, authentic lemon taste.
- Toss Those Berries in Flour: Don’t skip the step of tossing the blueberries in a tablespoon of flour. This simple trick creates a light coating that helps the berries “grip” the batter, preventing them from all sinking to the bottom during baking.
Easy Variations You Can Try
- Lemon Raspberry Cake: Swap the blueberries for fresh or frozen raspberries for a different tart and sweet flavor profile.
- Orange Cranberry Bundt Cake: For a festive twist, use orange zest and juice instead of lemon, and substitute the blueberries with 1 1/2 cups of fresh or dried cranberries.
- 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, spoon the cream cheese mixture over it (avoiding the edges), and top with the remaining batter before baking.
- Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This cake is best served at room temperature to fully appreciate its soft texture and bright flavors. A slice is delightful on its own, but you can also elevate it with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of extra fresh berries. It makes a beautiful centerpiece for a dessert table.
To store, keep the cake in an airtight container or cake dome at room temperature for up to 3 days. If you need to store it longer, it can be refrigerated for up to one week. For the best taste and texture, allow refrigerated slices to come to room temperature for about 30 minutes before serving. For another fantastic cake recipe, try our classic vanilla pound cake next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! Do not thaw the frozen blueberries before using them. Tossing them in flour is even more critical with frozen berries to prevent them from sinking and to minimize color bleeding into the batter. You may need to add a few extra minutes to the baking time.
Can I freeze this Lemon Blueberry Bundt Cake?
Yes, this cake freezes beautifully. For the best results, freeze the cake unglazed. Wrap the completely cooled cake 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.
Why did my blueberries sink to the bottom of the cake?
This usually happens for two reasons. First, you may have forgotten to toss the blueberries in a tablespoon of flour; this light coating helps them grip the batter and stay suspended. Second, the batter might have been overmixed, making it too thin to support the weight of the berries.
Can I reduce the amount of sugar in this recipe?
It’s not highly recommended as sugar provides more than just sweetness; it’s crucial for the cake’s moisture and tender texture. If you must, you can reduce the granulated sugar by up to 1/4 cup (50g) without drastically altering the final result, but the cake may be slightly drier and less tender.
Why is my Bundt cake dry?
A dry cake is usually the result of one of two things: overbaking or overmixing. Bake just until a skewer comes out with moist crumbs, not perfectly clean. And remember to mix the flour on low speed only until it’s just incorporated to avoid developing too much gluten.
