The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 2 hours 45 minutes
Key Takeaways
- Incredibly Moist Crumb: The combination of sour cream and butter creates a tender, moist, and rich texture that stays fresh for days.
- Bright & Zesty Flavor: Packed with fresh lemon zest and juice, this cake has a vibrant citrus flavor that perfectly complements the sweet, juicy blueberries.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade bundt cake is simple to make from scratch, even for novice bakers.
- Perfect for Any Occasion: This beautiful cake is a showstopper dessert for brunches, parties, or a simple family treat alongside a cup of tea.
- Freezer-Friendly: This cake freezes beautifully, making it a fantastic make-ahead dessert. Simply bake, cool, wrap, and freeze before glazing.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Get ready to fall in love with the most delightful Lemon Blueberry Bundt Cake you’ve ever tasted! This isn’t just any cake; it’s a masterpiece of texture and flavor, combining a perfectly moist, tender crumb with bright, zesty notes of fresh lemon and sweet bursts of juicy blueberries in every single bite. The beautiful scalloped shape of the Bundt pan makes it an effortlessly elegant dessert that looks like it came straight from a professional bakery.
What makes this homemade recipe truly special is its foolproof nature. We use sour cream to guarantee a rich, tender crumb that never dries out, and we’ll share a simple trick to ensure your blueberries don’t sink to the bottom. Topped with a simple yet delicious lemon glaze that drips beautifully down the sides, this cake is an absolute showstopper. It’s the perfect family-friendly dessert for a sunny afternoon, a special brunch, or any occasion that calls for a simple recipe with a big impact.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the first step to baking the perfect Lemon Blueberry Bundt Cake. Here’s exactly what you’ll need.
- For the Lemon Blueberry Cake:
- 3 cups (360g) all-purpose flour, plus 1 tablespoon for coating berries
- 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 tablespoon finely grated lemon zest (from 2 large lemons)
- 1 teaspoon vanilla extract
- 1 cup (240g) sour cream or full-fat plain yogurt, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 cups (220g) fresh or frozen blueberries
- For the Lemon Glaze:
- 1 1/2 cups (180g) powdered sugar, sifted
- 3-4 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional, for extra flavor)
Essential Equipment
- 10 or 12-cup Bundt pan
- Large mixing bowl for wet ingredients
- Medium mixing bowl for dry ingredients
- Stand mixer with a paddle attachment or a hand mixer
- Rubber spatula, whisk, and measuring tools
- Wire cooling rack for perfect cooling
Step-by-Step Instructions
- Step 1: Preparation is Key. First, position your oven rack to the middle and preheat to 350°F (175°C). This is the most crucial step for a Bundt cake: thoroughly grease and flour your pan. Use softened butter or baking spray to cover every single crevice, then dust with flour and tap out the excess. This guarantees your cake will release perfectly.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and salt. Whisking acts like sifting, ensuring the leavening agents are evenly distributed for a consistent rise.
- Step 3: Cream Butter and Sugar. In the large bowl of your stand mixer (or using a hand mixer), beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become very pale, light, and fluffy. This creaming process incorporates air, which is essential for a light and tender cake crumb.
- Step 4: Add Eggs and Flavorings. Reduce the mixer speed to medium-low. Add the room temperature eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Beat in the fresh lemon zest and vanilla extract until just combined.
- Step 5: Alternate Wet and Dry Ingredients. With the mixer on low speed, add about one-third of the dry ingredient mixture, mixing until just combined. Then, add half of the sour cream and lemon juice mixture. Repeat this process, ending with the last third of the dry ingredients. Mix only until you no longer see streaks of flour. Be careful not to overmix!
- Step 6: Fold in Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This light coating helps suspend them in the batter, preventing them from sinking. Carefully fold the flour-coated blueberries into the batter with a rubber spatula until evenly distributed.
- Step 7: Bake to Perfection. Pour the batter into your prepared Bundt pan and smooth the top. Bake for 55-65 minutes. To check for doneness, insert a long wooden skewer into the thickest part of the cake; it should come out clean or with a few moist crumbs attached.
- Step 8: Cool and Release. Let the cake cool in the pan on a wire rack for exactly 15 minutes. This allows the cake to set before you invert it. After 15 minutes, place the wire rack on top of the pan and confidently flip it over to release the cake. Let it cool completely on the rack before adding the glaze.
- Step 9: Glaze and Serve. Once the cake is completely cool, prepare the glaze. In a small bowl, whisk the sifted powdered sugar with 3 tablespoons of fresh lemon juice and the optional lemon zest until smooth. If it’s too thick, add more lemon juice, a teaspoon at a time, until you reach a drizzle-able consistency. Pour the glaze over the top of the cake, allowing it to drip beautifully down the sides.
Baking Tips, Variations & Substitutions
Pro Tips for the 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 them emulsify properly, creating a finer, more tender crumb.
- Don’t Overmix the Batter: Overmixing develops gluten, leading to a tough, dense cake. Once you start combining the wet and dry ingredients, mix only until they are just incorporated. A few small streaks of flour are okay before folding in the berries.
- Fresh vs. Frozen Blueberries: Both work beautifully! If using frozen blueberries, do not thaw them. Toss them in flour while still frozen and fold them in right at the end to prevent the purple color from bleeding into your batter.
- Measure Flour Correctly: For the most accurate measurement, use a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup and level it off with a straight edge. Do not scoop directly from the bag.
Easy Variations You Can Try
- Citrus Swap: Try this recipe with other citrus fruits! Orange or lime zest and juice would be a delicious alternative to lemon for a different flavor profile.
- Add a Crunch: For extra texture, consider adding 1/2 cup of chopped walnuts or pecans to the batter when you fold in the blueberries.
- Cream Cheese Glaze: For a richer topping, make a simple cream cheese glaze by beating 4 oz of softened cream cheese with 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract.
- Other Berries: Raspberries or chopped strawberries would also work well in this cake, but they are more delicate, so fold them in gently.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This delicious cake is best served at room temperature to fully appreciate its soft texture and bright flavors. It’s wonderful on its own, but you can garnish slices with extra fresh blueberries, a dollop of whipped cream, or a sprinkle of fresh lemon zest for an elegant presentation. It pairs perfectly with a hot cup of coffee or Earl Grey tea for a delightful afternoon treat.
To store your cake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 4 days. If your kitchen is particularly warm, you can refrigerate it for up to a week. For the best taste, allow refrigerated cake to sit at room temperature for about 30 minutes before serving. For another fantastic fruit-filled dessert, try our famous moist banana bread recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Lemon Blueberry Bundt Cake?
Absolutely! This cake freezes wonderfully. Allow the cake to cool completely, but do not glaze it. Wrap the unglazed cake securely in two layers of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight at room temperature on the counter, then prepare and add the fresh glaze before slicing.
Why did my blueberries sink to the bottom of the cake?
This is a common issue! The best way to prevent this is to toss the blueberries in 1 tablespoon of flour before folding them into the batter. This flour coating helps them grip the batter and stay suspended during baking. Also, ensure your batter isn’t too thin; using room temperature ingredients helps create a thick, stable batter.
Can I reduce the amount of sugar in this recipe?
While you can slightly reduce the sugar, we don’t recommend reducing it by more than 1/4 cup (50g). Sugar does more than add sweetness; it’s crucial for moisture, tenderness, and the overall structure of the cake. Reducing it too much will result in a drier and less tender final product.
Can I use bottled lemon juice instead of fresh?
For the best and brightest flavor, fresh lemon juice is highly recommended. Bottled juice often has a duller, more muted taste. Since you already need fresh lemons for the zest, which provides essential flavor oils, it’s best to use the juice from those same lemons for a truly vibrant cake.
