The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 3 hours 30 minutes
Key Takeaways
- Incredibly Moist Crumb: The combination of sour cream and butter creates a tender, melt-in-your-mouth 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 Bundt: This simple recipe provides foolproof tips for preparing your bundt pan, ensuring a clean, beautiful release every time.
- Perfect for Any Occasion: Elegant enough for a special celebration but easy enough for a weekend treat. It’s a family-friendly dessert that everyone will love.
- Freezer-Friendly: Make this cake ahead of time! It freezes beautifully, making it a convenient option for future gatherings.
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. This stunning yet simple dessert is the perfect centerpiece for any occasion, from spring brunches to summer potlucks. What makes this recipe truly special is its unbelievably moist and tender crumb, achieved through the perfect balance of butter and sour cream. Each bite is bursting with bright, zesty lemon flavor and studded with juicy blueberries that pop with sweetness, creating a delightful contrast that is simply irresistible.
This homemade bundt cake isn’t just delicious; it’s also a joy to bake from scratch. We’ve broken down the process into easy-to-follow steps, ensuring even novice bakers can achieve a bakery-quality result. Forget dry, dense cakes—this recipe guarantees a soft, flavorful crumb every single time. Whether you’re serving it with a cup of coffee for a morning treat or as an elegant dessert after dinner, this beautiful cake is sure to impress your friends and family.
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:
- All-Purpose Flour: 3 cups (360g), plus 1 tablespoon for coating the blueberries. Flour provides the structure for the cake.
- Leavening Agents: 1 teaspoon baking powder and 1/2 teaspoon baking soda to help the cake rise and create a light texture.
- Salt: 1/2 teaspoon to balance the sweetness and enhance all the other flavors.
- Unsalted Butter: 1 cup (227g), softened to room temperature. This is crucial for a smooth, creamy batter.
- Granulated Sugar: 2 cups (400g) for sweetness and moisture.
- Large Eggs: 4 large eggs, at room temperature, to bind the ingredients together.
- Sour Cream: 1 cup (240g) of full-fat sour cream or plain Greek yogurt, at room temperature. This is the secret to an ultra-moist cake.
- Fresh Lemon: 1/4 cup (60ml) fresh lemon juice and 2 tablespoons finely grated lemon zest (from about 2 large lemons).
- Vanilla Extract: 1 teaspoon to add a layer of warmth and depth.
- Blueberries: 1 1/2 cups (220g) fresh or frozen blueberries.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 1/2 cups (180g), sifted to ensure a smooth, lump-free glaze.
- Fresh Lemon Juice: 3-4 tablespoons to create a tangy, pourable icing.
- Milk or Cream: 1 teaspoon (optional), for a creamier, more opaque glaze.
Step-by-Step Instructions
Follow these simple steps to create a show-stopping homemade cake from scratch.
- Preparation: 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 sticking. This is the most important step for a clean release!
- Coat the Blueberries: In a small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour. This clever trick prevents them from sinking to the bottom of your beautiful cake.
- Combine Dry Ingredients: In a medium bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, which is key for a uniform rise.
- Cream Butter and Sugar: In a large bowl using 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 light, pale, and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavorings: Reduce the mixer speed to medium and add the room-temperature eggs one at a time, beating well after each addition. Mix in the lemon zest and vanilla extract until just combined.
- Alternate Wet and Dry Mixtures: Turn the mixer to its lowest speed. Add the dry ingredients in three parts, alternating with the sour cream and lemon juice mixture (add 1/3 flour, then all the sour cream/juice, then the remaining flour in two parts). Mix only until the last streaks of flour disappear. Do not overmix.
- Fold in Blueberries & Fill Pan: Remove the bowl from the mixer and use a silicone spatula to gently fold in the flour-coated blueberries. Pour the batter evenly into the prepared bundt pan and smooth the top.
- Bake to Perfection: Bake for 55-65 minutes in the preheated oven. The cake is done when a wooden skewer inserted into the center comes out with only a few moist crumbs attached.
- Cool Correctly: 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. Then, carefully flip the pan onto the wire rack to release the cake. Let it cool completely (about 2 hours) before glazing.
- Glaze and Serve: While the cake cools, whisk together the sifted powdered sugar and 3 tablespoons of lemon juice until smooth. Add more lemon juice or a teaspoon of milk to reach your desired consistency. Drizzle the glaze over the completely cooled cake. Let the glaze set for 20 minutes before slicing and serving your delicious homemade dessert.
Watch: How to Make It
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Non-Negotiable: For a smooth, emulsified batter, your butter, eggs, and sour cream must be at room temperature. This simple step is the key to a light, tender crumb and prevents the batter from curdling.
- Don’t Overmix the Batter: Once you start adding the flour mixture, keep your mixer on the lowest speed and mix only until just combined. Overmixing develops gluten, which will result in a tough, dense cake.
- Master the Pan Prep: Bundt cakes are notorious for sticking. For a foolproof release, use a pastry brush to apply a thin layer of softened butter or baking spray into every single nook and cranny. Follow up with a dusting of flour, then tap out any excess.
- Fresh Lemon is Always Best: While bottled juice is convenient, the vibrant, bright citrus flavor from fresh lemon juice and zest is what makes this cake truly exceptional.
Easy Variations You Can Try
- Raspberry Lemon: Swap the blueberries for fresh or frozen raspberries for a different tangy twist.
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic flavor combination and a delightful texture.
- Cream Cheese Glaze: For a richer topping, beat 4 oz of softened cream cheese with 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of lemon juice.
- Other Citrus: Try making this cake with Meyer lemons for a sweeter, more floral note, or use oranges for a Lemon-Orange version.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This delightful cake is perfect on its own, but it can be elevated with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of fresh berries. For storage, keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, it will keep in the refrigerator for up to a week. To freeze, wrap the unglazed cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw the cake overnight at room temperature before glazing and serving.
If you enjoyed this recipe, try our reader-favorite moist banana bread next!
Frequently Asked Questions
Can I use frozen blueberries in this bundt cake?
Yes, absolutely! Do not thaw the blueberries before use. Tossing them in flour while still frozen is key. Simply fold them into the batter at the end and add 3-5 minutes to the total baking time.
Can I freeze this Lemon Blueberry Bundt Cake?
Yes, this cake freezes exceptionally well. For the best results, allow the cake to cool completely, then wrap the unglazed cake in two layers of plastic wrap and a final layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw it overnight on the counter before glazing.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 1/4 cup (50g) without a major impact. However, sugar does more than add sweetness—it also contributes to the cake’s moisture and tender texture. Reducing it further may lead to a drier, more crumbly cake.
Why did my bundt cake stick to the pan?
Sticking is almost always due to improper pan preparation. It is critical to grease every single crevice with softened butter or baking spray and then coat it with a fine layer of flour. Additionally, letting the cake cool in the pan for exactly 15 minutes before inverting is the sweet spot for a clean release.
