The Ultimate Lemon Blueberry Bundt Cake: A Burst of Sunshine in Every Bite
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: approx. 3.5 hours
Key Takeaways
- Incredibly Moist & Tender: This recipe uses buttermilk and a precise mixing method to guarantee a super moist, tender crumb that melts in your mouth.
- Bright, Zesty Flavor: Packed with fresh lemon juice and zest, this cake delivers a vibrant, citrusy flavor perfectly balanced by sweet, juicy blueberries.
- Beginner-Friendly Recipe: With detailed step-by-step instructions and pro tips, even novice bakers can achieve a perfect, bakery-quality Bundt cake from scratch.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully, making it a perfect dessert to prepare in advance for parties or gatherings. See our storage tips for freezing instructions.
- Perfect for Any Occasion: Serve it with a cup of coffee for a delightful brunch, or as an elegant dessert for holidays and special celebrations.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Get ready to fall in love with the most delightful, sun-kissed dessert imaginable. This homemade Lemon Blueberry Bundt Cake is the perfect harmony of sweet and tangy, boasting a super-moist, tender crumb that’s bursting with juicy blueberries and a bright, zesty lemon flavor. It’s an easy dessert that looks incredibly impressive, making it ideal for everything from a weekend brunch to a special family gathering. The simple lemon glaze drizzled over the top adds the perfect finishing touch of sweetness, creating a truly unforgettable treat.
What makes this recipe truly special is its foolproof nature. We’ve packed it with tips and tricks to ensure your cake turns out perfectly every single time. From preventing the blueberries from sinking to mastering the art of greasing a Bundt pan, we’ve got you covered. This from-scratch recipe creates a cake that is not only visually stunning but also has the perfect texture—light, fluffy, and incredibly moist. It’s a family-friendly dessert that will have everyone asking for a second slice!
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 exactly what you’ll need:
For the Lemon Blueberry Cake:
- All-Purpose Flour: 3 cups (360g), plus 1 tbsp for tossing the blueberries. This provides the structure for the cake.
- Baking Powder & Baking Soda: 1 1/2 tsp of baking powder and 1/2 tsp of baking soda for the perfect lift and tenderization.
- Salt: 1/2 tsp to balance the sweetness and enhance the flavors.
- Unsalted Butter: 1 cup (227g), softened to room temperature. This is crucial for a fluffy, light texture.
- Granulated Sugar: 2 cups (400g) provides sweetness, moisture, and helps with browning.
- Large Eggs: 4 large eggs, at room temperature, to bind the cake and add richness.
- Buttermilk: 1 cup (240ml), at room temperature. The acidity creates an exceptionally tender crumb.
- Fresh Lemon Juice & Zest: 1/4 cup (60ml) of juice and 2 tbsp of zest for a vibrant, natural lemon flavor.
- Vanilla Extract: 1 tsp to add warmth and depth.
- Blueberries: 1 1/2 cups (220g), fresh or frozen.
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 tbsp, or more for a thinner consistency.
- Lemon Zest: 1/2 tsp (optional), for an extra pop of citrus flavor and visual appeal.
Step-by-Step Instructions
Ready to bake? Gather your equipment, including a 10 or 12-cup Bundt pan, a stand mixer or hand mixer, and mixing bowls. Let’s create this beautiful homemade bundt cake together!
Part 1: Preparing the Cake Batter
- Prep Oven and Pan: First, preheat your oven to 350°F (175°C). Meticulously grease and flour a 10 or 12-cup Bundt pan, making sure to get into every nook and cranny to prevent the cake from sticking. A non-stick baking spray with flour also works well.
- Combine Dry Ingredients: In a medium bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, leading to a uniform rise. Set aside.
- Coat the Blueberries: In a separate small bowl, gently toss the blueberries with 1 tablespoon of flour until lightly coated. This is the secret trick to prevent them from sinking to the bottom of the cake during baking.
- Cream Butter and Sugar: In a large bowl with a stand mixer or electric hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become very light, pale, and fluffy. This process incorporates air, which is key to a light cake.
- Add Eggs and Flavorings: Reduce the speed to medium and add the room-temperature eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Once the eggs are incorporated, mix in the vanilla extract, fresh lemon juice, and lemon zest until just combined.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (begin and end with the dry ingredients). Mix only until the flour streaks have just disappeared. Be careful not to overmix!
- Fold in Blueberries: Remove the bowl from the mixer and use a silicone spatula to gently fold the flour-coated blueberries into the batter. Do this with a light touch to avoid crushing the berries.
Part 2: Baking and Glazing
- Fill Pan and Bake: Carefully spoon the finished batter into the prepared Bundt pan and spread it into an even layer. Bake for 55 to 65 minutes. To check for doneness, insert a wooden skewer or toothpick into the thickest part of the cake—it should come out clean or with a few moist crumbs attached.
- Cool the Cake Correctly: Place the Bundt pan on a wire rack and let the cake cool in the pan for exactly 15 minutes. This is a critical step for a clean release. After 15 minutes, carefully invert the cake onto the wire rack to cool completely, which will take about 2 hours.
- Prepare the Lemon Glaze: While the cake cools, whisk the sifted powdered sugar and 3 tablespoons of lemon juice in a small bowl. Adjust the consistency by adding more lemon juice, one teaspoon at a time, until it’s perfect for drizzling. Stir in the optional lemon zest for extra flavor.
- Glaze and Serve: Ensure the cake is completely cool before adding the glaze. If the cake is warm, the glaze will melt and become transparent. Drizzle the lemon glaze over the top of the cake, allowing it to drip beautifully down the sides. Let the glaze set for at least 20 minutes before slicing and serving. Enjoy!
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Key: For a smooth, uniform batter, ensure your butter, eggs, and buttermilk are all at room temperature. This helps the ingredients emulsify properly, creating a finer, more tender crumb.
- Master Bundt Pan Prep: Don’t underestimate the importance of preparing your pan! Use softened butter or shortening and a pastry brush to coat every single crevice, then dust with flour and tap out the excess. This guarantees a clean, beautiful release.
- Avoid Overmixing: Once you start adding the flour mixture, mix on the lowest speed and stop as soon as the flour is incorporated. Overmixing develops gluten, which will make your cake tough and dense instead of light and fluffy.
- The 15-Minute Rule: The 15-minute cooling time in the pan is non-negotiable. Too soon, and the cake might fall apart. Too long, and the sugars will cool and stick to the pan. Set a timer!
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or blackberries for a different flavor profile.
- Citrus Swap: Try using lime or orange zest and juice instead of lemon for a fun twist. A lime and raspberry combination is particularly delicious.
- Add a Cream Cheese Swirl: For an extra decadent treat, prepare a simple cream cheese filling (8 oz cream cheese, 1/4 cup sugar, 1 egg) and layer it in the middle of the batter before baking.
- Gluten-Free Option: You can try substituting 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 delicious cake is wonderful on its own, but serving it with a dollop of fresh whipped cream, clotted cream, or a scoop of vanilla bean ice cream takes it to the next level. It’s the perfect centerpiece for any dessert table.
To Store: Store the cake in an airtight container or under a cake dome at room temperature for up to 3 days. You can refrigerate it for up to a week, but it’s best enjoyed at room temperature, so let it sit out for 30 minutes before serving.
To Freeze: This cake freezes exceptionally well! For best results, freeze the cake unglazed. Wrap the completely cooled cake in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw the cake overnight in the refrigerator, then let it come to room temperature before adding a fresh lemon glaze.
If you enjoyed this recipe, you might also love our classic moist banana bread!
Watch: How to Make It
Frequently Asked Questions
Why did my blueberries sink to the bottom of the cake?
This classic issue is easily solved! Tossing the blueberries in a tablespoon of flour before adding them to the batter helps them grip the batter and remain suspended throughout the cake as it bakes. Also, ensure your batter is thick enough and avoid overmixing, which can thin it out.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work wonderfully in this Lemon Blueberry Bundt Cake. Do not thaw them before use. Toss them in the flour while they are still frozen and gently fold them into the batter at the very end to prevent them from bleeding their color. You might need to add 3-5 minutes to the baking time.
Can I freeze this cake?
Absolutely! We recommend freezing the cake without the glaze for the best texture. Wrap the completely cooled cake in a double layer of plastic wrap and a final layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the fridge and let it come to room temperature before glazing and serving.
Can I reduce the amount of sugar?
While you can slightly reduce the sugar (by about 1/4 cup), it is not highly recommended. In baking, sugar does more than just add sweetness; it provides moisture, helps create a tender crumb, and aids in browning. Reducing it significantly will result in a drier, less flavorful, and more dense cake.
