Zesty Lemon Blueberry Bundt Cake (So Moist!)

The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Delight

Estimated reading time: 7–9 minutes  |  Prep time: 25 minutes  |  Total time: 1 hour 25 minutes

Key Takeaways

• Incredibly Moist & Tender: This recipe uses sour cream and a precise mixing method to guarantee a super moist, tender crumb that melts in your mouth.
• Bright, Zesty Flavor: Packed with fresh lemon zest, lemon juice, and bursting blueberries, every bite is a perfect balance of sweet and tart.
• Beginner-Friendly Recipe: With detailed step-by-step instructions, even novice bakers can achieve a perfect, professional-looking Lemon Blueberry Bundt Cake from scratch.
• Freezer-Friendly & Make-Ahead: This cake freezes beautifully, making it an ideal make-ahead dessert for parties, holidays, or any special occasion.
• Versatile Serving Options: Delicious on its own with coffee or tea, or dressed up with a scoop of vanilla ice cream for a truly decadent dessert experience.

Why You’ll Love This Lemon Blueberry Bundt Cake Recipe

Welcome to the only Lemon Blueberry Bundt Cake recipe you’ll ever need! This homemade cake is the epitome of springtime dessert perfection, combining a beautifully tender and moist crumb with the bright, zesty flavor of fresh lemons and sweet bursts of juicy blueberries. It’s a simple, elegant dessert that looks impressive but is surprisingly easy to make from scratch, making it perfect for bakers of all skill levels. The texture is absolutely divine—rich and buttery, yet light and fluffy, thanks to the careful balance of ingredients like full-fat sour cream and properly creamed butter.

Whether you’re looking for a stunning centerpiece for an Easter brunch, a delightful treat for a family gathering, or simply a cheerful cake to brighten your day, this recipe delivers. The simple lemon glaze adds a final layer of sweet-tart flavor that perfectly complements the cake without being overly sweet. It’s a family-friendly dessert that fills your home with an irresistible aroma as it bakes. Prepare to fall in love with its perfect texture and vibrant flavor profile!

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:

• All-Purpose Flour: 3 cups (360g), plus 1 tablespoon for coating the blueberries.
• Leavening Agents: 1 1/2 teaspoons baking powder and 1/2 teaspoon baking soda give the cake its lift.
• Salt: 1/2 teaspoon to balance the sweetness and enhance flavors.
• Unsalted Butter: 1 cup (227g), softened to room temperature for proper creaming.
• Granulated Sugar: 1 3/4 cups (350g) provides sweetness, moisture, and a tender crumb.
• Large Eggs: 4 large eggs, at room temperature to ensure a smooth, emulsified batter.
• Lemon Zest & Juice: 1 tablespoon finely grated lemon zest (from about 2 large lemons) and 1/4 cup (60ml) fresh lemon juice for bright, citrusy flavor.
• Pure Vanilla Extract: 1 teaspoon to add depth and warmth.
• Sour Cream: 1 cup (240g) full-fat sour cream or plain Greek yogurt, at room temperature, for an ultra-moist cake.
• Blueberries: 1 1/2 cups (220g) fresh blueberries. Frozen can also be used (see tips below).

For the Simple Lemon Glaze:

• Powdered Sugar: 1 1/2 cups (180g), sifted to remove any lumps.
• Fresh Lemon Juice: 3-4 tablespoons (45-60ml), to create the perfect drizzling consistency.
• Lemon Zest: 1/2 teaspoon (optional), for an extra pop of lemon flavor.

Step-by-Step Instructions

1. Step 1: Prepare Pan and Oven. Position a rack in the center of your oven and preheat to 350°F (175°C). Generously grease a 10 or 12-cup Bundt pan with butter or baking spray, making sure to coat every nook. Dust the inside with flour and tap out the excess. This is a crucial step for a clean release.
2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk or sift together the 3 cups of flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: Cream Butter and Sugar. In a large mixing bowl using a stand mixer with a paddle attachment or an electric hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until very pale, light, and fluffy.
4. Step 4: Add Eggs and Flavorings. Reduce the mixer speed to medium-low. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon zest, and lemon juice until just combined. Scrape down the sides and bottom of the bowl as needed.
5. Step 5: Alternate Wet and Dry Ingredients. With the mixer on its lowest speed, add the dry ingredients in three additions, alternating with the sour cream in two additions (Dry, Sour Cream, Dry, Sour Cream, Dry). Mix only until the flour is just barely combined after each addition. Do not overmix.
6. Step 6: Fold in Blueberries. In a small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking. Gently fold the flour-coated blueberries into the batter with a rubber spatula.
7. Step 7: Bake the Cake. Spoon the batter into the prepared Bundt pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Step 8: Cool the Cake. Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before glazing.
9. Step 9: Prepare and Apply 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, 1 teaspoon at a time, to reach your desired consistency. Stir in the optional lemon zest. Drizzle the glaze over the cake, let it set for 20-30 minutes, then slice and serve.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Bundt Cake

• Room Temperature is Non-Negotiable: For the smoothest batter and the most tender cake, ensure your butter, eggs, and sour cream are all at room temperature. This allows the ingredients to emulsify properly, trapping air and creating a light, fluffy texture.
• Don’t Overmix: This is the most common mistake in cake baking. Once you add the flour, mix on the lowest speed and only until the flour streaks disappear. Overmixing develops gluten, resulting in a tough, dense cake.
• Master the Bundt Pan Prep: The secret to a Bundt cake that doesn’t stick is meticulous pan preparation. Use softened butter and a pastry brush (or a baking spray with flour) to get into every single groove. A final dusting of flour creates a foolproof non-stick layer.
• Using Frozen Blueberries: If using frozen blueberries, do not thaw them. Tossing them in flour while still frozen prevents their color from bleeding into the batter and turning it purple.

Easy Variations You Can Try

• Lemon Poppy Seed & Blueberry: Add 2 tablespoons of poppy seeds to the dry ingredients for a delightful texture and classic flavor combination.
• Raspberry-Lemon Variation: Swap the blueberries for fresh raspberries for a different kind of berry tang. Be extra gentle when folding them in.
• Add a Cream Cheese Swirl: Beat 4 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 batter before baking.
• Different Pan Sizes: This recipe can be adapted. Make two 9×5 inch loaf cakes (bake for 40-50 minutes) or about 24 standard cupcakes (bake for 18-22 minutes).

How to Serve & Store Your Lemon Blueberry Bundt Cake

This delicious cake is perfect on its own with a cup of tea or coffee. To elevate it for a special occasion, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of extra fresh berries and lemon curd.

To store your Lemon Blueberry Bundt Cake, keep it in an airtight container or under a cake dome at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to one week. Note that refrigeration can make the crumb a bit denser; for best results, allow slices to come back to room temperature before enjoying. For another easy and impressive dessert, try our reader-favorite moist banana bread next!

Watch: How to Make It

Frequently Asked Questions