Moist Lemon Blueberry Cake (Tender Crumb!)

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

Estimated reading time: 8-10 minutes  |  Prep time: 25 minutes  |  Total time: Approx. 4 hours (includes cooling)

Key Takeaways

• Unforgettable Flavor & Texture: Experience a burst of bright, zesty lemon perfectly balanced with sweet, juicy blueberries in every bite. This recipe guarantees an incredibly moist, tender crumb that melts in your mouth.
• Showstopper Looks, Simple Steps: While it looks elegant and complex, this homemade Lemon Blueberry Bundt Cake is surprisingly easy to make from scratch, making it a perfect family-friendly dessert for bakers of all skill levels.
• Make-Ahead & Freezer-Friendly: This cake stores beautifully and can be made ahead of time. It also freezes exceptionally well (without the glaze), making it a convenient option for future gatherings.
• Versatile for Any Occasion: Perfect for a spring brunch, a summer party, an afternoon tea, or simply as a delightful everyday treat. It pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.

Why You’ll Love This Lemon Blueberry Bundt Cake Recipe

Welcome to what we confidently call the perfect Lemon Blueberry Bundt Cake recipe. If you’re searching for a dessert that is bursting with bright, sunny flavors and boasts an incredibly soft, moist crumb, you’ve found it. This simple recipe combines the zesty tang of fresh lemons with the sweet, juicy pop of blueberries, all baked into a beautifully sculpted Bundt pan that makes any occasion feel special. The tender cake is then drizzled with a simple, sweet-tart lemon glaze that adds another layer of citrusy goodness and a stunning finish.

What makes this cake truly exceptional is its texture. Thanks to the use of full-fat sour cream and the proper creaming of butter and sugar, the cake is unbelievably tender and stays moist for days. It’s an easy dessert to whip up for a weekend brunch, a family gathering, or just because you deserve a treat. We’ve packed this guide with detailed instructions, pro tips, and answers to all your questions to ensure your homemade Bundt cake comes out perfectly every single time. Get ready to fill your kitchen with the most amazing aroma and create a dessert that will earn you rave reviews.

Ingredients & Equipment

Using high-quality, room-temperature ingredients is the first step to achieving the perfect Lemon Blueberry Bundt Cake. Here is everything you will need to get started.

For the Lemon Blueberry Cake:

• 3 cups (360g) all-purpose flour, plus 1 tablespoon for blueberries
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (227g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon finely grated lemon zest (from 2-3 lemons)
• 1 teaspoon pure vanilla extract
• 1 cup (240g) full-fat sour cream or plain Greek 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 and speckles)

Equipment Needed:

• 10 or 12-cup Bundt pan
• Electric stand mixer with a paddle attachment, or a hand mixer
• Large mixing bowl
• Medium mixing bowl for dry ingredients
• Small bowl for blueberries
• Whisk & Rubber spatula
• Measuring cups and spoons & Kitchen scale
• Microplane or fine grater for zesting
• Wire cooling rack

Step-by-Step Instructions

Follow these simple steps to create a flawless, delicious cake from scratch. Careful preparation and mixing are the keys to success!

1. Step 1: Preparation. First, position a rack in the center of your oven. Then, preheat the oven to 350°F (175°C). Thoroughly grease your Bundt pan with butter or baking spray, making sure to coat every crevice. Finally, dust the inside with flour and tap out any excess. This step is critical to prevent the cake from sticking.
2. 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 ensures the leavening agents are evenly distributed. Consequently, this will help the cake rise evenly.
3. Step 3: Prepare the Blueberries. Place the blueberries in a small bowl. Next, sprinkle them with the remaining 1 tablespoon of flour and toss gently to coat. This simple trick helps suspend the berries within the batter, preventing them from sinking to the bottom of the pan during baking.
4. Step 4: Cream Butter and Sugar. In the large bowl of your stand mixer, beat the softened butter and granulated sugar on medium-high speed. Continue beating for about 3-5 minutes. As a result, the mixture should become very light, pale, and fluffy. This process incorporates air, which is essential for a tender crumb.
5. Step 5: Add Eggs and Flavorings. Reduce the mixer speed to medium. Then, add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. After the eggs are mixed in, add the vanilla extract and fresh lemon zest, mixing just until combined. Remember to scrape down the sides of the bowl with a spatula periodically.
6. Step 6: Alternate Wet and Dry Ingredients. In a separate small bowl, stir the sour cream and fresh lemon juice together. With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Begin and end with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until the last streaks of flour just disappear. It is important not to overmix here.
7. Step 7: Fold in Blueberries. Finally, remove the bowl from the mixer. Gently fold the flour-coated blueberries into the batter using a rubber spatula. Use gentle, sweeping motions to avoid crushing the berries and staining the batter purple.
8. Step 8: Fill the Pan and Bake. Carefully spoon the thick batter into your prepared Bundt pan. Use the spatula to spread it evenly. Next, bake for 55 to 65 minutes. The cake is done when a long wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Step 9: Cool the Cake. Once baked, place the Bundt pan on a wire rack. Allow the cake to cool in the pan for exactly 15 minutes. This cooling period is crucial; it allows the cake to firm up slightly so it won’t break when inverted. After 15 minutes, carefully invert the cake onto the wire rack to cool completely, which will take about 2 hours.
10. Step 10: Make the Glaze. While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of lemon juice. Keep whisking until the mixture is smooth and free of lumps. You can add more lemon juice, one teaspoon at a time, until you reach your desired drizzling consistency. Stir in the optional lemon zest for more flavor.
11. Step 11: Glaze and Serve. Ensure the cake is completely cool before glazing; otherwise, the glaze will melt and become transparent. Once cool, drizzle the lemon glaze over the top of the Bundt cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Bundt Cake

• Room Temperature is Key: For the smoothest, most uniform batter, ensure your butter, eggs, and sour cream are at room temperature. Cold ingredients do not emulsify properly, which can result in a dense or curdled batter. Take them out of the fridge at least an hour before you begin.
• The Art of Not Overmixing: Once you begin adding the flour, mix on the lowest speed and only until it’s just combined. Overmixing develops gluten, which will make your cake tough and dense instead of tender and moist. Finishing by hand with a spatula is a great way to avoid this.
• Perfect Pan Preparation: Bundt cakes are notorious for sticking. Do not rush the pan preparation step. Use softened butter and a pastry brush or your fingers to get into every single nook and cranny. Follow this with a thorough coating of flour. This two-step process creates a non-stick barrier that ensures a clean release.
• Fresh Lemon for Best Flavor: While bottled lemon juice is convenient, fresh lemon juice and zest provide a much brighter, more vibrant flavor that is essential for this cake. The zest contains fragrant oils that are key to a powerful lemon aroma and taste.

Easy Variations You Can Try

• Add Poppy Seeds: For a classic combination, add 2 tablespoons of poppy seeds to your dry ingredients for a lovely crunch and nutty flavor.
• Try Different Berries: This cake is also delicious with raspberries or chopped strawberries. You can also use a mix of berries for more complex flavor.
• Cream Cheese Filling: For an extra decadent surprise, prepare a simple cream cheese filling (8oz cream cheese, 1/4 cup sugar, 1 egg, 1 tsp vanilla). Spoon half the cake batter into the pan, add the filling in a ring, and top with the remaining batter before baking.
• Orange Cranberry Version: Swap the lemon zest and juice for orange zest and juice, and use dried cranberries instead of blueberries for a festive holiday twist.

How to Serve & Store Your Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is best served at room temperature to fully appreciate its soft texture and bright flavors. It is delightful on its own, but a dollop of whipped cream, a scoop of vanilla bean ice cream, or a side of fresh berries makes for an even more decadent treat. It’s the perfect centerpiece for a dessert table or a wonderful companion to your morning coffee.

To store, keep the cake in an airtight container or under a cake dome at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to one week. For the best taste and texture, allow refrigerated slices to come back to room temperature for about 20-30 minutes before enjoying. For another family favorite, try our famously moist banana bread recipe next!

Watch: How to Make It

Frequently Asked Questions