The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Recipe
Estimated reading time: 7–9 minutes | Prep time: 25 minutes | Total time: Approx. 3.5 hours (includes cooling)
Key Takeaways
- Unbelievably Moist Crumb: The combination of butter and full-fat sour cream creates a tender, rich texture that stays moist 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 Method: This simple recipe uses straightforward techniques like creaming butter and sugar to guarantee a perfect, homemade dessert every time.
- Make-Ahead & Freezer-Friendly: The cake freezes beautifully without the glaze, making it a fantastic option for planning ahead for parties or gatherings.
- Perfect for Any Occasion: Elegant enough for a special brunch yet simple enough for an afternoon snack, it’s a versatile family-friendly dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Welcome to what might just be the last Lemon Blueberry Bundt Cake recipe you’ll ever need. If you’re searching for a cake that is bursting with bright, zesty lemon flavor, studded with juicy blueberries, and boasts an incredibly moist and tender crumb, you’ve found it. This homemade cake is a true showstopper, combining the tangy sweetness of lemon with the fresh pop of blueberries in a beautifully sculpted Bundt form. It’s the perfect dessert for spring brunches, summer potlucks, or simply a delightful afternoon treat with a cup of tea.
What sets this recipe apart is its foolproof method and simple, high-quality ingredients. The use of full-fat sour cream is our secret weapon for a rich, moist texture that never fails. We also use both fresh lemon juice and zest to ensure a powerful citrus punch in every bite. Topped with a luscious, tangy cream cheese glaze, this cake is as beautiful as it is delicious. It’s an easy dessert that delivers professional bakery results right from your own kitchen. Whether you’re a seasoned baker or just starting out, this recipe is designed for success.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this Lemon Blueberry Bundt Cake. For the most accurate results, we highly recommend using a kitchen scale.
For the Lemon Blueberry Cake:
- All-Purpose Flour: 3 cups (360g), plus 1 tablespoon for tossing with the blueberries.
- Baking Powder: 2 teaspoons.
- Baking Soda: 1/2 teaspoon.
- Salt: 1/2 teaspoon to balance the sweetness.
- Unsalted Butter: 1 cup (227g), softened to room temperature.
- Granulated Sugar: 1 3/4 cups (350g).
- Large Eggs: 4, at room temperature.
- Full-Fat Sour Cream: 1 cup (240g), at room temperature. This is essential for a moist crumb.
- Fresh Lemon Juice: 1/4 cup (60ml).
- Finely Grated Lemon Zest: 2 tablespoons (from about 2 large lemons).
- Vanilla Extract: 1 teaspoon.
- Blueberries: 1 1/2 cups (220g), fresh or frozen.
For the Tangy Cream Cheese Glaze:
- Block-Style Cream Cheese: 4 oz (113g), softened.
- Powdered Sugar: 1 1/2 cups (180g), sifted to prevent lumps.
- Milk or Heavy Cream: 2-3 tablespoons, to adjust consistency.
- Fresh Lemon Juice: 1 tablespoon, for extra tang.
- Vanilla Extract: 1/2 teaspoon.
Step-by-Step Instructions
Follow these simple steps from scratch to create a showstopping homemade cake. Remember, don’t overmix the batter for the best results!
- Prepare Oven and Pan: Adjust your oven rack to the middle position and preheat to 350°F (175°C). Meticulously grease a 10 or 12-cup Bundt pan with softened butter or baking spray, ensuring every nook and cranny is coated. Dust with flour and tap out any excess. This is the most important step to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk or sift together the 3 cups (360g) of all-purpose flour, baking powder, baking soda, and salt. Sifting helps create a lighter, more tender cake. Set aside.
- Cream Butter and Sugar: In a large bowl using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until very pale, light, and fluffy. This step aerates the batter, which is key for a light texture.
- Add Eggs and Wet Ingredients: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla extract until just combined.
- Alternate Flour and Sour Cream: With the mixer on low speed, add the dry ingredients in three parts, alternating with the sour cream in two parts. Begin and end with the dry ingredients. Mix only until the last streaks of flour disappear. Be careful not to overmix!
- Fold in Blueberries: In a separate small bowl, gently toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This coating prevents them from sinking. Carefully fold the flour-coated blueberries into the batter with a silicone spatula.
- Bake to Perfection: Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool Correctly: Let the cake cool in the pan on a wire rack for exactly 15 minutes. Any longer and it may get soggy; any shorter and it might break. After 15 minutes, carefully invert the cake onto the wire rack, lift the pan, and let it cool completely for at least 2 hours before glazing.
- Prepare the Glaze: While the cake cools, beat the softened cream cheese in a medium bowl until smooth. Gradually beat in the sifted powdered sugar. Stir in the milk (or cream) and lemon juice, one tablespoon at a time, until you reach a thick but pourable glaze consistency.
- Glaze and Serve: Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to drip beautifully down the sides. Let the glaze set for 20-30 minutes before slicing and enjoying your masterpiece.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Key: For a smooth, emulsified batter, your butter, eggs, and sour cream must be at room temperature. This is non-negotiable for achieving a uniform, tender crumb and preventing a curdled batter.
- Don’t Overmix the Batter: Once you add the flour, mix on the lowest speed and stop as soon as the last streaks of flour are gone. Overmixing develops gluten, resulting in a tough, dense cake.
- Mastering Bundt Pan Prep: Bundt cakes are notorious for sticking. The best insurance is to use a pastry brush to apply softened butter into every single crevice, followed by a thorough dusting of flour. Tap out all the excess flour before adding the batter.
- Fresh vs. Frozen Blueberries: Both work beautifully. If using frozen blueberries, do not thaw them. Tossing them in flour directly from the freezer prevents them from bleeding color into the batter and may require an extra 2-3 minutes of bake time.
Easy Variations You Can Try
- Lemon Raspberry or Blackberry: Swap the blueberries for an equal amount of fresh raspberries or blackberries for a different flavor profile.
- Add Poppy Seeds: For a classic combination, add 2 tablespoons of poppy seeds to the dry ingredients for a delightful texture and flavor.
- Citrus Swap: Try using lime or orange zest and juice instead of lemon for a new twist on this simple recipe.
- Simple Lemon Glaze: If you don’t have cream cheese, a simple glaze of 1 cup powdered sugar, 2-3 tablespoons lemon juice, and 1/2 teaspoon vanilla extract works wonderfully.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This delicious Lemon Blueberry Bundt Cake is perfect on its own, but can be elevated with a side of fresh berries, a dollop of whipped cream, or a scoop of vanilla bean ice cream. For storage, keep the cake in an airtight container or under a cake dome. It will stay fresh and moist at room temperature for up to 3 days. If you need to store it longer, it can be refrigerated for up to 5 days. For the best flavor and texture, always serve slices at room temperature. If it’s been in the fridge, let a slice sit on the counter for 20-30 minutes before enjoying.
If you loved this recipe, you should try our classic moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Why did my blueberries sink to the bottom of the cake?
This is a common issue! The best way to prevent it is by tossing the blueberries in 1 tablespoon of flour before gently folding them into the batter. This helps them grip the batter and stay suspended during baking. Also, ensure your batter is sufficiently thick; a thin batter will not support the berries.
Can I freeze this Lemon Blueberry Bundt Cake?
Absolutely! This cake freezes wonderfully. For best results, freeze the cake without the glaze. Once completely cooled, wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight on the counter before glazing and serving.
Can I reduce the amount of sugar in the recipe?
While sugar provides more than just sweetness (it adds moisture and structure), you can reduce the granulated sugar in the cake by up to 1/4 cup (50g) without majorly affecting the final texture. We do not recommend reducing the powdered sugar in the glaze, as it is critical for its thick, pourable consistency.
Can I use yogurt instead of sour cream?
Yes, full-fat plain Greek yogurt is an excellent substitute for sour cream in this recipe. It will provide a similar tang and moistness. Ensure the yogurt is also at room temperature before mixing it into the batter for the best results.
