Zesty Lemon Blueberry Cake (Perfectly Moist)

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

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

Key Takeaways

• Unforgettably Moist & Tender: This recipe uses sour cream and a precise mixing method to guarantee a super moist crumb that melts in your mouth.
• Bright, Balanced Flavor: A perfect harmony of tangy fresh lemon and sweet, juicy blueberries in every single bite.
• Perfect for Any Occasion: An elegant, family-friendly dessert that’s simple enough for a weekend bake but impressive enough for brunch, parties, or holidays.
• Freezer-Friendly & Make-Ahead: This cake freezes beautifully, making it an ideal make-ahead dessert for stress-free entertaining.

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, from-scratch dessert is the epitome of sunshine in a cake, combining the bright, zesty punch of fresh lemons with bursts of sweet, juicy blueberries. The real magic lies in its texture; this isn’t just a beautiful cake, it’s an incredibly moist and tender one, thanks to the richness of sour cream and the perfect balance of ingredients. It’s a simple recipe that yields a professional-looking result every time.

Whether you’re looking for a show-stopping centerpiece for a spring brunch, a delightful afternoon treat to enjoy with a cup of tea, or a family-friendly dessert that everyone will adore, this cake checks all the boxes. The simple but elegant lemon glaze seeps into every crevice, adding an extra layer of tangy sweetness that makes each bite irresistible. We’ve tested and perfected every step to ensure your homemade Lemon Blueberry Bundt Cake comes out flawlessly, with a soft crumb and evenly distributed berries.

Ingredients You’ll Need

Using high-quality, room temperature ingredients is the first step to achieving the perfect Lemon Blueberry Bundt Cake. Here’s what you’ll need to gather:

For the Lemon Blueberry Cake:

• All-Purpose Flour: 3 cups (360g), plus 1 tablespoon for tossing with the blueberries. Flour provides the structure for the cake.
• Baking Powder & Baking Soda: 2 teaspoons of baking powder and 1/2 teaspoon of baking soda work together to give the cake its beautiful lift.
• Salt: 1/2 teaspoon of fine sea salt enhances all the other flavors.
• Unsalted Butter: 1 cup (227g), softened to room temperature. This is crucial for a light, fluffy texture when creamed with the sugar.
• Granulated Sugar: 1 3/4 cups (350g) provides sweetness, moisture, and helps create a tender crumb.
• Large Eggs: 4 large eggs, at room temperature. Eggs bind the ingredients and add richness.
• Full-Fat Sour Cream: 1 cup (240g), at room temperature. This is the secret ingredient for an ultra-moist cake. Full-fat Greek yogurt is a great substitute.
• Vanilla Extract: 2 teaspoons of pure vanilla extract for a warm, aromatic background flavor.
• Fresh Lemon: You’ll need 1/4 cup (60ml) of juice and 2 tablespoons of finely grated zest (from about 2-3 large lemons). Fresh is non-negotiable for the best flavor!
• Blueberries: 1 1/2 cups (220g) of fresh or frozen blueberries. If using frozen, do not thaw them.

For the Simple Lemon Glaze:

• Powdered Sugar: 1 1/2 cups (180g), sifted to prevent lumps for a silky-smooth glaze.
• Fresh Lemon Juice: 3-4 tablespoons (45-60ml) to create a pourable, tangy glaze.
• Lemon Zest: 1/2 teaspoon (optional), for a decorative and aromatic garnish.

Step-by-Step Instructions

1. Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, thoroughly grease and flour a 10 or 12-cup Bundt pan. Use a pastry brush with softened butter to get into every crevice, then dust with flour and tap out the 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 of flour, baking powder, baking soda, and salt. Whisking aerates the ingredients and ensures they are evenly distributed, which contributes to a more tender cake. Set this bowl aside.
3. Step 3: Cream Butter, Sugar, and Zest. In a large bowl with a stand mixer or electric hand mixer, beat the softened butter, granulated sugar, and lemon zest on medium-high speed for 3-5 minutes. The mixture should become very light, pale, and fluffy. Beating the zest with the butter and sugar helps release its fragrant oils for maximum lemon flavor.
4. Step 4: Incorporate Eggs and Vanilla. Reduce the mixer speed to medium and add the room temperature eggs one at a time, beating for about 30 seconds after each one. Scrape down the sides and bottom of the bowl frequently to ensure everything is evenly incorporated. Mix in the vanilla extract.
5. Step 5: Alternate Wet and Dry Ingredients. 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 (Flour, Sour Cream, Flour, Sour Cream, Flour). Mix only until the last streaks of flour disappear. Overmixing will develop gluten and make the cake tough. Gently stir in the 1/4 cup of lemon juice.
6. Step 6: Fold in Blueberries. In a small, separate bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom. Using a silicone spatula, gently fold the floured blueberries into the finished cake batter until just distributed.
7. Step 7: Bake the Cake. Carefully pour the batter into your prepared Bundt pan and spread it evenly. Bake on the center rack for 50-60 minutes. The cake is done when a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
8. Step 8: Cool the Cake. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes. This allows the cake to set before you invert it. After 15 minutes, carefully flip the cake out onto the wire rack to cool completely. This can take 1-2 hours.
9. Step 9: Prepare the Lemon Glaze. While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, one teaspoon at a time, until it reaches a thick but pourable consistency.
10. Step 10: Glaze and Serve. Ensure the cake is completely cool before glazing; otherwise, the glaze will melt and become transparent. Drizzle the lemon glaze over the top of the cooled cake, allowing it to drip beautifully down the sides. Sprinkle with extra lemon zest, if desired. Let the glaze set for 20-30 minutes before slicing and serving.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Bundt Cake

• Room Temperature is Non-Negotiable: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. This helps them combine uniformly, trapping air to create a light and fluffy texture and preventing a curdled batter.
• Don’t Skimp on Greasing the Pan: Bundt pans are notorious for sticking. Use softened butter or shortening and a pastry brush to get into every single nook and cranny. A coating of flour on top provides a non-stick barrier for the batter to cling to as it rises.
• Avoid Overmixing at All Costs: The number one cause of a tough, dense cake is overmixing after the flour is added. Mix on the lowest speed and stop as soon as the last streak of flour disappears. A few small lumps are perfectly fine.
• How to Tell When It’s Done: The toothpick test is the most reliable. Insert a long wooden skewer into the deepest part of the cake. If it comes out with wet batter, it needs more time. If it comes out with a few moist crumbs attached, it’s perfect. If it’s completely clean, it may be slightly over-baked.

Easy Variations & Substitutions

• Citrus Swap: Substitute the lemon with orange or lime zest and juice for a different flavor profile. An orange-cranberry version is perfect for the holidays, and a lime-raspberry cake is delightful in the summer.
• Add a Cream Cheese Filling: For an extra decadent treat, beat together 8oz of softened cream cheese, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Spoon half the cake batter into the pan, add the cream cheese layer, then top with the remaining batter before baking.
• Dairy-Free Option: You can substitute the butter with a high-quality vegan butter stick and the sour cream with a dairy-free plain yogurt or sour cream alternative. Results may vary slightly in texture.
• Gluten-Free Flour: For a gluten-free version, use a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different but still delicious.

How to Serve & Store Your Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is truly a star on its own, but it pairs wonderfully with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or even some lemon curd to amplify the citrus notes. It is perfect for any occasion, from a simple afternoon coffee break to an elegant brunch centerpiece.

To store, keep the cake in an airtight container or cake dome at room temperature for up to 3 days. The flavor actually deepens on the second day! For longer storage, you can refrigerate it for up to a week. For the best texture, always allow refrigerated slices to come back to room temperature for about 30 minutes before serving. A quick 10-second warm-up in the microwave can also revive its softness.

If you enjoyed this recipe, you should try our famous moist banana bread next!

Watch: How to Make It

Frequently Asked Questions