The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 25 minutes | Total time: 3 hours 30 minutes (includes cooling)
Key Takeaways
- Incredibly Moist Crumb: This recipe uses sour cream and a careful mixing method to guarantee a tender, moist cake that never feels dry.
- Bright, Balanced Flavor: Bursts of juicy blueberries and a triple-dose of zesty lemon (in the batter, sour cream, and glaze) create a perfectly balanced, vibrant flavor.
- Beginner-Friendly Bundt: With detailed tips on preparing your pan and preventing berries from sinking, this is a foolproof recipe for a stunning, bakery-quality dessert.
- Perfect for Any Occasion: This beautiful cake is a showstopper for brunch, holidays, or a simple afternoon tea. It’s also freezer-friendly, making it a great make-ahead option.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Get ready to fall in love with the most delightful Lemon Blueberry Bundt Cake you’ve ever tasted. This isn’t just another cake; it’s an experience. Imagine a supremely moist, tender crumb bursting with bright, zesty lemon flavor and dotted with juicy, sweet blueberries in every single bite. Topped with a simple yet elegant lemon glaze that drips perfectly down the sides, this cake is as beautiful as it is delicious. It’s the perfect family-friendly dessert for any occasion, from a sunny spring brunch to a cozy family gathering.
What makes this homemade recipe truly special is its foolproof nature. We’ve packed it with tips and tricks to ensure your success, even if you’re new to making bundt cakes from scratch. By using room temperature ingredients and a specific mixing technique, we achieve a velvety texture that is simply unforgettable. The sour cream in the batter adds a rich tang and incredible moisture that keeps the cake fresh for days. Whether you’re looking for an easy dessert recipe to impress your guests or a satisfying weekend baking project, this Lemon Blueberry Bundt Cake is the only recipe you’ll ever need.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the secret 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). Provides the structure for the cake.
- Baking Powder: 1 tablespoon (12g). Gives the cake its beautiful lift.
- Salt: 1/2 teaspoon. Balances the sweetness and enhances the flavors.
- Unsalted Butter: 1 cup (227g), at room temperature. Creates a tender, rich crumb.
- Granulated Sugar: 1 3/4 cups (350g). For sweetness and moisture.
- Large Eggs: 4, at room temperature. Binds the ingredients and adds richness.
- Lemon Zest: 1 tablespoon, finely grated (from about 2 large lemons). The key to a vibrant, fresh lemon flavor.
- Vanilla Extract: 1 teaspoon. Complements the lemon and blueberry notes.
- Sour Cream or Full-Fat Greek Yogurt: 1 cup (240g), at room temperature. The secret ingredient for an ultra-moist cake.
- Fresh Lemon Juice: 1/4 cup (60ml). Adds brightness and activates the baking powder.
- Blueberries: 1 1/2 cups (220g), fresh or frozen. For juicy bursts of flavor.
- All-Purpose Flour (for tossing): 1 tablespoon. To prevent the blueberries from sinking.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 1/2 cups (180g), sifted to remove lumps.
- Fresh Lemon Juice: 3-4 tablespoons. For the perfect drizzling consistency and tangy flavor.
- Lemon Zest: 1/2 teaspoon (optional, for decoration).
Equipment Needed:
- 10 or 12-cup bundt pan
- Large and medium mixing bowls
- Stand mixer with paddle attachment or an electric hand mixer
- Silicone spatula, whisk, measuring cups and spoons
- Fine-mesh sieve and a microplane or zester
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to create a beautiful and delicious cake from scratch. We’ll break it down into preparing, mixing, baking, and glazing.
- Step 1: Preparation. First, position a rack in the center of your oven and preheat it to 350°F (175°C). Next, thoroughly grease and flour your bundt pan. Be sure to get into all the nooks and crannies to prevent sticking. Alternatively, you can use a baking spray that contains flour.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 3 cups (360g) of all-purpose flour, baking powder, and salt. Whisking helps to evenly distribute the leavening agents. Consequently, this ensures a consistent rise in your cake. Set this bowl aside for later.
- Step 3: Cream Butter and Sugar. In a large mixing bowl using a stand mixer or electric hand mixer, beat the room temperature butter and granulated sugar together on medium-high speed. Continue beating for about 3-5 minutes. The mixture should become very light, pale, and fluffy. This step incorporates air, which is vital for a tender crumb.
- Step 4: Add Eggs and Flavorings. Reduce the mixer speed to medium-low. Then, add the eggs one at a time, beating well after each addition until fully incorporated. It is important to scrape down the sides and bottom of the bowl with a spatula periodically. After the eggs are mixed in, add the lemon zest and vanilla extract and mix until just combined.
- Step 5: Alternate Wet and Dry Ingredients. In a small bowl or measuring cup, stir together the sour cream and fresh lemon juice. Next, 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 have disappeared; do not overmix.
- Step 6: Fold in the Blueberries. In a separate small bowl, gently toss the blueberries with 1 tablespoon of flour. This simple coating helps prevent the berries from sinking to the bottom of the cake during baking. Finally, use a silicone spatula to gently fold the floured blueberries into the finished batter.
- Step 7: Bake the Cake. Carefully pour the batter into your prepared bundt pan and spread it evenly with the spatula. Bake for 55-65 minutes. As a result of baking, the cake should be golden brown and a wooden skewer or toothpick inserted into the center should come out with a few moist crumbs attached, but no wet batter.
- Step 8: Cool the Cake. Let the bundt cake cool in the pan on a wire rack for exactly 15 minutes. This allows the cake to set slightly, making it easier to remove. After 15 minutes, carefully invert the pan onto the wire rack to release the cake. Allow it to cool completely before glazing, which can take about 2 hours.
- Step 9: Prepare the Glaze. Once the cake is fully cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of lemon juice. Add more lemon juice, one teaspoon at a time, until you reach your desired drizzling consistency.
- Step 10: Drizzle and Serve. Slowly drizzle the lemon glaze over the top of the cooled bundt cake, allowing it to drip down the sides. For decoration, you can sprinkle a little extra lemon zest over the top while the glaze is still wet. Let the glaze set for about 20-30 minutes before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, and sour cream are all at room temperature. This prevents the batter from curdling and results in a more uniform, tender crumb. Set them on the counter about 1-2 hours before you begin.
- Don’t Overmix the Batter: Once you begin adding the flour, mix on the lowest speed and only until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dense, or dry cake. Stop as soon as you no longer see streaks of flour.
- Master the Bundt Pan Prep: Bundt cakes are notorious for sticking. Use softened butter or shortening and a pastry brush to coat every single crevice of the pan. Afterwards, add a few tablespoons of flour and rotate the pan to coat it completely, tapping out any excess. This creates a non-stick barrier.
- Measure Flour Correctly: For the best results, weigh your flour with a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup until it’s overflowing, then level it off with the back of a knife. Do not scoop directly from the bag.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or blackberries for a different flavor profile.
- Add a Cream Cheese Filling: For an extra decadent treat, mix 8oz of softened cream cheese with 1/4 cup sugar and 1 egg. Layer half the cake batter in the pan, spoon the cream cheese mixture in the center (avoiding the edges), and top with the remaining batter.
- Orange or Lime Zest: Substitute the lemon zest and juice with orange or lime for a different citrus twist.
- Almond Flavoring: Add 1/2 teaspoon of almond extract along with the vanilla for a lovely complementary flavor that pairs beautifully with berries.
Watch: How to Make It
How to Serve & Store Your Lemon Blueberry Bundt Cake
This cake is absolutely delicious served on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream to complement its flavors. For storage, keep the cake in an airtight container or 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. Please note that refrigeration may dry out the cake slightly; for this reason, allow slices to come to room temperature before serving for the best flavor and texture. For more delicious baking inspiration, you should try our famous moist banana bread recipe next!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely. Do not thaw the frozen blueberries before use. Tossing them in the tablespoon of flour while they are still frozen is extra important to prevent color bleeding. Fold them into the batter right before baking, and note that you may need to add a few extra minutes to the total baking time.
Can I freeze this Lemon Blueberry Bundt Cake?
Yes, this cake freezes beautifully. For best results, freeze the cake whole and unglazed. 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 at room temperature before preparing the glaze and serving.
Can I reduce the amount of sugar in this recipe?
While you can reduce the sugar slightly, we do not recommend reducing it by more than 1/4 cup (50g). Sugar provides not only sweetness but also moisture, tenderness, and structure to the cake. Reducing it too much will significantly alter the final texture, making it less moist and more dense.
My bundt cake always sticks to the pan. What am I doing wrong?
Sticking is almost always due to improper pan preparation. Make sure you are using a non-stick pan in good condition and are greasing it meticulously with softened butter or baking spray with flour. Also, be sure to let the cake cool in the pan for 15 minutes—no more, no less—before inverting it. This cooling period is crucial for the cake to set properly for a clean release.
