The Ultimate Lemon Blueberry Bundt Cake: Moist, Zesty & So Easy!
Estimated reading time: 7-9 minutes | Prep time: 25 minutes | Total time: 3 hours 45 minutes
Key Takeaways
- Perfect Texture & Flavor: This recipe creates an incredibly moist and tender crumb, bursting with bright, zesty lemon flavor and juicy blueberries in every single bite.
- Beginner-Friendly Recipe: These are simple, step-by-step instructions for a from-scratch cake that is nearly foolproof. A perfect family-friendly dessert for bakers of all skill levels.
- Make-Ahead & Freezer-Friendly: The unglazed cake freezes beautifully, making it an excellent dessert to prepare in advance for parties, holidays, or busy weeknights.
- Versatile & Elegant: This beautiful Bundt cake is perfect for any occasion, from a sunny spring brunch to an elegant dessert table. It pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Welcome to the only recipe you’ll ever need for a truly spectacular Lemon Blueberry Bundt Cake. This homemade cake is the epitome of bright, sunny flavors, combining the tartness of fresh lemons with sweet, juicy blueberries in a perfectly moist and tender crumb. It’s an easy dessert that looks stunningly elegant, making it ideal for everything from a weekend brunch to a special family gathering. The beauty of this recipe lies in its simplicity and the incredible flavor it delivers. The cake itself is buttery and rich, while the zesty lemon glaze adds a delightful tang that cuts through the sweetness.
What makes this from-scratch recipe so special is the texture. By using room temperature ingredients and a careful mixing technique, we create a batter that bakes up incredibly light and fluffy. The buttermilk or sour cream adds a subtle richness and guarantees a moist cake that stays fresh for days. Tossing the blueberries in a bit of flour is our secret trick to prevent them from sinking, ensuring you get a perfect distribution of fruit throughout the cake. Whether you’re a seasoned baker or just starting, this simple recipe will guide you to baking a truly unforgettable Lemon Blueberry Bundt Cake every single time.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to achieving the perfect texture for this Lemon Blueberry Bundt Cake. Here’s what you’ll need:
For the Lemon Blueberry Cake:
- 3 cups (360g) all-purpose flour, plus 1 tbsp for tossing blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- Zest of 2 large lemons (about 2 tablespoons)
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk or full-fat sour cream, at room temperature
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 1/2 cups (225g) fresh or frozen blueberries
For the Lemon Glaze:
- 1 1/2 cups (180g) powdered sugar, sifted
- 3-4 tablespoons (45-60ml) freshly squeezed lemon juice
- Pinch of salt
Essential Baking Equipment
You don’t need any overly fancy tools for this recipe, but having the right equipment on hand will make the process smooth and successful.
- 10 or 12-cup Bundt pan
- Stand mixer with a paddle attachment, or an electric hand mixer with a large bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Kitchen scale (for the most accurate results)
- Microplane or zester
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to create a showstopping homemade cake from scratch. We’ll break it down into preparing, mixing, and baking.
- Step 1: Preheat and Prep Pan. Position a rack in the center of your oven and preheat to 350°F (175°C). Thoroughly grease and flour your Bundt pan, making sure to get into every crevice to prevent the cake from sticking. Using a baking spray with flour is a great alternative.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed, which helps the cake rise evenly. Set this mixture aside.
- Step 3: Cream Butter, Sugar, and Zest. In a large bowl with a stand mixer or hand mixer, beat the softened butter, granulated sugar, and lemon zest on medium-high speed for 3-4 minutes. The mixture should become very light, pale, and fluffy. This step is crucial as it incorporates air, creating a lighter cake texture.
- Step 4: Add Eggs and Flavorings. Reduce the mixer speed to medium and add the room temperature eggs one at a time, beating for about 30 seconds after each addition until well combined. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and fresh lemon juice.
- Step 5: Alternate Wet and Dry Ingredients. Turn the mixer to low speed. Add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until the last streaks of flour disappear. Be careful not to overmix.
- Step 6: Fold in Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This simple step helps prevent them from sinking to the bottom. Gently fold the coated blueberries into the batter with a silicone spatula.
- Step 7: Bake the Cake. Pour the batter into your prepared Bundt pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Step 8: Cool the Cake Properly. Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes—no longer! This allows the cake to set up enough to be removed without breaking. After 15 minutes, carefully invert the cake onto the wire rack to cool completely before glazing.
- Step 9: Prepare and Apply the Glaze. Once the cake is completely cool, whisk together the sifted powdered sugar, a pinch of salt, and 3 tablespoons of lemon juice. Add more lemon juice, a teaspoon at a time, to reach your desired pouring consistency. Drizzle the lemon glaze over the top of your cooled Lemon Blueberry Bundt Cake, allowing it to drip beautifully down the sides. Let the glaze set for at least 30 minutes before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Bundt Cake
- Use Room Temperature Ingredients: This is non-negotiable for a smooth, emulsified batter. Room temperature butter, eggs, and buttermilk create a more uniform structure and a tender crumb. Pull them from the fridge 1-2 hours before you start.
- Do Not Overmix: As soon as you add the flour, mix on the lowest speed and stop as soon as it’s just combined. Overmixing develops gluten, which will result in a tough, dense cake.
- Master the Bundt Pan Release: The secret to a flawless Bundt cake is a clean release. Use softened butter or shortening and a pastry brush to coat every single nook, then dust with flour and tap out the excess. This creates a foolproof non-stick layer.
- Fresh vs. Frozen Blueberries: Both work beautifully. If using frozen, do not thaw them. Fold them into the batter straight from the freezer to prevent the purple color from bleeding into the batter.
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 Swirl: Beat 8 oz of softened cream cheese with 1/4 cup sugar, 1 egg, and 1 tsp vanilla. Layer half the cake batter in the pan, top with the cream cheese mixture, then cover with the remaining batter before baking.
- Orange Cranberry Version: Substitute the lemon zest and juice with orange zest and juice, and swap the blueberries for fresh or dried cranberries for a festive holiday twist.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This cake is delightful served at room temperature on its own, but a dollop of whipped cream or a scoop of vanilla bean ice cream makes it even more decadent. For storage, 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, it will keep in the refrigerator for up to a week. For the best texture, always allow refrigerated cake to come back to room temperature before serving. For another fantastic fruity dessert, try our famous moist banana bread recipe!
Watch: How to Make It
Frequently Asked Questions
Can I freeze this Lemon Blueberry Bundt Cake?
Absolutely! This cake freezes wonderfully. Allow the cake to cool completely, then wrap it tightly (unglazed) 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 and add the fresh lemon glaze before serving.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar by up to 1/4 cup (50g) without majorly impacting the texture. However, sugar does more than sweeten; it adds moisture and contributes to a tender crumb, so reducing it further may result in a drier cake.
Why did my blueberries sink to the bottom?
This usually happens for two reasons: the batter is too thin, or the berries weren’t coated in flour. This recipe creates a thick batter designed to suspend the fruit. The crucial step is tossing the blueberries in 1 tablespoon of flour, which helps them grip the batter and stay distributed during baking.
Can I use a different type of pan?
Yes, this recipe is adaptable. You can bake it in two 9×5 inch loaf pans (bake for 40-50 minutes) or as approximately 24 cupcakes (bake for 18-22 minutes). Always use a toothpick to test for doneness, as baking times will vary.
