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
Key Takeaways
- Incredibly Moist & Tender Crumb: The use of full-fat sour cream and room temperature ingredients guarantees a soft, melt-in-your-mouth texture that stays fresh for days.
- Bright, Zesty Flavor: Packed with fresh lemon juice and zest, this cake delivers a vibrant citrus flavor that perfectly complements the sweet burst of fresh blueberries.
- Beginner-Friendly Recipe: With clear, step-by-step instructions and pro tips, even novice bakers can achieve a beautiful and delicious homemade Bundt cake from scratch.
- Perfect for Any Occasion: This stunning cake is a showstopper for brunch, afternoon tea, or as a family-friendly dessert. 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 best Lemon Blueberry Bundt Cake you’ve ever tasted. This simple recipe creates a stunningly moist and tender cake, bursting with bright, zesty lemon flavor and juicy blueberries in every single bite. The batter, enriched with sour cream and fresh lemon, bakes into a beautifully golden cake with the perfect texture—never dry, always delicious. It’s the kind of easy dessert that looks effortlessly elegant, making it perfect for everything from a sunny spring brunch to a cozy family gathering.
What makes this homemade cake truly special is its foolproof method. We’ll walk you through the secrets to a perfect crumb, from creaming the butter and sugar correctly to ensuring your blueberries don’t sink. Topped with a simple yet vibrant lemon glaze that drips beautifully down the cake’s iconic ridges, this dessert is a true showstopper. Whether you’re a seasoned baker or just starting, this recipe will give you the confidence to create a memorable and delightful treat from scratch.
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:
For the Bundt Cake
- 3 cups (360g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (3g) salt
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240g) full-fat sour cream or Greek yogurt, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- 1 1/2 cups (220g) fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing with 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 decoration)
Step-by-Step Instructions
- Prepare the Pan and Oven: First, preheat your oven to 350°F (175°C). Next, thoroughly grease your 10-12 cup Bundt pan with butter or baking spray, making sure to get into every crevice. Finally, dust the inside of the pan with flour, tilt and tap the pan to coat it evenly, and then discard any excess flour. This double preparation is crucial to prevent the cake from sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. Whisking helps to aerate the flour and distribute the leavening agents evenly. Consequently, this simple step ensures a consistent rise. Set this bowl aside for later use.
- Cream Butter and Sugar: In a large mixing bowl using an electric mixer, beat the softened butter and granulated sugar on medium-high speed. Continue beating for about 3-5 minutes until the mixture is very light, pale, and fluffy. This process incorporates air into the batter, which is essential for a tender cake texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition until fully incorporated. It is important to scrape down the sides of the bowl with a spatula periodically. After the eggs are mixed in, beat in the vanilla extract, fresh lemon juice, and lemon zest until just combined.
- Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Then, add about one-third of the dry ingredient mixture to the butter mixture, mixing until just combined. Next, add half of the sour cream and mix until just incorporated. Repeat this process, alternating between the dry ingredients and sour cream, and be sure to end with the final addition of dry ingredients. Do not overmix.
- Fold in Blueberries: In a separate small bowl, gently toss the blueberries with 1 tablespoon of flour. This light coating helps prevent the berries from sinking to the bottom of the cake during baking. Afterwards, using a silicone spatula, gently fold the floured blueberries into the cake batter. Be careful not to overmix, as this can develop gluten and make the cake tough.
- Bake the Cake: Carefully spoon the batter into your prepared Bundt pan, spreading it evenly. Bake for 55-65 minutes. To check for doneness, insert a long wooden skewer or toothpick into the center of the cake. The cake is ready when the skewer comes out clean or with a few moist crumbs attached.
- Cool the Cake: Let the cake cool in the Bundt 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. Finally, allow the cake to cool completely on the rack, which usually takes about 2 hours.
- Prepare the Glaze: While the cake is cooling, prepare the lemon 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. The glaze should be thick but pourable.
- Glaze and Serve: Once the cake is completely cool, place it on a serving plate. Drizzle the lemon glaze over the top, allowing it to drip down the sides. For an extra touch of color and flavor, you can sprinkle a little lemon zest over the wet glaze. Let the glaze set for about 20 minutes before slicing and serving this delightful homemade cake.
Baking Tips, Variations & Substitutions
Pro Tips for the 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 helps them combine uniformly and creates a lighter, more tender crumb in the finished cake. Take them out of the fridge about 1-2 hours before you begin.
- Don’t Overmix the Batter: After adding the flour, mix only until it is just combined. Overmixing develops the gluten in the flour, which can result in a dense, tough, and rubbery cake. Always fold in the blueberries gently by hand with a spatula.
- Preventing a Stuck Cake: Bundt pans have intricate designs that can cause cakes to stick. The best way to prevent this is to use softened butter or shortening and apply it with a pastry brush to every single nook and cranny. Follow this with a thorough dusting of flour. Baking spray with flour included also works well.
- Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries. If using frozen, do not thaw them first. Add them to the batter straight from the freezer and fold them in quickly to prevent the batter from turning purple. You may need to add 3-5 minutes to the baking time.
Easy Variations You Can Try
- Raspberry-Lime Bundt Cake: Swap the blueberries for fresh raspberries and use lime juice and zest instead of lemon for a different citrus twist.
- Add a Cream Cheese Swirl: Beat 8 oz of softened cream cheese with 1/4 cup sugar and 1 egg until smooth. Layer half the cake batter in the pan, top with the cream cheese mixture, then add the remaining cake batter. Swirl gently with a knife before baking.
- Orange Cranberry Bundt Cake: For a festive variation, use orange juice and zest instead of lemon, and substitute dried cranberries (rehydrated in a little orange juice) for the blueberries.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is delicious served on its own or with a dollop of whipped cream or a scoop of vanilla bean ice cream. The bright flavors make it perfect for brunch, afternoon tea, or as a light dessert after dinner. For an extra touch, garnish with fresh blueberries and a sprinkle of lemon zest on each plate.
To store, cover the cake with a cake dome or place it in an airtight container. It will keep at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days, though it may become slightly denser when cold. For best results, allow slices to come to room temperature before serving. If you enjoyed this recipe, you might also love our best-ever moist banana bread!
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 key is to toss the blueberries in a tablespoon of flour before folding them into the batter. This light flour coating absorbs some of the fruit’s moisture and creates friction, helping to suspend the berries within the batter and preventing them from sinking during baking.
Can I freeze this Lemon Blueberry Bundt Cake?
Yes, this cake freezes beautifully. For best results, freeze the cake without the glaze. Wrap the completely cooled, un-glazed cake 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, then prepare and add the fresh glaze before serving.
Can I reduce the sugar in this recipe?
You can reduce the sugar slightly, but it is not recommended to reduce it by more than 1/4 cup (50g). Sugar does more than add sweetness; it also contributes to the cake’s moisture, tenderness, and browning. Reducing it too much will result in a drier, less tender cake.
Can I use bottled lemon juice instead of fresh?
Freshly squeezed lemon juice is highly recommended for the best, brightest flavor. Bottled lemon juice often has a different, more muted taste that can affect the final result. You will also need fresh lemons for the zest, which provides a significant amount of lemon aroma and flavor that is essential for this recipe.
