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
- Unbeatable Flavor & Texture: This cake boasts an incredibly moist, tender crumb thanks to sour cream, bursting with bright lemon flavor and juicy blueberries in every bite.
- Beginner-Friendly Bundt: While it looks impressive, this is a simple recipe made from scratch that’s perfect for bakers of all levels. The steps are straightforward and easy to follow.
- Make-Ahead & Freezer-Friendly: The cake can be baked ahead of time and freezes beautifully (before glazing), making it a perfect, stress-free dessert for any occasion.
- Versatile for Any Occasion: It’s an elegant centerpiece for a holiday brunch, a delightful treat for an afternoon tea, or a crowd-pleasing family-friendly dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Welcome to what is, without a doubt, the most delightful and foolproof Lemon Blueberry Bundt Cake recipe you will ever make. This isn’t just a cake; it’s an experience. Imagine a buttery, exceptionally moist crumb infused with bright, zesty lemon, studded with sweet, bursting blueberries, and crowned with a luscious, tangy cream cheese glaze. It’s the perfect harmony of flavors and textures, making it an absolute showstopper for any occasion, from a sunny spring brunch to a cozy family gathering.
What makes this homemade recipe truly special is its texture. The secret lies in using full-fat sour cream, which guarantees a tender, melt-in-your-mouth crumb that stays moist for days. Unlike some dry, dense bundt cakes, this one is light, fluffy, and rich all at once. It’s a simple recipe made from scratch, but it delivers bakery-quality results that will have everyone asking for a second slice. Whether you’re a seasoned baker or just starting, you’ll find joy in creating this beautiful and delicious dessert.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to achieving the perfect Lemon Blueberry Bundt Cake. Here’s exactly what you’ll need:
For the Lemon Blueberry Bundt Cake:
- All-Purpose Flour: 3 cups (360g), plus 1 tablespoon for coating blueberries. Flour provides the structure for the cake.
- Leavening Agents: 2 teaspoons baking powder and 1/2 teaspoon baking soda give the cake its beautiful lift.
- Salt: 1/2 teaspoon enhances all the other flavors.
- Unsalted Butter: 1 cup (227g), softened to room temperature. This is crucial for a light, fluffy texture.
- Granulated Sugar: 1 3/4 cups (350g) provides sweetness, moisture, and a tender crumb.
- Large Eggs: 4 large eggs, at room temperature, to bind the cake together.
- Lemon Zest & Juice: 1 tablespoon finely grated zest and 1/4 cup (60ml) fresh juice for that bright, citrusy flavor.
- Vanilla Extract: 1 teaspoon adds warmth and depth.
- Full-Fat Sour Cream: 1 cup (240g), at room temperature. This is the secret to an ultra-moist cake!
- Blueberries: 1 1/2 cups (220g), fresh or frozen. Do not thaw if using frozen.
For the Cream Cheese Glaze:
- Full-Fat Block Cream Cheese: 4 oz (113g), softened.
- Powdered Sugar: 1 1/2 cups (180g), sifted to avoid lumps.
- Milk or Heavy Cream: 2-3 tablespoons, to achieve the perfect drizzling consistency.
- Vanilla Extract: 1/2 teaspoon.
- Fresh Lemon Juice: 1 tablespoon for an extra tangy kick.
Step-by-Step Instructions
- Step 1: Preparation. First, position a rack in the center of your oven and preheat to 350°F (175°C). Meticulously grease a 10- or 12-cup bundt pan with softened butter or shortening, using a pastry brush to get into every crevice. Dust the inside with flour and tap out any excess. This is the most important step for a clean release.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 3 cups (360g) of all-purpose flour, baking powder, baking soda, and salt. Whisking helps distribute the leavening agents evenly for a uniform rise. Set aside.
- Step 3: Cream Butter and Sugar. In a large bowl with an electric stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become very light, pale, and fluffy. This step incorporates air, which is essential for a tender cake.
- Step 4: Add Eggs and Flavorings. Reduce the mixer speed to medium and add the room-temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the lemon zest and vanilla extract. In a separate small bowl, stir together the sour cream and fresh lemon juice.
- 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 mixture in two parts. Begin and end with the dry ingredients. Mix only until just combined—a few streaks of flour are okay. Do not overmix!
- Step 6: Fold in Blueberries. In a small bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom. Gently fold the floured blueberries into the batter with a silicone spatula.
- Step 7: Bake the Cake. Carefully spoon the batter into your prepared bundt pan and spread it evenly. Bake for 55-65 minutes. The cake is done when a long wooden skewer inserted into the center comes out with only a few moist crumbs attached.
- Step 8: Cool the Cake. Let the cake cool in the pan on a wire rack for exactly 15 minutes. Any longer and it may get soggy; any less and it may fall apart. After 15 minutes, carefully invert the pan onto the wire rack to release the cake. Allow it to cool completely for about 2 hours before glazing.
- Step 9: Prepare the Cream Cheese Glaze. While the cake cools, beat the softened cream cheese in a medium bowl until smooth. Gradually add the sifted powdered sugar, vanilla, and 1 tablespoon of lemon juice. Add milk, 1 tablespoon at a time, until you reach your desired drizzling consistency.
- Step 10: Glaze and Serve. Once the cake is completely cool, drizzle the glaze over the top, letting it drip artfully down the sides. Allow the glaze to set for 20-30 minutes before slicing and serving this amazing homemade dessert.
Baking Tips, Variations & Substitutions
Pro Tips for a 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 is the key to preventing a curdled batter and achieving a uniform, tender crumb.
- Do Not Overmix: Once you begin adding the flour, mix on the lowest speed and only until the flour streaks disappear. Overmixing develops gluten, which leads to a tough, dense cake. A light hand is crucial!
- Master the Pan Prep: Bundt cakes are notorious for sticking. For a foolproof release, use a pastry brush to apply softened butter or solid vegetable shortening to every single nook and cranny of the pan. Follow with a generous coating of flour, tapping out the excess.
- Frozen vs. Fresh Berries: Both work beautifully. If using frozen blueberries, do not thaw them. Tossing them in flour is especially important with frozen berries to prevent them from bleeding color throughout the cake batter.
Easy Variations You Can Try
- Lemon Raspberry Cake: Swap the blueberries for fresh or frozen raspberries for a different tart and sweet flavor profile.
- Orange Cranberry Bundt: Use orange zest and juice instead of lemon, and substitute the blueberries with 1 1/2 cups of dried cranberries.
- Add a Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for added texture.
- Different Glaze: If you’re not a fan of cream cheese, a simple lemon glaze (powdered sugar, lemon juice, and a splash of milk) works wonderfully too.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a star on its own but can be elevated with a side of fresh berries, a dollop of whipped cream, or even a scoop of vanilla bean ice cream. The bright lemon flavor pairs beautifully with a cup of hot tea or coffee, making it a perfect afternoon treat.
To store, cover the cake loosely with plastic wrap or place it in a cake carrier. It will keep at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. Note that the cream cheese glaze will firm up in the refrigerator; for the best texture, allow slices to sit at room temperature for about 20-30 minutes before serving. If you loved this recipe, you should try our classic sour cream coffee cake next!
Watch: How to Make It
Frequently Asked Questions
Can I make this Lemon Blueberry Bundt Cake ahead of time?
Absolutely! You can bake the cake a day in advance, let it cool completely, and store it tightly covered at room temperature. Prepare the glaze and pour it over the cake a few hours before serving for the best results.
Can I freeze this cake?
Yes, this cake freezes beautifully. For best results, freeze the unglazed cake. Allow it to cool completely, then 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, then prepare and add the glaze before serving.
Can I reduce the sugar in this recipe?
While you can reduce the sugar slightly (by about 1/4 cup or 50g), it’s not highly recommended. Sugar provides more than just sweetness; it contributes crucial moisture, creates a tender texture, and helps with browning. A significant reduction will likely result in a drier, less tender cake.
My blueberries all sank to the bottom. Why?
This common issue usually has two causes. First, make sure you toss the blueberries in that extra tablespoon of flour before folding them in; this helps them grip the batter. Second, avoid overmixing. An overworked, thin batter won’t be thick enough to suspend the heavy berries, causing them to sink during baking.
