The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 2 hours 30 minutes
Key Takeaways
- Incredibly Moist & Tender: This recipe uses sour cream and a precise mixing method to guarantee a super moist, tender crumb that melts in your mouth.
- Bright, Zesty Flavor: Packed with fresh lemon zest, lemon juice, and juicy blueberries, every bite is a perfect balance of sweet and tangy.
- Beginner-Friendly Bundt: With detailed steps and pro tips, even first-time Bundt cake bakers can achieve a perfect, easy dessert with a clean release from the pan.
- Make-Ahead & Freezer-Friendly: This cake stores beautifully and freezes perfectly, making it an ideal choice for preparing ahead for parties, holidays, or family gatherings.
- Perfect for Any Occasion: Serve it with coffee for breakfast, as an afternoon treat, or with a scoop of ice cream for a more decadent dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Welcome to what is guaranteed to become your new favorite family-friendly dessert! This homemade Lemon Blueberry Bundt Cake is the epitome of bright, sunny flavors, combining the zing of fresh lemon with sweet, juicy blueberries in a perfectly moist and tender cake. The secret to its incredible texture is the full-fat sour cream, which creates a rich, velvety crumb that stays soft for days. This simple recipe is designed from scratch to be straightforward and rewarding, making it perfect for bakers of all skill levels.
What truly sets this cake apart is its beautiful presentation and unforgettable taste. The elegant shape of the Bundt pan, combined with a glistening, tangy lemon glaze, makes it an impressive centerpiece for any occasion—from a spring brunch or Easter gathering to a simple afternoon tea. Each slice offers a burst of berry goodness and a vibrant citrus finish that will have everyone coming back for seconds. Get ready to bake a stunning and delicious cake that tastes even better than it looks.
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 Cake:
- 3 cups (360g) all-purpose flour, plus 1 tablespoon for blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons finely grated lemon zest (from about 2 large lemons)
- 2 teaspoons vanilla extract
- 1 1/2 cups (220g) fresh or frozen blueberries
For the Lemon Glaze:
- 1 1/2 cups (180g) powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
Step-by-Step Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Meticulously grease and flour a 10 or 12-cup Bundt pan, ensuring you cover every nook and cranny to prevent the cake from sticking. This is the most important step for a clean release.
- Combine Dry Ingredients: In a medium bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and salt. Set aside. This step ensures the leavening agents are evenly distributed for a perfect rise.
- Coat the Blueberries: In a small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour. This light coating helps suspend the berries within the batter and prevents them from sinking to the bottom. If using frozen blueberries, do not thaw them.
- Cream Butter and Sugar: In a large bowl with a 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 process incorporates air, which is key to a light cake texture.
- Add Eggs and Flavorings: Reduce the mixer speed to medium-low. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Once combined, mix in the lemon zest, fresh lemon juice, and vanilla extract.
- Alternate Wet and Dry Ingredients: With the mixer on its lowest 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 just combined to avoid overworking the gluten.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the batter using a flexible spatula until they are just evenly distributed. Be careful not to overmix, as this can break the berries and discolor the batter.
- Bake the Cake: Carefully spoon the batter into the prepared Bundt pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Cool Before Inverting: Let the cake cool in the pan on a wire rack for exactly 15 minutes. This allows the cake to set enough to release cleanly. After 15 minutes, carefully invert the cake onto the wire rack to cool completely.
- Glaze and Serve: Once the cake is completely cool, whisk together the sifted powdered sugar, lemon zest, and 2 tablespoons of lemon juice. Add more juice if needed to reach a pourable consistency. Drizzle the glaze over the top of the cake, let it set for 20-30 minutes, then slice and enjoy your delicious homemade Lemon Blueberry Bundt Cake.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Non-Negotiable: For a smooth, uniform batter, your butter, eggs, and sour cream must be at room temperature. This helps the ingredients emulsify, creating a finer, more tender crumb.
- The Secret to a Perfect Release: Don’t underestimate the pan preparation! Use a non-stick baking spray that contains flour or meticulously brush every crevice with softened butter before dusting with flour. Tap out any excess flour.
- Do Not Overmix: Once you start adding the flour mixture, keep the mixer on low and stop as soon as the flour streaks disappear. Overmixing develops gluten, which results in a tough, dense cake.
- Fresh Lemon is Best: For the brightest, most vibrant flavor, always use freshly squeezed lemon juice and freshly grated zest. Bottled juice simply can’t compare.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or blackberries. A mix of berries also works wonderfully.
- Citrus Swap: Try using lime or orange zest and juice instead of lemon for a different citrusy twist.
- Add a Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for a delightful textural contrast.
- Cream Cheese Swirl: For an extra decadent treat, beat together 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Layer half the cake batter in the pan, top with the cream cheese mixture, then cover with the remaining batter before baking.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is absolutely delightful on its own, served with a hot cup of coffee or tea. To elevate it for a special occasion, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of lemon curd. It’s the perfect centerpiece for any dessert table.
To store, keep the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, it will last in the refrigerator for up to a week. For longer-term storage, this cake freezes exceptionally well. Wrap the unglazed cake tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw it at room temperature before adding the glaze and serving for the best from-scratch taste. Looking for another fruity dessert? Try our classic strawberry shortcake recipe next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Do not thaw the frozen blueberries. Tossing them in flour while still frozen is key to preventing their color from bleeding into the batter. They bake perfectly and are a great year-round option.
Can I freeze this Lemon Blueberry Bundt Cake?
Yes, this cake freezes beautifully. For best results, freeze the cake whole and without the glaze. Wrap it securely in two layers of plastic wrap and a final layer of aluminum foil. It will keep for up to 3 months. Thaw overnight at room temperature before glazing and serving.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar, it’s important to remember that sugar provides more than just sweetness; it’s crucial for moisture, tenderness, and browning. Reducing it by more than 1/4 cup (50g) may result in a drier, denser cake with a less appealing texture.
My cake stuck to the Bundt pan! What did I do wrong?
This is a common Bundt cake problem! It’s usually caused by one of two things: the pan wasn’t greased and floured in every single crevice, or the cake was inverted too soon or too late. Cooling for exactly 15 minutes is the sweet spot that allows the cake to firm up just enough to release cleanly.
