Moist Lemon Blueberry Bundt Cake (Fail-Proof Recipe)

The Ultimate Lemon Blueberry Bundt Cake: Moist, Zesty & So Easy!

Estimated reading time: 7 minutes  |  Prep time: 25 minutes  |  Cook time: 65 minutes

Key Takeaways

• Incredibly Moist & Tender: This recipe uses sour cream and room-temperature ingredients to guarantee a super moist crumb and a perfect, tender texture that melts in your mouth.
• Bright, Balanced Flavors: Bursts of fresh blueberries and zesty lemon create a vibrant, refreshing flavor profile that’s sweet but not overpowering. It’s the perfect dessert for any season.
• Beginner-Friendly Bundt: Our step-by-step instructions and pro tips make this impressive-looking Bundt cake a simple recipe, even for novice bakers.
• Make-Ahead & Freezer-Friendly: This cake stores beautifully and can be frozen (unglazed) for up to 3 months, making it an ideal make-ahead dessert for parties or holidays.
• Versatile Serving Options: Delicious on its own for breakfast or an afternoon snack with coffee, or dressed up with whipped cream and fresh berries for a show-stopping dessert.

Why You’ll Love This Lemon Blueberry Bundt Cake Recipe

Welcome to the only Lemon Blueberry Bundt Cake recipe you’ll ever need. This stunning cake is the epitome of home baking perfection, combining a beautifully moist and tender crumb with the bright, zesty flavor of fresh lemons and sweet bursts of juicy blueberries. It’s a truly unforgettable, family-friendly dessert that looks like it came from a fancy bakery but is surprisingly simple to make from scratch in your own kitchen. The secret to its perfect texture lies in using full-fat sour cream and room-temperature ingredients, which creates a rich, velvety batter that bakes up flawlessly every single time.

Whether you’re looking for a showstopper dessert for a special occasion, a cheerful cake for a weekend brunch, or a delightful afternoon treat to enjoy with a cup of tea, this homemade Bundt cake fits the bill. The simple lemon glaze adds another layer of tangy sweetness that seeps into the top of the cake, ensuring every bite is packed with flavor. It’s elegant, delicious, and a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the key to achieving the perfect texture in this Lemon Blueberry Bundt Cake. For the best results, we highly recommend using a digital kitchen scale for accuracy.

For the Lemon Blueberry Cake

• All-Purpose Flour: 3 cups (360g), plus 1 tablespoon for coating the blueberries.
• Baking Powder: 1 1/2 teaspoons. This gives the cake its primary lift.
• Baking Soda: 1/2 teaspoon. Reacts with the lemon and sour cream for extra tenderness.
• Salt: 1/2 teaspoon. Balances the sweetness and enhances flavors.
• Unsalted Butter: 1 cup (227g), softened to room temperature.
• Granulated Sugar: 1 3/4 cups (350g). Provides sweetness, moisture, and structure.
• Large Eggs: 4, at room temperature.
• Fresh Lemon Juice: 1/4 cup (60ml). Use freshly squeezed for the best flavor.
• Lemon Zest: 2 tablespoons, finely grated (from about 2 large lemons).
• Vanilla Extract: 1 teaspoon. Complements the lemon and blueberry flavors.
• Full-Fat Sour Cream: 1 cup (240g), at room temperature. The secret to an ultra-moist cake!
• Fresh Blueberries: 1 1/2 cups (220g).

For the Simple Lemon Glaze

• Powdered Sugar: 1 1/2 cups (180g), sifted to prevent lumps.
• Fresh Lemon Juice: 3-4 tablespoons.
• Milk or Heavy Cream: 1 tablespoon (optional), for a creamier, more opaque glaze.

Step-by-Step Instructions

1. Step 1: Preparation. First, position a rack in the center of your oven. Then, preheat the oven to 175°C (350°F). Thoroughly grease a 10- to 12-cup Bundt pan with non-stick baking spray or softened butter. Finally, dust the inside of the pan with flour, making sure to coat every crevice, and tap out any excess. This is the most important step to prevent sticking!
2. 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 ensures the leavening agents are evenly distributed, which helps the cake rise evenly. Set this bowl aside for later use.
3. Step 3: Cream Butter and Sugar. In the large bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened butter and granulated sugar together on medium-high speed. Continue beating for about 3-5 minutes. The mixture should become light, pale, and fluffy in texture. This step incorporates air into the batter, which is essential for a light cake.
4. Step 4: Add Wet Ingredients. Next, add the room-temperature eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a spatula as needed. Afterwards, mix in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
5. Step 5: Alternate Dry and Wet Ingredients. Reduce the mixer speed to low. Now, add the dry flour mixture 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 the last streaks of flour have disappeared. Importantly, do not overmix at this stage to ensure a tender crumb.
6. Step 6: Fold in Blueberries. In a small bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This light coating helps prevent the berries from sinking to the bottom of the cake during baking. Then, carefully fold the floured blueberries into the finished batter using a rubber spatula until they are evenly distributed.
7. Step 7: Fill the Pan and Bake. Spoon the batter evenly into your prepared Bundt pan. Next, use the spatula to smooth the top. Bake for 55 to 65 minutes. The cake is done when a long wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
8. Step 8: Cool the Cake. Once baked, remove the cake from the oven. Allow it to cool in the Bundt pan on a wire rack for exactly 15 minutes. This step is crucial; if you wait too long, the sugars can cause the cake to stick. After 15 minutes, carefully invert the pan onto the wire rack to release the cake. Let it cool completely before glazing, which usually takes about 2 hours.
9. Step 9: Prepare the Lemon Glaze. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of lemon juice. For a thinner glaze, add more lemon juice, one teaspoon at a time. For a creamier, more opaque glaze, add the optional tablespoon of milk or cream.
10. Step 10: Glaze and Serve. Finally, once the cake is completely cool to the touch, drizzle the lemon glaze over the top, letting it drip artfully down the sides. Allow the glaze to set for about 20-30 minutes before slicing and serving your delicious homemade cake.

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Bundt Cake

• Room Temperature is Key: This is non-negotiable for a perfect cake! 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 tender, even crumb.
• Don’t Overmix the Batter: After adding the flour, mix only until it’s just incorporated. Overmixing develops gluten, which can lead to a tough, dense, or rubbery cake instead of a light and tender one.
• Master the Bundt Pan Prep: Bundt cakes are notorious for sticking. The secret is meticulous preparation. Use a baking spray that contains flour, or use softened butter and get into every single crevice with a pastry brush before dusting generously with flour.
• Fresh vs. Frozen Blueberries: Fresh blueberries are best for this recipe, but frozen can be used in a pinch. If using frozen, do not thaw them first. Toss them in flour while still frozen and fold them into the batter at the last moment to prevent them from bleeding color into the cake.

Easy Variations You Can Try

• Lemon Raspberry Cake: Swap the blueberries for an equal amount of fresh raspberries for a different but equally delicious flavor combination.
• Add Poppy Seeds: For a classic lemon poppy seed flavor with a blueberry twist, add 2 tablespoons of poppy seeds to the dry ingredients.
• Cream Cheese Glaze: For a richer topping, replace the simple lemon glaze with a lemon cream cheese frosting. Beat together 4 oz of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and 1-2 tablespoons of lemon juice.
• Use Different Citrus: Try using lime or orange zest and juice instead of lemon for a unique citrusy twist.

How to Serve & Store Your Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is delightful on its own or served with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. For an extra touch of elegance, garnish with fresh lemon zest and a few extra blueberries before serving. It’s the perfect centerpiece for a brunch, baby shower, or any spring and summer gathering.

Storage: Store the cake in an airtight container or under a cake dome at room temperature for up to 3 days. If your kitchen is very warm, you can refrigerate it for up to 5 days. Note that refrigeration can dry out the cake, so it’s best to bring slices to room temperature before enjoying for the best flavor and texture.

Freezing: The cake freezes beautifully, making it a great make-ahead option. For best results, freeze it whole and unglazed. Wrap the completely cooled 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 before glazing and serving. Looking for another freezer-friendly treat? Try our fan-favorite moist banana bread next!

Watch: How to Make It

Frequently Asked Questions