The Ultimate Lemon Blueberry Bundt Cake Recipe (Moist & Easy!)
Estimated reading time: 7–9 minutes | Prep time: 20 minutes | Total time: 85 minutes
Key Takeaways
- Incredibly Moist & Tender: This recipe uses sour cream and a precise mixing method to guarantee a super moist crumb and a perfect, soft texture that never disappoints.
- Bright, Balanced Flavor: Bursts of juicy blueberries and a triple-dose of fresh lemon (zest, juice in the cake, and a zesty glaze) create a vibrant, refreshing flavor profile.
- Beginner-Friendly Bundt: Our step-by-step guide includes crucial tips, like how to properly grease your pan and prevent blueberries from sinking, making this a foolproof recipe for bakers of all levels.
- Perfect for Any Occasion: This beautiful cake is a showstopper for spring brunches, summer parties, or a simple afternoon treat with a cup of tea.
- Make-Ahead & Freezer-Friendly: Learn how to store this cake at room temperature, in the fridge, or freeze it (un-glazed) for a delicious dessert on demand.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Welcome to what we confidently believe is the ultimate recipe for a homemade Lemon Blueberry Bundt Cake. This isn’t just any cake; it’s a masterpiece of flavor and texture, perfectly balancing the bright, zesty tang of fresh lemons with the sweet, juicy burst of blueberries in every single bite. The secret to its incredibly moist and tender crumb lies in the full-fat sour cream and the careful creaming of butter and sugar, creating a velvety texture that melts in your mouth. It’s a truly simple recipe that delivers professional-quality results from scratch.
Whether you’re looking for a stunning centerpiece for a spring brunch, a delightful family-friendly dessert for a summer gathering, or a comforting treat to enjoy with your afternoon coffee, this cake is the answer. The vibrant lemon glaze cascading down the sides of the beautifully sculpted Bundt pan makes for a breathtaking presentation. We’ve packed this guide with pro tips to ensure your cake releases from the pan perfectly every time and your blueberries stay magically suspended within the batter. Get ready to bake a dessert that will have everyone asking for the recipe!
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the first step to baking the perfect Lemon Blueberry Bundt Cake. A kitchen scale is highly recommended for accuracy, especially for the flour.
For the Cake Batter:
- All-Purpose Flour: 3 cups (360g)
- Baking Powder: 1 ½ teaspoons
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon
- Unsalted Butter: 1 cup (227g), at room temperature
- Granulated Sugar: 1 ¾ cups (350g)
- Large Eggs: 4, at room temperature
- Vanilla Extract: 1 tablespoon
- Fresh Lemon Zest: 2 tablespoons (from about 2 large lemons)
- Fresh Lemon Juice: ¼ cup (60ml)
- Full-Fat Sour Cream or Plain Yogurt: 1 cup (240g), at room temperature
- Blueberries: 1 ½ cups (220g), fresh or frozen
- All-Purpose Flour: 1 tablespoon, for tossing with blueberries
For the Lemon Glaze:
- Powdered Sugar: 1 ½ cups (180g), sifted
- Fresh Lemon Juice: 3-4 tablespoons
- Lemon Zest: ½ teaspoon (optional, for decoration)
Step-by-Step Instructions
Follow these simple steps for a flawless homemade Bundt cake. Remember, don’t rush the process, especially the creaming and cooling stages!
- Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Meticulously grease and flour a 10 or 12-cup Bundt pan, ensuring you cover every crevice to prevent the cake from sticking. A baking spray containing flour is a great alternative.
- Combine Dry Ingredients: In a medium bowl, whisk or sift together the 3 cups (360g) of all-purpose flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed for a uniform rise.
- Prepare the Blueberries: In a separate small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour. This light coating is the key to preventing the berries from sinking to the bottom of your beautiful cake. 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 room-temperature butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become light, pale, and very fluffy. This step incorporates air, which is crucial for a light cake texture.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract, fresh lemon zest, and lemon juice. The batter may look slightly curdled; this is completely normal.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the sour cream in two additions (Dry, Sour Cream, Dry, Sour Cream, Dry). Mix only until just combined to avoid overworking the gluten.
- Fold in Blueberries: Remove the bowl from the mixer and use a silicone spatula to gently fold the flour-coated blueberries into the batter. Be careful not to crush the berries.
- Bake to Perfection: Pour the batter evenly into the prepared Bundt pan. Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the center comes out with only a few moist crumbs attached.
- Cool the Cake Correctly: Let the cake cool in the Bundt pan on a wire rack for exactly 15 minutes. This is a critical step for a clean release. After 15 minutes, carefully invert the cake onto the wire rack to cool completely.
- Glaze and Serve: Once the cake is fully cool (do not glaze a warm cake!), whisk the sifted powdered sugar and 3 tablespoons of lemon juice in a small bowl. Add more lemon juice, a little at a time, to reach a smooth, drizzling consistency. Pour the glaze over the top of the cake, letting it drip down the sides. Garnish with extra lemon zest if you wish. Let the glaze set for 30 minutes before slicing and serving.
Watch: How to Make It
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Non-Negotiable: For a smooth, uniform batter, ensure your butter, eggs, and sour cream are all at room temperature. This helps the ingredients emulsify properly, which is key to a tender cake.
- Don’t Underestimate Pan Prep: Bundt pans have many crevices where cake can stick. Be thorough when greasing and flouring your pan. Use a pastry brush to get into every detail with softened butter before flouring.
- Avoid Overmixing at All Costs: After adding the flour, mix on the lowest speed and stop as soon as the flour streaks disappear. Overmixing develops gluten, which results in a tough, dense cake rather than a light and fluffy one.
- Fresh vs. Frozen Blueberries: Both work beautifully in this recipe. If using frozen, do not thaw them. Tossing them in flour while still frozen prevents them from bleeding their color throughout the batter.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for chopped strawberries, raspberries, or blackberries for a different flavor profile.
- Add a Crunch: Fold in ½ cup of chopped walnuts or pecans along with the blueberries for added texture.
- Cream Cheese Frosting: For a richer topping, replace the lemon glaze with a tangy cream cheese frosting. Beat together 4 oz cream cheese, 2 oz butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract.
- Almond Flavor: Add ½ teaspoon of almond extract along with the vanilla for a lovely complementary flavor.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This cake is spectacular on its own, served at room temperature. For an elevated dessert experience, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of extra fresh berries.
To store, cover the cake with a cake dome or transfer it to an airtight container. It will stay moist and delicious at room temperature for up to 3 days. For longer storage, it can be kept in the refrigerator for up to a week, though this may slightly dry it out. For the best texture, always allow refrigerated cake to come to room temperature for about 30 minutes before serving. If you loved this recipe, you should try our favorite moist banana bread next!
Frequently Asked Questions
Why did my blueberries sink to the bottom of the cake?
The most common reason for sinking fruit is forgetting to toss them in a tablespoon of flour before adding them to the batter. This simple step helps the berries grip the batter and stay suspended. A thick batter, like the one in this recipe, also helps prevent sinking.
Can I freeze this Lemon Blueberry Bundt Cake?
Yes, this cake freezes wonderfully! For best results, allow the cake to cool completely, then wrap it tightly (un-glazed) in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight on the counter before glazing and serving.
Can I reduce the amount of sugar?
While you can reduce the sugar slightly, we don’t recommend reducing it by more than ¼ cup (50g). Sugar contributes not only to sweetness but also to the moisture, tenderness, and structure of the cake. Reducing it too much will result in a drier, less flavorful cake.
Can I use cake flour instead of all-purpose flour?
Absolutely. For an even more delicate and tender crumb, you can substitute cake flour for the all-purpose flour. Use the same amount by weight (360g). If measuring by volume, use 3 cups plus 6 tablespoons of sifted cake flour.
What if I don’t have a Bundt pan?
No problem! You can bake this recipe in two 9×5 inch loaf pans or a 10-inch tube pan. Baking time will need to be adjusted. Start checking for doneness around the 40-45 minute mark for loaf pans and 50-55 minutes for a tube pan.
