The Ultimate Lemon Blueberry Bundt Cake: A Burst of Sunshine in Every Bite
Estimated reading time: 7-9 minutes | Prep time: 25 minutes | Total time: 3 hours 30 minutes (includes cooling)
Key Takeaways
- Incredibly Moist & Tender: This recipe guarantees a super moist, soft crumb thanks to the buttermilk and specific mixing techniques.
- Bright, Balanced Flavors: Packed with fresh lemon zest, juice, and juicy blueberries, it’s the perfect balance of sweet and tangy.
- Easy & Beginner-Friendly: With step-by-step instructions and pro tips, even novice bakers can achieve a perfect, beautiful Bundt cake.
- Perfect for Any Occasion: A stunning centerpiece for brunch, dessert tables, or afternoon tea. It’s a family-friendly dessert everyone will love.
- Freezer-Friendly: This cake freezes beautifully, making it an excellent make-ahead dessert for future events.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Get ready to fall in love with your new favorite dessert: the ultimate homemade Lemon Blueberry Bundt Cake. This isn’t just any cake; it’s a celebration of bright, cheerful flavors and a wonderfully moist texture. From the moment you start zesting the lemons, your kitchen will fill with an incredible citrus aroma that promises something truly special. Each slice reveals a tender, buttery crumb studded with vibrant, juicy blueberries that burst with sweetness, all perfectly balanced by a tangy lemon kick.
What makes this simple recipe truly exceptional is its foolproof nature and stunning results. We’ve perfected the balance of ingredients to ensure the cake is never dry or dense. The secret lies in using room temperature ingredients and the tenderizing power of buttermilk, which creates a melt-in-your-mouth experience. Topped with a simple yet elegant two-ingredient lemon glaze that drips beautifully down the cake’s sculpted edges, this Bundt cake looks as good as it tastes. It’s the perfect from-scratch dessert for a sunny brunch, a family gathering, or a simple afternoon treat with a cup of tea. Prepare for rave reviews, because this cake is a showstopper!
Ingredients You’ll Need
Achieving the perfect texture in this Lemon Blueberry Bundt Cake starts with using high-quality, room-temperature ingredients. This ensures your batter comes together smoothly for a tender, uniform crumb. Here’s exactly what you’ll need:
For the Lemon Blueberry Bundt Cake
- 3 cups (360g) all-purpose flour, plus 1 tablespoon for coating berries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon 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 (240ml) buttermilk, at room temperature
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons lemon zest (from about 2 large lemons)
- 2 teaspoons vanilla extract
- 1 1/2 cups (225g) fresh or frozen blueberries
For the Simple Lemon Glaze
- 1 1/2 cups (180g) powdered sugar, sifted
- 3-4 tablespoons (45-60ml) fresh lemon juice
- 1 teaspoon lemon zest, for garnish (optional)
Recommended Equipment
- 10 or 12-cup Bundt pan
- Stand mixer with a paddle attachment or an electric hand mixer
- Mixing bowls (large, medium, small)
- Whisk & Rubber spatula
- Measuring cups and spoons
- Wire cooling rack & Citrus zester
Step-by-Step Instructions
Follow these simple steps to bake the perfect Lemon Blueberry Bundt Cake from scratch. We’ll guide you through each stage, from preparing the pan to drizzling the final glaze.
- Step 1: Prepare Pan and Oven. First, preheat your oven to 350°F (175°C). Meticulously grease and flour your 10 or 12-cup Bundt pan, ensuring every crevice is coated to prevent the cake from sticking. A baking spray containing flour also works well.
- Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the 3 cups of all-purpose flour, baking powder, baking soda, and salt. This step is crucial for distributing the leavening agents evenly, which ensures a uniform rise. Set aside.
- Step 3: Cream Butter and Sugar. In a large mixing bowl, use a stand mixer or electric hand mixer to beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very light, pale in color, and fluffy. This process incorporates air into the batter, which is key to a tender cake.
- Step 4: Add Eggs and Flavorings. Add the room temperature eggs one at a time, beating well after each addition until it is fully incorporated. Scrape down the sides of the bowl as needed. Next, mix in the fresh lemon zest, lemon juice, and vanilla extract until combined.
- Step 5: Alternate Flour and Buttermilk. Turn the mixer to low speed. Add the dry ingredient mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients (Flour, Buttermilk, Flour, Buttermilk, Flour). Mix only until just combined; a few flour streaks remaining are okay. This prevents overworking the gluten.
- Step 6: Fold in Blueberries. In a small bowl, gently toss the fresh or frozen blueberries with the reserved 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom. Carefully fold the floured blueberries into the cake batter with a rubber spatula.
- Step 7: Fill Pan and Bake. Spoon the batter into the prepared Bundt pan and spread it evenly. Bake for 50-60 minutes. To check for doneness, insert a long wooden skewer into the thickest part of the cake. It should come out with a few moist crumbs attached, but no wet batter.
- Step 8: Cool the Cake Correctly. Place the hot Bundt pan on a wire rack and let the cake cool *in the pan* for exactly 15 minutes. This is the magic window for a clean release. After 15 minutes, carefully invert the cake onto the wire rack to cool completely, which typically takes about 2 hours.
- Step 9: Prepare the Lemon Glaze. While the cake is cooling, whisk the sifted powdered sugar and 3 tablespoons of fresh lemon juice in a small bowl until smooth. For a thinner glaze, add more lemon juice by the teaspoon until you reach your desired pouring consistency.
- Step 10: Glaze and Serve. Ensure the cake is completely cool before glazing, otherwise the glaze will melt and become transparent. Drizzle the lemon glaze over the top, letting it drip naturally down the sides. Garnish with extra lemon zest if desired. Allow the glaze to set for 30 minutes before slicing and serving this delightful homemade dessert.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Bundt Cake
- Room Temperature is Non-Negotiable: For the smoothest batter and most tender crumb, your butter, eggs, and buttermilk must be at room temperature (around 68-70°F or 20-21°C). This allows the ingredients to emulsify, trapping air that expands during baking to create a light, fluffy cake. Cold ingredients can lead to a curdled batter and a dense cake.
- Don’t Overmix the Batter: The moment you add the flour, you start developing gluten. To avoid a tough, rubbery cake, mix on the lowest speed only until the flour streaks disappear. Finish combining the batter by hand with a spatula to ensure you don’t overdo it.
- Measure Flour Correctly: For the most accurate measurement, use a kitchen scale. If you don’t have one, use the “spoon and level” method: fluff up your flour with a spoon, gently spoon it into your measuring cup until it’s overflowing, then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour and can lead to a dry cake.
- Master the Pan Prep: Bundt cakes are notorious for sticking. The secret to a flawless release is diligent pan preparation. Use softened butter or shortening and a pastry brush to get into every single nook and cranny. Then, dust with flour and tap out the excess. Don’t forget the center tube!
Easy Variations You Can Try
- Lemon Raspberry or Blackberry: Swap the blueberries for fresh or frozen raspberries or blackberries for a different berry twist.
- Add a Cream Cheese Swirl: For an extra decadent treat, prepare a simple cream cheese filling. Beat 8 oz of softened cream cheese with 1/4 cup sugar, 1 egg yolk, and 1 teaspoon of vanilla until smooth. Layer half the cake batter in the pan, spoon the cream cheese mixture on top (avoiding the edges), and then top with the remaining batter before baking.
- Lemon Poppy Seed Blueberry Cake: Add 2 tablespoons of poppy seeds to the dry ingredients for a classic flavor combination and a delightful texture.
- Gluten-Free Version: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different but still delicious.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This beautiful Lemon Blueberry Bundt Cake is a star on its own, but it can be elevated with simple accompaniments. Serve slices with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a side of fresh berries. It’s the perfect centerpiece for a spring brunch, an elegant afternoon tea, or as a refreshing dessert after dinner.
To store your cake, place it in an airtight container or under a cake dome at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week; however, be aware that refrigeration can dry out the crumb. For the best flavor and texture, allow refrigerated slices to come to room temperature for about 30 minutes before serving. If you love baking with fruit, you should try our reader-favorite moist banana bread 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 before using them. Tossing them directly from the freezer in the 1 tablespoon of flour will help prevent them from bleeding their color into the batter and sinking. You may need to add 2-3 extra minutes to the baking time.
My Bundt cake always sticks to the pan. What can I do?
The key is meticulous preparation. Use softened butter or shortening and a pastry brush to coat every single nook and cranny of the pan. Afterwards, add a few tablespoons of flour and tilt the pan to coat the grease completely, tapping out any excess. Cooling the cake in the pan for just 15 minutes before inverting is also critical for a clean release.
Can I freeze this Lemon Blueberry Bundt Cake?
Yes, this cake freezes beautifully! For best results, freeze the cake whole and unglazed. 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. To serve, thaw it overnight at room temperature on the counter and then apply the fresh lemon glaze before serving.
Can I reduce the amount of sugar in this recipe?
We do not recommend reducing the sugar by more than 1/4 cup (50g). Sugar provides more than just sweetness; it contributes significantly to the cake’s moisture, tender structure, and browning. Reducing it too much will result in a drier, less flavorful, and more crumbly cake.
What can I use as a substitute for buttermilk?
If you don’t have buttermilk, you can easily make a homemade substitute. For every 1 cup of buttermilk needed, measure out 1 tablespoon of fresh lemon juice or white vinegar into a liquid measuring cup. Then, add enough regular milk (whole or 2%) to reach the 1-cup line. Let it sit for 5-10 minutes to curdle slightly before using.
