The Ultimate Lemon Blueberry Bundt Cake: A Moist & Zesty Delight
Estimated reading time: 7–9 minutes | Prep time: 25 minutes | Total time: 3 hours 5 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, Vibrant Flavor: Packed with fresh lemon zest, lemon juice, and juicy blueberries, every bite is a burst of bright, zesty, and sweet flavor.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, even novice bakers can create a stunning, bakery-quality Bundt cake from scratch.
- Perfect for Any Occasion: This beautiful cake is perfect for a spring brunch, a summer party, a family-friendly dessert, or simply an afternoon treat with a cup of tea.
- Make-Ahead & Freezer-Friendly: The cake freezes beautifully, making it an ideal homemade dessert to prepare in advance for stress-free entertaining.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Get ready to fall in love with the absolute best Lemon Blueberry Bundt Cake you’ve ever tasted. This isn’t just any cake; it’s a showstopper that combines a rich, buttery, and incredibly moist crumb with the bright, zesty tang of fresh lemons and the sweet burst of juicy blueberries in every single bite. The simple lemon glaze drizzled over the top adds the perfect finishing touch of sweetness, making it an irresistible treat that looks as good as it tastes. This simple recipe is designed to be foolproof, ensuring a perfect texture every time.
What makes this homemade recipe so special is its texture. Thanks to the sour cream and room-temperature ingredients, the cake is unbelievably tender and stays moist for days. It’s the kind of family-friendly dessert that’s elegant enough for a special occasion like Easter brunch or a baby shower, yet easy enough to whip up for a weekend indulgence. Whether you’re a seasoned baker or just starting, this from-scratch cake will become your go-to recipe for a delicious and impressive dessert that everyone will request again and again.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the secret to achieving the perfect texture for this Lemon Blueberry Bundt Cake. Here’s exactly what you’ll need:
For the Cake:
- All-Purpose Flour: 3 cups (360g) – Provides the structure for the cake.
- Baking Powder: 2 teaspoons – Gives the cake a beautiful lift.
- Baking Soda: 1/2 teaspoon – Reacts with the acidic lemon and sour cream for extra tenderness.
- Salt: 1/2 teaspoon – Balances the sweetness and enhances the flavors.
- Unsalted Butter: 1 cup (227g), at room temperature – Creates a rich flavor and tender crumb.
- Granulated Sugar: 1 3/4 cups (350g) – For sweetness and moisture.
- Large Eggs: 4, at room temperature – Binds the batter and adds richness.
- Sour Cream: 1 cup (240g), at room temperature – The key to an ultra-moist cake.
- Whole Milk: 1/4 cup (60ml), at room temperature – Adds moisture and thins the batter.
- Vanilla Extract: 1 teaspoon – Adds a lovely background warmth.
- Fresh Lemon Zest: 2 tablespoons (from about 2 large lemons) – For a powerful, bright lemon aroma.
- Fresh Lemon Juice: 1/4 cup (60ml) – For that signature zesty tang.
- Blueberries: 1 1/2 cups (220g), fresh or frozen – For juicy bursts of flavor.
- All-Purpose Flour: 1 tablespoon – For tossing with blueberries to prevent sinking.
For the Lemon Glaze:
- Powdered Sugar: 1 1/2 cups (180g), sifted – The base for a smooth glaze.
- Fresh Lemon Juice: 3-4 tablespoons – For flavor and perfect drizzling consistency.
- Milk or Heavy Cream: 1 tablespoon (optional) – Creates a creamier, more opaque glaze.
Step-by-Step Instructions
Follow these simple steps to create a flawless homemade Bundt cake from scratch.
- Step 1: Prepare Your Pan and Oven. First, position a rack in the center of your oven and preheat to 350°F (175°C). Generously grease a 10 or 12-cup Bundt pan with softened butter, using a pastry brush to get into every nook and cranny. Dust the inside with flour, rotating the pan to coat all surfaces, then tap out any excess. This double prep is crucial 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 ensures the leavening agents are evenly distributed, which helps the cake rise evenly. Set this bowl aside.
- Step 3: Cream Butter and Sugar. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become very light, pale in color, and fluffy. This step incorporates air into the batter, which is essential for a light texture.
- Step 4: Add Eggs and Wet Ingredients. Reduce the mixer speed to medium and add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the sides and bottom of the bowl as needed. Next, mix in the sour cream, milk, vanilla extract, fresh lemon zest, and fresh lemon juice until just combined. The batter may look a bit curdled—this is completely normal.
- Step 5: Combine Wet and Dry Mixtures. With the mixer on its lowest speed, gradually add the dry ingredient mixture in three additions, mixing only until the flour is no longer visible. Do not overmix! Overmixing develops gluten and can lead to a tough, dense cake.
- Step 6: Fold in the Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the cake. Using a silicone spatula, carefully fold the floured blueberries into the cake batter until they are evenly distributed.
- Step 7: Bake to Perfection. Gently spoon the batter into your prepared Bundt pan and spread it into an even layer. Bake for 50-60 minutes, or until a long wooden skewer or cake tester inserted into the deepest part of the cake comes out clean or with just a few moist crumbs attached.
- Step 8: Cool the Cake Correctly. Place the pan on a wire cooling rack and let the cake cool in the pan for exactly 15-20 minutes. This allows the cake to set up so it won’t break apart. After 20 minutes, carefully place the wire rack on top of the pan and invert them together to release the cake. Allow the cake to cool completely on the rack, which will take about 2 hours.
- Step 9: Prepare the Lemon Glaze. While the cake is cooling, make the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice. For a thinner glaze, add more lemon juice, one teaspoon at a time. For a creamier glaze, add the optional milk or heavy cream.
- Step 10: Glaze and Serve. Ensure the cake is completely cool before glazing, otherwise the glaze will melt and run off. Drizzle the lemon glaze over the top of the cooled cake, allowing it to drip beautifully down the sides. Let the glaze set for 20-30 minutes before slicing and serving this delightful Lemon Blueberry Bundt Cake.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Bundt Cake
- Room Temperature is Non-Negotiable: For a smooth, uniform batter, your butter, eggs, sour cream, and milk must be at room temperature. This allows them to emulsify properly, creating a fine, tender crumb and preventing a curdled batter.
- Don’t Under-Cream the Butter: Beating the butter and sugar for a full 3-5 minutes until light and fluffy is critical. This process, called creaming, whips air into the batter, which is a primary source of leavening that results in a light, airy cake.
- Measure Flour Correctly: For the most accurate measurement, use a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour 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.
- Fresh Lemon is Always Best: For the most vibrant, authentic flavor, use freshly squeezed lemon juice and freshly grated zest. Bottled juice often contains preservatives that can give the cake a muted or slightly bitter aftertaste.
Easy Variations for your Lemon Blueberry Bundt Cake
- Other Citrus: Swap the lemon with orange or lime for a different flavor profile. A Lime & Blackberry Bundt Cake would be a delicious twist!
- Add a Cream Cheese Swirl: For an extra decadent treat, prepare a simple cream cheese filling (8 oz cream cheese, 1/4 cup sugar, 1 egg) and layer it in the middle of the batter before baking.
- Add Some Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for a delightful textural contrast.
- Gluten-Free Option: You can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum for a gluten-free version.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This beautiful cake is a star on its own, perfect with a hot cup of coffee or tea. To elevate it for a dessert course, 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 complement the flavors.
To Store: Keep the cake in an airtight container or under a cake dome at room temperature for up to 3 days. While you can refrigerate it for up to a week, be aware that refrigeration can dry out the crumb. If refrigerated, allow slices to come to room temperature before serving for the best taste and texture. For more dessert inspiration, why not try our best-ever vanilla bean pound cake next?
To Freeze: This Lemon Blueberry Bundt Cake freezes exceptionally well. 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, and freeze for up to 3 months. Thaw the cake overnight at room temperature on the counter, then prepare the glaze and drizzle over the top before serving.
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work wonderfully in this recipe. Do not thaw them before using, as this can make them mushy and cause them to bleed color into the batter. Toss the frozen berries directly in the flour and gently fold them in. You may need to add 3-5 minutes to the total baking time.
Can I freeze this Lemon Blueberry Bundt Cake?
Absolutely! This cake freezes beautifully. Allow the cake to cool completely, but do not glaze it. Wrap the unglazed cake securely in two layers of plastic wrap and a final layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature before glazing and serving.
Why did my cake stick to the Bundt pan?
Sticking is the most common issue with Bundt cakes and is almost always due to improper pan preparation. To ensure a perfect release, use softened (not melted) butter or shortening and a pastry brush to coat every single crevice of the pan. Follow this with a thorough dusting of flour. Alternatively, use a baking spray that contains flour.
Can I reduce the sugar in this recipe?
You can safely reduce the granulated sugar by about 1/4 cup (50g) without majorly affecting the final result. However, sugar does more than add sweetness—it also contributes to the cake’s moisture, tenderness, and browning. Reducing it further may result in a drier, more crumbly cake.
My cake is dense and heavy. What went wrong?
A dense cake is usually caused by one of three things: overmixing the batter after the flour was added, not creaming the butter and sugar for long enough, or using ingredients that were too cold. Ensure your butter is properly softened to room temperature and that you beat it with the sugar until it’s very pale and fluffy to incorporate air, which helps the cake rise.
