The Ultimate Lemon Blueberry Bundt Cake (Incredibly Moist!)
Estimated reading time: 7-9 minutes | Prep time: 25 minutes | Total time: 3 hours 45 minutes
Key Takeaways
- Perfect Texture & Flavor: This cake boasts an ultra-moist, tender crumb bursting with bright, zesty lemon flavor and sweet pockets of juicy blueberries.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade bundt cake is simple to make from scratch, even for novice bakers.
- Make-Ahead & Freezer-Friendly: The unglazed cake freezes beautifully for up to 3 months, making it a perfect dessert to prepare in advance for any occasion.
- Versatile Serving Options: A showstopper for brunch, an elegant dessert with whipped cream, or a delightful afternoon treat with a cup of tea or coffee.
Table of Contents
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
Get ready to fall in love with the most delightful Lemon Blueberry Bundt Cake you’ve ever tasted. This simple recipe is a celebration of bright, sunny flavors, combining the tartness of fresh lemon with the sweet burst of juicy blueberries in every single bite. The cake itself has a wonderfully tender and moist crumb, thanks to the buttermilk and careful mixing technique, while the sweet lemon glaze adds the perfect finishing touch. It’s a truly elegant dessert that looks impressive but is surprisingly easy to make from scratch.
Whether you’re looking for a stunning centerpiece for a spring brunch, a family-friendly dessert for a special occasion, or a comforting treat to enjoy with your afternoon coffee, this homemade bundt cake is the answer. The aroma of lemon and vanilla filling your kitchen as it bakes is simply divine. This recipe is designed to be foolproof, guiding you through each step to ensure a perfect bake and a clean release from the pan every time. It’s the kind of classic, reliable recipe you’ll return to again and again.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture in this lemon blueberry bundt cake. Here’s exactly what you’ll need:
For the Lemon Blueberry Cake:
- All-Purpose Flour: 3 cups (360g), plus 1 tablespoon for tossing the blueberries.
- Leavening Agents: 1 1/2 teaspoons baking powder and 1/2 teaspoon baking soda give the cake its beautiful lift.
- Salt: 1/2 teaspoon to balance the sweetness and enhance the flavors.
- Unsalted Butter: 1 cup (227g), softened to room temperature for a light and fluffy batter.
- Granulated Sugar: 2 cups (400g) provides sweetness and moisture.
- Large Eggs: 4 large eggs, at room temperature, to bind the cake.
- Lemon Zest & Juice: 1 tablespoon of finely grated lemon zest and 1/4 cup (60ml) of fresh lemon juice for that bright, citrusy flavor.
- Pure Vanilla Extract: 1 teaspoon adds a touch of warm, aromatic flavor.
- Buttermilk or Sour Cream: 1 cup (240ml), at room temperature, for a tender, moist crumb.
- Blueberries: 1 1/2 cups (220g) of fresh or frozen blueberries.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 1/2 cups (180g), sifted to ensure a smooth, lump-free glaze.
- Fresh Lemon Juice: 3-4 tablespoons (45-60ml) to create the perfect drizzling consistency.
- Vanilla Extract: 1/2 teaspoon to round out the flavor of the glaze.
Essential Equipment
You don’t need any overly fancy tools for this recipe, just some standard baking equipment:
- 10- to 12-cup Bundt pan
- Electric stand mixer with a paddle attachment or a hand mixer
- Large and medium mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Citrus zester or microplane
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps for a flawless lemon blueberry bundt cake every time.
- Step 1: Preheat and Prep Pan. Position a rack in the center of your oven and preheat to 175°C (350°F). Thoroughly grease a 10- or 12-cup Bundt pan with softened butter or baking spray, using a pastry brush to get into every crevice. Lightly flour the pan, then tap out any excess. This step is crucial for preventing the cake from sticking.
- 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 for a uniform rise. Set aside.
- 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 on medium-high speed for 3-5 minutes. The mixture should become very light, pale, and fluffy. Scrape down the sides and bottom of the bowl to ensure everything is incorporated.
- Step 4: Add Eggs and Flavorings. With the mixer on medium speed, add the room-temperature eggs one at a time, beating well after each addition until it is fully mixed in. Beat in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
- Step 5: Alternate Wet and Dry Ingredients. Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix only until the last streaks of flour have disappeared. Be careful not to overmix the batter.
- Step 6: Fold in Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour. This coating prevents them from sinking to the bottom. Carefully fold the floured blueberries into the cake batter with a silicone spatula.
- Step 7: Bake the Cake. Spoon the batter into the prepared Bundt pan and spread it into an even layer. Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the center of the cake comes out with a few moist crumbs attached, but no wet batter.
- Step 8: Cool the Cake. Allow the cake to cool in the Bundt pan on a wire rack for exactly 15 minutes. This cooling period helps the cake set. After 15 minutes, carefully invert the pan onto the wire rack to release the cake. Let it cool completely, about 2 hours, before glazing.
- Step 9: Prepare the Glaze. Once the cake is fully cooled, whisk together the sifted powdered sugar, vanilla, and 3 tablespoons of lemon juice in a small bowl. Add more lemon juice, 1 teaspoon at a time, until you reach a thick but pourable consistency.
- Step 10: Glaze and Serve. Slowly drizzle the lemon glaze over the top of the cooled cake, allowing it to drip attractively down the sides. Let the glaze set for 20-30 minutes before slicing and serving 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 the smoothest, most uniform batter, your butter, eggs, and buttermilk must be at room temperature. This helps the ingredients emulsify properly, creating a tender crumb and preventing a dense cake.
- Avoid Overmixing at All Costs: Once you add the flour, keep the mixer on its lowest speed and mix only until combined. Overmixing develops gluten, leading to a tough, dry, and dense cake rather than the light, fluffy texture we want.
- Master the Bundt Pan Release: A stuck Bundt cake is heartbreaking! Use softened butter (not melted) and a pastry brush to meticulously grease every nook and cranny of the pan. Follow up with a light coating of flour. Also, don’t let the cake cool in the pan for more than 15-20 minutes, as the sugars will begin to harden and stick.
- Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work beautifully. If using frozen, do not thaw them beforehand. Toss them in flour straight from the freezer and fold them into the batter. You might need to add 3-5 extra minutes to the bake time.
Easy Variations & Substitutions
- Citrus Swap: For a different flavor profile, substitute the lemon with orange or lime zest and juice. A lime and raspberry bundt cake would be a delicious twist!
- Add a Cream Cheese Swirl: Beat together 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Spoon half the cake batter into the pan, top with the cream cheese mixture, then cover with the remaining batter before baking.
- Gluten-Free Option: You can make a gluten-free lemon blueberry bundt cake by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
- Different Berries: Feel free to substitute the blueberries with chopped strawberries, raspberries, or blackberries for a different fruity flavor.
How to Serve & Store Your Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is delightful on its own, but can be elevated with a dollop of fresh homemade whipped cream or a scoop of vanilla bean ice cream. Serve slices for brunch, dessert, or as an afternoon treat with tea or coffee. 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 keep in the refrigerator for up to a week, though it may become slightly drier. For best results, allow refrigerated cake to come to room temperature before serving. You can also warm individual slices in the microwave for 10-15 seconds to restore their softness.
Watch: How to Make It
Frequently Asked Questions
Why are my blueberries sinking to the bottom?
This common issue is easily solved! Tossing the blueberries in 1 tablespoon of flour before folding them into the batter helps suspend them within the cake, preventing them from sinking. Also, ensure your batter is properly mixed and not too thin, as a thick batter provides better support for the fruit.
Can I freeze this lemon blueberry bundt cake?
Yes, this cake freezes beautifully. For best results, freeze the cake without the glaze. 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 on the counter, then prepare and add the glaze before serving.
Can I reduce the amount of sugar?
You can reduce the sugar by up to 1/4 cup (50g) without significantly affecting the texture. However, remember that sugar provides more than just sweetness; it also contributes to the cake’s moisture and tender crumb. Reducing it further may result in a drier, less flavorful cake.
Can I use a different type of flour?
This recipe is optimized for all-purpose flour. For an even finer, more tender crumb, you could substitute cake flour; if you do, use 3 1/4 cups (360g). Using whole wheat flour is not recommended as it will make the cake dense. For a gluten-free version, use a high-quality 1-to-1 gluten-free baking flour that contains xanthan gum.
