If you’re searching for the ultimate crowd-pleasing dessert that bursts with fresh flavors and looks absolutely stunning on your table, this Lemon Blueberry Bundt Cake is your dream come true. With its bright citrusy sponge, juicy pops of blueberry, and a tangy lemon glaze that ties every bite together, it truly delivers the best of springtime in cake form. Whether you’re hosting brunch, celebrating a special occasion, or simply craving something cheerful with your afternoon tea, this recipe always hits the spot and keeps friends and family coming back for one more slice.

Lemon Blueberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Lemon Blueberry Bundt Cake recipe earns its keep, playing a key role in balancing moisture, flavor, and that gorgeous golden color. Here’s what you’ll need, plus a few handy tips to make sure each one shines.

All-purpose flour: Provides structure and tenderness; sifting beforehand ensures the crumb stays light.
Baking powder: Gives the cake its lift, resulting in a beautiful, airy texture.
Baking soda: Reacts with the acidic lemon juice and sour cream for a tender, well-risen crumb.
Salt: Balances sweetness and accentuates the bright citrus notes.
Unsalted butter (softened): Brings rich flavor and essential moisture; make sure it’s truly soft for easy creaming.
Granulated sugar: Sweetens the cake and, when creamed with butter, creates a fluffy, delicate base.
Large eggs: Add richness and help bind all the ingredients together for stability.
Fresh lemon juice: The star ingredient, infusing tart freshness throughout the cake and glaze.
Lemon zest: Packs an extra punch of pure citrus aroma and flavor.
Vanilla extract: Adds a soothing, grounding warmth that complements both lemon and blueberry.
Sour cream: Guarantees a moist, tender crumb and subtle tang that balances the sweetness perfectly.
Fresh or frozen blueberries (tossed with flour): Pockets of juicy berries give each slice a gorgeous burst of color and taste; flour prevents them from sinking.
Powdered sugar (for glaze): Ensures a smooth, silky finish atop the cake.
Lemon juice (for glaze): Creates the bright, tangy glaze that seals in the flavor and adds extra citrus pop.

How to Make Lemon Blueberry Bundt Cake

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C) and giving your Bundt pan a thorough greasing and flouring—this simple step makes all the difference when it’s time to unmold your masterpiece. Measure out your ingredients ahead of time and let your butter come to room temperature for easy, even mixing.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This ensures that all the leaveners are evenly distributed so your Lemon Blueberry Bundt Cake bakes up uniformly every time.

Step 3: Cream Butter and Sugar

Cream your softened unsalted butter and granulated sugar in a large bowl until the mixture is light and fluffy—it should look pale and almost cloudlike. This step builds the cake’s structure and guarantees a fine, tender crumb.

Step 4: Add Eggs and Flavorings

Beat in one egg at a time, giving the batter a moment to fully absorb each before adding the next. Then, stir in the fresh lemon juice, vibrant zest, and vanilla extract for that signature Lemon Blueberry Bundt Cake aroma that will fill your kitchen instantly.

Step 5: Combine with Dry Ingredients and Sour Cream

Add the flour mixture in thirds, alternating with dollops of sour cream. Start and finish with flour for the best texture, and mix only until just combined—overmixing is the enemy of fluffiness here.

Step 6: Fold in Blueberries

Toss your blueberries with a little flour to prevent sinking, then gently fold them into the batter with a spatula. You want streaks of purple and whole pockets of berry in every bite, so careful mixing is key.

Step 7: Bake the Cake

Pour your gorgeous, thick batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean. Let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to finish cooling.

Step 8: Glaze and Finish

Once your cake is completely cool, whisk up the lemon glaze by combining powdered sugar with lemon juice until smooth. Drizzle luxuriously over the top, letting it cascade down those classic Bundt curves for an irresistible finish.

How to Serve Lemon Blueberry Bundt Cake

Garnishes

For that showstopper finish, try garnishing with a sprinkle of extra lemon zest, a handful of fresh blueberries, or even a few edible flowers. The glaze already adds a lovely sheen, so these small touches only make the Lemon Blueberry Bundt Cake more irresistible and photo-ready!

Side Dishes

This cake shines solo, but pairing it with simple sides really celebrates its flavors. A scoop of vanilla ice cream makes it wonderfully decadent, while a dollop of lightly sweetened whipped cream can highlight the cake’s tart notes. Fresh strawberries or a fruit salad keep the dessert refreshingly light, ideal for spring and summer gatherings.

Creative Ways to Present

If you love playing host, try slicing the Lemon Blueberry Bundt Cake and fanning the pieces out on a platter, interspersed with clusters of blueberries and lemon slices. For afternoon tea, serve individual slices with a dusting of powdered sugar and a sprig of mint for charm. For a special celebration, garnish each plate with a candied lemon peel curl—it looks fancy but takes just moments!

Make Ahead and Storage

Storing Leftovers

To keep your Lemon Blueberry Bundt Cake delightfully moist, store leftovers in an airtight container at room temperature for up to three days. If you want to stretch it a little longer, pop it in the fridge and it’ll stay fresh for about five days—just bring slices to room temperature before serving for the best texture.

Freezing

This cake is a dream to freeze! Wrap fully cooled slices (or the whole cake) tightly in plastic wrap and then foil, or place in a freezer-safe bag. Store for up to two months. Defrost overnight in the fridge, then let stand at room temperature before glazing or serving.

Reheating

For that just-baked taste, warm individual slices in the microwave for about 15 seconds. If your cake is frozen, bring it to room temperature before reheating. This little step helps revive the lemony aroma and ensures every bite is as tender as the first.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! You can use frozen blueberries straight from the freezer—no need to thaw them first. Just toss them in a tablespoon of flour before folding into the batter to keep their color and prevent sinking.

What’s the best way to prevent the cake from sticking to the pan?

Be generous with your greasing and flouring, making sure to coat every curve and crevice of your Bundt pan. For added insurance, try using a nonstick baking spray specifically formulated for Bundt cakes.

What if I don’t have sour cream?

You can substitute plain Greek yogurt with great results. It will give a similar tang and moisture, keeping your Lemon Blueberry Bundt Cake deliciously tender.

Can I make this cake gluten-free?

Yes! Just swap in your favorite 1-to-1 gluten-free flour blend in place of the all-purpose flour. The rest of the recipe can stay exactly the same.

How do I know when the cake is fully baked?

Check doneness by inserting a toothpick into the thickest part of the cake; it should come out clean or with just a crumb or two attached. Avoid opening the oven too early to keep the oven temperature steady and the cake rising beautifully.

Final Thoughts

If you’re craving a dessert that bursts with sunshine and always brings a smile, this Lemon Blueberry Bundt Cake is the one to make. It combines fresh, bold flavors with crowd-pleasing charm—perfect for any pastry lover’s repertoire. So gather your ingredients and treat yourself (and your favorite people) to a slice of pure, zesty joy!

Lemon Blueberry Bundt Cake Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist and flavorful Lemon Blueberry Bundt Cake. Perfect for any occasion or as a sweet treat with a cup of tea.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups fresh or frozen blueberries (tossed with 1 tablespoon flour)

For the glaze:

1 cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour a 10–12 cup Bundt pan.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Combine wet ingredients: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon juice, lemon zest, and vanilla extract.
Add dry ingredients: Add the flour mixture in thirds, alternating with the sour cream, beginning and ending with flour. Mix just until combined.
Fold in blueberries: Gently fold in the blueberries tossed in flour to prevent sinking.
Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.

Notes

If using frozen blueberries, do not thaw before folding into the batter.
This cake keeps well at room temperature for up to 3 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American