Lemon Blueberry Bundt Cake Recipe

Introduction

This Lemon Blueberry Bundt Cake is a bright and tender dessert perfect for any occasion. Bursting with fresh blueberries and zesty lemon, it offers a delightful balance of sweet and tangy flavors. Topped with a simple lemon glaze, this cake is sure to impress both in taste and appearance.

Ingredients

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup sour cream or Greek yogurt
• 1 ½ cups fresh or frozen blueberries, tossed in 1 tbsp flour
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• 1 tsp lemon zest (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract until blended.
5. Step 5: Alternately add the dry ingredient mixture and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined—avoid overmixing.
6. Step 6: Gently fold in the flour-coated blueberries, taking care not to break them up to prevent streaking the batter.
7. Step 7: Pour the batter into the prepared Bundt pan, spreading it evenly.
8. Step 8: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
10. Step 10: For the glaze, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth. Drizzle over the cooled cake and let set before slicing and serving.

Tips & Variations

• Use fresh blueberries for a juicier texture, or frozen ones if fresh are out of season—just don’t thaw them before folding in to prevent color bleeding.
• For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
• If you prefer a more glazed cake, increase the lemon juice gradually until you reach your desired consistency.
• To prevent the berries from sinking, tossing them in flour is key—don’t skip this step.

Storage

Store the cake covered at room temperature for up to 2 days. For longer freshness, refrigerate it in an airtight container for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds if desired. The glaze may soften slightly when refrigerated, so allow the cake to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well—just toss them in flour before folding into the batter and do not thaw to avoid color bleed and excess moisture.

What can I substitute for sour cream?

You can use Greek yogurt as a one-to-one substitute for sour cream. Both add moisture and tang to the cake.

Lemon Blueberry Bundt Cake Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

This Lemon Blueberry Bundt Cake is a delightful, moist dessert bursting with fresh blueberries and a bright lemon flavor. The tender cake is enhanced by a tangy lemon glaze, making it perfect for spring and summer gatherings or any time you crave a refreshing, fruity treat.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup sour cream or Greek yogurt
• 1 ½ cups fresh or frozen blueberries, tossed in 1 tbsp flour

For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• 1 tsp lemon zest (optional)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
3. Cream Butter & Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes. This step incorporates air for a tender crumb.
4. Add Eggs & Flavorings: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse the cake with bright citrus flavors.
5. Combine Wet & Dry: Alternate adding the dry flour mixture and the sour cream to the butter mixture, starting and ending with the flour. Mix gently until just combined to keep the batter tender and moist.
6. Add Blueberries: Gently fold in the flour-coated blueberries to prevent them from sinking and to avoid streaking the batter with blueberry juice.
7. Bake: Pour the batter into the prepared Bundt pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 15 minutes to firm up, then invert it onto a wire rack to cool completely. This ensures easy removal without breaking.
9. Glaze & Serve: Mix the powdered sugar with lemon juice and optional lemon zest until smooth to make the glaze. Drizzle it over the cooled cake and let it set before slicing and serving.

Notes

• Use fresh or frozen blueberries tossed in flour to prevent them from sinking in the batter.
• Ensure butter is softened to room temperature for easier creaming with sugar.
• Do not overmix batter once dry ingredients are added to maintain tenderness.
• If you prefer a thicker glaze, use less lemon juice; for a thinner glaze, add more.
• Allow the cake to cool completely before glazing to prevent the glaze from melting off.
• This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, lemon glaze cake