Name: Lemon Blueberry Bundt Cake That Bursts with Fresh Flavor
Prep time: 20 min
Cook time: 65 min
Total time: 105 min
Ingredients: 2 cups All-Purpose Flour (Spoon and level for accuracy.); 1 teaspoon Baking Powder (Helps the cake rise.); 1 teaspoon Baking Soda (Works with baking powder for texture.); 1 teaspoon Salt (Enhances sweetness.); 1 cup Unsalted Butter (Adds richness.); 1 cup Granulated Sugar (Consider brown sugar for deeper flavor.); 3 large Eggs (Can substitute with flax eggs for vegan version.); 1 tablespoon Lemon Zest (Fresh yields the best results.); 2 tablespoons Lemon Juice (Fresh preferred.); 1 teaspoon Vanilla Extract (Opt for pure for quality.); 1 cup Sour Cream or Greek Yogurt (Buttermilk can be used as a substitute.); 1 to 2 cups Fresh or Frozen Blueberries (Toss in flour to prevent sinking.); 1 cup Powdered Sugar (Finely sifted for smooth texture.); 1 tablespoon Additional Lemon Juice and Zest (Enhances glaze flavor.)

The aroma of fresh lemons and blueberries dancing in the kitchen always takes me back to sunlit afternoons spent baking with my grandmother. That’s why I’m excited to share this delightful Lemon Blueberry Bundt Cake recipe with you! Perfectly moist and buttery, this cake showcases bursts of juicy blueberries and a zesty lemon glaze that brings everything to life. Not only does it come together in a snap—making it an ideal choice for your next brunch or gathering—but it also doubles as a fantastic dessert that everyone will rave about. Trust me, once you slice into this tender cake, you’ll want to keep it as your go-to sweet treat. Are you ready to bring a slice of sunshine into your home?

Why Is This Cake So Irresistible?

Bursting with flavor: The combination of zesty lemon and juicy blueberries creates a delightful explosion with every bite.

Moist and Tender: The cake features a rich texture that’s light yet satisfying, making it a treat for anyone who loves baked goods.

Quick and Easy: With simple steps and straightforward ingredients, you’ll have this delicious bundt cake ready in no time—perfect for busy bakers!

Endless Versatility: Enjoy it on its own or dressed up with whipped cream or ice cream. For a fun twist, try a chocolate drizzle or mix in different berries!

Crowd-Pleaser: Bring it to brunch or share it with friends—this cake is sure to impress everyone around the table! If you’re looking for more delicious ideas, check out Blueberry Breakfast Bundt or indulge in some Pancake Muffins Bites.

Lemon Blueberry Bundt Cake Ingredients

For the Cake
• All-Purpose Flour – Ensure flour is spooned and leveled for accuracy to achieve the best texture.
• Baking Powder – This leavening agent helps the cake rise; if substituted with soda, adjust acidity accordingly.
• Baking Soda – Acts alongside baking powder for a light and fluffy crumb.
• Salt – Essential for enhancing sweetness and flavor balance.
• Unsalted Butter – Adds richness; can be replaced with plant-based butter for a dairy-free version.
• Granulated Sugar – Provides sweetness; consider brown sugar for a deeper flavor profile.
• Large Eggs – Bind ingredients and add moisture; for vegan options, use flax eggs or egg replacers.
• Lemon Zest – Vital for bright citrus notes; fresh lemon yields the best results.
• Lemon Juice – Contributes tanginess; fresh juice is preferred for optimal flavor.
• Vanilla Extract – Enhances the overall flavor; opt for pure vanilla for quality.
• Sour Cream or Greek Yogurt – Creates moisture and adds a tangy note; can use buttermilk as a substitute.
• Fresh or Frozen Blueberries – Bursts with flavor; toss in flour to prevent sinking in the batter.

For the Glaze
• Powdered Sugar – Use finely sifted for a smooth glaze texture.
• Additional Lemon Juice and Zest – Intensifies flavor in the glaze; this lemon addition makes your bundt cake shine!

Step‑by‑Step Instructions for Lemon Blueberry Bundt Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This is an essential first step as it ensures the temperature is just right for baking your Lemon Blueberry Bundt Cake. While the oven warms up, you can prepare your bundt pan, making it ready to receive the delicious batter.

Step 2: Prepare the Bundt Pan
Grease and flour your bundt pan thoroughly to prevent the cake from sticking. Use a generous amount of unsalted butter to coat the entire interior, followed by a dusting of flour; tapping out the excess. This step guarantees a beautiful release for your baked cake, revealing its perfect shape and texture.

Step 3: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Ensure these dry ingredients are well combined, creating a light and airy mixture. Set this bowl aside as you prepare the wet ingredients that will come together with this flour base.

Step 4: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter and 1 cup of granulated sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color—about 3 to 5 minutes. This step adds air to the batter, contributing to the delightful texture of your Lemon Blueberry Bundt Cake.

Step 5: Add Eggs
Next, incorporate 3 large eggs, adding them one at a time into the creamed butter and sugar mixture. Mix well after each addition until fully combined, making sure the eggs blend in completely. This will ensure a rich and moist cake and create a cohesive batter that holds all the flavors together beautifully.

Step 6: Flavor the Batter
Stir in the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract into the mixture. Mix these ingredients gently until just combined; the fresh lemon zest and juice will infuse your batter with zesty notes, enhancing the flavor profile of your Lemon Blueberry Bundt Cake.

Step 7: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup of sour cream. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a denser cake instead of the light, tender crumb you desire.

Step 8: Fold in Blueberries
Gently fold in 1 to 2 cups of fresh or frozen blueberries that have been tossed in a little flour. This helps keep them suspended in the batter rather than sinking to the bottom while baking. Your batter should be thick and lush, with beautiful bursts of blueberry goodness waiting to shine through.

Step 9: Pour into the Pan
Carefully pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Make sure to tap the pan gently on the countertop to release any air bubbles. This compact yet fluffy batter will bake to perfection, rising beautifully during the 60-65 minutes it spends in the oven.

Step 10: Bake the Cake
Place the bundt pan into the preheated oven and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the aroma of lemon and blueberries will fill your kitchen, signaling that your cake is almost ready.

Step 11: Cool and Release
Once baked, remove the bundt pan from the oven and let it cool on a wire rack for about 15-20 minutes. After cooling, gently run a knife along the edges before carefully flipping the cake out onto the rack. Allow it to cool completely, ensuring a perfect base for the tangy glaze.

Step 12: Prepare the Glaze
In a small bowl, whisk together 1 cup of powdered sugar with the juice and zest of 1 lemon until smooth. The glaze should have a pourable consistency; if it’s too thick, add a bit more lemon juice. Drizzle the tangy glaze generously over the cooled Lemon Blueberry Bundt Cake, creating a dazzling finish that enhances both flavor and presentation.

Make Ahead Options

These Lemon Blueberry Bundt Cakes are perfect for busy home cooks looking to save time! You can prepare the cake batter up to 24 hours in advance by combining all your wet and dry ingredients, but keep it refrigerated in an airtight container to maintain its freshness. To add a burst of flavor, fold in the blueberries just before baking. When you’re ready to serve, simply pour the batter into the prepared bundt pan and bake it fresh. If you prefer to bake ahead, the fully cooled cake can be wrapped tightly and stored at room temperature for up to 3 days. Just re-glaze it before serving for that delicious, fresh taste!

Expert Tips for Lemon Blueberry Bundt Cake

Room Temperature Butter: Make sure your butter is at room temperature for easier creaming; this helps achieve a light and airy texture.
Avoid Overmixing: When you’re mixing the batter after adding flour, mix just until combined to maintain that perfect tender crumb in your Lemon Blueberry Bundt Cake.
Frozen Blueberries Warning: If using frozen blueberries, do not thaw them! Mixing them straight from the freezer prevents any color bleeding into the batter.
Cool Completely: Allow the cake to cool completely before glazing. This step ensures the glaze sets properly without sliding off.
Baking Time Awareness: Keep an eye on bake time; ovens can vary. Check for doneness a few minutes before the suggested time for the best results.

Lemon Blueberry Bundt Cake Variations

Feel free to take this delicious Lemon Blueberry Bundt Cake and give it your own personal touch—let your culinary creativity shine!

Dairy-Free: Substitute butter with plant-based butter and Greek yogurt with a non-dairy alternative for a completely dairy-free cake. Your loved ones won’t miss a thing!
Nutty Delight: Add 1 cup of chopped walnuts or pecans into the batter for an irresistible crunch that complements the soft blueberries beautifully. The nutty flavor adds depth, making each bite exciting.
Chocolate Drizzle: Melt some dark chocolate and drizzle it over the top of the cooled glaze for a decadent surprise. This combination of dark chocolate and tangy lemon is simply heavenly!
Fruit Fusion: Swap blueberries for raspberries or strawberries, or even mix multiple berries for a colorful, fruity twist. This variation will create a delightful, tart contrast to the sweet cake.
Lemon Lavender: Incorporate a teaspoon of culinary lavender into the glaze for a unique floral note that beautifully pairs with the lemon. The aroma will whisk you away to a sunny garden!
Zesty Citrus Medley: Play with different citrus fruits like oranges and limes. Simply replace some lemon juice and zest with your chosen citrus for a refreshing new flavor profile. The result will be a cake bursting with sunshine!
Layered Cake: Bake the batter in two round cake pans and layer them with a lemon-flavored buttercream, turning this bundt into a show-stopping layer cake for special occasions.
Sweet Spice: Add a dash of cinnamon or cardamom to the flour mixture for a warm, aromatic twist. These spices complement the lemons perfectly, providing a cozy flavor balance.

For more delightful recipes, don’t forget to check out Breakfast Pancake Poppers or indulge in the deliciousness of Pancake Muffins Bites. Happy baking!

How to Store and Freeze Lemon Blueberry Bundt Cake

Room Temperature: Store the lemon blueberry bundt cake tightly wrapped at room temperature for up to 3 days. This keeps it moist and flavorful for your enjoyment.

Fridge: If you prefer to extend freshness, keep the cake in the refrigerator, wrapped in plastic wrap, where it will last for up to a week.

Freezer: Freeze individual slices wrapped in plastic wrap and then in aluminum foil for up to 3 months. To thaw, simply leave them in the fridge overnight or let them sit at room temperature for a couple of hours.

Reheating: For a warm treat, reheat slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes. Enjoy the burst of freshness in your lemon blueberry bundt cake!

What to Serve with Lemon Blueberry Bundt Cake?

The joy of sharing a slice of homemade cake is even sweeter when paired with delightful accompaniments.

Whipped Cream: This light and airy topping adds a creamy contrast to the bright flavors, enhancing the cake’s moistness. A dollop of whipped cream can elevate each slice to sheer bliss!
Vanilla Ice Cream: The rich, creamy sweetness of vanilla ice cream perfectly complements the tartness of the lemon and blueberries, creating a dreamy dessert combination. This pairing is a classic that everyone adores.
Fresh Berries: A handful of mixed fresh berries brightens your plate, adding color and enhancing the delicious fruit notes of the cake. Their tartness rounds out the flavors beautifully!
Lemonade or Iced Tea: Serve alongside a refreshing glass of homemade lemonade or iced tea to balance the sweetness. The zesty citrus notes in these drinks mirror the cake, creating a harmonious taste experience.
Coffee or Tea: For a cozy afternoon treat, enjoy slices of bundt cake with a warm cup of coffee or tea. The warmth of these drinks beautifully contrasts the cool, moist cake, making each bite even more satisfying.
Chocolate Drizzle: For those craving a decadently sweet touch, a light drizzle of chocolate syrup can add a rich layer that contrasts with the refreshing citrus. This unexpected twist brings a delightful surprise to every slice.

Lemon Blueberry Bundt Cake Recipe FAQs

How do I choose the best blueberries for my cake?
Absolutely! When selecting blueberries, look for those that are plump, firm, and free of any dark spots or wrinkles. Fresh blueberries should have a vibrant color and a light dusting of white, which indicates freshness. If you opt for frozen, don’t thaw them before use to maintain their shape and prevent color bleeding into the batter.

What is the best way to store leftover cake?
Very! To keep your Lemon Blueberry Bundt Cake moist, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to a week, ensuring it’s well-wrapped. For optimal flavor and freshness, I often recommend wrapping individual slices and freezing them for up to 3 months.

Can I freeze the Lemon Blueberry Bundt Cake?
Certainly! To freeze your bundt cake, let it cool completely. Then, wrap individual slices tightly in plastic wrap, followed by aluminum foil to protect against freezer burn. When you’re ready to enjoy, simply thaw in the refrigerator overnight or for a couple of hours at room temperature. For a warm treat, reheat slices in the microwave for 10-15 seconds.

Why is my cake dense instead of fluffy?
Oh no! If your Lemon Blueberry Bundt Cake turns out dense, it could be due to overmixing the batter after adding flour. To ensure a light texture, mix just until combined. Also, double-check that your leavening agents (baking powder and baking soda) are fresh for the best rise.

Are there any dietary concerns with this cake?
Definitely! If you’re baking for someone with dietary restrictions, you can substitute unsalted butter with plant-based butter for a dairy-free option. For vegan alternatives, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or a commercial egg replacer. Additionally, ensure to check that no one is allergic to the blueberries used in the recipe.

How long does the glaze stay fresh on the cake?
Great question! The lemon glaze should be drizzled just before serving, as it will intensify the flavors. If you have leftovers, the glaze may begin to dissolve over time; however, the cake itself can be enjoyed for several days if stored properly. If making in advance, I suggest storing the glaze separately and adding it just before serving for that freshly-drizzled look.