Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup sour cream; 3 large eggs; 1 tablespoon lemon zest; ¼ cup lemon juice; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon milk

Highlighted under: Modern Collection

I love making this Lemon Blueberry Bundt Cake on sunny afternoons when the fruit is at its best. The bright flavor of the lemon pairs perfectly with the sweet, juicy blueberries, creating a delightful treat that feels refreshing yet indulgent. Each bite offers a burst of citrus and berry goodness that just lifts my spirits. It's an easy recipe that transforms a few simple ingredients into something special, perfect for sharing with friends or enjoying as a personal treat.

Created by

Lottie Pennington

Last updated on 2026-02-10T23:53:36.187Z

Baking this Lemon Blueberry Bundt Cake became a cherished ritual during the summer. I remember the first time I combined fresh lemon zest with plump blueberries; the aroma that filled the kitchen was heavenly! I always ensure to use room-temperature ingredients; it helps the cake rise beautifully and creates that perfect moist texture.

After several attempts to get the balance just right, I discovered that adding a touch of sour cream enhances the cake's richness without overpowering the bright lemon flavor. This little tweak makes such a difference in the final product!

Why You'll Love This Recipe

Bright citrus notes that refresh your palate
Juicy blueberries add a burst of sweetness
A visually stunning cake that's perfect for any occasion

Baking Essentials

When greasing your bundt pan, use a combination of butter and flour for the best results. This method ensures a smooth release, preventing any breaks or crumbling when you take the cake out. Alternatively, you can use a non-stick baking spray that contains flour, which is specifically designed for baked goods like this.

One key to this cake’s delightful texture is the creaming method. Make sure your butter is softened to room temperature, allowing you to achieve that light and fluffy mixture when combining it with sugar. This process incorporates air into the batter, resulting in a cake that rises beautifully and has a tender crumb.

Ingredient Insights

The bright flavor of lemon in this cake depends on using fresh lemon juice and zest. Bottled lemon juice often lacks the vibrant flavor and aroma found in fresh lemons. To zest properly, use a microplane grater, being careful to avoid the bitter white pith underneath the skin, which can alter the cake’s flavor profile.

Sour cream plays a pivotal role in this recipe by adding moisture and a subtle tang that balances the sweetness of the blueberries and sugar. If you need a substitute, plain Greek yogurt can offer a similar flavor and texture while keeping the cake rich and moist.

Ingredients

Gather the following ingredients to create this delightful cake.

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup sour cream
3 large eggs
1 tablespoon lemon zest
¼ cup lemon juice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries

Glaze Ingredients

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Make sure to have everything ready before you start mixing!

Instructions

Follow these steps to create your delicious Lemon Blueberry Bundt Cake.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.

Mix the Batter

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time. Mix in the sour cream, lemon zest, and lemon juice.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Fold in the Blueberries

Gently fold in the blueberries, being careful not to crush them.

Pour and Bake

Pour the batter into the prepared bundt pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for about 10 minutes. Turn it out onto a serving plate. Mix the glaze ingredients and drizzle over the cooled cake.

Enjoy your delicious creation!

Pro Tips

For an extra lemony flavor, add more lemon zest to the batter or glaze. Always use fresh blueberries for the best taste.

Storing and Freezing

Once cooled, store the Lemon Blueberry Bundt Cake in an airtight container at room temperature for up to three days. The flavors will meld beautifully over time, making it even more enjoyable to eat later. If you plan to consume it over a longer period, consider wrapping it in plastic wrap and then aluminum foil to prevent freezer burn.

To freeze leftover cake, slice it first for easier individual servings. Place the slices in a single layer on a baking sheet to freeze for about an hour before transferring them to a zip-top bag. This prevents the pieces from sticking together, allowing you to thaw just what you need.

Serving Suggestions

This cake is delightful on its own but can be enhanced further with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess provides a nice contrast to the zesty cake, elevating the experience. You can also serve it with a sprinkle of powdered sugar for added flair and a touch of sweetness.

For a beautiful presentation, consider garnishing the cake with a few fresh blueberries and lemon slices on top after glazing. This adds color and informs your guests of the delicious flavors they can expect inside, making it perfect for gatherings or special occasions.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent them from bleeding into the cake.

→ How can I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I substitute sour cream?

Greek yogurt works well as a substitute for sour cream.

→ What should I serve with the cake?

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.