There’s something truly magical about a slice of Lemon Blueberry Bundt Cake—moist, buttery, bursting with juicy blueberries, and dazzling with bright citrus. This stunning cake brings together sweet and tangy flavors in the most delightful way, making it the perfect centerpiece for any gathering or simply an afternoon treat paired with tea. Whether you’re baking for a special occasion or just because you love a good homemade cake, this Lemon Blueberry Bundt Cake is my go-to recipe for capturing the best of summer in every bite.
Ingredients You’ll Need
The beauty of this Lemon Blueberry Bundt Cake lies in its straightforward ingredients—each one is carefully chosen to elevate the flavor, texture, or visual appeal of your finished cake. Don’t skip or substitute: together they create a cake that’s buttery, citrusy, and packed with berry goodness.
- All-purpose flour: Provides the structure and a soft crumb for your cake while ensuring it bakes up perfectly every time.
- Baking powder and baking soda: These leaveners help your cake rise beautifully and give it a tender, airy texture.
- Salt: A pinch of salt sharpens the lemon flavor and balances out the sweetness of the cake.
- Unsalted butter (softened): Butter is the foundation for a moist, flavorful cake, adding richness and a bit of that classic cake aroma.
- Granulated sugar: Sweetens the cake while contributing to the tender crumb when creamed with butter.
- Large eggs: Eggs provide structure, moisture, and a beautiful golden hue to the crumb.
- Lemon zest: Zest brings an intense citrus fragrance—the secret to a truly lemony bite.
- Fresh lemon juice: This adds a bright, tangy kick that perfectly complements the blueberries.
- Vanilla extract: Vanilla balances the citrus and berry flavors for a well-rounded taste.
- Sour cream: The secret weapon for moist, tender cake—it delivers fluffiness and a gentle tang.
- Fresh or frozen blueberries (tossed in flour): Blueberries dot your cake with juicy pops of color and flavor, while the dusting of flour keeps them from sinking.
- Powdered sugar or lemon glaze (optional): For a final flourish, dust, or drizzle the cake for extra charm and zing.
How to Make Lemon Blueberry Bundt Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and grease a 10-cup Bundt pan generously, making sure to get into every curve and crevice. This little extra care ensures your Lemon Blueberry Bundt Cake releases easily and bakes up golden all over.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leaveners throughout the batter, resulting in a cake that rises evenly with a perfect crumb.
Step 3: Cream Butter and Sugar
Beat the softened butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy, about 3–5 minutes. This step is key for incorporating air into your batter and achieving that dreamy, tender texture.
Step 4: Add Eggs and Flavorings
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Then, mix in the lemon zest, lemon juice, and vanilla extract—the batter will smell heavenly at this point!
Step 5: Combine With Dry Ingredients and Sour Cream
Add the flour mixture in three parts, alternating with the sour cream. Begin and end with the flour for the smoothest batter. This technique keeps the Lemon Blueberry Bundt Cake tender and fluffy.
Step 6: Gently Fold in Blueberries
Toss your blueberries with a tablespoon of flour, then gently fold them into the batter. This helps prevent the berries from sinking and ensures gorgeous purple dots throughout the cake.
Step 7: Fill the Pan and Bake
Pour your batter evenly 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. Your kitchen will smell like a citrusy bakery—pure bliss!
Step 8: Cool and Finish
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, dust with powdered sugar or drizzle with lemon glaze for that perfect finishing touch.
How to Serve Lemon Blueberry Bundt Cake
Garnishes
This cake is a joy to decorate! A classic dusting of powdered sugar is elegant and fast, but a simple lemon glaze adds extra zing and a beautiful sheen. Top with a few extra blueberries or twists of lemon zest for a fresh-baked bakery look that’s sure to impress.
Side Dishes
You can never go wrong serving Lemon Blueberry Bundt Cake alongside a dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or a silky spoonful of Greek yogurt. For a touch of luxury, serve with fresh berries and a pot of good-quality Earl Grey tea or coffee.
Creative Ways to Present
Try serving slices fanned on a platter with a scatter of edible flowers for brunch, or cut into petite squares for a dainty afternoon tea. For special occasions, stack small bundles of sliced cake with blueberry compote and whipped cream between layers for a stunning plated dessert.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Blueberry Bundt Cake fresh, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The moisture from the sour cream keeps the cake soft, even after a couple of days!
Freezing
This cake freezes beautifully. Wrap either whole or sliced, making sure it’s fully cooled first, then place in a zip-top bag or wrap in aluminum foil. Store for up to 2 months. Thaw at room temperature for a few hours before serving and finish with a fresh dusting of powdered sugar or glaze.
Reheating
If you prefer your Lemon Blueberry Bundt Cake warm, simply microwave individual slices for about 10–15 seconds. For a firmer texture, try gently warming in the oven at 300°F for 8–10 minutes. Remember, glazes may melt a little when reheated, but the flavor is always just as wonderful.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in this recipe. Keep them frozen until you’re ready to fold them in and dust with flour first—this keeps the color from bleeding and the berries from sinking.
How do I prevent my Bundt cake from sticking to the pan?
Be extra thorough when greasing your Bundt pan. Use softened butter or a baking spray and pay attention to every nook and cranny. Letting the cake cool for 15 minutes before unmolding also helps ensure a clean release.
Can I make this cake ahead for a party?
Yes! You can bake the cake a day ahead; just store it wrapped at room temperature. Hold off on adding powdered sugar or glaze until right before serving for the freshest appearance.
How do I make a lemon glaze for this cake?
Simply mix 1 cup of powdered sugar with 2–3 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled Lemon Blueberry Bundt Cake for a glossy, tangy finish that enhances the citrus notes.
Can I substitute yogurt for sour cream?
Yes, you can use plain Greek yogurt in place of sour cream with delicious results. The texture remains moist and the subtle tang gives your Lemon Blueberry Bundt Cake a bright, fresh flavor.
Final Thoughts
Every time I bake this Lemon Blueberry Bundt Cake, I’m reminded of just how easy it is to bring a little brightness to the table. Its sunny flavor, beautiful appearance, and melt-in-your-mouth texture make it impossible to resist. Give this recipe a try—you’ll fall in love with each perfectly balanced bite and so will everyone lucky enough to share it with you!
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Lemon Blueberry Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect balance of tangy lemon and sweet blueberries with this moist and flavorful Lemon Blueberry Bundt Cake. Topped with a dusting of powdered sugar or a zesty lemon glaze, this cake is a delightful treat for any occasion.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
Additional:
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Powdered sugar for dusting or lemon glaze (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
- Combine the ingredients: Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour. Gently fold in the blueberries.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar or drizzle with lemon glaze if desired.
Notes
- If using frozen blueberries, do not thaw before adding to the batter.
- For a stronger lemon flavor, add ½ teaspoon of lemon extract.
- To make a lemon glaze, mix 1 cup powdered sugar with 2–3 tablespoons lemon juice until smooth.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 27g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
