Introduction
Blueberry Lemon Bundt Cake is a fresh, bright, and buttery dessert that perfectly blends tangy lemons and sweet, juicy blueberries. The cake bakes into a golden, moist masterpiece with a light crumb and bursts of fruit in every slice. A smooth lemon glaze drizzled over the top adds just the right amount of sweetness and shine. It’s a cake that looks stunning, tastes vibrant, and feels like sunshine on a plate. If you’ve enjoyed the rich depth of the Buttermilk Chocolate Bundt Cake, this one offers the opposite experience—fresh, fruity, and delicately sweet.
The Perfect Flavour Pairing
Why Lemon and Blueberry Work Beautifully
Lemon enhances blueberry flavour by adding a subtle tang that brightens every bite. When baked together, they create a naturally balanced cake that’s both rich and refreshing. The lemon juice and zest infuse the batter with citrus aroma, while the blueberries add moisture and soft pops of colour.
The Secret to a Moist Cake
The combination of butter, oil, and sour cream ensures the cake stays moist for days without becoming dense. Each ingredient plays a role: butter adds richness, oil locks in moisture, and sour cream gives a soft, velvety crumb.
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Blueberry Lemon Bundt Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
Description
This Blueberry Lemon Bundt Cake combines zesty lemon flavour and juicy blueberries in a moist, buttery cake topped with a bright lemon glaze. A refreshing dessert for any occasion.
Ingredients
2 cups (300g) blueberries + 1 tbsp flour
2¾ cups (345g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup (170g) butter, room temperature
2 cups (400g) sugar
4 large eggs, room temperature
2 tsp vanilla extract
⅓ cup (80ml) lemon juice
2 tbsp lemon zest
¼ cup (60ml) vegetable oil
1 cup (230g) sour cream, room temperature
1 cup (120g) confectioners’ sugar
2–3 tbsp fresh lemon juice
Instructions
1. Preheat oven to 350°F (176°C) and grease a 10-inch Bundt pan.
2. Toss blueberries with flour and set aside.
3. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
4. Cream butter and sugar for 4–5 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each.
6. Mix in vanilla, lemon juice, zest, and oil.
7. Alternate adding dry ingredients and sour cream, beginning and ending with flour.
8. Fold in blueberries gently.
9. Pour batter into the Bundt pan and smooth the top.
10. Bake 50–65 minutes or until a toothpick comes out clean.
11. Cool 30 minutes in the pan, then invert onto a rack.
12. Whisk confectioners’ sugar and lemon juice to make glaze.
13. Pour glaze over the cooled cake and let it set for 15 minutes.
Notes
Use room-temperature ingredients for an even batter.
Don’t overmix once adding flour to maintain a tender crumb.
Store at room temperature for 3 days or refrigerate up to a week.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 435 kcal
- Sugar: 35 g
- Sodium: 270 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
Key Ingredients and Their Roles
The Lemon Essentials
Fresh lemon juice and zest bring the perfect tang. Avoid bottled juice—it lacks the bright, fresh acidity that makes this cake shine. Zesting the lemon directly into the sugar helps release oils, deepening the flavour.
Blueberries for Sweetness
Fresh or frozen blueberries work well, but coat them with flour before adding them to the batter. This simple trick prevents them from sinking to the bottom of the pan and keeps them evenly distributed throughout the cake.
Step-by-Step Baking Process
Making the Batter
- Preheat oven to 350°F (176°C).
- Grease a 10-inch Bundt pan with butter or baking spray and lightly dust with flour.
- In a small bowl, toss blueberries with 1 tablespoon of flour and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar for 4–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add vanilla, lemon juice, zest, and oil, then mix until smooth.
- Add the dry ingredients in three additions, alternating with sour cream, starting and ending with flour.
- Fold in blueberries gently using a spatula.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
Baking and Cooling
Bake for 50–65 minutes or until a toothpick inserted into the centre comes out clean. Let the cake cool in the pan for 30 minutes, then invert onto a wire rack and cool completely before glazing.
Making the Lemon Glaze
Simple Lemon Icing
In a bowl, whisk together 1 cup of confectioners’ sugar and 2–3 tablespoons of fresh lemon juice. Adjust thickness by adding more sugar or juice until smooth and pourable.
Glazing the Cake
Pour the glaze evenly over the cooled cake, letting it flow naturally down the sides. Allow it to set for 10–15 minutes before serving to achieve a glossy finish that slightly hardens for a delicate crunch.
Baking and Preparation Tips
Use Room Temperature Ingredients
Room-temperature butter, eggs, and sour cream mix more evenly, creating a smoother batter that traps air better for a lighter crumb.
Don’t Overmix
Mixing too much after adding flour can cause the cake to lose its soft texture. Fold ingredients gently to maintain volume and prevent toughness.
Serving and Variations
Classic Serving Style
Serve thick slices of this Blueberry Lemon Bundt Cake on their own or with a dollop of whipped cream. The cake pairs beautifully with hot tea, coffee, or a refreshing glass of lemonade.
Creative Twists
Add a handful of white chocolate chips for a sweet surprise or top the glaze with toasted coconut for a tropical touch. For extra lemon intensity, brush the warm cake with lemon syrup before glazing.
Storage and Make-Ahead Tips
How to Store
Keep the cake covered at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Always bring it to room temperature before serving to restore its softness.
Freezing Instructions
Wrap the cooled, unglazed cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight at room temperature, then glaze before serving.
Presentation and Finishing Touches
Choosing the Best Pan
A nonstick metal Bundt pan with a simple design works best for this recipe. The golden crust contrasts beautifully with the light glaze, creating a visually striking dessert.
Decorating Tips
After glazing, sprinkle the top lightly with lemon zest or fresh blueberries for a bakery-style finish. For a festive touch, dust with a bit of powdered sugar right before serving.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before using. Add them straight from the freezer and coat in flour to avoid colour streaks in the batter.
What can I use instead of sour cream?
Plain Greek yogurt is an excellent substitute that provides similar creaminess and moisture.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free baking flour blend. Make sure to check the baking time, as gluten-free cakes may brown slightly faster.
How do I prevent my cake from sticking?
Use a quality nonstick Bundt pan and grease it thoroughly with butter and flour or baking spray with flour included.
Conclusion
The Blueberry Lemon Bundt Cake is the perfect balance of sweet and tart, bursting with flavour and freshness in every slice. The soft, buttery texture, juicy blueberries, and glossy lemon glaze create a dessert that’s both beautiful and delicious. Whether you’re baking for a family gathering, special occasion, or simply a quiet weekend treat, this cake brings a burst of sunshine to the table. Bright, moist, and perfectly tangy—it’s everything a Bundt cake should be.