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Lemon Blueberry Bundt Cake

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Lemon blueberry bundt cake is like sunshine in dessert form—bright, buttery, and bursting with juicy berries.

It’s rich like a classic pound cake, but the fresh lemon glaze takes it to the next level.

Your guests will love the pop of lemony sweetness with every bite, and you’ll love how simple it is to bring together.

Perfect for brunch, spring gatherings, or whenever you’re craving something homemade and extra special.

For the Lemon Blueberry Bundt Cake

  • Flour – All-purpose flour gives the cake its structure.
  • Baking Powder & Baking Soda – These help the cake rise and stay fluffy.
  • Salt – Just a touch to balance the sweetness.
  • Butter – Use unsalted butter for a rich, buttery base.
  • Sugar – Granulated sugar sweetens the cake and helps create a tender crumb.
  • Eggs – These bind the batter and add richness.
  • Lemon Juice – Freshly squeezed for that bright, citrusy flavor.
  • Lemon Zest – Adds even more lemony aroma and depth.
  • Vanilla Extract – Just a splash to round out the flavors.
  • Sour Cream – Keeps the cake moist and gives it a slight tang.
  • Blueberries – Fresh or frozen; be sure to toss fresh ones in flour to prevent sinking.

For the Lemon Icing

  • Powdered Sugar – The base of the glaze, smooth and sweet.
  • Lemon Juice – Adds a fresh citrus punch to the icing.
  • Butter (melted) – Makes the glaze rich and glossy.
  • Lemon Zest – Adds brightness and a pop of flavor on top.
  • Salt – Just a pinch to balance out the sweetness.

Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is buttery, moist, and packed with fresh lemon flavor and juicy blueberries. It has the rich texture of a pound cake and is topped with a tangy lemon glaze.
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Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Bundt Cake
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12

Notes

Ingredients

Cake

  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 tablespoons lemon juice (about 2 large lemons)
  • 2 tablespoons lemon zest (about 2 large lemons)
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 cups blueberries
    • If using fresh blueberries: toss with 2 tablespoons flour
    • If using frozen: do not coat with flour

Lemon Icing

  • 1 ½ tablespoons butter, melted
  • 2 cups powdered sugar
  • ⅓ cup lemon juice
  • Pinch of salt
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a Bundt pan thoroughly.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Gradually add the dry ingredients to the wet ingredients, mixing a little at a time.
  7. Stir in the lemon juice, lemon zest, vanilla extract, and sour cream using a spatula or wooden spoon. Mix until just combined.
  8. Gently fold in the blueberries.
  9. Pour the batter into the prepared Bundt pan and spread evenly.
  10. Bake for 60 minutes. Check for doneness by inserting a toothpick or knife into the center. If it comes out clean, it’s done.
    • If not, continue baking for another 10–15 minutes.
    • If the top starts to brown before the center is done, cover with foil to prevent over-browning.
    • Some ovens may require up to 20 extra minutes. Check carefully.
  11. Remove from oven and allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

To Make the Icing

  1. In a bowl, whisk together the powdered sugar, lemon juice, salt, and lemon zest.
  2. Slowly add the melted butter and mix until smooth.
  3. Let the icing cool slightly to thicken.
  4. Pour over the cooled cake. Let set before slicing.
Tips 
  • Preheat your oven fully before baking.
  • Every oven bakes differently; an oven thermometer can help ensure accuracy.
  • Bundt pans vary in size and depth, which may affect baking time.
  • Always check doneness with a toothpick or knife in the center.

 

Nutrition

Calories: 533 kcal | Carbohydrates: 82g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 247mg | Potassium: 175mg | Fiber: 1g | Sugar: 57g | Vitamin A: 700 IU | Vitamin C: 9.7mg | Calcium: 64mg | Iron: 1.8mg

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1. How can I prevent the blueberries from sinking to the bottom of the cake?
Toss the blueberries in a small amount of flour before folding them into the batter. This light coating helps suspend the berries evenly throughout the cake and prevents them from sinking during baking.

2. What should I do if I don’t have sour cream on hand?
No sour cream? No problem. You can substitute it with Greek yogurt—preferably full-fat—for a similar creamy texture and tangy flavor that works beautifully in this cake.

3. How can I ensure my cake doesn’t stick to the Bundt pan?
To prevent sticking, grease the Bundt pan thoroughly with softened butter, then dust it lightly with flour. Be sure to get into all the curves and crevices of the pan. A baking spray with flour also works well for intricate pans.

4. Why is it important to use room temperature ingredients?
Room temperature butter, eggs, and sour cream mix more easily into the batter, creating a smooth, even texture. Cold ingredients can cause the batter to curdle or mix unevenly, affecting the cake’s rise and tenderness.

5. How can I add more lemon flavor to the cake?
For an extra citrusy boost, add lemon zest to the batter and fresh lemon juice to the glaze. You can also swirl in lemon curd before baking or serve it on the side for a tangy finish.

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