Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 3 large eggs; 1 tablespoon lemon zest; ½ cup lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon milk

Highlighted under: Sweet Creations Co.

I can't get enough of this Lemon Blueberry Bundt Cake! The combination of zesty lemon and plump blueberries creates an irresistible flavor that brightens up any occasion. Each slice is moist and tender, enhanced by a simple glaze that adds the perfect finishing touch. Whether it's for brunch, dessert, or just because, this cake brings a taste of sunshine and happiness to the table. Plus, it’s super easy to make, which means I can whip it up whenever the craving strikes!

Created by

Imogen Walker

Last updated on 2026-02-10T21:33:36.393Z

When I first baked this Lemon Blueberry Bundt Cake, I was amazed at how the flavors seemed to come alive with each bite. I decided to experiment by adding both lemon zest and juice, which really brightened the cake and complemented the blueberries beautifully. The method of creaming butter and sugar creates a fluffy texture that makes the cake incredibly moist. I recommend letting it cool in the pan for the right amount of time to avoid any sticking!

Every time I serve this cake, it disappears quickly, leaving everyone asking for the recipe. I learned that using fresh blueberries is key, as they burst with flavor while baking. Drizzling a lemon glaze over the top elevates it even further, ensuring each slice is a delightful treat. This is a cake you'll want to make again and again!

Why You'll Love This Cake
Zesty lemon flavor paired with juicy blueberries
Moist and tender crumb that melts in your mouth
Visually stunning Bundt shape for impressive presentations

Choosing the Right Blueberries

When making this Lemon Blueberry Bundt Cake, the quality of your blueberries is key to achieving the best flavor. Opt for fresh blueberries that are plump and firm; avoid any that appear shriveled or moldy. If fresh blueberries aren't available, you can substitute with frozen ones, but be sure to fold them in gently to prevent the batter from turning blue. Thaw them first and pat dry with a paper towel to eliminate excess moisture, which can affect the cake's texture.

For a unique twist, consider adding a mix of berries. Raspberries or blackberries can complement the lemon flavor beautifully. Just remember to adjust the amount based on their sweetness, as some berries can be more tart, which might alter the overall sweetness of the cake.

Mastering the Bundt Technique

Greasing and flouring the Bundt pan correctly is crucial to prevent sticking. I recommend using a non-stick spray specifically designed for baking, or a mixture of butter and flour. Make sure to coat every crevice of the pan; this will help the cake release perfectly, maintaining its beautiful shape. If you find that your Bundt pan is particularly intricate, using a pastry brush to spread the greasing agent can help ensure even coverage.

Another tip for achieving a perfect Bundt cake is to avoid overmixing the batter once the dry ingredients are combined. Overmixing can lead to a dense texture, while gently folding the batter ensures a light, tender crumb. Watch for just a few flour streaks remaining before folding in the blueberries; this indicates you're on the right track.

Storage and Serving Suggestions

Once baked, this Lemon Blueberry Bundt Cake can be stored at room temperature for up to three days under a cake dome or covered with plastic wrap. If you need to keep it longer, consider refrigerating it, where it can last for up to a week. For serving, I love slicing the cake and serving it with a dollop of whipped cream or a scoop of vanilla ice cream, which pairs perfectly with the tart lemon and sweet blueberries.

If you're preparing for a special occasion, you can make the batter a day ahead. Simply refrigerate the mixed batter (cover it tightly) and bake it fresh the next day to maintain the best texture. This makes it easy to contribute a homemade treat without last-minute stress.

Ingredients

Cake Ingredients

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

Glaze Ingredients

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Instructions

Preheat the Oven and Prepare the Bundt Pan

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

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

Add the eggs one by one, mixing well after each addition. Follow with the lemon zest and juice, mixing until just combined.

Combine Mixtures

Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.

Pour and Bake

Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. For the glaze, mix powdered sugar, lemon juice, and milk until smooth, then drizzle over the cooled cake.

Pro Tips

For an extra burst of flavor, try adding a teaspoon of vanilla extract to the batter. Using frozen blueberries? No problem! Just fold them in straight from the freezer to prevent them from sinking.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it may be due to overmixing the batter or adding too many wet ingredients. Ensure you're measuring the flour correctly, as too little can lead to a dense cake. If you think you might have mixed too long, next time, stop as soon as the flour disappears, and you'll have a lighter result.

On the other hand, if the edges of your cake brown too quickly while the center remains undercooked, consider rotating the Bundt pan halfway through baking. Additionally, you can place a piece of aluminum foil loosely over the top to shield it from direct heat while allowing the center to continue cooking thoroughly.

Glazing for Extra Flare

The glaze is not just for decoration; it adds a burst of lemon flavor that enhances the cake's overall profile. If you prefer a thicker glaze, simply increase the powdered sugar slightly, or if you want it runnier, add more lemon juice or milk a teaspoon at a time until desired consistency is reached. Drizzling it over while the cake is still slightly warm allows it to soak in a bit, amplifying the flavor.

Feel free to experiment with the glaze by adding a splash of vanilla extract or even a touch of almond extract for a different flavor dimension. The glaze can be made ahead and stored in the fridge, just re-whisk it before using to ensure it's smooth.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just add them directly to the batter without thawing.

→ How should I store the Bundt cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer shelf life.

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day in advance. Just glaze it before serving for the best presentation.

→ What can I substitute for lemon juice?

You can use lime juice or even orange juice if you prefer a different citrus flavor.