Best Lemon Blueberry Bundt Cake

There’s something special about a bundt cake that makes me smile every time I pull one from the oven. The smell of fresh lemon and sweet blueberries filling my kitchen takes me right back to Sunday afternoons at my grandmother’s house. I’ve always loved how simple bundt cakes are to make, yet they look like you spent hours in the kitchen.

This lemon blueberry combo has become my go-to when I’m bringing dessert to a friend’s house or need something reliable for a bake sale. I probably make it at least once a month, and my kids get excited every time they see the bundt pan come out. The best part? You don’t need any fancy decorating skills – the pan does all the work for you.

Whether you’re a seasoned baker or just starting out, this cake is pretty hard to mess up. Plus, it’s the kind of recipe that works year-round, though I have to say it tastes extra good on a warm summer afternoon with a cold glass of iced tea.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work great in this bundt cake, so use whatever is more convenient or in season. If you’re using fresh berries, look for plump, firm ones with a deep blue color and a silvery frost-like coating (this is natural and good!). When using frozen blueberries, don’t thaw them first – add them to the batter while still frozen to prevent color bleeding throughout your cake. Just remember that if you’re using fresh berries, you’ll want to toss them in a bit of flour to help them stay suspended in the batter instead of sinking to the bottom of your cake.

Options for Substitutions

This cake recipe has some room for swaps, though some ingredients are key for the perfect texture:

• All-purpose flour: You can use cake flour for an even softer texture – just add 2 extra tablespoons per cup. Don’t use whole wheat flour as it will make the cake too dense.
• Sour cream: Plain full-fat Greek yogurt works great as a 1:1 replacement. You could also use buttermilk, but reduce the amount to 3/4 cup since it’s thinner.
• Blueberries: Fresh or frozen blueberries both work well. You can also try raspberries or blackberries – just don’t use strawberries as they’re too watery.
• Butter: For the cake batter, stick with real butter – margarine or oil won’t give you the same rich texture. For the glaze, you can skip the melted butter if needed.
• Fresh lemon juice and zest: While fresh is best, you can use bottled lemon juice in a pinch. For the zest, orange zest can work too, giving the cake a different but nice citrus twist.
• Confectioners’ sugar: This is crucial for the glaze texture – regular sugar won’t work here. If you’re out, blend regular sugar in a food processor until powdery.

Watch Out for These Mistakes While Baking

The biggest challenge when making a bundt cake is ensuring it releases perfectly from the pan – thoroughly grease every nook and cranny of your bundt pan with melted butter or baking spray, then dust with flour, tapping out any excess. Another common mistake is overmixing the batter once you add the flour, which can lead to a tough, dense cake – instead, fold the dry ingredients gently just until combined, and your cake will stay tender and light. Fresh blueberries can sink to the bottom of your cake, so coating them in flour before folding them into the batter helps them stay suspended throughout the cake (skip this step if using frozen berries, as the flour won’t stick to them). For the perfect glaze consistency, add the lemon juice gradually to the powdered sugar – you can always thin it out, but it’s harder to thicken it up if you add too much liquid at once.

What to Serve With Lemon Blueberry Bundt Cake?

This bright and fruity cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side – the cool, creamy texture works so well with the cake’s lemony flavor. For brunch gatherings, I like to serve this cake alongside some fresh berries and a pitcher of cold brew coffee or iced tea. You can also dress it up with a sprig of fresh mint or a light dusting of powdered sugar right before serving.

Storage Instructions

Counter Storage: Your lemon blueberry bundt cake will stay fresh at room temperature for up to 2 days when kept in an airtight container or wrapped well in plastic wrap. Just make sure it’s completely cool before storing to keep that lovely glaze intact!

Refrigerate: Want to keep your cake fresh a bit longer? Pop it in the fridge in an airtight container, and it’ll stay good for up to 5 days. The cold temperature helps keep those blueberries and lemony flavors nice and fresh.

Freeze: This bundt cake freezes really well! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. I usually freeze it without the glaze and add fresh glaze after thawing – it just looks prettier that way. When you’re ready to eat, let it thaw overnight in the fridge.

Preparation Time	20-30 minutes
Cooking Time	60-75 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 40-50 g
• Fat: 210-230 g
• Carbohydrates: 600-650 g

Ingredients

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 3 tablespoons fresh lemon juice (from about 2 lemons)
• 2 tablespoons lemon peel (from about 2 lemons)
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 cups blueberries (toss with 2 tablespoons flour, omit flour if using frozen)
• 1 1/2 tablespoons melted butter
• 2 cups confectioners’ sugar
• 1/3 cup lemon juice
• A pinch of salt
• 1 tablespoon lemon peel

Step 1: Preheat and Prepare the Pan

Begin by preheating your oven to 350 degrees Fahrenheit.

Meanwhile, grease and flour a bundt pan thoroughly to prevent sticking and ensure easy removal of your cake once baked.

Step 2: Prepare the Dry Ingredients

In a separate bowl, mix together the flour, baking powder, baking soda, and salt.

Once well combined, set the bowl aside, as these dry ingredients will be used later when integrating with the wet ingredients.

Step 3: Cream Butter and Sugar, Add Eggs

Using a mixer, beat the butter and sugar together on medium-high speed for about 3 minutes until the mixture is fluffy and light.

Add your eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Step 4: Combine Wet and Dry Ingredients

Gradually add the prepared flour mixture to the beaten butter and egg mixture in intervals, mixing gently between each addition.

Once combined, add the lemon juice, zest, vanilla, and sour cream.

Gently stir these ingredients into the batter using a spatula or wooden spoon.

Step 5: Fold in Blueberries and Fill the Bundt Pan

Carefully fold the blueberries into the batter, ensuring they are evenly distributed without crushing them.

Spread the batter evenly into the prepared bundt pan.

Step 6: Bake the Cake

Bake the cake in the preheated oven for 60 minutes.

Check for doneness by inserting a knife into the center.

If it doesn’t come out clean, bake the cake for an additional 10-15 minutes.

Note: If the top is browning faster than the center can cook, cover it with aluminum foil to prevent burning.

Be prepared for some cakes to require up to an additional 20 minutes of baking time, based on oven variations.

Step 7: Prepare the Lemon Glaze

While the cake is baking or cooling, prepare the glaze.

Beat together the powdered sugar, lemon juice, salt, and zest until smooth.

Slowly beat in the melted butter until the mixture is well combined.

Step 8: Glaze the Cake and Serve

Once the cake has cooled to your desired temperature for pouring, pour the lemon glaze over the cake.

Let the glaze set before serving.

Enjoy your lemon blueberry bundt cake!