Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Daily Meals

I absolutely love making this Lemon Blueberry Bundt Cake when I’m craving something bright and sweet. The combination of fresh lemons and juicy blueberries creates a delightful contrast that keeps everyone coming back for seconds. It’s a simple yet elegant dessert that’s perfect for any gathering, whether it’s a sunny afternoon or a cozy evening with friends. Plus, the bundt shape makes it look as beautiful as it tastes, making it an eye-catching centerpiece on the table.

Created by

Belinda Fraser

Last updated on 2026-02-10T22:01:36.216Z

When I first baked this Lemon Blueberry Bundt Cake, I wasn't sure how the flavors would come together. To my delight, the zesty lemon combined perfectly with the sweetness of the blueberries, creating a harmony that was absolutely irresistible. I recommend using fresh lemon juice and zest for the best flavor; it truly elevates the cake.

One of my favorite tips is to toss the blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom, ensuring that every slice has a burst of berry goodness. Baking this cake will quickly become a cherished ritual in your kitchen!

Why You'll Love This Cake
Bright and refreshing lemon flavor with a hint of sweetness
Bursting with juicy blueberries in every bite
Beautiful bundt shape makes it perfect for gatherings

Perfecting the Bundt Cake Technique

When making a bundt cake, achieving the right texture and flavor balance is crucial. The creaming method, where you beat the butter and sugar together until fluffy, incorporates air, creating a lighter cake. Ensure your butter is softened but not melted, which can lead to a dense texture. If you find it challenging to cream the butter and sugar, let them sit at room temperature for about 30 minutes before starting to work with them, as this helps in easier mixing.

Another key technique is to fold in the blueberries gently. Overmixing the batter after adding the blueberries can cause the fruit to break down and color the batter. Instead, add the blueberries slowly and use a spatula to fold them in, ensuring even distribution without compromising the integrity of the berries.

Ingredient Insights

The standout flavors in this Lemon Blueberry Bundt Cake come from fresh ingredients. Using fresh blueberries instead of frozen not only enhances flavor but also gives a burst of juiciness that is essential in this cake. If fresh blueberries aren't available, opt for the smallest frozen blueberries available and stir them in directly from the freezer to minimize any bleeding of color into the batter.

Lemon zest plays a critical role in this recipe. It not only provides a strong lemon flavor but also a wonderful aroma that elevates the cake. Use a microplane to zest your lemons finely, and be sure to only zest the yellow outer skin, as the white pith underneath can be bitter.

Ingredients

Gather these ingredients to create a flavorful Lemon Blueberry Bundt Cake:

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk
1 cup fresh blueberries

For the Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice

Makes sure to measure the ingredients accurately for the best results!

Instructions

Follow these steps to bake your delicious Lemon Blueberry Bundt Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray or butter.

Prepare the Dry Ingredients

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

Mix the Wet Ingredients

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, then gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 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 before inverting onto a wire rack. Once fully cooled, mix the powdered sugar and lemon juice to create the glaze and drizzle it over the cake.

Enjoy your beautifully baked Lemon Blueberry Bundt Cake with a cup of tea or coffee!

Pro Tips

For an extra touch, consider adding a sprinkle of lemon zest on top of the glaze for added color and flavor.

Storage and Serving Tips

This Lemon Blueberry Bundt Cake stays moist for several days when stored properly. Wrap it in plastic wrap and keep it at room temperature for up to 3 days. For longer storage, consider freezing it. After cooling completely, wrap the cake tightly in plastic wrap followed by aluminum foil, and it can be stored in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator and bring it to room temperature before glazing.

For a delightful presentation, serve slices of this cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves can also add a pop of color and flavor. Drizzling some extra glaze over the top of each slice before serving will elevate the visual appeal as well as the taste.

Troubleshooting Common Issues

If your bundt cake doesn’t release easily from the pan, consider using a non-stick baking spray that contains flour or dusting the greased pan with flour before adding the batter. Waiting about 10 minutes after baking before inverting the pan can also help the cake loosen. If any part of the cake sticks, use a butter knife to gently loosen it from the edges of the pan.

In case the cake sinks in the center, it’s often a result of overmixing the batter or not baking it long enough. Make sure to follow the baking time indicated, and perform the toothpick test. If it comes out with moist crumbs but not wet batter, it’s perfectly baked. Adjusting your oven temperature with an oven thermometer can also ensure even baking.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but be sure to thaw and drain them first to prevent excess moisture in the batter.

→ How should I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days or in the fridge for up to a week.

→ Can I substitute the buttermilk?

If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.

→ Is this cake suitable for freezing?

Absolutely! You can freeze the baked bundt cake for up to three months; just be sure to wrap it tightly in plastic wrap and aluminum foil.