Lemon blueberry bundt cake is a moist and buttery bundt cake filled with fresh blueberries and bright lemon flavor. Top this blueberry lemon cake with a deliciously sweet and tart lemon glaze. Enjoy this easy to make lemon glazed blueberry bundt for breakfast, brunch or dessert.
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Why Should You Make This Recipe
I absolutely adore making lemon and blueberry recipes. My Lemon Blueberry Muffins, Lemon Blueberry Cookies, Blueberry Coffee Cake, Blueberry Cupcakes, Blueberry Ricotta Cake and Lemon Blueberry Scones are just a few of my favorite lemon blueberry recipes on the blog. This blueberry lemon bundt cake is another addition I know you will love. Here are a couple of reasons I know you’ll reach for this lemon blueberry cake over and over again.
- It has the perfect rich, buttery and tender texture. This blueberry lemon bundt has the perfect almost pound cake like crumb scented with bright lemon and fresh blueberries.
- Easy to make with simple ingredients. This old fashioned lemon berry bundt cake is made with simple ingredients that come together quickly and easily making it the perfect cake for any occasion.
Ingredients
This lemon blueberry bundt requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt.
- Wet Ingredients: Gather granulated sugar, lemons, butter, eggs, sour cream, lemon juice, vanilla extract and fresh blueberries.
- Lemon Glaze: Gather powdered sugar and freshly squeezed lemon juice.
Substitutions
This lemon blueberry bundt cake is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make this lemon berry bundt cake gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (330 g) versus cup for cup.
- Baking Soda and Baking Powder: This both act as leavener in this blueberry lemon cake recipe. Make sure both are in date.
- Granulated Sugar: This blueberry and lemon bundt cake recipe calls for granulated sugar, but maple sugar would also work well to make this refined sugar free.
- Lemon Zest and Juice: Lemon pairs so beautifully with blueberries. Lime or other lemons such as meyer lemons would be a wonderful substitute.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs.
- Sour Cream: A thick and creamy greek yogurt works well as a replacement in this bundt cake recipe.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Blueberries: You can fresh or frozen blueberries. If using frozen berries, do not let them thaw. Also note that the baking time will be a bit longer if using frozen berries. I suggest lowering the rack from the middle to the rack right under the middle rack (the lower 3rd of the oven). Raspberries and blackberries would also work really well in this bundt cake recipe.
Variation
Lemon Blueberry Bundt Cake with Lemon Cream Cheese Glaze: Whisk 4 oz. (113 g) room temperature cream cheese with 2 cups (240 g) powdered sugar, 1 teaspoon vanilla extract and 2 tablespoons (30 ml) lemon juice until smooth and well combined. Pour over the cooled lemon berry bundt cake and enjoy.
How To Make
Learn how to make lemon blueberry bundt cake in a few easy steps.
- Preheat the oven to 350 F (170 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan. In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
- In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. In the bowl of a stand mixer fitted with whisk attachment, cream the butter and lemon sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed. With the mixer on low, mix in the eggs, lemon juice and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined. By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the flour coated blueberries.
- Evenly scoop the lemon blueberry cake batter into the prepared bundt pan. Bake the lemon blueberry sour cream bundt cake for 50 - 60 minutes or until a toothpick inserted into the center of the moist lemon and blueberry cake comes out with a few moist crumbs. Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Fully cool the lemon berry bundt cake to room temperature before topping with lemon glaze.
- In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled blueberry lemon cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
How To Store, Freeze and Thaw
- Store: This blueberry and lemon bundt cake is super moist and will do just fine when stored in the fridge or at room temperature. Keep the cake in an airtight container at room temperature for up to 2 - 3 days or covered in plastic wrap in the fridge for up to 5 days.
- Freeze: Make sure the cake is fully cooled. If the cake has the lemon glaze already applied, flash freeze the cake slices on a small pan or large plate for about 20 - 30 minutes. Wrap the slices of leftover cake in plastic wrap and store in an airtight, freezer safe container for up to 2 months.
- Thaw: Thaw frozen slices of lemon blueberry cake in the fridge overnight. Enjoy from the fridge or at room temperature.
M’s Expert Tips
- Prepare the blueberries: Rinse, dry and toss the blueberries in flour before staring the recipe. If you are using frozen blueberries, pull them out right before starting the recipe. Ideally, they would sit out for about 5 - 10 minutes before being mixed into the flour and then into the cake batter . If you are using frozen blueberries, know that the baking time will be a bit longer.
- Zest the lemons directly into the sugar: Zesting the lemon directly into the sugar catches all the citrus oils. This is where so much of the lemon fragrance and taste is!
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed blueberry lemon cake.
- Don’t overmix the cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use a non-stick spray to prevent the cake from sticking to the bundt pan. If needed, take a pastry brush or even a clean paper towel and work the spray into all the grooves of the pan.
- Cool the cake in the pan for no longer than 10 -15 minutes. If you try to remove the cake before 10 minutes, the cake may still be too hot to remove without falling apart. Removing the cake after 15 minutes may cause the cake to stick to the pan more easily.
- Fully cool the cake before applying the glaze. This usually takes about 30 - 45 minutes after the cake has been removed from the pan or about an hour after the cake has been removed from the oven.
FAQs
Sure! Make sure to prepare the lemon cake mix batter according to the box mix directions. Tip: Swap lemon juice for the water for even more lemon flavor. Toss 2 cups of fresh blueberries in 2 tablespoons flour (15 g) before folding the blueberries into the lemon cake mix. Bake the lemon blueberry cake in a bundt pan according to the box directions.
This can happen from overmixing the cake batter, particularly once the dry ingredients are added to the wet. Make sure to bring cold ingredients to room temperature, cream the butter and sugar for about 2 - 3 minutes and mix the dry ingredients into the wet until just combined.
Toss the clean and dried fresh blueberries with flour to fully coat all the berries in the flour. Do this will help the berries from sinking to the bottom of the pan.
Other Bundt Cake Recipes to Try
If you try this Lemon Blueberry Bundt Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Lemon Blueberry Bundt Cake Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 citrus zester and juicer (or reamer)
- 1 10 inch (12 cup) capacity bundt pan
Ingredients
Lemon Blueberry Bundt Cake
- 2¾ cups (330 g) all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups (400 g) granulated sugar
- 3 tablespoons lemon zest (about 3 large lemons)
- 1 cup (226 g) unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 cup (260 g) sour cream, room temperature
- ¼ cup (60 ml) lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries tossed in 2 tablespoons flour
Lemon Glaze
- 2 cups (240 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) lemon juice
Instructions
- Preheat the oven to 350 F (170 C). Grease a 10- inch (12 cup capacity bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
- In a large bowl, whisk the flour, baking powder, baking soda and salt together until well combined.2¾ cups (330 g) all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. In the bowl of a stand mixer fitted with whisk attachment, cream the butter and lemon sugar together until light and fluffy. This takes about 2 - 3 minutes at medium speed.2 cups (400 g) granulated sugar, 3 tablespoons lemon zest , 1 cup (226 g) unsalted butter, room temperature
- With the mixer on low, mix in the eggs, lemon juice and vanilla extract one at a time, waiting until the previous ingredient is just combined before adding the next. Mix until well combined. By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the flour coated blueberries.4 large eggs, room temperature, 1 cup (260 g) sour cream, room temperature, ¼ cup (60 ml) lemon juice, 1 teaspoon vanilla extract , 2 cups fresh blueberries
- Evenly scoop the lemon blueberry cake batter into the prepared bundt pan. Bake the lemon blueberry sour cream bundt cake for 50 - 60 minutes or until a toothpick inserted into the center of the moist lemon and blueberry cake comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes. Invert the bundt cake pan onto another cooling rack or plate. Fully cool the lemon berry bundt cake to room temperature before topping with lemon glaze.
- In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled blueberry lemon cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.2 cups (240 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) lemon juice
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