Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour); 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Sweet & Baked

I absolutely adore baking this Lemon Blueberry Bundt Cake, especially during the warmer months when fresh blueberries are in abundance. The bright, zesty lemon flavor paired with juicy blueberries creates a delightful balance that is both refreshing and sweet. Each bite is a burst of flavor, and the moist crumb from the cake makes it incredibly inviting. Perfect for gatherings or a cozy afternoon treat, this cake is one recipe I keep coming back to, and I'm excited to share it with you!

Created by

Josie Lambert

Last updated on 2026-02-10T20:17:36.956Z

When I first attempted to make this Lemon Blueberry Bundt Cake, I was amazed at how well the flavors complemented each other. The zesty lemon adds a brightness that enhances the sweetness of the blueberries beautifully. As the cake bakes, your kitchen will fill with an inviting aroma that hints at the deliciousness to come.

I recommend using fresh, plump blueberries for the best flavor and texture. Tossing them in a little flour before adding to the batter helps prevent them from sinking to the bottom as the cake bakes. This small detail ensures that you get a burst of blueberry goodness in every slice!

Why You'll Love This Cake
Bright, tangy lemon flavor perfectly complements sweet blueberries
Inviting aroma that fills your kitchen while it bakes
Moist texture that keeps well for days

The Importance of Fresh Ingredients

Using fresh blueberries in this Lemon Blueberry Bundt Cake is crucial for achieving the best flavor and texture. Fresh blueberries burst with juicy sweetness, adding moisture to the cake while elevating its taste with natural fruitiness. If fresh blueberries are not available, you can substitute them with frozen blueberries, but be aware that they might release more moisture during baking. Aim to toss them in a bit of flour before folding them into the batter to prevent them from sinking.

Additionally, using fresh lemons for juice and zest is essential for a vibrant citrus flavor. Freshly grated lemon zest contains aromatic oils that enhance the cake's essence, providing a fragrant aroma that fills the kitchen. Bottled lemon juice lacks the same depth of flavor, so I recommend squeezing your lemons right before use.

Perfecting the Bundt Cake Technique

When it comes to bundt cakes, the way you prepare your pan matters significantly. Ensure that you thoroughly grease and flour your bundt pan to prevent sticking. I prefer using shortening or butter for greasing, as this creates a non-stick surface. Flour the pan by adding a few tablespoons of flour, and tilt it to coat the sides and bottom evenly. The bundt shape enhances the cake's presentation, but if it sticks, the beautiful design can become a challenge.

Baking time for this cake is approximately 50 minutes, but keep an eye on it towards the end. Start checking for doneness at around 45 minutes by inserting a toothpick into the center. It’s perfect when the toothpick comes out clean or with just a few crumbs attached. If the cake edges start to darken too quickly, you can cover it loosely with aluminum foil to prevent over-browning while allowing the center to bake fully.

Ingredients

Gather the following ingredients before you begin:

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Make sure your ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your Lemon Blueberry Bundt Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This should take about 3-5 minutes.

Add Eggs and Flavoring

Add the eggs, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until well combined.

Combine Wet and Dry Ingredients

Incorporate the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in Blueberries

Gently fold in the flour-coated blueberries to the batter.

Bake the Cake

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

Prepare the Glaze

While the cake cools, whisk together powdered sugar and lemon juice until smooth.

Glaze the Cake

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Let the glaze set before slicing and serving.

Pro Tips

For an extra touch, top the cake with fresh blueberries or lemon slices before serving.

Flavor Variations

This Lemon Blueberry Bundt Cake can be easily customized to suit various tastes. For an extra layer of flavor, consider adding a teaspoon of almond extract along with the vanilla for a subtle nuttiness. If you enjoy a more decadent cake, try folding in a half cup of white chocolate chips along with the blueberries for a delightful contrast of sweetness against the tartness of the lemon.

For a tropical twist, you could replace half of the blueberries with diced pineapple which pairs wonderfully with the lemon flavor. However, be cautious not to overload the batter with fruits, as it can cause uneven baking. Just a single cup of additional fruit should suffice.

Storage and Serving Suggestions

Once baked, allow the cake to cool completely in the pan for about 20 minutes before inverting it onto a cooling rack. This prevents crumbling or breaking. If you have leftovers, store the cake in an airtight container at room temperature for up to three days. Alternatively, wrapped well, it can last in the freezer for up to two months, making it an excellent option for advance preparation.

Serving this Lemon Blueberry Bundt Cake can be as simple or as indulgent as you desire. A light dusting of powdered sugar on top of the glaze adds an elegant finish. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat. It’s also delicious with a side of lemon curd for those who crave an extra zing.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them first, as excess liquid can affect the batter.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! The cake keeps well for several days and even gets better as the flavors meld.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.