Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is the perfect balance of bright citrus and sweet berries baked into a moist, tender crumb. The simple glaze adds just the right amount of sweetness without overpowering the fresh flavors.
Whether you’re serving this at brunch or as a spring dessert, it’s always a crowd-pleaser. The buttery cake pairs beautifully with tea or coffee, and it looks stunning on any table.
Why You’ll Love This Recipe
This bundt cake comes together easily with pantry staples and fresh ingredients. The lemon zest adds incredible flavor throughout, while the blueberries create pockets of juicy sweetness in every slice.
The bundt pan shape makes it naturally elegant, so there’s no need for fancy decorating. A simple lemon glaze is all you need to make this cake look bakery-worthy.
It stays moist for days and actually tastes even better the next day. Perfect for making ahead when you’re entertaining or meal prepping desserts for the week.
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Ingredients You’ll Need
For the Cake:
For the Lemon Glaze:
How to Make It
Step 1: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch bundt pan, making sure to coat every ridge and crevice to prevent sticking.
Step 2: In a medium bowl, whisk together flour, baking powder, and salt. Set aside while you prepare the wet ingredients.
Step 3: In a large bowl, cream the softened butter and sugar together using an electric mixer on medium-high speed for 3-4 minutes until light and fluffy. This step is crucial for a tender cake.
Step 4: Add eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully combined.
Step 5: Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined—don’t overmix or your cake will be dense.
Step 6: Gently fold in the flour-coated blueberries using a spatula, being careful not to crush them. The flour coating helps prevent the berries from sinking to the bottom.
Step 7: Pour the batter into your prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 8: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Rushing this step can cause the cake to break.
Step 9: For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake and let it set for 10 minutes before slicing.
Lemon Blueberry Bundt Cake
Course: DessertCuisine: AmericanDifficulty: Medium12
servings20
minutes1
hour10
minutes1
hour30
minutesA moist, tender bundt cake bursting with fresh blueberries and bright lemon flavor, finished with a sweet lemon glaze.
Ingredients
- For the Cake
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup whole milk, room temperature
2 tablespoons fresh lemon zest
¼ cup fresh lemon juice
2 teaspoons vanilla extract
2 cups fresh blueberries
1 tablespoon flour (for coating berries)
- For the Lemon Glaze
1½ cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
- Whisk together 3 cups flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar with an electric mixer on medium-high for 3-4 minutes until fluffy.
- Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Alternate adding flour mixture and milk, starting and ending with flour. Mix on low until just combined.
- Toss blueberries with 1 tablespoon flour, then gently fold into batter.
- Pour batter into prepared pan and smooth the top.
- Bake 60-70 minutes until a toothpick comes out clean.
- Cool in pan 15 minutes, then invert onto wire rack to cool completely.
- Whisk glaze ingredients together until smooth and drizzle over cooled cake.
Notes
- Room temperature ingredients are key for a smooth batter and even texture
Don’t overmix after adding flour or the cake will be tough
The flour coating on blueberries prevents them from sinking
Cake tastes even better the next day as flavors meld
Can substitute frozen blueberries—use straight from freezer, don’t thaw
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 445 |
| Total Fat | 18g |
| Sugars | 42g |
| Protein | 6g |
Tips for Success
Always bring your eggs and milk to room temperature before baking. Cold ingredients can cause the batter to curdle and result in an uneven texture.
Toss your blueberries in a tablespoon of flour before folding them in. This simple trick keeps them suspended in the batter instead of sinking to the bottom during baking.
Don’t skip greasing and flouring every part of the bundt pan. Use a pastry brush to reach all the grooves, or try a baking spray with flour for even easier release.
Storage and Serving
This cake stays fresh at room temperature for up to 3 days when stored in an airtight container or wrapped well in plastic wrap. The lemon glaze helps seal in moisture.
You can also refrigerate it for up to 5 days, though the texture is best at room temperature. Let it sit out for 20 minutes before serving if you’ve chilled it.
For longer storage, wrap the unglazed cake tightly and freeze for up to 3 months. Thaw overnight in the fridge, then add fresh glaze before serving.
Recipe Variations
Make it with frozen blueberries: Don’t thaw them first—toss the frozen berries in flour and fold them in straight from the freezer to prevent color bleeding.
Try different citrus: Swap lemon for lime or orange zest and juice for a completely different flavor profile. Meyer lemons are especially delicious if you can find them.
Add a cream cheese glaze: Replace the lemon glaze with a cream cheese frosting made from 4 oz cream cheese, 2 cups powdered sugar, and 2 tablespoons lemon juice beaten until smooth.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work perfectly. Don’t thaw them—toss them straight from the freezer in flour and fold into the batter. This prevents color bleeding and keeps them from sinking.
Why did my cake stick to the bundt pan?
Bundt pans need thorough greasing in every groove. Use softened butter and a pastry brush to coat all ridges, then dust with flour, or use a baking spray that contains flour for easier release.
How do I know when the cake is done?
Insert a toothpick into the thickest part of the cake—it should come out clean or with just a few moist crumbs. The cake will also pull away slightly from the pan edges and spring back when touched.
