Introduction

This Lemon Blueberry Bundt Cake is a delightful blend of tangy citrus and sweet berries, perfect for any occasion. Moist and tender, it’s finished with a zesty lemon glaze that adds a bright, refreshing touch. Whether for a family gathering or afternoon tea, this cake is sure to impress.

A golden-brown bundt cake with a smooth, shiny white glaze drizzled evenly over its ridges and curves, sitting on a white plate. The glaze glistens and lightly pools in the deeper parts of the cake. In the center hole of the bundt, there are four dark blue blueberries, surrounded by small bright yellow lemon zest pieces scattered on the cake and plate. Around the plate on a white marbled surface, additional blueberries and a whole lemon are placed randomly, adding more color contrast. The scene is bright and clean, showing details of the cake's soft texture and moist glaze. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1 cup sour cream or Greek yogurt
1 ½ cups fresh or frozen blueberries, tossed in 1 tbsp flour
For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp lemon juice
1 tsp lemon zest (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
Step 3: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
Step 4: Add eggs one at a time to the butter mixture, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
Step 5: Alternately add the dry ingredients and sour cream to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
Step 6: Gently fold in the flour-coated blueberries, taking care not to streak the batter with too much blue color.
Step 7: Pour the batter evenly into the prepared Bundt pan and smooth the top.
Step 8: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Step 10: While the cake cools, mix powdered sugar with lemon juice and optional zest until smooth to make the glaze. Drizzle over the cooled cake and allow it to set before slicing.

Tips & Variations

Use fresh blueberries if possible for the best texture; if frozen, do not thaw before mixing to keep the batter from turning purple.
Tossing blueberries in flour helps prevent them from sinking to the bottom of the cake.
For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Try substituting sour cream with Greek yogurt for a tangier taste and slightly healthier option.
If you prefer a less sweet glaze, reduce the powdered sugar or add more lemon juice for tartness.

Storage

Store the Bundt cake covered at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in the microwave to enjoy the moist texture, or serve chilled if preferred. The lemon glaze is best applied fresh before serving.

How to Serve

A small bundt cake cut in half sits on a white plate with a white marbled background. The cake has a light golden brown crust, with a soft, moist yellow inside filled with dark blue and purple blueberries scattered evenly throughout. Over the top, a thick white glaze slowly drips down the sides, pooling gently on the plate. The glaze is smooth and slightly shiny, contrasting with the crumbly texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this cake?

Yes, you can use frozen blueberries directly from the freezer. Do not thaw them before adding to the batter to prevent color bleeding and sogginess.

What can I substitute for sour cream?

Greek yogurt is an excellent substitute for sour cream, offering similar moisture and tang. You can also use buttermilk or even plain yogurt, but the texture may vary slightly.