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Lemon Blueberry Bundt Cake Recipe

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★★★★★

4.4 from 736 reviews

This Lemon Blueberry Bundt Cake is a delightful combination of tart lemon and sweet blueberries baked into a moist, tender cake. The cake is enriched with sour cream for extra softness and topped with a tangy lemon glaze that enhances the fresh citrus flavor. Perfect for spring or summer gatherings, this cake offers a beautiful burst of flavor and color in every slice.

Ingredients

Scale

For the Cake:

  • 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

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking and ensure an easy release after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
  3. Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
  4. Add Eggs & Flavorings: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the lemon zest, lemon juice, and vanilla extract to infuse the batter with bright citrus flavor.
  5. Combine Wet & Dry: Alternately add the dry flour mixture and the sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing, which can make the cake dense.
  6. Add Blueberries: Gently fold in the flour-coated blueberries using a spatula, being careful not to crush them or overmix, which could cause the batter to turn blue.
  7. Bake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely to room temperature.
  9. Glaze & Serve: In a small bowl, whisk together the powdered sugar, lemon juice, and optional lemon zest until smooth. Drizzle the glaze over the cooled cake evenly and allow it to set before slicing and serving.

Notes

  • For best results, use fresh or frozen blueberries tossed in flour to prevent them from sinking to the bottom of the cake.
  • Sour cream or Greek yogurt can be used interchangeably to add moisture and tenderness to the cake.
  • Make sure not to overmix the batter once the flour is added to keep the cake light and fluffy.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting off.
  • The lemon glaze can be adjusted with more or less lemon juice to reach your preferred consistency and tartness.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Lemon Bundt Cake, Blueberry Cake, Lemon Blueberry Dessert, Bundt Cake Recipe, Citrus Cake, Summer Cake

Find it online: https://chefmilacook.com/lemon-blueberry-bundt-cake-recipe/