A moist lemon bundt cake filled with fresh blueberries and topped with a sweet lemon glaze. This Lemon Blueberry Bundt Cake is a perfect dessert for lemon lovers!
When it comes to cakes, I absolutely love baking bundt cakes. Not only do they always turn out perfect, but you hardly need any decorating skills when it comes to making them. You can usually just top them with a simple glaze and they always look so beautiful.
Today’s bundt cake recipe is one of my favorite flavor combinations (and I think it’s safe to say, a lot of you love it too!) lemons + blueberries. This cake is so incredibly moist, lemony, and packed with a ton of beautiful fresh blueberries. It’s like summer in the form of a bundt cake.
To get started, I suggest tossing your blueberries in a little bit of flour until they’re well coated. The flour helps to keep the blueberries suspended in the batter so they don’t end up sinking straight to the bottom of the pan. Instead, your blueberries will be nicely distributed throughout the cake.
Then, you’ll whisk together some flour (make sure to measure it correctly), baking powder, baking soda, and salt.
For the wet ingredients, you’ll start by creaming together some butter and sugar until light and fluffy. This usually takes about 4-5 minutes to get to this stage, the butter will be light/pale in color and the mixture will look “fluffy”. Then, you’ll whisk in some lemon juice, lemon zest, and oil.
I find that bundt cakes made with just butter tend to dry out a little on day two. To combat this problem, I like to use a combination of butter and oil. The cake will still have that rich buttery flavor and the oil will help to keep the cake moist, even on day two and three. Trust me on this one!
One important thing, there is a lot of batter for this bundt cake. Make sure to alternate mixing your sour cream with the dry ingredients to avoid over mixing the batter. Then, gently fold in your blueberries that you tossed in some flour just until they’re evenly distributed into the batter.
You’ll pour the batter into your bundt pan, spread it around, and bake it for about 50-65 minutes. I suggest checking the cake around the 50 minute mark just to be safe.
To really add some more lemon flavor, I love to use lemon juice in the glaze. You can use milk if you prefer or even leave the glaze off and enjoy it plain!
Baking Tips for Lemon Blueberry Bundt Cake
- Make sure to toss your blueberries in 1 tablespoon of flour before adding them to the batter. This will help to keep the blueberries from sinking straight to the bottom of the pan.
- Make sure all of your ingredients are at room temperature before getting starting (even the sour cream!).
- Avoid over mixing your batter by alternating mixing the dry ingredients with the sour cream.
- If the top of the bundt cake starts too brown too much before the cake is fully finished, cover it loosely with some foil.
Lemon Blueberry Bundt Cake
Ingredients
For the cake:
- 2 cups (300 grams fresh) blueberries + 1 tablespoon (8 grams) all-purpose flour
- 2 and ¾ cups (345 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened to room temperature
- 2 cups (400 grams) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (80ml) fresh lemon juice
- 2 tablespoons (30 ml) lemon zest
- ¼ cup (60 ml) canola or vegetable oil
- 1 cup (230 grams) full fat sour cream, room temperature
For the lemon glaze:
- 1 cup (120 grams) confectioners sugar
- 2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed
Instructions
To make the cake:
- Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
- Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
- Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
- Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
- Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
- Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
To make the glaze:
- In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
- Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
Adapted from my Lemon Poppyseed Bundt Cake
Love the combination of lemon and berries?
Try my Baked Lemon Blueberry Donuts next!
Or these easy Lemon Berry Cheesecake Sugar Cookie Cups!
I made this for my husbands birthday and it was amazing. I’ll definitely be making this again. Thanks for such a great recipe.
I’m baking the lemon blueberry bunt cake and it smells amazing
Can you use frozen blueberries?
Thank you
Yes, absolutely! I wouldn’t thaw them and just be careful mixing them into the batter so they don’t bleed their color.
Followed directions to the letter,flavor was amazing. Used my simple bundt pan and sprayed it. It would not come out of the pan, completely ruined my personal birthday celebration. If I try this again it will be in a spring form pan but most likely I will not try it again.
Sorry you had trouble with the cake, Maureen. For this one, you do have to make sure to spray your pan well with nonstick cooking spray (as noted in the recipe) so that it doesn’t stick. If you try it again, I would just make sure to use more nonstick spray and it should come out of the pan just fine.
Next time mix: 1 C shortening (Crisco); 1 C flour and 1 C vegetable oil – mix together until smooth. Brush it on to your pans and BOOM! They’ll slide right out! Keeps in the fridge for 6mos.
I will not use the the spray again. Next time I will use Crisco and dust with flour. My cake also stuck to the pan, and I was extremely disappointed.
I used spray and flour and it stuck in 1 spot so this 2nd time I used shortening and flour… it popped.e I got out.
Thank you for sharing the recipe. Cant wait to try them.
Hi Ya – I made the cake to give away tomorrow. It looks and smells divine! I do agree about spraying your pan generously, even though I did not have a problem. I prayed to the bunt cake gawds. 🙂 I will be putting the glaze on when it is properly cooled, which is a shame because it is SO pretty without it. It’s going to be really hard giving this one away!
Thanks for an easy, lovely lemony bunt.
@Owensbowl baker
I love this recipe. I made it last night for our 14th wedding anniversary dinner. As my chicken was roasting in the oven, I whipped this up in no time. Full of flavor! Followed every step. I used butter to spread generously all over in my pans. I placed the mix in two small sized Bundt cakes and the rest in 6 large muffin molds. The icing is delicious! I will be making more of this recipe to share.
Does this recipe work at high altitude? If not do you know what adjustments to make? Im in Boulder CO
I’m not familiar with high altitude, so I’m not quite sure. King Arthur Flour has a great guide on their website for adjusting recipes for high altitude though!
I just wanted to let you know that my daughter was looking online for a blueberry lemon bundt cake to make and found yours. She made it with no issues and it was delicious and so moist. Thank you for sharing a great recipe!
So happy to hear that, Carrie! I’m glad you and your daughter enjoyed the cake!
Do you think we could sub Greek yogurt for the sour cream? We are trying to use only stocked ingredients.
Yes, that would be fine!
Instead of a lemon could I use an orange?
Yes, that would be fine!
Do you have modifications for high altitude baking?
I’m not familiar with high altitude baking, but King Arthur Flour has a great guide on their website for adjusting recipes for high altitude.
I made this yesterday. Twice! One, for test because I have never made a lemon blueberry cake. Once I confirmed the test cake was good, I made the second one. A friend of mine made us some face masks and I offered to pay them but they refused. So I asked what I could bake for them, and they requested a Lemon Blueberry Cake. I decided to be unique and used my Jubilee Bundt pan from Nordicware. I always forget that it takes a lot longer to bake cakes in this specific bundt pan. I had to bake it about 70 minutes but it came out great. With it having so many sharp edges, you have to heavily coat the pan with bakers joy spray so the cake comes out intact..
Cake is very moist, good flavor. The freshness of the lemon and blueberries amazing. I have added this one to my recipe book so I can make it again in the future.
Thanks for sharing!
I was so excited to make this! However majority of my blueberries sank and I even coated them in flour as the recipe state. Doesn’t look pretty but it still tastes great! Any suggestions on how to fix this for the future?
Hi, Taylor! Did you make any other adjustments to the recipe?
I did not. I followed everything else as written!
That’s so strange, I’m not quite sure why that would happen. If you make it again, you can try using a little extra flour on the blueberries and just gently fold them in so they stay coated with the flour.
I would like to make this using four small loaf pans. Do you foresee a problem i e bake time
That should be fine, you’ll just need to decrease the baking time.
Oh my this was such a moist cake. But mine totally stuck to my non stick pan even with spray. I think I’ll butter and flour it next time. I used frozen blueberries and used lemon extract and vanilla extract. Can’t wait to try it again.
Hi, Sarah! You want to make sure to spray your pan very generously otherwise it can stick. Hopefully it turns out better for you next time!
Can you use reduced fat sour cream?
Yes, that’s fine.
For those inquiring about how this recipe works at high altitude, mine turned out great. Not a huge rise, but things never do at altitude, right? To ensure husband and I were not tempted to eat an entire Bundt cake between us, I halved all of the ingredients except the lemon juice and zest and made a single, 9×5 loaf. Danielle, you’re right; the addition of oil makes (and keeps) it super moist. An absolutely delicious cake melding two of my favorite springtime flavors–lemon and blueberries. 🙂
I have whole milk plain yogurt. It is not greek. Could I sub that for the sour cream. Trying to only go the store “as needed.”
That would be fine!
I’m sure it’s a delicious cake… easy recipe to follow. But I read all the comments beforehand, used a nonstick Bundt pan, generously buttered the pan and then sprayed it with PAM and half of it still stuck :/ So sad. The only thing I changed was the sour cream to Greek yogurt.
I’ll try again someday, but I think my days of home made Bundt cakes are over…
Hi, if I only want to make half the portion, can I just use half of each of the ingredients? Or which ingredient measurements would you recommend?
Yes, that’s fine. Depending on the pan that you use you may need to adjust the baking time.
Hello, Any thoughts about trying to reduce the amount of sugar in your recipe? I thought about cutting it in half to 1 C. Do you think any other adjustments are needed for reducing the sugar? Thank you and can’t wait to try this out!
You can cut the granulated sugar down to 1 and 1/2 cups without it affecting the taste or texture very much. You can also skip the glaze or just dust it with a little powdered sugar.
This recipe looks fantastic but I’m making it for my dad who doesn’t like a lot of lemon flavor. Can I cut down the lemon juice maybe by half and if I do this, should I make up the other half of the liquid with something else?
I would actually leave the lemon juice and just reduce the zest.
This is an AMAZING recipe. I’m making it for the second time in a week. Thank you SO much. My 5 year old has requested this for his birthday cake. 😊
just baked for a friend’s birthday. Not sure how it tastes as I don’t want to cut into it. Fully baked at 50 minutes.
I’m so happy that I found this recipe! I have plans of making this for my 28th birthday on Friday! Fingers crossed that it turns out well.
I have never left a review for a recipe in my life, and this recipe was so good that I needed to. This cake came out perfect. So delicious, so pretty. I’m ready to make a baking Instagram account just because this cake came out so good. Thank you 🙏
Delicious cake. The perfect balance of lemon and blueberry. I buttered the pan and dusted it with flour and the cake came out fine.
Delicious! I just made it and had a slice! Very moist and tender crumb. A definite keeper! I think some may have had problems with it sticking leaving it in the pan too long. I left it in for 20 minutes instead of 30 and it came right out. I used quite a lot Bakers Secret spray, This recipe is a keeper!