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!
Mine is in the oven now – here is a pro tip – grease your bundt pan with crisco. Then, instead of flour, coat the greased bundt with sugar. The sugar adheres to the outside of the cake and it slips right out of the bundt pan. Also, you don’t need an icing – the sugar provides just the right amount of sweetness on the outside.
I’ve made this twice now using non stick spray and then crisco, flour AND sugar, and both times it stuck to the pan!!
Sorry you’re having trouble with the recipe, Cheryl. You do have to spray your pan very generously with nonstick cooking spray for this cake.
I made this recipe recently as a bundt cake and it turned out wonderfully! Do you feel like it would work as muffins as well?
Yes, this would work just fine as muffins! It would probably make about 2 dozen.
Size od bundt pans are usually specified by how many cups they hold. Did you mean 10 cup bundt pan instead of 10 inch?
I meant a 10-inch bundt pan. The bundt pan I use for this recipe is 12 cups.
Can I use salted butter. If so do I cut the amount of salt. If so how much salt?
Yes, that’s fine! Just reduce the salt to 1/2 teaspoon.
Absolutely delicious. The batter was so light and fluffy, one of my kids asked if it was whipped cream! Mine didn’t come out of the Bundt pan too well but it still tasted amazing. Thank you for sharing the recipe.
Is it normal to taste the sour cream in the cake?
You shouldn’t taste the sour cream. Did you make any adjustments to the recipe?
I am making this for the second time. The first time, it was my first bundt cake ever and it didn’t come out well. The cake was beyond delicious. This time(it is in the oven) I hope it comes out!
Hope the cake turned out better for you this time, Hope!
I like the sound of this recipe however, I am not a fan of lemon juice in blueberry recipes. Could I use 1/3 cup of milk or water instead? I plan to serve warm with whipped cream so won’t be adding the lemon glaze. Thank you.
You can replace it with 1/3 cup of milk.
Hey! This recipe looks amazing, I was wondering how necessary the sour cream is? I’m not seeing a lot of dairy free alternatives for the sour cream that can be baked and maintain texture
You do need the sour cream in this cake, otherwise, it would be very dense. You can replace it with yogurt or a dairy-free yogurt.
Delicious. I had a problem getting the cake out is the pan. The blueberries sunk to the bottom and then it was wet so stuck. I floured the blueberries. Any other suggestions?
Sorry you had trouble with the recipe, Nancy. Did you happen to make any adjustments to the recipe?
No changes. Next time I may mix the blueberries with half the batter and put that half in the pan after I put thr plain batter in. It was so delicious though! Will def try again so I can perfect it. Thanks,!
So strange, I’m not quite sure why they’re sinking. You can try tossing them with a little more flour, but what you mentioned may be a good alternative too.
Absolutely delicious but next time I will use butter and flour to grease my pan instead of cooking spray because only half of the cake came out and the rest stuck to the bottom. It was ugly, but that didn’t stop me from eating the crumbs!
Hi, Lindsay! I actually recommend nonstick cooking spray for this recipe, but you do have to spray your pan very generously otherwise it can stick to the pan. I’ve had some readers try to use butter and flour for this recipe and they had issues with it sticking.
Mine is in the oven now. 🤞 The batter was very light and fluffy, but def not “pourable”!
Can you use frozen blueberries and if so would you need to change the baking time or anything else?
Yes, frozen blueberries are fine. You may need to increase the baking time just slightly.
Wished I could post a picture. My cake came out smoothly. Floating blueberries it’s huge and beautiful. I used the Greek yogurt and grapeseed oil. Definitely cooked 65 min. It cooked in a conventional oven just had to turn for even browning and covered with foil the last half hour. Thank you now the taste test. I’m sure it will be amazing 😁😁
This was a fantastic recipe! Thank you. I did use Greek yogurt in place of sour cream and it worked perfectly. The cake came right out of my bundt pan no problem. Recipe is a keeper 🙂