Lemon Blueberry Bundt Cake
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 mix in the some eggs and pure vanilla extract.
Next, mix 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 to this lemon blueberry bundt cake, 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
- 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!
Hi,
Can I use one cup of buttermilk instead of sour cream? I have some buttermilk I want to get rid of.
Thank you,
Brenda
I’ve tried it and it works, but the blueberries do sink to the bottom. I’d recommend using sour cream or Greek yogurt for best results.
Mixed this up using weight of measurement where noted, ended up with twice the amount of batter needed to a 10 inch bundt pan. Did I do something wrong?
How many cups does your pan hold? Mine holds 12 cups and it’s enough to fit all of the batter.
I would like to bake this cake for an event this week if. I need to drive two hours with the cake, will it hold up? I don’t have a big enough cooler to put it in. I could put the AC on high and place the cake in its carrier on the floor.
Yes, the cake will be fine as long as it’s about room temperature (around 70°F).
Amazing! Easy to follow and turned out perfect. For the leftovers do I store on the counter or in fridge?
You can store it at room temperature or in the refrigerator, either way is fine! It will stay fresh for an extra day or two if you refrigerate it though.
Do you add the glaze once you turn it on to a wire rack while it’s cooling? Or add it once it’s fully cooled?
I wait until it’s fully cooled to add the glaze.
Turned out fabulous!! Very flavorful and moist! Will definitely make again!!
Is it possible to use frozen blueberries in this cake, and how would you have to adjust to recipe or preparation to do so? Would it still turn out the same?
Yes, it’s fine to use frozen blueberries! I wouldn’t thaw them, just toss them with the flour and fold them into the batter. You may need to add a few extra minutes to the baking time too.
I love this recipe!! But I would like to know if I can substitute vegetable oil with melted butter or coconut oil or olive oil
I’d recommend using melted coconut oil, just make sure your other ingredients are at room temperature so the oil doesn’t solidify.
Hello, is it possible to make the cake ahead of time, then freeze it to be served later?
Yes, absolutely! Once the cake cools, you can wrap it tightly with plastic wrap, and freeze it for up to 3 months. When you’re ready to serve it, just thaw to room temperature and add the glaze.
Hi,
I already tried this recipe few times. Comes every time better and better. The family enjoys. Easy to follow and very good tips which really help. Thanks.
Can I make this in 9 inch round pans instead? How do i adjust the bake time ?
Yes, that would be fine! I would make sure to spray them well with nonstick cooking spray and line the bottom of the pans with parchment paper. I’m not sure on baking time, but I would guess 25 to 35 minutes for two 9-inch cake pans.
I made this for a pot luck at which my husband didn’t have a chance to eat a piece. Once I brought the leftover home he was very sad I took it somewhere to share. He loved it! As did I!
Our family absolutely love this cake! We noticed that is by far better after the first day. It’s incredible! One small slice is all you need, so it also lasts a while. Thank you for all of your hard work developing this recipe!
Hello! Last time I made this it was absolutely delicious, but most stuck to the pan. I followed the cooling instructions and removed it from the pan after 30 minutes. I do feel that the part where the cake split apart was where it was hottest from the oven, can I wait for it to cool completely just in case? My bunt cake pan is also old, and I assume the non-stick is completely gone, so should I even try this recipe again with the same pan? I greased it an amount I thought was too much, but I still had issues. Also, it took a while to cook, more than the recipe mentioned, and I’m not sure why! Do have any advice? Your reply is eagerly anticipated and greatly appreciated!
Yes, you can let it cool completely in the pan if you want to. If you had issues with that pan it may be best to try a different one and see if that helps. The baking time may vary some depending on the size of your pan too.
Try greasing and flooring the pan. You don’t need a nonstick if its dressed and floured.
Trying that message again with no autocorrect. Sigh.
Try greasing and flouring the pan. You don’t need a nonstick if its greased and floured.
I grease and flour my pan, then put it in the fridge until I’m ready to put the batter in it. Then when you’ve taken the cake out of the oven, let it cool in the pan for 10 minutes before turning it out onto a rack. I also use DIY cake goop/cake release – equal parts flour, veg oil and shortening – and brush it onto all the nooks and crannies of the pan with a pastry brush. Cake always comes out perfect all the time.
What do you recommend for high altitude adjustments?
I’m not familiar with high altitude baking, but some readers have found this guide helpful.
I’ve made this cake twice. Huge success! I want to make in cupcakes. What do you think the baking time will?
It would probably make about 2 dozen or so cupcakes. I’m not sure on baking time, but I would guess somewhere around 20 minutes (give or take a few minutes).
The cake tastes amazing, but do NOT skip flouring the pan like I did (since the recipe didn’t call for it, I didn’t do it—but I should have trusted my instincts!). Cake stuck really badly even though I followed the recipe to a “T”, but my family won’t mind as long as it tastes good.
I actually removed the option to flour your pan because several readers experienced issues with removing the cake when flouring their pan. You do want to make sure to generously grease your pan. You can do this right before pouring the batter into it, if you prefer.
My family, guests, and I never get bored of this cake. I have made it so many times and we can never get enough. It is perfect with coffee in the morning and school snack for my kids. They love it even without the glaze. It is not too sweet and just, yum! Thank you for a wonderful recipe
Hi! Can I make this is a 9×13 cake pan? Would like it to be the cake for my Flag Cake!! I plan to cover it with glaze, and then use strawberries, blueberries and powdered sugar coated raspberries for the decoration.
Yes, that would be fine! I’m not sure on baking time, but I would guess 35 to 45 minutes. I also have a lemon cake recipe here that works great in a 9×13 pan.
Made this cake last week and it was a huge hit. I’m thinking of being cheeky and subbing out the blueberries for raspberries. Thoughts?
I think that would be fine! Raspberries are a little softer than blueberries, so just be sure to gently fold them in.
I made this recipe using the suggested “homemade goop/cake release” on a very old style, bundt cake pan (lathered it with the goop and put the pan in the fridge while mixing up the batter and pre-heating the oven). I also used about 1 or 2 Tablespoons less oil, only 300 grams sugar (I don’t like super sweet), and about 2 or 3 Tablespoons more lemon juice (I have a lot of lemons to use up).
Prior to coating my fresh berries with flour, I ran water over them to assist with the flour sticking to them; they did not sink into the batter while cooking.
WOW ! It’s such a fluffy cake batter!
I don’t have a wire rack for cooling: simply left the cake in the pan to cool for 20 minutes on grate for the stove and then the countertop (composite stone material) and the cake released wonderfully!
This is a keeper and next time, I am going to use cut up strawberries instead of blueberries (on the lesser of the ripe side because they have more moisture), since I have a lot of lemons and no more blueberries.
Canola and Vegetable oils are really bad for you. Can the coconut oil be substituted one for one -in other words same amount (1/4Patti cup)?
Yes, you can use 1/4 cup of melted coconut oil instead.
I made this cake on Memorial Day in 2020. I saved the link because I remembered it was one of the best cakes I have made. I baked it for Father’s Day in 2022 and my son who is not a fan of cakes had three slices. It is that good! Thanks for including the measurements in grams. It turned out perfectly. I followed the instructions including leaving the cake in the pan for 30 minutes to cool before transferring it to a plate. Thanks for another excellent recipe! I won’t be waiting so long before making it again!
THIS!! I made this cake for my parents when they came to visit and everyone raved about it. I sent some home with them and Mom called me later that night. She said “I can’t leave that cake alone! I keep sneaking bites”. Soooo delish!!!!!