Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 12 slices
Ingredients: 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; 1 cup (120 grams) confectioners sugar; 2-3 tablespoons (30-45 ml) fresh lemon juice, use as needed

Cakes & Cupcakes
Last updated on: July 12, 2018

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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.

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5 from 17 votes