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!
This recipe looks delicious! My son has an egg allergy, though, and we usually are able to make things using flax instead of egg, do you know how this cake would handle that substitution?
Thanks!
I’m not quite sure. I haven’t personally tried it in this cake, Abigail.
Thinking of omitting the blueberries for a lemon bundt. Will all of the measurements still be the same?
Yes, that would be fine!
Can I use canned blueberries instead of fresh ones?
That would probably be fine. I would just make sure to drain them and pat them dry first.
Do you know if this cake will freeze well? Un-glazed of course.
Yes, absolutely! You can thaw overnight in the refrigerator.
Hi there, I am dying to try your recipe. I was wondering if I could use a 8 x 4 1/2 loaf pan or two? I don’t have a bundt pan. Also I need to use frozen blueberries, I know to add them last and use flour so they don’t sink. However, I have had trouble with another lemon blueberry loaf where it would not bake all the way in the middle. It got gummy and never would cook. I tossed it out. I hope this one works. Thank you for posting this. I will let you know how it comes out. Have a fabulous New Years!
That would be fine, I think you’ll need to use two loaf pans though. Frozen blueberries will be fine just make sure to gently fold them in. If the bread is not done in the center but the top is lightly browned, just cover it loosely with foil until the center is cooked through. I also have a blueberry lemon bread recipe here: https://www.livewellbakeoften.com/blueberry-lemon-bread-with-lemon-glaze/.
Hi Danielle, I made the Lemon Blueberry Bundt Cake today. Well, I made 2 loaves. The flavor is WONDERFUL. Most of the cake baked. I sent you an email as to the issue I ran into. It has nothing to do with your cake, That I am sure of. This is the best lemon blueberry recipe I have made. I am going to make this until I get it right. LOL Thank you so very much.
So glad you liked the cake, Toni! I checked and I didn’t get an e-mail from you, can you send it again?
Hi Danielle, I sent you two more, one from the comment site under contact and I used your email address from my email. I hope one of them comes through. Thank you again.
This was a delicious coffee cake that my family enjoyed this weekend! My granddaughter even asked for the recipe! Thanks for sharing!
Hi…I have 4 ea 6 inch small bundt pans…they are 3 cup pans. I would like to make this recipe. Can you tell me how many of my bundt pans your recipe would fill? And how long to bake? I sure would appreciate it. Thanks.
Hi Patricia. I’ve not made this recipe in smaller bundt pans, so I can’t really say how many it will make or how long to bake them. I would just make sure not to fill the bundt pans too full and you’ll know they’re finished baking when a toothpick inserted into the cakes comes out clean.
I am currently using this recipe in mini bunt pans. I think I’ll get about 10 cakes from the recipe. Although I have baked any bunt cake before and it’s looking like I over filled them! Oops.
Oh no! I hope the cakes still turned out good for you, Brianne.
Just wanted to say I tried this as a beginner baker and used 1 cup blueberries, 1 cup cranberries, and a few tablespoons of poppy seeds and this came out so well! I also hand mixed all the ingredients instead of using an electric mixer as I don’t have one yet. I’ve only ever baked one other thing before – chocolate chip cookies. I recommend this recipe to anyone even if you don’t have an electric mixer or baking experience! Well written recipe. Thank you for increasing my baking skill.
Thank you, Simona! So glad the cake turned out great for you!
Whens the vanilla go in?
After the eggs, it’s in step 4 in the recipe.
Hi Danielle,
I would like to make your recipe for Lemon Blueberry Bundt Cake, but I live in high altitude. What adjustments would you suggest making to help with the altitude issue? Thank you!
Amy
I don’t have any experience with high altitude baking, but King Arthur Flour has a great guide on their website for that 🙂
Great cake! Moist and flavorful. Will bake it again.
This cake was perfect! I made it for Mother’s Day Dinner. My mom and I love lemon. I didn’t change anything about the recipe. Thank you, Danielle!
So happy to hear that, Angie!
My cake looked beautiful until I tried to get it out of the pan. It stuck. Why does the recipe say to grease the pan instead of grease and flour? Is this a typo? It tastes great, but looks awful!
It’s not a typo, some readers had issues removing it from the pan when they used butter and flour so I removed it. Did you use nonstick cooking spray?
PERFECT recipe for summer (and today was 80+ degrees in NYC)! Made this for a co-worker and it came out perfectly. I have a foldable bundt pan and use butter/flour so it popped out super easy for me thankfully. Was a bit browner around the edges but moisture was fabulous! Thank you and look forward to trying your other lemon recipes!
Made it today. Turned out beautifully. Very moist and flavorful. Wish I could attach a photo.
So glad you liked the cake Melody! You can always e-mail me a photo or tag me on Instagram too.
Do you think I could bake into cupcakes? I’ve used other bundt recipes & have had good luck changing into cupcakes/muffins. What do you think ~~ any suggestions? Thanks!
I actually have a lemon blueberry cupcake recipe here. I would use that recipe instead.
Best cake ever. Best recipe 👍🏻👍🏻👍🏻👍🏻
This was delicious. I followed the recipe as is and allowed the ingredients to reach room temperature. The only issue I had was turning the cake out..it ended up breaking apart in the pan. Next time I’ll try to butter and flour the pan vs just using the oil. Will definitely make again.
So sorry to hear that! It helps to spray your pan generously with cooking spray. Glad you liked the taste though!
Great recipe! I just made it using the Pampered Chef mini bundt cake pan (6) and the little squares baking pan. I still had enough batter left over for a few cupcakes. I don’t know how long I baked using each pan. I just waited until they started browning on top and then checked with toothpicks.
Very delicious, moist cake. Will definitely bake it again. Coating the blueberries with flour before folding them into the batter dispersed them throughout the cake, not having all of them settle on the bottom. The blueberries and lemon compliment one another.
Wow, this is so amazingly delicious. I made it for a party but now I just want to take it in the closet and eat it all. Thank you!
This cake is delicious!!! Made it for a dinner party and received nothing but praise. The blueberries were evenly dispersed throughout and the lemon flavor is strong but not overpowering. I replaced the oil with applesauce since I had no oil on hand and it worked out just fine, still moist. I’m going to try making it again with Greek yogurt instead of sour cream to see if I can reduce some more fat out of the cake. All in all, completely delicious and would make again in a heartbeat. Thanks Leslie!