Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 cup sour cream; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Sweet Food

I absolutely love baking, and this Blueberry Lemon Bundt Cake is one of my favorite creations. The combination of fresh blueberries and zesty lemon creates a delightful burst of flavor with every bite. The cake is incredibly moist, thanks to the sour cream, and it has a gorgeous presentation when you take it out of the bundt pan. While it may look fancy, it's surprisingly easy to make, allowing me to impress friends and family without spending hours in the kitchen.

Created by

Octavia Bellamy

Last updated on 2026-02-01T20:05:35.641Z

When I first tried making a bundt cake, I was amazed at how simple yet elegant it turned out. I was inspired by the abundance of blueberries in season and the bright taste of lemon, which always lifts my spirits. Combining these two ingredients resulted in a moist, flavorful cake that quickly became a favorite in my household.

One of my favorite tips for bundt cakes is to ensure your pan is well-greased and floured to prevent sticking. It might seem like a small step, but it makes a huge difference when it’s time to turn the cake out. The citrus glaze on top adds the perfect finishing touch; it’s like a little drizzle of sunshine!

Why You Will Love This Recipe
Deliciously moist with a vibrant citrus flavor
Bursting with fresh blueberries in every bite
Beautiful enough for special occasions yet easy enough for a quick dessert

Mastering the Bundt Cake Technique

Baking a bundt cake like this Blueberry Lemon Bundt Cake requires a few special techniques to ensure it releases beautifully from the pan. Make sure you generously grease the bundt pan with unsalted butter, ensuring all crevices are well coated. Then, dusting it with flour helps create a non-stick surface. If you see any excess flour after dusting, tap the pan to remove it, as this will prevent unsightly white clumps on your cake's surface.

When ready to bake, the key is to check your oven temperature. Using an oven thermometer can help you verify that your oven is accurately heating to 350°F (175°C). This temperature is crucial for creating the desired rise in your cake. Keep an eye on the baking time; while the cake should bake for 50-55 minutes, every oven varies slightly. Always check for doneness with a toothpick inserted into the center—it should come out clean when the cake is perfectly baked.

Ingredient Highlights

The combination of sour cream and butter in this recipe contributes to the cake's extraordinary moisture. Sour cream adds richness without making the cake dense, while butter lends flavor and tenderness. If you're looking for a lighter version, Greek yogurt can be substituted for sour cream, maintaining the same level of moisture while also offering a hint of tanginess that complements the lemon flavor well.

Fresh blueberries are not just a wonderful flavor component; they also provide natural sweetness and juiciness, which enhance the overall texture of the cake. Make sure to gently fold the blueberries into the batter to prevent them from breaking apart and turning the batter a purple hue. If fresh blueberries are unavailable, you can use frozen berries, but they should be added directly to the batter without thawing to ensure they retain their shape during baking.

Storing and Serving Tips

Once cooled, this bundt cake can be stored at room temperature for up to 3 days in an airtight container. If you want to keep it fresh for a longer period, consider refrigerating it, which will extend its life to about a week. For longer-term storage, slice the cake and wrap individual pieces in plastic wrap before placing them in an airtight bag or container in the freezer, where they remain good for up to three months.

When it comes to serving, a slice of this cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. The bright lemon flavor can also be enhanced with a sprinkling of additional lemon zest over the top. For an extra festive touch, consider decorating the glaze with a few fresh blueberries, creating an appealing presentation that captivates your guests at any gathering.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup sour cream
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Instructions

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to ensure easy release later.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

Combine Mixtures

Alternately add the dry mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Fold in the blueberries gently.

Bake the Cake

Pour the batter into the prepared bundt pan and spread it evenly. Bake for 50-55 minutes or until a toothpick comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Mix the glaze ingredients and drizzle over the cooled cake.

Pro Tips

For an extra burst of flavor, you can add a tablespoon of fresh lemon juice to the batter. Additionally, using frozen blueberries instead of fresh can work well if they are folded in gently.

Troubleshooting Common Issues

One common issue when baking bundt cakes is the tendency for them to stick to the pan. If this happens and your cake doesn’t come out as planned, the likelihood is that the pan wasn’t greased properly. If you notice your cake sinking in the middle during baking, this could be a sign of under-mixing or also that the oven's temperature was too low. Ensuring your ingredients are all at room temperature, especially the butter and eggs, can help achieve the perfect batter consistency.

Another frequent concern is dry cake. To avoid this, be precise with your measurements, especially with the flour. Spoon and level the flour instead of scooping directly from the bag to ensure you don’t over-pack it. Additionally, keeping an eye on the baking time is essential; removing the cake while it’s still slightly moist will give you a wonderfully tender texture.

Flavor Variations

For those looking to experiment with flavors, consider adding a touch of almond extract alongside the vanilla, which pairs beautifully with the blueberries and lemon. Alternatively, you can swap out the blueberries for other fruits like raspberries or blackberries, creating a delightful twist on this classic bundt cake. If you’re feeling adventurous, a tablespoon of poppy seeds can add an interesting crunch and enhance the lemon flavor even further.

For a more decadent cake, add a layer of lemon curd between the cake layers if you choose to cut the bundt in half horizontally. This addition will elevate the flavor profile, providing an even more zesty experience. Top with a cream cheese frosting instead of a glaze for richer indulgence, balancing the tartness of the lemon with creamy sweetness.

Questions About Recipes

→ Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well in this recipe. Just make sure to fold them in gently to avoid crushing.

→ What can I substitute for sour cream?

You can use plain yogurt or buttermilk as a substitute for sour cream in this cake.

→ How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can make the cake a day in advance; just glaze it right before serving for the best presentation.