The first time I created this lemon blueberry bundt cake was during a particularly rainy summer weekend at my grandmother’s lakeside cottage. The farmers’ market had blessed me with an abundance of plump blueberries and bright yellow lemons that morning. As raindrops tapped against the kitchen windows, the dreary day practically begged for something bright and cheerful.
My grandmother always said a proper bundt cake could brighten any mood, and I needed that sunshine desperately. The rain had canceled our annual family picnic, leaving everyone disappointingly housebound. I remembered the dog-eared recipe for a simple lemon cake in Grandma’s cookbook and decided to give it my own twist.
What emerged from the oven hours later was this gloriously fragrant, moist lemon blueberry bundt cake with lemon glaze that had everyone forgetting about the rained-out picnic. The marriage of tart lemon and sweet blueberries created such magic that this cake has become our family’s official rainy-day tradition. Sometimes I think we secretly hope for storms now, just for an excuse to bake it!
Why You’ll Love This Dish
A Symphony of Flavors
The bright citrus notes dance perfectly with bursts of juicy blueberries. Each bite delivers the perfect balance of sweet and tart, making your taste buds absolutely sing with joy.
Foolproof Success
This easy Lemon Blueberry Bundt Cake recipe is nearly impossible to mess up. The batter comes together quickly, and the bundt pan does all the beautiful design work for you.
Make-Ahead Wonder
This blueberry pound cake recipe actually tastes better the next day when flavors have had time to meld, making it perfect for busy hosts who need to prepare desserts in advance.
Versatile Charmer
Serve it as an elegant Lemon Blueberry Breakfast Cake with coffee, or dress it up with additional glaze and fresh berries for a dinner party dessert that wows.
Show-Stopping Appearance
Even amateur bakers can achieve professional-looking results with minimal effort. The natural color contrast between the golden cake and purple-blue berries creates a beautiful presentation.
Perfect For Any Season
While fresh summer berries are divine, frozen blueberries work beautifully too, making this Blueberry Sour Cream Bundt Cake a year-round possibility in your baking repertoire.
Crowd-Pleasing Favorite
I’ve yet to meet anyone who doesn’t fall in love with this cake. The familiar, comforting flavors appeal to both sophisticated palates and picky eaters alike.
Ingredients for the Lemon Blueberry Bundt Cake Recipe
Main Ingredients:
- 3 cups all-purpose flour – Creates the perfect structure for our cake
- 2 teaspoons baking powder – For just the right amount of rise
- ½ teaspoon salt – Balances the sweetness
- 1 cup unsalted butter, softened – Brings richness and moisture
- 2 cups granulated sugar – Provides sweetness while allowing lemon to shine
- 4 large eggs, room temperature – Adds structure and richness
- 2 tablespoons lemon zest – The concentrated citrus essence
- ¼ cup fresh lemon juice – For that bright, tangy flavor
- 1 teaspoon vanilla extract – Adds depth and warmth
- ¾ cup sour cream – Creates an incredible moist texture
- 2 cups fresh or frozen blueberries – The star of our flavor show
- 1 tablespoon flour (for coating berries) – Prevents berries from sinking
For the lemon glaze:
- 2 cups powdered sugar – Creates a smooth, sweet finish
- 3-4 tablespoons fresh lemon juice – Adds tangy brightness
- 1 teaspoon lemon zest – For extra citrus punch
Cooking Equipment Needed
- Bundt Pan (10-12 cup capacity) – The star of the show that gives our cake its distinctive shape
- Stand or Hand Mixer – For perfectly creaming butter and sugar to airy perfection
- Microplane or Zester – To capture the essential oils from the lemon peel without bitter pith
- Mixing Bowls (various sizes) – For organizing ingredients and mixing components separately
- Cooling Rack – Critical for proper cooling and preventing a soggy bottom
Cooking Instructions for the Lemon Blueberry Bundt Cake Recipe
Prep Your Kitchen Stage
Preheat your oven to 350°F (175°C). Thoroughly grease and flour your bundt pan, ensuring you get into all the nooks and crannies – this step is critical for a clean release later.
Mix the Dry Foundation
In a medium bowl, whisk together flour, baking powder, and salt. In a separate small bowl, toss your blueberries with 1 tablespoon of flour to coat them, which prevents them from sinking to the bottom of the cake.
Create the Creamy Base
Using your mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Don’t rush this step – it creates air pockets for a lighter cake texture.
Add the Moisture Makers
Beat in eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla extract until thoroughly combined. The mixture might look curdled – that’s perfectly normal!
Alternate Additions
Starting and ending with the flour mixture, alternate adding the dry ingredients and sour cream to your butter mixture. Mix on low speed just until combined after each addition to avoid overmixing.
Berry Gentle
Gently fold in your flour-coated blueberries using a spatula, being careful not to break them and stain the batter. A few swirls of purple are charming; a completely blue batter is not our goal.
Bake to Golden Perfection
Pour the batter into your prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
The Cooling Period
Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely. Patience here prevents a broken cake – resist the urge to remove too early!
Glaze Glory
Whisk together powdered sugar, lemon juice, and zest until smooth. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade naturally down the sides.
Notes
- Bring cold ingredients to room temperature for better incorporation.
- Don’t overmix the batter once flour is added to avoid toughness.
- Fresh or frozen berries work, but don’t thaw frozen ones first.
- For intense lemon flavor, add a teaspoon of lemon extract.
- Store covered at room temperature for up to 3 days.
Macronutrients per serving (based on 12 servings)
- Calories: 425
- Fat: 18g
- Carbohydrates: 62g
- Protein: 5g
- Fiber: 1.5g
- Sugar: 42g
- Sodium: 120mg
Pro Tips for the Perfect Bundt
The Proper Pan Prep
Butter every crevice of your bundt pan, then dust with flour or fine sugar. This creates a protective barrier that ensures your cake releases beautifully.
The Secret Ingredient
A splash of almond extract (about ¼ teaspoon) adds an indefinable depth that makes people wonder what your secret is without recognizing the flavor.
Berry Management
If using frozen blueberries, keep them frozen until the last moment. Toss them in flour straight from the freezer to prevent bleeding into the batter.
Glaze Control
For a thicker glaze, use less lemon juice. For a thinner, more translucent glaze that seeps into the cake, add a bit more juice or warm it slightly.
Flavor Development
For the best flavor marriage, bake this cake a day ahead of serving. Wrap it tightly once cool and glaze just before presenting to guests.
Troubleshooting Tip
If your cake sticks despite proper greasing, place the pan over a pot of steaming water for a few minutes – the steam often helps release the cake.
Sweet Curiosities: Your Burning Cake Questions
Can I make this Lemon Blueberry Bundt Cake with box cake mix?
Absolutely! Start with a lemon cake mix, add an extra egg, replace water with milk, and fold in fresh blueberries for a quick shortcut version.
What pairs well with this cake?
Serve with a dollop of lightly whipped cream, a scoop of vanilla ice cream, or alongside fresh berries for a complete dessert experience.
Can I make this recipe ahead of time?
Yes! This moist lemon blueberry bundt cake actually improves with a day of rest. Bake up to two days ahead and add glaze just before serving.
How can I create a more decorative finish?
After glazing, press candied lemon slices, fresh blueberries, or edible flowers around the top for stunning lemon blueberry cake decoration.
Can I freeze this cake?
Absolutely! Freeze unglazed cake for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
How do I prevent my berries from sinking?
Tossing blueberries in flour is key, but also try layering – pour half the batter, sprinkle some berries, add remaining batter, then more berries.
