Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/2 cup sour cream; 1/4 cup milk; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 cups fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon milk

Highlighted under: Sweet Baking Collection

I absolutely love baking this Blueberry Lemon Bundt Cake for my family and friends. The vibrant flavor of fresh blueberries combined with the zingy lemon zest creates a delightful dessert that's perfect for any occasion. The best part is how simple it is to make, yet it always impresses. When we take that first bite, the moist texture and burst of fruity flavor make it a crowd-pleaser every time. Trust me; this cake will become a staple in your dessert repertoire!

Created by

Natalie Evans

Last updated on 2026-02-01T18:19:36.427Z

Baking has always been my therapy, and I find immense joy in creating delicious desserts. This Blueberry Lemon Bundt Cake is a testament to that joy, as it not only tastes great but looks beautiful too. The combination of citrus and berries provides a refreshing twist that’s welcomed in any season. I often experiment with different fruit combinations, but this classic flavor always wins hearts.

What I love most about this recipe is the technique of folding in the berries at the end to prevent them from breaking apart. This ensures that every slice reveals lovely whole blueberries, adding to the cake's aesthetic appeal. Each bite is a reminder of the care and attention we put into our baking, making it all the more rewarding!

Why You'll Love This Recipe
Moist and fluffy texture with a burst of flavor
Zesty lemon adds a refreshing twist to the classic cake
Perfect for gatherings, brunches, or a sweet snack

Understanding the Ingredients

The combination of sour cream and butter in this cake is essential for achieving a moist, tender crumb. Sour cream adds moisture while also providing a slight tang that complements the sweet blueberries and zesty lemon. If you don't have sour cream on hand, you can substitute with plain Greek yogurt for a similar effect.

Lemon zest plays a crucial role in uplifting the flavor profile of this Bundt cake. Be sure to use a microplane or fine grater to extract the finest zest without the bitter pith. This will also ensure that the lemon flavor infuses the cake evenly, resulting in a refreshing contrast to the sweetness of the blueberries.

Baking Tips for Success

When combining wet and dry ingredients, it’s important not to overmix the batter. Overmixing can lead to a dense cake instead of a light and fluffy texture. Mix until just combined, allowing for some lumps; these will disappear during baking. You'll want to see that the dry ingredients are incorporated but not excessively smooth.

For even baking, rotate the Bundt pan halfway through the baking time. This ensures that all sides of the cake receive equal heat exposure. A toothpick inserted into the thickest part should come out clean or with a few moist crumbs attached; underbaking slightly can help maintain moisture but be cautious not to underbake it too much.

Ingredients

For the Cake

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

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Instructions

Steps to Make the Cake

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly with butter or baking spray.

Mix the Batter

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, milk, lemon zest, and vanilla.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until just combined.

Add Blueberries

Gently fold in the fresh blueberries, being careful not to break them apart. Pour the batter into the prepared Bundt pan.

Bake

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Glaze

While the cake cools, mix together the powdered sugar, lemon juice, and milk to create a smooth glaze. Adjust the consistency with more lemon juice or milk as needed.

Glaze the Cake

Once the cake has cooled completely, drizzle the glaze over the top, allowing it to cascade down the sides.

Enjoy Your Cake

Pro Tips

For an extra layer of flavor, try adding a teaspoon of lemon extract to the batter. Also, ensure the blueberries are dry before folding them into the batter to prevent excess moisture.

Glazing Your Cake

The glaze can be adjusted to your sweetness preference by varying the amount of powdered sugar or lemon juice. For a thicker glaze, start with less lemon juice and gradually add until you reach your desired consistency. It should be thick enough to coat the back of a spoon but thin enough to drizzle easily.

To add extra flair, consider folding in some lemon zest into the glaze for an added layer of flavor and texture. This small detail can elevate the presentation and taste, making your cake even more impressive to guests.

Storage and Freezing

This Blueberry Lemon Bundt Cake can be stored at room temperature for up to three days in an airtight container. If you prefer a longer shelf life, consider freezing the unglazed cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn, where it will stay fresh for up to three months.

When ready to enjoy, simply thaw the cake in the refrigerator overnight before glazing. For a quick serving option, you can microwave individual slices for a few seconds to bring back its delightful fluffiness without drying it out.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid adding too much moisture to the batter.

→ How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! This cake keeps well, so you can bake it a day in advance and glaze it just before serving.

→ What can I substitute for sour cream?

You can use plain Greek yogurt or buttermilk as a substitute for sour cream.