Lemon Blueberry Bundt Cake Recipe – Easy Homemade Glazed Delight

The first slice of lemon blueberry bundt cake always makes me smile. The aroma alone—zesty lemon mingling with juicy blueberries—feels like a little celebration in my kitchen. You know that moment when you’re craving something sweet but not too heavy? That’s exactly when I turn to this irresistible glazed lemon blueberry bundt cake recipe. It’s the kind of cake that looks like you spent hours fussing (spoiler: you didn’t), yet tastes like a bakery masterpiece.

I remember making this cake for the first time on a rainy weekend when my kids were begging for something “special.” I had fresh lemons and a pint of blueberries staring at me from the fridge, and honestly, bundt cakes just feel fancy, don’t they? This lemon blueberry bundt cake is my go-to for brunches, potlucks, and even those quiet afternoons when a cup of tea needs a companion. There’s something magical about the way tangy lemon brightens up sweet, plump blueberries—especially when topped with a glossy lemon glaze that drips down the sides.

If you’ve ever worried about getting a bundt cake out of the pan in one piece (trust me, I’ve been there), this recipe’s been tested and tweaked until it’s foolproof. As a longtime home baker, I can vouch for how simple these ingredients are, and how reliably this cake turns out moist, flavorful, and beautiful every single time. Whether you’re a bundt cake newbie or a seasoned pro, this lemon blueberry bundt cake is about to become a staple in your dessert lineup. It’s fresh, bright, and just sweet enough—perfect for anyone who loves homemade treats bursting with real flavor.

Why You’ll Love This Recipe

• Quick & Easy: Ready for the oven in under 20 minutes—perfect for last-minute gatherings or when you need a dessert in a pinch.
• Simple Ingredients: No specialty shopping required; you probably have everything you need right now.
• Perfect for Any Occasion: This lemon blueberry bundt cake shines at brunches, showers, birthdays, or simply as a weekend treat.
• Crowd-Pleaser: Kids and grown-ups alike gobble up every crumb (my family gives it five stars every time).
• Unbelievably Delicious: The combination of tart lemon, juicy blueberries, and sweet glaze is pure comfort, but still feels light and fresh.

What sets this lemon blueberry bundt cake recipe apart? Well, after plenty of trial and error (and a couple of stuck cakes along the way), I’ve landed on a method that guarantees a moist crumb every time. Blending fresh lemon zest right into the batter means you get citrus flavor in every bite—no fake lemon taste here. The blueberries don’t just sink to the bottom, thanks to a little flour trick you’ll learn below. And that glaze? It’s tangy-sweet, glossy, and so simple but totally transforms the cake into something you’d see on Pinterest.

This recipe is my secret weapon when I want to impress without stress. It’s the cake that makes people say, “Wait, you made this at home?” Plus, it’s flexible—you can swap in frozen berries, go extra on the glaze, or even bake it as mini bundts. Lemon blueberry bundt cake isn’t just a dessert—it’s a mood booster, a centerpiece, and the kind of treat that gets everyone talking. Trust me, once you try it, you’ll understand why I keep coming back to this cake again and again.

What Ingredients You Will Need

This lemon blueberry bundt cake uses honest, everyday ingredients that come together for maximum flavor. You won’t need anything fancy, and I’ll share a few swaps in case you’re missing something. Here’s what makes this cake so mouthwatering:

• For the Cake Batter:
  • All-purpose flour (sifted for a lighter texture; you can sub with gluten-free blend if needed)
  • Granulated sugar (for classic sweetness)
  • Unsalted butter, softened (adds richness and helps keep the cake moist)
  • Large eggs, room temperature (binds everything together and helps with rise)
  • Fresh lemon zest (zest of 2 lemons; gives bright citrus flavor)
  • Fresh lemon juice (juice from the same lemons; balances the sweetness)
  • Pure vanilla extract (I love Nielsen-Massey for best flavor)
  • Sour cream (or full-fat plain Greek yogurt—either adds tang and makes the cake super tender)
  • Baking powder (for lift)
  • Baking soda (helps with rise and lightness)
  • Salt (just a pinch to round out the flavors)
  • Fresh blueberries (about 1 ½ cups / 225g; you can use frozen, just don’t thaw)
  • Cornstarch or flour (to dust the blueberries so they don’t sink)
• For the Lemon Glaze:
  • Powdered sugar (sifted for a smooth finish)
  • Fresh lemon juice (for tangy flavor)
  • Milk or heavy cream (just a splash to get the right consistency)

Ingredient Tips: If you want to go dairy-free, swap the butter for vegan stick margarine and use coconut yogurt instead of sour cream. For lemon flavor, fresh zest is the secret—skip bottled juice if you can. Frozen blueberries work well, but toss them in a tablespoon of flour to prevent color bleeding. And for the glaze, you can adjust the tartness by adding more or less lemon juice to your liking. Sometimes I even add a little lemon zest right into the glaze for extra zing!

Equipment Needed

You don’t need a lot of fancy gadgets for this lemon blueberry bundt cake, but a few reliable tools make all the difference:

• Bundt pan (10-12 cup capacity): Non-stick is ideal. If you’ve got an old pan, grease it thoroughly with butter or baking spray.
• Stand mixer or hand mixer: Either works—just make sure the butter and sugar get fluffy.
• Mixing bowls: One large for the batter, one small for tossing blueberries.
• Microplane or fine grater: For zesting lemons (I use mine weekly—it’s a kitchen MVP).
• Spatula: For folding in the berries without crushing them.
• Measuring cups and spoons: Accurate measurements mean predictable results.
• Cooling rack: Helps your cake cool evenly (skip if you don’t have one, just let it cool in the pan).

If you don’t own a bundt pan, you can use a tube pan or even make it in a loaf pan—just adjust the bake time and keep an eye on it. For easy cleanup, silicone spatulas are my favorite. And if your stand mixer is a little noisy (like mine), a hand mixer gets the job done just fine. Budget tip: Thrift stores often have great pans, but always check for scratches or dents, which can cause sticking.

Preparation Method

1. Preheat your oven: Set to 350°F (175°C). Grease your bundt pan generously with butter or non-stick spray, making sure to get every nook and cranny (seriously, don’t skimp—bundt pans love to stick!).
2. Mix dry ingredients: In a medium bowl, sift together 2 ½ cups (320g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
3. Prep the blueberries: In a small bowl, toss 1 ½ cups (225g) fresh blueberries with 1 tablespoon cornstarch or flour. This keeps them from sinking—learned this after a few sad, berry-less tops!
4. Cream butter and sugar: In a large bowl, beat 1 cup (226g) unsalted butter with 2 cups (400g) granulated sugar until light and fluffy (about 3-4 minutes). The mixture should look pale and almost doubled in volume.
5. Add eggs and flavorings: Beat in 4 large eggs, one at a time, scraping down the bowl. Stir in 2 tablespoons fresh lemon zest, ¼ cup (60ml) lemon juice, and 2 teaspoons vanilla extract.
6. Incorporate sour cream: Blend in 1 cup (240ml) sour cream (or Greek yogurt). The batter may look a little curdled—don’t worry, it’ll smooth out.
7. Combine wet and dry: Add dry ingredients to the wet, mixing just until combined. Over-mixing can make the cake tough, so stop when you don’t see dry flour.
8. Fold in blueberries: Gently fold in coated blueberries with a spatula. Try not to crush them—they’ll burst while baking!
9. Fill the pan: Pour batter into prepared bundt pan, smoothing the top. Tap the pan on the counter to release air bubbles.
10. Bake: Bake 55-65 minutes, or until a toothpick inserted in the thickest part comes out clean. The top will be golden and your kitchen will smell amazing.
11. Cool: Let the cake rest in the pan for 15 minutes, then carefully invert onto a wire rack. If it sticks, gently loosen edges with a thin spatula—patience pays off here!
12. Make the glaze: In a bowl, whisk 1 ½ cups (180g) powdered sugar, 2-3 tablespoons lemon juice, and 1-2 tablespoons milk or cream. Adjust to get a thick, pourable glaze.
13. Glaze the cake: Once cool, drizzle glaze over the cake, letting it drip down the sides. Add extra lemon zest if you want a pop of color.
14. Serve: Slice and enjoy! The cake should be moist with pockets of blueberry and a shiny glaze.

Notes: If using frozen berries, mix them in straight from the freezer. If your cake browns too quickly, tent with foil after 40 minutes. For a really dramatic glaze, double the recipe and let it pool in the center!

Cooking Tips & Techniques

Bundt cakes can be finicky, but a few pro tips make this lemon blueberry bundt cake a sure thing:

• Proper Greasing: Go heavy on the butter or spray—get every ridge. I’ve had cakes stick after a half-hearted greasing. Sometimes I even dust with flour after greasing for good measure.
• Room Temperature Ingredients: Let eggs, butter, and sour cream warm up. Cold ingredients don’t blend as smoothly and can make the batter lumpy.
• Don’t Overmix: Mix until just combined. Overworking the batter leads to dense cake (trust me, I’ve learned the hard way).
• Toss Blueberries: Always toss berries in flour or cornstarch before adding. This keeps them from sinking and helps distribute the fruit.
• Check for Doneness: Bundt pans vary; start checking at 55 minutes. A skewer should come out clean, but a few moist crumbs are okay.
• Cool Properly: Letting the cake rest in the pan is key—don’t rush it. If it resists, gently loosen edges with a thin offset spatula.
• Glaze Consistency: For a thick, dramatic glaze, use less liquid. For a light drizzle, add more milk. Sometimes I split the glaze and do a double drizzle for effect!

Multitasking tip: While the cake bakes, zest and juice another lemon for the glaze. If you’re short on time, prep the glaze ahead and keep it covered at room temp. If your kitchen’s especially warm, chill the cake before glazing—it’ll set up prettier. And hey, if your cake sticks or cracks, just call it “rustic”—no one complains when it tastes this good!

Variations & Adaptations

• Gluten-Free: Substitute a 1:1 gluten-free flour blend for regular flour. I’ve tested with King Arthur’s blend—texture’s spot on.
• Dairy-Free: Use vegan butter and coconut yogurt instead of sour cream. Swap the milk in the glaze for almond or oat milk.
• Seasonal Twist: In spring, add ½ cup chopped strawberries with the blueberries. In fall, swap blueberries for cranberries and add a pinch of cinnamon.
• Mini Bundts or Loaf: Bake in mini bundt pans or two loaf pans. Reduce bake time to 35-40 minutes for minis, 50-55 minutes for loaves.
• Flavor Boost: Try adding a teaspoon of almond extract or a handful of white chocolate chips to the batter for a fun twist.
• Sugar Substitutes: For lower sugar, swap half the granulated sugar with coconut sugar—flavor gets a little caramel-y.

I’ve made this cake with frozen mixed berries when blueberries weren’t available—it’s delicious every time. If you’re serving someone with allergies, the recipe works well with egg replacer and dairy-free options. Sometimes I even add poppy seeds for a gentle crunch. This lemon blueberry bundt cake is seriously fun to play around with—let your creativity shine!

Serving & Storage Suggestions

This lemon blueberry bundt cake is best served at room temperature, where the flavors really pop. Present it on a pretty cake stand and let the glaze drip for a “wow” effect that’s totally Pinterest-worthy.

• Serving Ideas: Slice thick wedges for dessert, pair with hot tea or iced lemonade, or offer with a dollop of whipped cream. It’s lovely with a side of vanilla ice cream, too.
• Storage: Store leftovers in an airtight container at room temp for up to 3 days. If you want to keep it longer, refrigerate for up to 5 days—it stays moist!
• Freezing: Wrap slices tightly in plastic wrap and freeze up to 2 months. Thaw in the fridge overnight or at room temp for a few hours.
• Reheating: For that fresh-baked taste, microwave slices for 10-15 seconds or warm in a low oven (300°F / 150°C) for 5 minutes.
• Flavor Notes: The lemon flavor intensifies over time, and the glaze gets a little more luscious after a day. Honestly, leftovers are even better!

This cake travels well, so it’s perfect for potlucks or gifting. Just be sure to pack it snugly—the glaze can get a little sticky. If you want to make it ahead, glaze just before serving for the prettiest presentation.

Nutritional Information & Benefits

Here’s a quick look at what’s inside each slice of lemon blueberry bundt cake (approximate per slice, based on 12 servings):

• Calories: About 320
• Protein: 5g
• Carbohydrates: 48g
• Fat: 13g
• Fiber: 2g
• Sugar: 28g

Health Highlights: Blueberries pack antioxidants and vitamin C, while lemons add a boost of immune-supporting nutrients. Using sour cream or Greek yogurt adds calcium and protein. If you go for gluten-free or dairy-free swaps, the cake still comes out beautifully. Just keep in mind, there are eggs and dairy in the classic version, so always check for allergies before sharing.

From my wellness perspective, this lemon blueberry bundt cake is a treat—sweet but with real fruit and a dose of wholesome ingredients. It’s perfect for those moments when you want something homemade but not heavy or overly rich. Enjoy in moderation, and savor every zesty, berry-filled bite!

Conclusion

If you’re looking for a cake that’s as easy as it is stunning, this lemon blueberry bundt cake recipe is the answer. It’s got all the fresh flavor you crave, a moist crumb, and that iconic glaze that makes every slice Instagram-worthy. I love how this cake brings people together—it’s the kind of dessert that turns ordinary days into occasions.

Don’t be afraid to make it your own: toss in extra berries, tweak the glaze, or try a new pan shape. That’s the fun of homemade baking. Personally, I love this recipe because it’s a little piece of sunshine in any season, and it never fails to impress—whether for family, friends, or just a quiet afternoon treat.

Ready to bake? Leave a comment below with your favorite add-ins or tag me if you share your creation! I’d love to hear how your lemon blueberry bundt cake turned out. Happy baking, and remember: a little zest goes a long way!

FAQs

Can I use frozen blueberries in lemon blueberry bundt cake?

Absolutely! Just add them straight from the freezer and toss in a little flour to prevent color bleeding. No need to thaw.

How do I keep my bundt cake from sticking to the pan?

Grease thoroughly with butter or non-stick spray, making sure to cover every crevice. Sometimes dusting with flour helps too.

Can I make this lemon blueberry bundt cake gluten-free?

Yes, use a 1:1 gluten-free flour blend. I’ve tested it, and the texture stays moist and delicious.

Is it okay to use bottled lemon juice instead of fresh?

Fresh is best for flavor and aroma, but bottled works in a pinch. Add extra zest if you want a stronger citrus kick.

How long will lemon blueberry bundt cake stay fresh?

At room temperature, it stays moist for 2-3 days. Refrigerate for up to 5 days, or freeze slices for longer storage.

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