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Lemon Blueberry Bundt Cake

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This easy homemade lemon blueberry bundt cake is bursting with fresh citrus flavor and juicy blueberries, finished with a glossy lemon glaze. Perfect for brunch, potlucks, or any occasion when you want a bakery-worthy treat without the fuss.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries (or frozen, do not thaw)
  • 1 tablespoon cornstarch or flour (for dusting blueberries)
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (zest of 2 lemons)
  • 1/4 cup fresh lemon juice (juice of 2 lemons)
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream or full-fat plain Greek yogurt
  • For the Lemon Glaze:
  • 1 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with butter or non-stick spray, making sure to coat every crevice.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, toss blueberries with cornstarch or flour to prevent sinking.
  4. In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, scraping down the bowl as needed. Stir in lemon zest, lemon juice, and vanilla extract.
  6. Blend in sour cream or Greek yogurt. Batter may look curdled; this is normal.
  7. Add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
  8. Gently fold in coated blueberries with a spatula.
  9. Pour batter into prepared bundt pan and smooth the top. Tap pan on counter to release air bubbles.
  10. Bake for 55-65 minutes, or until a toothpick inserted in the thickest part comes out clean.
  11. Let cake rest in pan for 15 minutes, then invert onto a wire rack to cool completely.
  12. For the glaze: Whisk powdered sugar, lemon juice, and milk or cream until thick and pourable. Adjust consistency as needed.
  13. Drizzle glaze over cooled cake, letting it drip down the sides. Add extra lemon zest for color if desired.
  14. Slice and serve. Enjoy!

Notes

For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and coconut yogurt. If using frozen blueberries, add them straight from the freezer and toss in flour. If cake browns too quickly, tent with foil after 40 minutes. Double the glaze for extra drama. Let cake cool fully before glazing for best results.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake, glazed cake, easy dessert, spring baking, brunch cake, homemade cake, fruit cake

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