I love a good lemon bite, and my Lemon Blueberry Bundt Cake is exactly that: bright, tender, and full of berries. I bake it for family mornings and small parties because it feels special without fuss, and the lemon glaze is the best part.
Dad James used to bring me lemon cookies when I was small, and this cake always reminds me of his warm smile and our sunny kitchen.
What You’ll Need
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 cup powdered sugar
- 2 –3 tbsp lemon juice
- 1 tsp lemon zest (optional)
My Trusted Kitchen Tools
I keep things simple: a Bundt pan, a stand mixer or hand mixer, mixing bowls, a spatula, and a wire rack. If you like quick snack ideas, I also share a recipe for blueberry cheesecake protein bites I often make for hikes.
Bringing It All Together
- Preheat oven to 350°F (175°C) and grease and flour a Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Alternate adding dry mix and sour cream, mixing until just combined.
- Fold in the flour-coated blueberries gently.
- Pour batter into the pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth and drizzle over the cooled cake.
- Let the glaze set before slicing and serving.
Making It Your Own (Swaps & Ideas)
Swap sour cream for Greek yogurt for a tangy bite. Use a mix of lemon and orange zest for a citrus twist. For a lighter snack to go with a slice, try my other easy bites like the blueberry cheesecake protein bites.
How We Love to Serve It
I serve this cake with a simple cup of tea or a scoop of vanilla ice cream. It also makes a lovely brunch centerpiece with fresh berries on the side.
A Few Tips For Success
Use room temperature eggs and butter so the batter mixes smooth. Toss the blueberries in flour to stop them from sinking. Do not overmix once you add the dry ingredients.
Saving Some For Later
Store cake covered at room temperature up to two days or in the fridge for up to five days. Wrap slices well and freeze up to three months; thaw in the fridge before serving.
From My Kitchen to Yours
I hope this Lemon Blueberry Bundt Cake brings a little sunshine to your table. I bake it when I want comfort and a bright start to the day.
Your Questions, Answered
How long does the Lemon Blueberry Bundt Cake take to bake?
The cake bakes about 50 to 60 minutes. Check with a toothpick; it should come out clean or with a few moist crumbs.
Can I use frozen blueberries in the Lemon Blueberry Bundt Cake?
Yes, you can. Keep them frozen or toss them in flour first so they do not sink and to prevent the batter from turning blue.
Can I make the Lemon Blueberry Bundt Cake ahead of time?
Yes. You can bake it a day ahead, store it covered, and add the glaze the morning you serve it for best freshness.
Print
Lemon Blueberry Bundt Cake
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A bright, tender bundt cake filled with blueberries and topped with a tangy lemon glaze.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- 1 cup powdered sugar
- 2 – 3 tbsp lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a Bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Alternate adding dry mix and sour cream, mixing until just combined.
- Fold in the flour-coated blueberries gently.
- Pour batter into the pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth and drizzle over the cooled cake.
- Let the glaze set before slicing and serving.
Notes
Use room temperature eggs and butter for a smoother batter. Toss blueberries in flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: lemon cake, blueberry cake, dessert, bundt cake