Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups fresh blueberries; 1 cup granulated sugar; ½ cup unsalted butter, softened; 3 large eggs; 1 cup sour cream; 2 tablespoons lemon zest; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon vanilla extract

Highlighted under: Golden Oven Sweets

I absolutely love making this Blueberry Lemon Bundt Cake, especially when the fresh blueberries are in season. The combination of zesty lemon and juicy blueberries creates a delightful treat that's moist and bursting with flavor. Every bite is a perfect mix of sweet and tangy, and it’s an impressive dessert that’s surprisingly easy to whip up. Whether for a weekend brunch or a special gathering, this cake is sure to wow your guests and satisfy your sweet tooth.

Created by

Megan Douglas

Last updated on 2026-02-01T15:17:35.994Z

When I first made this Blueberry Lemon Bundt Cake, I couldn't believe how simple and rewarding it was. Mixing the fresh blueberries into the batter creates a beautiful swirl and ensures every slice is packed with fruity flavor. I found that using freshly grated lemon zest really enhances the citrus aroma during baking, making my kitchen smell heavenly.

As I sliced into the cake, the light, fluffy texture won me over instantly. I recommend letting the cake cool completely before glazing; this helps it hold its shape and ensures the glaze sets beautifully. It truly is a showstopper!

        Why You'll Love This Recipe
        Fresh blueberries combined with zesty lemon for a burst of flavor
Moist and fluffy texture that melts in your mouth
Perfect for both casual and special occasions

      

The Role of Ingredients

Each ingredient in this Blueberry Lemon Bundt Cake plays a crucial role in achieving that perfect texture and flavor. The all-purpose flour provides the structure, while the softened butter contributes moisture and a rich flavor. The eggs contribute to the cake's lift and density, ensuring it doesn't become too dense. Sour cream adds not only moisture but also tanginess, enhancing the cake's overall flavor profile and keeping it tender.

Using fresh blueberries is key—frozen ones can add excess moisture and affect the final bake. Note that if you don't have fresh blueberries on hand, consider substituting with peaches or raspberries for a different fruit twist. The zesty lemon flavor, coming from the lemon zest, is essential for elevating the sweetness of the cake, making it refreshingly bright. Always use high-quality, fresh lemons for the best results.

Techniques for Success

When creaming the butter and sugar, it's important to mix until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This process incorporates air, contributing to a lighter texture in the cake. Make sure to use room temperature butter for the best result; if it’s too cold, it won’t cream properly. Similarly, room temperature eggs mix more easily into the batter.

Folding the blueberries gently into the batter should be done with care to avoid breaking them, which can turn your batter a lovely, but unwanted shade of purple. Use a spatula and a gentle 'lifting' motion to combine without mashing the fruit. This technique helps keep the blueberries whole, allowing pockets of juicy fruit throughout the cake.

Ingredients

Gather the following ingredients before you start baking:

Ingredients

2 cups all-purpose flour
1 ½ cups fresh blueberries
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup sour cream
2 tablespoons lemon zest
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract

Make sure to have all ingredients ready to ensure a smooth baking process!

Instructions

Follow these steps to create your delicious Blueberry Lemon Bundt Cake:

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure easy release after baking.

Mix the Batter

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

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared Bundt pan and spread it evenly. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Glaze if desired, and enjoy!

Enjoy your freshly baked Blueberry Lemon Bundt Cake!

Pro Tips

For an extra touch, serve with whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

Serving Suggestions

This Blueberry Lemon Bundt Cake is perfect for brunch, but it also makes a delightful after-dinner treat. Consider dusting the cooled cake with powdered sugar for a simple yet elegant finish. You could also drizzle a lemon glaze over the top to add an extra layer of sweetness and tartness. Serving it with a dollop of whipped cream or a scoop of vanilla ice cream complements its flavors beautifully.

To give the cake a festive touch, consider garnishing it with lemon slices or fresh blueberries around the serving plate. This not only enhances presentation but also emphasizes the fresh ingredients used in the cake. Pair it with a refreshing herbal tea or a light dessert wine to create a well-rounded dessert experience.

Storage Tips

To maintain the cake's moisture, store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it well in plastic wrap and refrigerate it for up to a week. When ready to enjoy, bring the cake to room temperature before serving. This helps restore its fluffy texture and the freshness of flavors.

For longer-term storage, you can freeze the Bundt cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer, where it can last for up to 3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator, then let it sit at room temperature for about an hour before serving for the best flavor and texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; just make sure to not thaw them before adding them to the batter.

→ How should I store the cake?

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

→ Can I make this cake ahead of time?

Absolutely! The cake keeps well for several days and can be made in advance for events.

→ What can I substitute for sour cream?

You can substitute sour cream with plain Greek yogurt for a similar effect.