If you love desserts that are as stunning as they are satisfying, this Lemon Blueberry Bundt Cake belongs on your baking list. After years of testing bundt cake recipes in my home kitchen, I can confidently say this one never disappoints—it's a go-to favorite I bake every summer.
This Lemon Blueberry Bundt Cake is bursting with juicy blueberries, fresh lemon zest, and that perfect tender crumb that comes from using sour cream. It’s the kind of dessert that looks fancy on a cake stand but is incredibly easy to make—even with a box mix if you’re in a pinch.
Whether you’re hosting a spring brunch, celebrating a birthday, or simply craving a citrusy treat, this Lemon Blueberry Bundt Cake checks every box: moist, bright, and loaded with flavor. It’s also a reliable choice when you need something that tastes as good as it looks.
With just one bite, you’ll understand why this Lemon Blueberry Bundt Cake is one of the most requested recipes in my kitchen year after year.
Why This Lemon Blueberry Bundt Cake is a Must-Bake
What makes this Lemon Blueberry Bundt Cake so special? It’s all about the balance—zesty lemon flavor, a tender, moist crumb, and juicy bursts of real blueberries in every bite. As someone who’s tested countless bundt cake recipes over the years, this one stands out for its consistency and bright, summery flavor.
It’s a showstopper at summer parties and an elegant addition to any tea-time table. Whether you're baking for guests or just want a reliable treat with your afternoon coffee, this Lemon Blueberry Bundt Cake delivers every time.
Perfect pairings:
- A dollop of whipped cream or a spoonful of Greek yogurt
- Fresh blueberries and lemon slices for garnish
- A cozy cup of black tea or your favorite roast coffee
Want something a bit lighter? Our Lemon Blueberry Loaf offers the same great flavor in a simpler, grab-and-go form.
Jump to:
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Sour cream or Greek yogurt
- Lemon zest
- Lemon juice
- Vanilla extract
- Fresh blueberries
- Optional: cream cheese or lemon glaze
See recipe card for quantities.
Instructions
Make the Batter
- Cream butter and sugar. Add eggs, lemon zest, juice, yogurt, and vanilla.
- Mix dry ingredients separately, then combine with the wet.
- Fold in floured blueberries.
Bake the Cake
- Pour batter into a greased bundt pan.
- Bake at 350°F until a toothpick comes out clean.
- Cool in pan briefly, then invert onto a rack.
Add the Glaze
- Mix cream cheese, lemon juice, and powdered sugar.
- Drizzle over cooled cake.
- Make the Batter: Fold blueberries into lemon cake batter using a spatula.
- ake the Cake: Pour batter into bundt pan and bake until golden and set.
- Add the Glaze: Drizzle cream cheese glaze over the cooled cake.
Equipment For Lemon Blueberry Bundt Cake
- Bundt cake pan
- Mixer (hand or stand)
- Mixing bowls
- Zester
- Wire rack
- Icing spatula or piping bag
Expert Cooking Tips & Hints
- Use room temperature ingredients.
- Don’t overmix the batter.
- Toss blueberries in flour before folding in.
- Let the cake cool fully before icing.
- Use a silicone or high-quality nonstick bundt pan.
Recipe Variations
- Gluten-Free: Use 1:1 GF flour blend
- Vegan: Sub flax eggs, dairy-free yogurt, and vegan butter
- Mini Cakes: Use mini bundt pans, adjust bake time
- Add-ins: Try raspberries, white chocolate, or cinnamon
Storage
- Store in fridge up to 4–5 days
- Freeze slices (unglazed) up to 2 months
- Thaw at room temp or microwave briefly
- Bake a day ahead and glaze before serving
My Grandmother’s Secret Touch
My grandmother had a quiet way of baking that felt like magic. She didn’t rush, didn’t follow strict timers—just moved with the rhythm of the kitchen. One thing she always did was let the cake batter rest before baking. “Just give it a moment,” she’d say with a smile, as if the batter needed to catch its breath.
At the time, I thought it was just one of her quirks. But I’ve come to realize how right she was. Letting the batter rest for 10 minutes allows the flour to fully absorb the liquid, creating a smoother, more tender texture once baked. It gives the cake that extra softness—the kind that makes each bite melt in your mouth.
It’s a simple trick, but it carries so much heart. Every time I pause before pouring the batter into the oven, I feel her presence. That quiet moment of patience connects me to her love, her care, and all the little things that made her baking unforgettable.
FAQ
What is the secret to a moist Bundt cake?
The secret to a moist lemon blueberry Bundt cake is using ingredients like Greek yogurt or sour cream for extra moisture. Letting the batter rest for 10 minutes before baking helps create a tender crumb. Avoid overbaking and measure ingredients carefully to prevent dryness. Always cool completely before glazing to lock in moisture.
Can I add blueberries to lemon cake mix?
Yes, you can easily add blueberries to lemon cake mix to make a quick lemon blueberry Bundt cake. Toss fresh or frozen blueberries in a little flour before folding them into the batter to prevent sinking. This shortcut is perfect for an easy blueberry lemon Bundt cake with bright flavor and juicy berry bursts.
What is the secret ingredient in nothing Bundt cake?
The secret ingredient in a Nothing Bundt Cake-style dessert is often sour cream. It adds rich moisture and a slight tang that makes the cake ultra soft. For a homemade version, try using sour cream or Greek yogurt in your lemon blueberry Bundt cake to achieve that signature texture and flavor everyone loves.
Do blueberry and lemon go well together?
Yes, blueberry and lemon are a classic flavor match. The tart brightness of lemon enhances the sweetness of juicy blueberries, making them perfect for desserts like lemon blueberry Bundt cake. This fruity combo offers a fresh, vibrant taste ideal for spring and summer baking, brunches, and holiday treats.
Final Thoughts – A Slice of Sunshine in Every Bite
If you’re dreaming of a show-stopping dessert that’s easy enough for a cozy weeknight but dazzling enough for birthdays, brunches, or holidays, this lemon blueberry Bundt cake is exactly what you need. With its bright citrus notes, juicy bursts of fresh blueberries, and that soft, moist crumb everyone raves about, it’s a recipe you’ll find yourself coming back to again and again. It’s simple to make, yet it delivers bakery-worthy results every single time.
But why stop at just one cake? If you're in the mood to explore more irresistible Bundt cake recipes, we’ve got you covered. Try our Decadent Chocolate Cannoli Cake Recipe for a rich, creamy spin on a classic Italian favorite—it’s filled with sweetened ricotta and mini chocolate chips that melt in every bite. Or go bold with our Quick Red Velvet Cheesecake Bundt Cake Recipe, a vibrant red velvet base swirled with tangy cream cheese that’s perfect for Valentine’s Day, holidays, or anytime you want to wow a crowd.
So grab your bundt pan, preheat your oven, and start baking! And once you've tried this unforgettable lemon blueberry Bundt cake, be sure to leave a comment below to let us know how it turned out. We love hearing your stories, tips, and twists. Your next favorite bake might just be one click away.
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Pairing
These are my favorite dishes to serve with Lemon Blueberry Bundt Cake
lemon blueberry Bundt cake
Equipment
- 1 Bundt cake pan 10-12 cup size
- 1 Electric mixer Hand or stand mixer works
- 2 Mixing bowls Large and medium
- 1 Cooling rack For proper air circulation
- 1 Zester For fresh lemon zest
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 Lemon zest From fresh lemons
- ¼ cup Lemon juice Freshly squeezed
- 1 cup Butter Unsalted room temperature
- 1.5 cups Granulated sugar
- 3 Eggs Large
- ¾ cup Greek yogurt Or sour cream
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberries Tossed in 1 tablespoon flour
Cream Cheese Glaze
- 4 oz Cream cheese Softened
- 1 cup Powdered sugar
- 2 tablespoon Lemon juice Fresh
Instructions
- Grease and flour your Bundt pan. Preheat oven to 350°F (175°C).
- Cream butter and sugar. Add eggs, lemon zest, juice, vanilla, and yogurt.
- Whisk dry ingredients. Add to wet and mix gently. Fold in floured berries.
- Pour batter into pan. Bake 50–60 minutes or until toothpick comes out clean.
- Cool in pan 10 mins, then invert onto a rack to cool completely.
- Mix glaze ingredients. Drizzle over cooled cake.
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