lemon blueberry Bundt cake

This lemon blueberry Bundt cake is moist, zesty, and packed with juicy berries—perfect for brunch, celebrations, or a sweet weekday treat. Topped with a tangy cream cheese glaze, it’s a showstopper that’s surprisingly easy to make!

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Course: Brunch, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 55

Resting Time: 10

Total Time: 1 20

Servings: slices

Calories: 410kcal

Cost: $8–$12 USD

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition