This lemon blueberry bundt cake has a delicious lemon flavor with sweet berries throughout. It’s moist, flavorful and drizzled with lemon glaze.
Simple, elegant and bursting with fresh lemon flavor – this lemon blueberry bundt cake is the perfect dessert if you love lemon. The lemon flavor is tart without being sour and complements the berries perfectly. What I especially love about this bundt cake is the moist and tender cake crumb. It’s not an overly sweet cake, but it’s extremely flavorful thanks to lemon zest, fresh lemon juice and sweet blueberries.
What Makes this Lemon Blueberry Bundt Cake Delicious
This recipe is made with simple, everyday ingredients. However, I do want to point out a few key ingredients:
- Butter. We’re using real butter for maximum flavor. Be sure that it’s room temperature before getting started for easier mixing.
- Oil. Note that we’re just using a little oil in this recipe. It’s nowhere near enough for the cake to taste oily, but just a little to help keep the cake moist for a few extra days.
- Sour cream. For the moisture in this cake, we’re using sour cream. It makes cakes that are incredible moist with a tight crumb. Make sure you’re using sour cream from a tub. I use one that’s 18% MF (typically, what’s labelled full-fat in North America).
- Lemon zest and freshly squeezed lemon juice. Together, they provide the best lemon flavor. It’s bright, tart and perfectly lemony without being sour.
- Sweet, juicy blueberries. Fresh or frozen berries will work perfectly in this recipe.
A Note About Frozen Berries
If using frozen berries, do not thaw them first. Toss frozen berries in 2 tablespoons of all-purpose flour. This minimizes the chance of the berries bleeding color throughout the cake batter so that you don’t have streaks of blue throughout the batter.
- When making bundt cakes, I highly recommend using a light-colored, non-stick pan. A light-colored pan minimizes over browning of the cake.
- Make sure to grease and flour the pan very well (even if you’re using a non-stick pan), and get into all the ridges. I use pan release for the best results. You can buy pan release from specialty baking shops or craft stores (I know Wilton makes one), or make your own. To make your own pan release:
- Whisk together ¼ cup shortening, ¼ cup flour and ¼ cup vegetable oil (or canola oil) until smooth. Use a pastry brush to spread the the mixture onto the pan in an even, thin layer. Keep the rest of the pan release in an airtight container and store at room temperature for up to 2 months for further use.
- Make sure the butter, eggs and sour cream are room temperature before getting started for even mixing.
- Always zest the lemons first, then squeeze out the juice. This makes the process much easier.
- The recipe below includes a lemon glaze on top of the cake. If you’d prefer, you can also frost the cake with cream cheese frosting. This is my favorite cream cheese frosting recipe.
More Bundt Cakes to Love
Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake
- 2 ½ cups all-purpose flour (312 grams) AKA plain flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter (168 grams) room temperature
- 1 ¾ cup granulated sugar (350 grams)
- 2 tablespoons vegetable oil (30 ml) or canola
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 2 tablespoons lemon zest
- ¼ cup lemon juice (60 ml) freshly squeezed
- ½ cup sour cream (180 ml)
- ¼ cup milk (60 ml) 2% or whole milk preferred
- 2 cups blueberries (300 grams) fresh or frozen - if using frozen, toss the berries in 1 extra tablespoons of flour
- 1 cup powdered sugar (110 grams)
- 1-2 tablespoons lemon juice (15-30 ml) freshly squeezed
Lemon Blueberry Bundt Cake
- Preheat the oven to 325 F (160 C) degrees.
- Grease and flour a non-stick bundt pan or brush with pan release. Make sure to get into all the cavities of the bundt pan.
- In a medium bowl whisk together the flour, baking powder and salt. Set aside.
- In a large bowl beat the butter and sugar until fluffy. Beat in the oil and vanilla extract.
- With the mixer on a low speed, beat in the eggs one at a time.
- Stir in the lemon zest and lemon juice.
- Beat in about ½ of the flour mixture, followed by the sour cream. Mix in the rest of the flour mixture, followed by the milk.
- If using frozen berries, toss the berries in 1 tablespoon of flour.
- Gently fold the berries into the batter using a rubber spatula.
- Spoon the batter into the prepared bundt pan and gently smooth the top.
- Bake in the preheated oven for 60-75 minutes, or until an inserted toothpick comes out clean or with a few crumbs clingy to it.
- Cool the cake in the bundt pan on a wire rack for at least 30 minutes, then invert the cake onto the wire rack and continue cooling.
- Whisk together the powdered sugar and 1 tablespoon of fresh lemon juice. If the glaze is too thick, whisk in a little more
- Drizzle the glaze onto the cooled cake.
- Measuring Flour: Make sure to measure the flour very carefully - otherwise the cake can end up dry. Whisk it first, then spoon into a dry measuring cup and level off the top. Or use a scale for the most accurate measurement 2 ½ cups weighs 312.5 grams.
- Room Temperature Ingredients: The butter, eggs and sour cream should be room temperature before getting started. Take them out of the fridge about 30 minutes prior to baking.
- Lemons: You will need about 2 large lemons for both the cake and glaze, or 3-4 smaller lemons.
- Fresh vs Frozen Berries: If using frozen berries, do not thaw them first. If using frozen berries, toss in 1 tablespoon of flour before adding to the cake batter. This minimizes the color bleeding into the batter.
- Storage: Store the cake covered at room temperature for up to 2-3 days, or in the fridge for up to 4 days.
- Nutrition Information: Nutrition details are an estimate only and based on 1 slice with glaze, assuming that the cake is sliced into 12 equal pieces.