Go Back
Slice of lemon blueberry bundt cake.

Lemon Blueberry Bundt Cake

This lemon blueberry bundt cake has a delicious lemon flavor with sweet berries throughout. It's moist, flavorful and drizzled with lemon glaze.
Course Dessert
Cuisine American
Keyword Lemon Blueberry Bundt Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 426kcal


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

Lemon Glaze

  • 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.

Lemon Glaze

  • 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.


  1. 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.
  2. 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.
  3. Lemons: You will need about 2 large lemons for both the cake and glaze, or 3-4 smaller lemons. 
  4. 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. 
  5. Storage: Store the cake covered at room temperature for up to 2-3 days, or in the fridge for up to 4 days. 
  6. 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. 


Calories: 426kcal | Carbohydrates: 64g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 165mg | Fiber: 1g | Sugar: 42g | Vitamin A: 504IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 2mg