Lemon Blueberry Bundt Cake

This gorgeous Lemon Blueberry Bundt Cake is moist, tender and so delicious – perfect for any occasion! Packed with lemon flavor, juicy blueberries and topped with a buttery lemon glaze, this cake has a delightful balance of flavors and textures that makes every bite an experience. This cake would be perfect for a baby or wedding shower, but don’t wait for a special occasion to make it – enjoy it any time the craving hits! 

If you love blueberries, try Lemon Blueberry Crepes for a special weekend breakfast, my famous Lemon Blueberry Bread, or this Blueberry Coffee Cake for a blueberry and cinnamon twist!

Lemon Blueberry Bundt Cake Recipe

This pretty Lemon Blueberry Bundt Cake is a delicious treat you can enjoy any time of year! Moist and flavorful lemon cake is studded with fresh (or frozen) blueberries and then topped with a tart and buttery lemon glaze. It’s impressive enough for special occasions but easy enough for a weeknight dessert.

I have a popular recipe on my site for Lemon Blueberry Bread that I’ve only made with fresh blueberries in the past, so it was firmly in the spring and summer section of my brain. The problem is that I crave it constantly in the fall and winter when I don’t have fresh blueberries on hand! I wanted to see if I could use frozen blueberries to achieve equally delicious results. 

Well, friends, I have good news! The recipe performed perfectly with the frozen blueberries and I altered it a bit to give it a facelift. This bundt cake is moist, sweet, and bursting with blueberry in each bite!

Why You’ll Love This Lemon Blueberry Cake

• The perfect sweet tart flavor! The cake itself is naturally flavored with lemon juice and then studded with juicy blueberries that explode in your mouth with every bite. The cake is then drizzled with a sweet and light lemon icing. 
• Each slice is moist and fluffy! This cake is made with sour cream and it’s a bundt cake so it’s extra moist. You’re going to love the texture on this one!
• It’s pretty darn easy to make! All you need to do is mix the batter together and bake. It’s actually so easy and you can keep the blueberries on hand since they’re frozen. That way you’re ready for when a craving hits!

How to Make Lemon Blueberry Bundt Cake

This Lemon Blueberry Cake is pretty simple to make and calls for mostly pantry ingredients which means you can whip it up any time the craving hits. I’ve broken this recipe down into small steps so you won’t miss a single thing! Keep in mind, the whole recipe in the complete printable recipe card below.

For the Cake

1. Preheat oven to 325°F and generously grease and flour a 9″ or 10” bundt pan.
2. Whisk the flour, baking powder and salt together. Set aside.
3. Blend together the melted butter, and sugar. Add eggs, one at a time.
4. Mix in vanilla extract, lemon zest, and lemon juice.
5. Mix in about half of the flour mixture and then add the sour cream.
6. Continue blending and add the remaining flour mixture. Mix in the milk.

Add Blueberries

1. Add frozen blueberries to a small bowl and toss with a tablespoon of flour.  
2. Stir until the berries are all evenly coated.
3. Gently stir in the blueberries until just combined.

Bake Cake

1. Transfer batter to the prepared pan and bake for 65-80 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
2. Allow cake to cool for 1 hour before removing from pan. Let cool completely.

Lemon Glaze

1. Whisk together the melted butter, powdered sugar and lemon juice in a bowl. 
2. Allow the glaze to sit for 10 minutes or so to thicken a bit.
3. Pour the glaze over the cake.

Storage Information

You have three storage options for this cake! 

Room Temperature: Place the cake in an airtight container and store it at room temperature for up to 2 days. 

Refrigerator: Place leftover cake in an airtight container and store it in the refrigerator for 3 days. 

Freezer: Let the cake cool completely and then wrap it in plastic wrap, then foil, and then an airtight container or ziploc back. Freeze for up to 3 months. Thaw it in the refrigerator overnight. Once it’s thawed, slice and serve. 

Variations To Try

Here are some ingredient swaps and ideas that’ll get your juices flowing as you prepare to bake your bundt cake. Let me know if you come up with any extra delicious swaps or combinations! 

• Try a different berry like raspberry, strawberry, or blackberry!
• Swap the sour cream for Greek yogurt if you don’t have sour cream on hand.
• Add fresh blueberries to the top of the cake if you have them. 
• Make a blueberry simple syrup and mix it into the icing instead of lemon. 
• If you want a more subtle flavor, don’t put lemon juice in the glaze. Use milk instead to thin it out. 
• On the other hand, if you want more lemon flavor you can serve each slice with some homemade lemon curd. 
• Top each slice with homemade whipped cream!
• If you want to go in a different direction with the flavor, use orange juice and zest instead of lemon. 

Trish’s Tips

• Don’t overmix the batter or the texture won’t be as perfectly moist and tender. 
• Let your cake cool completely before icing it. If the cake is still warm, the icing will either melt right into the cake or slip off before you can even enjoy it. 
• If your cake starts to brown on top, add a sheet of tin foil for the remaining baking time. 
• Make sure to toss the blueberries in flour so they don’t sink to the bottom of the cake batter. 
• Use room temperature ingredients for the most even baking. 

More Lemon Recipes You’ll Love

1. Lemon Bread
2. Homemade Lemon Curd
3. Lemon Raspberry Trifle
4. Chewy Lemon Sugar Cookies
5. Lemon Cream Puffs

Lemon Blueberry Bundt Cake

This gorgeous Lemon Blueberry Bundt Cake is moist, tender and so delicious – perfect for any occasion! Packed with lemon flavor, juicy blueberries and topped with a buttery lemon glaze, this cake has a delightful balance of flavors that makes every bite an experience. This cake would be perfect for a baby or wedding shower, but don’t wait for a special occasion to make it – enjoy it any time the craving hits!

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 481 kcal

Equipment

• 9 or 10 inch bundt pan

Ingredients

 

Cake

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons salt
• ¾ cup unsalted butter 12 tablespoons, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest fresh grated
• 2 tablespoons lemon juice fresh
• ½ cup sour cream full fat preferred
• ½ cup milk whole or lowfat, but avoid fat-free
• 10 ounces frozen blueberries can use fresh if you prefer
• 1 tablespoon all-purpose flour

Glaze

• 4 tablespoons unsalted butter melted
• 1 cup powdered sugar
• 2 to 3 tablespoons lemon juice fresh

Instructions

 

• Preheat oven to 325°F and generously grease and flour a 10” bundt pan.
• In a medium sized bowl, whisk the all purpose flour, baking powder and salt, and set aside.
  3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons salt
• In the bowl of an electric mixer, blend together the melted butter, sugar. Add eggs, one at a time, blending for 10-15 seconds between each addition.
  ¾ cup unsalted butter, 2 cups granulated sugar, 4 large eggs
• Add vanilla, lemon zest and lemon juice.  Mix until well combined.
  1 teaspoon vanilla extract, 1 tablespoon lemon zest, 2 tablespoons lemon juice
• While slowly mixing, add about half of the flour mixture, and then add the sour cream.
  ½ cup sour cream
• Continue blending and add the remaining flour mixture, and then the milk. Stop the mixer.
  ½ cup milk
• In a small bowl, add the frozen blueberries and toss with 1 rounded tablespoon of flour.  Stir until the berries are all evenly coated (this will help prevent the berries from all sinking to the bottom of the cake).
  10 ounces frozen blueberries, 1 tablespoon all-purpose flour
• Add the flour coated berries to the batter, and gently but quickly stir by hand with a spatula until just combined.
• Pour/scoop the batter into the prepared pan and bake for 65-80 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
• Allow the cake to cool in the pan for 1 hour before attempting to remove. To remove cake from pan, use a small spatula to gently loosen around the edges, then invert pan onto cake plate, or baking sheet.

Lemon Glaze

• Prepare the glaze by simply whisking together the melted butter, powdered sugar and lemon juice in a bowl. Allow the glaze to sit for 10 minutes or so to thicken a bit, and then pour glazed over the cake.
  4 tablespoons unsalted butter, 1 cup powdered sugar, 2 to 3 tablespoons lemon juice
• Slice and enjoy!

Notes

Storage Information

Room Temperature: Place the cake in an airtight container and store it at room temperature for up to 2 days. 

Refrigerator: Place leftover cake in an airtight container and store it in the refrigerator for 3 days. 

Freezer: Let the cake cool completely and then wrap it in plastic wrap, then foil, and then an airtight container or ziploc back. Freeze for up to 3 months. Thaw it in the refrigerator overnight. Once it’s thawed, slice and serve. 

Nutrition

Calories: 481kcalCarbohydrates: 73gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 101mgSodium: 380mgPotassium: 102mgFiber: 1gSugar: 47gVitamin A: 639IUVitamin C: 5mgCalcium: 70mgIron: 2mg

Keyword lemon blueberry bundt cake, lemon blueberry bundt cake recipe, lemon bundt cake

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Originally published September 23, 2019.