Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 cup buttermilk; 1 ½ cups fresh blueberries, tossed in flour; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon milk

Highlighted under: Home-Style Sweets

I absolutely adore making this Lemon Blueberry Bundt Cake. The combination of zesty lemon and juicy blueberries creates a flavor explosion that is perfect for both summer gatherings and cozy winter evenings. The moist crumb and delightful glaze take things to the next level, making it an impressive centerpiece for any occasion. I've found that letting the cake rest after baking intensifies the flavors and ensures the perfect texture. Trust me, once you take a slice, you won't want to share!

Created by

Delilah Spencer

Last updated on 2026-02-10T20:05:36.141Z

When I first made this Lemon Blueberry Bundt Cake, I was amazed by how well the flavors complemented each other. I’ve experimented with various fruits, but the blueberries paired with the tartness of the lemon truly make this cake a standout. With a light drizzle of glaze on top, it brings everything together beautifully. Each bite leaves you longing for more!

One of my favorite tips for this recipe is to use fresh blueberries and make sure to toss them in a bit of flour before folding them into the batter. This prevents them from sinking to the bottom while baking, ensuring an evenly distributed burst of sweetness throughout the cake. Trust me, it makes a huge difference!

Why You'll Love This Recipe
Zesty lemon flavor with a burst of sweet blueberries
Beautifully moist texture that melts in your mouth
Visually stunning and perfect for any event

The Role of Fresh Ingredients

Using fresh blueberries in this Lemon Blueberry Bundt Cake is crucial for ensuring a burst of natural sweetness with each bite. Frozen blueberries, while convenient, can release excess moisture that might alter the cake’s texture. If you do use frozen blueberries, make sure to leave them in the freezer until you're ready to fold them into the batter to reduce the risk of them bleeding into the mixture.

Additionally, the quality of your lemons can significantly impact the cake's flavor. Opt for organic lemons if possible, as they tend to have a more vibrant taste and aroma. When zesting, avoid the bitter white pith underneath the skin to ensure a bright, lively citrus note that complements the cake beautifully.

Texture Matters

The moist texture of the bundt cake is achieved through the combination of buttermilk and the creamed butter and sugar. Buttermilk adds acidity, which helps to tenderize the cake and yields a soft crumb. If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and vinegar—just let it sit for about 5-10 minutes before using, which mimics the acidity and helps achieve a similar effect.

While folding in the blueberries, be careful not to overmix the batter. Overmixing can lead to a denser cake. Fold just until you see the blueberries integrated into the batter. You want the cake to rise evenly without collapse, and the gentle folding technique helps maintain that airy texture throughout the cake.

Ingredients

Gather these ingredients before you start baking!

For the Cake

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 cup buttermilk
1 ½ cups fresh blueberries, tossed in flour

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk

Make sure to measure all ingredients accurately for best results!

Instructions

Follow these steps to create your delicious Lemon Blueberry Bundt Cake.

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan generously to ensure the cake releases easily after baking.

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest until fully incorporated.

Combine Mixtures

Gradually add the dry ingredients alternately with the buttermilk into the wet mixture, starting and ending with the dry ingredients. Mix until just combined.

Fold in Blueberries

Gently fold the floured blueberries into the batter, being careful not to overmix.

Bake the Cake

Pour the batter into the prepared Bundt pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the cake to cool for about 15 minutes in the pan, then invert onto a wire rack to cool completely. To make the glaze, whisk together powdered sugar, lemon juice, and milk until smooth, drizzling it over the cooled cake.

Let the cake set for at least 30 minutes after glazing before slicing.

Pro Tips

For an extra pop of flavor, consider adding a handful of lemon juice to the batter for a more intense lemon taste.

Make-Ahead Suggestions

This Lemon Blueberry Bundt Cake can be made ahead of time, perfect for busy weekends or social gatherings! After baking, let the cake cool completely in the pan for about 15 minutes, then invert onto a wire rack. Wrap the cooled cake tightly in plastic wrap and store it at room temperature for up to 3 days. If you need it to last longer, consider freezing the cake—just be sure to wrap it well to prevent freezer burn, and it will keep for about 3 months.

For the glaze, it's best to prepare it fresh on the day of serving for optimal texture and flavor. However, if you find yourself pressed for time, you can mix the ingredients a day or two in advance and store them in an airtight container in the fridge. Just give it a good stir before drizzling it on the cake to ensure it's smooth and ready to go.

Variations and Additions

If you want to switch things up, consider adding a handful of chopped nuts, like pecans or walnuts, to the batter for added texture. They pair wonderfully with the blueberries and add a nice crunch. Alternatively, you could infuse the cake by adding a teaspoon of almond extract along with the vanilla for a deeper flavor profile that complements the lemon.

For a more decadent finish, try topping the glazed cake with a sprinkle of finely grated lemon zest or even a few whole blueberries before serving. This visual addition not only elevates the look but enhances the citrus aroma, making each slice even more inviting.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but make sure to thaw and drain them well before using to prevent excess moisture.

→ How do I store any leftovers?

Keep the cake in an airtight container at room temperature for up to 4 days.

→ Can I make this cake ahead of time?

Absolutely! This cake can be made a day ahead and it tastes even better after resting.

→ Is there a dairy-free substitute for buttermilk?

You can use almond milk or coconut milk with a tablespoon of vinegar or lemon juice to create a buttermilk alternative.