Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp lemon zest (from about 2 lemons); 1/4 cup fresh lemon juice; 1 cup sour cream or Greek yogurt; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen); 2 tbsp all-purpose flour (for tossing blueberries); For the glaze (optional): 1 cup powdered sugar; 2–3 tbsp fresh lemon juice (for glaze)

I love making this Lemon Blueberry Bundt Cake when I want something bright, fresh, and comforting all at once. The combination of zesty lemon and juicy blueberries creates a soft, tender cake that feels both elegant and simple. I find it perfect for brunch, dessert, or even a sweet afternoon treat with coffee.

Why You’ll Love This Recipe

I love how the lemon flavor shines through without being overpowering. The fresh lemon zest and juice give the cake a vibrant taste, while the blueberries add bursts of sweetness in every bite. I also appreciate how moist and rich the texture turns out thanks to the sour cream or Greek yogurt.

I find this recipe reliable and easy to follow. The batter comes together smoothly, and the bundt pan gives the cake a beautiful presentation without extra effort. I also like that I can use fresh or frozen blueberries depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp lemon zest (from about 2 lemons)

1 cup sour cream or Greek yogurt

1/4 cup fresh lemon juice

1 tsp vanilla extract

1 1/2 cups fresh or frozen blueberries (if frozen, don’t thaw)

2 tbsp all-purpose flour (to toss blueberries)

For the glaze (optional):

1 cup powdered sugar

2–3 tbsp fresh lemon juice

Directions

I start by preheating my oven to 350°F (175°C) and greasing and flouring a bundt pan thoroughly to prevent sticking.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, I cream the butter and sugar until the mixture becomes light and fluffy.

I add the eggs one at a time, mixing well after each addition. Then I stir in the lemon zest, lemon juice, sour cream (or Greek yogurt), and vanilla extract until everything is well combined.

Next, I gradually add the dry ingredients into the wet ingredients, mixing just until combined. I am careful not to overmix.

I toss the blueberries with 2 tablespoons of flour to help prevent them from sinking, then gently fold them into the batter.

Then I pour the batter evenly into the prepared bundt pan and smooth the top. I bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

After baking, I let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

If I decide to add the glaze, I mix the powdered sugar with fresh lemon juice until smooth and drizzle it over the cooled cake.

Servings and timing

This cake makes about 12 servings.

Preparation time: 20 minutes

Baking time: 50–60 minutes

Cooling time: about 1 hour

Total time: approximately 2 hours 20 minutes

Variations

I sometimes add a teaspoon of lemon extract for an even stronger citrus flavor. When I want a slightly different texture, I substitute part of the sour cream with buttermilk.

I also like adding white chocolate chips for extra sweetness. For a more intense berry flavor, I mix in a handful of raspberries along with the blueberries.

If I want a crunchier finish, I sprinkle a light lemon sugar glaze and top it with extra lemon zest.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days.

To freeze, I wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. When I am ready to enjoy, I let the slices thaw at room temperature.

If I prefer a slightly warm slice, I heat it in the microwave for about 10–15 seconds.

Related Recipes:

Caramel Apple Bundt Cake

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I use frozen blueberries without thawing them. I toss them in flour just like fresh ones to help prevent sinking and color bleeding.

What can I use instead of sour cream?

I like using Greek yogurt as a direct substitute. It gives a similar moisture and slight tang that works beautifully in this cake.

How do I prevent the cake from sticking to the bundt pan?

I make sure to thoroughly grease and flour every crevice of the pan. I also let the cake cool for about 15 minutes before inverting it.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. I find the flavor deepens slightly overnight, making it even better the next day.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, I know it is ready.

Conclusion

I find this Lemon Blueberry Bundt Cake to be a perfect balance of sweet and tangy flavors with a wonderfully moist texture. It looks impressive, tastes refreshing, and fits almost any occasion. Whenever I want a dependable and crowd-pleasing dessert, this is the recipe I happily turn to.

📖 Recipe: