Lemon Blueberry Bundt Cake topped with glaze and fresh blueberries

Lemon Blueberry Bundt Cake

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Why make this recipe

Lemon Blueberry Bundt Cake is a delightful dessert that brings together the bright flavors of lemon and the sweetness of blueberries. This cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy afternoon treat. Its moist texture and tangy icing make it a favorite among cake lovers. Plus, it is simple to make, and the striking bundt shape adds a touch of elegance to your table.

How to make Lemon Blueberry Bundt Cake

Ingredients

  • 2 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 3 tablespoons lemon juice (about 2 large lemons)
  • 2 tablespoons lemon zest (about 2 large lemons)
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 cups blueberries (mixed with 2 tablespoons flour)
  • 1 1/2 tablespoons butter (for icing, melted)
  • 2 cups powdered sugar (for icing)
  • 1/3 cup lemon juice (for icing)
  • Pinch salt (for icing)
  • 1 tablespoon lemon zest (for icing)

Directions

  1. Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
  2. Mix together the flour, baking powder, baking soda, and salt. Set aside.
  3. Beat the butter and sugar on medium-high for about 3 minutes.
  4. Add eggs one at a time, beating after each addition.
  5. Gradually add the flour mixture to the egg mixture.
  6. Stir in lemon juice, zest, vanilla, and sour cream with a spatula.
  7. Gently fold in the blueberries.
  8. Spread the batter into the bundt pan and bake for 60 minutes. Check for doneness, adding extra time if needed.
  9. For icing, beat together powdered sugar, lemon juice, salt, and zest. Slowly mix in the melted butter until combined.
  10. Allow the cake to cool slightly before pouring icing over it.

How to serve Lemon Blueberry Bundt Cake

You can serve Lemon Blueberry Bundt Cake on its own or with a dollop of whipped cream. For extra flair, garnish with additional lemon zest or fresh blueberries on top. This cake is also delicious with a cup of tea or coffee.

How to store Lemon Blueberry Bundt Cake

To keep your Lemon Blueberry Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to bring it back to room temperature before serving for the best flavor.

Tips to make Lemon Blueberry Bundt Cake

  • Use fresh blueberries for the best flavor, but if they are out of season, frozen blueberries can work well too.
  • Be gentle when folding in the blueberries to avoid breaking them and turning your batter blue.
  • If you want a richer lemon flavor, you can add more lemon juice and zest to the batter or icing.

Variation

You can add nuts like walnuts or pecans for extra crunch. If you prefer a different fruit, raspberries or strawberries can also be substituted for the blueberries.

FAQs

1. Can I use a different type of flour?
Yes, you can use gluten-free flour if you need a gluten-free option. The texture might be slightly different, but it should work well.

2. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

3. Can I freeze this cake?
Absolutely! You can wrap the cooled cake tightly in plastic wrap and then in aluminum foil to freeze. It can be stored for up to three months. Thaw it in the refrigerator before serving.

Lemon Blueberry Bundt Cake

A delightful dessert combining bright lemon flavors and sweet blueberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2.75 cups 2 3/4 cups flour
  • 1.5 teaspoons 1 1/2 teaspoon baking powder
  • 0.25 teaspoon 1/4 teaspoon baking soda
  • 0.25 teaspoon 1/4 teaspoon salt
  • 1 cup 1 cup butter
  • 2 cups 2 cups sugar
  • 4 large 4 large eggs
  • 3 tablespoons 3 tablespoons lemon juice (about 2 large lemons)
  • 2 tablespoons 2 tablespoons lemon zest (about 2 large lemons)
  • 1 teaspoon 1 teaspoon vanilla
  • 1 cup 1 cup sour cream
  • 3 cups 3 cups blueberries (mixed with 2 tablespoons flour) Use fresh or frozen blueberries.
Icing Ingredients
  • 1.5 tablespoons 1 1/2 tablespoons butter (for icing, melted)
  • 2 cups 2 cups powdered sugar (for icing)
  • 0.33 cup 1/3 cup lemon juice (for icing)
  • 1 pinch Pinch salt (for icing)
  • 1 tablespoon 1 tablespoon lemon zest (for icing)

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
  2. Mix together the flour, baking powder, baking soda, and salt. Set aside.
  3. Beat the butter and sugar on medium-high for about 3 minutes.
  4. Add eggs one at a time, beating after each addition.
  5. Gradually add the flour mixture to the egg mixture.
  6. Stir in lemon juice, zest, vanilla, and sour cream with a spatula.
  7. Gently fold in the blueberries.
  8. Spread the batter into the bundt pan and bake for 60 minutes. Check for doneness, adding extra time if needed.
Icing
  1. For icing, beat together powdered sugar, lemon juice, salt, and zest.
  2. Slowly mix in the melted butter until combined.
Serving
  1. Allow the cake to cool slightly before pouring icing over it.

Notes

Store in an airtight container at room temperature for up to three days. Refrigerate for up to a week. Bring back to room temperature before serving.