Lemon Blueberry Bundt Cake is a delightful dessert that’s perfect for any occasion. This cake is incredibly moist, tender, and bursting with juicy blueberries and fresh lemon flavor. Finished with a bright lemon glaze, it’s the perfect dessert for spring, brunch, or special occasions. You will want to savor every slice of this delicious treat!
Why You’ll Love This Lemon Blueberry Bundt Cake
Here’s why this cake is a must-try:
- It’s incredibly moist, thanks to the sour cream or Greek yogurt.
- The combination of lemon and blueberries creates a refreshing flavor that’s perfect for summer.
- This Lemon Blueberry Bundt Recipe is easy to make, even for beginners.
- It’s versatile and can be served at brunch, dessert, or as a snack.
- This cake looks beautiful on any table, making it a great centerpiece for gatherings.
- With its bright glaze, it’s a feast for the eyes and the palate!
- Perfect for those who love both lemon and berries in their desserts.
- It’s a classic recipe that never goes out of style.
Ingredients for Lemon Blueberry Bundt Cake
Gather these items:
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
How to Make Lemon Blueberry Bundt Cake Step-by-Step
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- Step 2: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Step 3: In a large bowl, cream butter and sugar until light and fluffy.
- Step 4: Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
- Step 5: Mix in sour cream until smooth.
- Step 6: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Step 7: Fold in flour-coated blueberries gently.
- Step 8: Pour batter evenly into prepared Bundt pan and smooth the top.
- Step 9: Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Step 10: Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Step 11: Whisk glaze ingredients and drizzle over cooled cake before serving.
Pro Tips for the Best Lemon Blueberry Bundt Cake
Keep these in mind:
- Use room temperature ingredients to ensure they mix well.
- Don’t overmix the batter; mix just until combined for a moist Lemon Blueberry Cake.
- For added flavor, consider using lemon extract along with fresh lemon juice.
- Ensure your blueberries are coated in flour to prevent them from sinking in the batter.
- This cake can be served with Lemon Blueberry Bundt Cake with Cream Cheese Frosting for a richer taste.
Best Ways to Serve Lemon Blueberry Bundt Cake
Here are some serving ideas:
- Enjoy it plain for a simple treat.
- Serve with a dollop of whipped cream for added richness.
- Pair it with a scoop of vanilla ice cream for a delightful dessert.
How to Store and Reheat Lemon Blueberry Bundt Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it for longer, refrigerate it for up to a week. You can reheat individual slices in the microwave for a few seconds, which will bring back its moist texture.
Frequently Asked Questions About Lemon Blueberry Bundt Cake
What’s the secret to perfect Lemon Blueberry Bundt Cake?
The secret lies in using fresh ingredients and ensuring not to overmix the batter. This will help create a moist and fluffy cake that is bursting with flavor.
Can I make Lemon Blueberry Bundt Cake ahead of time?
Yes, you can make this cake a day in advance. Just store it in an airtight container to keep it fresh. This makes it a perfect choice for gatherings and events!
How do I avoid common mistakes with Lemon Blueberry Bundt Cake?
Make sure to measure your ingredients accurately, and remember to coat your blueberries in flour to stop them from sinking. This will help your cake turn out perfectly every time.
Variations of Lemon Blueberry Bundt Cake You Can Try
Here are some fun variations:
- Try a Gluten-Free Lemon Blueberry Bundt Cake by using gluten-free flour.
- Make it vegan by substituting eggs with flax eggs and using plant-based yogurt.
- Add nuts or coconut for a different texture.
- Try incorporating lemon curd into the batter for an extra lemony flavor.
For more tips on baking, check out this guide on baking techniques.
Additionally, learn about the health benefits of blueberries here.
Finally, if you’re interested in more dessert recipes, visit this page for inspiration.
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Lemon Blueberry Bundt Cake: 10 Reasons to Love It
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Bundt Cake is incredibly moist, tender, and bursting with juicy blueberries and fresh lemon flavor. Finished with a bright lemon glaze, it’s the perfect dessert for spring, brunch, or special occasions.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
- Mix in sour cream until smooth.
- Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in flour-coated blueberries gently.
- Pour batter evenly into prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk glaze ingredients and drizzle over cooled cake before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Lemon Blueberry Bundt Cake, dessert, spring dessert, brunch cake