Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: American
Ingredients: Cake:; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 3 large eggs; Zest of 2 lemons; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup sour cream or plain Greek yogurt; 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour); Lemon Glaze (optional):; 1 cup powdered sugar; 2–3 tablespoons lemon juice; 1 tablespoon milk (optional, for a creamier glaze)

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This Lemon Blueberry Bundt Cake is a bright, moist, and flavorful dessert that brings together the fresh zing of lemon and the juicy sweetness of blueberries in every bite. I love how the golden bundt shape gives it that classic, elegant look—perfect for brunch, birthdays, or just a sweet moment with coffee or tea.

Why You’ll Love This Recipe

I love this cake because it strikes the perfect balance between sweet and tart. The lemon adds a refreshing citrus lift, while the blueberries burst with juicy flavor throughout the tender, buttery crumb. It’s easy to make, easy to slice, and always gets compliments. Plus, it holds up beautifully for a few days, making it ideal for prepping ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Lemon zest and juice
Vanilla extract
Sour cream or plain Greek yogurt
Fresh or frozen blueberries (tossed in a little flour)
Optional glaze: powdered sugar, lemon juice, and a bit of milk

Directions

I preheat the oven to 350°F (175°C) and generously grease a bundt pan with butter and flour.
In one bowl, I whisk together flour, baking powder, baking soda, and salt.
In another large bowl, I cream the butter and sugar until light and fluffy.
I add eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
I alternate adding the dry ingredients and sour cream, mixing just until everything is combined.
I gently fold in the blueberries, which I toss in a little flour to help prevent sinking.
I pour the batter evenly into the bundt pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Once cooled, I drizzle with a simple lemon glaze if I want extra shine and sweetness.

Servings and timing

This cake serves about 12 people. Prep time is around 20 minutes, baking takes 50–60 minutes, and cooling adds another 30–40 minutes. Total time is about 1 hour and 40 minutes.

Variations

Sometimes I swap blueberries for raspberries or blackberries. When I want a richer flavor, I add a bit of almond extract along with the vanilla. For an extra tangy twist, I use buttermilk instead of sour cream. I’ve even added a crumb topping before baking for a coffeecake-style variation.

storage/reheating

I store the cake covered at room temperature for up to 3 days or in the fridge for up to 5. If I want to keep it longer, I wrap individual slices and freeze them for up to 2 months. To serve, I let slices come to room temperature or warm them for a few seconds in the microwave.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries. I don’t thaw them—just toss them in flour and fold them into the batter gently.

Why did my blueberries sink to the bottom?

I toss them in a little flour before mixing them in, which helps keep them suspended in the batter during baking.

What kind of glaze works best?

A simple lemon glaze made with powdered sugar and lemon juice works perfectly. I sometimes add a touch of milk for a creamier texture.

Can I make this cake ahead of time?

Definitely. I often bake it the day before and glaze it just before serving. It tastes even better the next day.

Do I need a bundt pan?

Yes, the bundt pan gives this cake its beautiful shape and even baking. But if I don’t have one, I use a tube pan or divide the batter into loaf pans—just adjust the baking time.

Conclusion

This Lemon Blueberry Bundt Cake is everything I want in a dessert: bright, moist, flavorful, and easy to share. Whether I’m serving it at a gathering or sneaking a slice in the afternoon, it always feels fresh and satisfying. With its tender crumb, sweet-tart flavor, and beautiful glaze, it’s a true classic I love baking again and again.