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 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 3 large eggs; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 1/2 cups fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Soft Recipes

I absolutely love baking this Lemon Blueberry Bundt Cake! The combination of zesty lemon and sweet blueberries creates a refreshing treat that brightens up any occasion. The moist, fluffy texture makes it irresistible, and the beautiful bundt shape adds an elegant touch that’s perfect for gatherings. I always enjoy the compliments that come with it, and it gives me such joy to share it with my family and friends during warm summer days or festive celebrations.

Created by

Aileen Prescott

Last updated on 2026-02-15T05:43:36.201Z

When I first experimented with this Lemon Blueberry Bundt Cake recipe, I was amazed at how easily the flavors melded together. The fresh lemon zest I used really elevates the cake, giving it a bright, tangy note that perfectly complements the juicy blueberries. It’s a delightful harmony of taste that I can't get enough of.

One tip I learned is to coat the blueberries in a bit of flour before adding them to the batter. This simple trick helps prevent them from sinking to the bottom, ensuring that every slice is brimming with those delicious berries. Trust me, it makes a world of difference in presentation!

Why You Will Love This Recipe
Zesty lemon flavor that brightens up your palate
Bursting with juicy blueberries in every bite
Beautiful presentation that impresses guests

The Importance of Butter and Sugar

Creaming the butter and sugar is a crucial step that impacts both texture and flavor. This process incorporates air into the mixture, resulting in a light, fluffy cake. Be sure to cream them together for a good 3-5 minutes until the mixture appears pale and fluffy. If your butter isn’t soft enough, you may end up with a denser cake, so timing matters here.

Using unsalted butter allows you to control the salt level of your cake. If you only have salted butter, you’ll need to adjust the added salt in the recipe to maintain the right balance. The rich flavor of butter is essential in this bundt cake, as it helps enhance the natural sweetness of the blueberries and the zest of the lemon.

Choosing the Right Blueberries

Fresh blueberries are ideal for this recipe, as they provide a juicy burst of flavor. When selecting blueberries, look for plump, firm berries with a deep blue color. Avoid those that are wrinkled or mushy, as they may be overripe or spoiled. If fresh blueberries are not available, you can use frozen ones; just toss them with a little flour to help prevent them from sinking to the bottom of the cake during baking.

This bundt cake can also be an opportunity to explore different berry combinations. Raspberries or blackberries can be great substitutes, providing their unique tartness and flavor profile. Just remember to adjust your sugar accordingly, especially if you choose a more tart berry.

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a bundt pan with butter and flour to prevent sticking.

Combine Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs one at a time, followed by the lemon zest and vanilla extract.

Mix in Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, and mix until well combined.

Fold in Blueberries

Gently fold in the blueberries that have been coated in a bit of flour.

Bake

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

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack. Whisk together the glaze ingredients and drizzle over the cooled cake.

Pro Tips

For best results, make sure your butter is at room temperature before creaming it with the sugar. This ensures a light and fluffy texture.

Storage Tips

To store your Lemon Blueberry Bundt Cake, wrap it tightly in plastic wrap or place it in an airtight container. This will keep it moist and flavorful for up to three days at room temperature. If you'd like to store it for a longer period, consider freezing individual slices wrapped in plastic wrap and placed in a freezer bag for up to three months.

When ready to eat, you can thaw the slices in the refrigerator overnight or let them sit at room temperature for a few hours. A quick reheat in the microwave for about 10-15 seconds can revive the fluffy texture, making it feel freshly baked again.

Glaze Variations

While a simple lemon glaze enhances the bright flavor of the cake, feel free to experiment with different glazes. A vanilla glaze made with powdered sugar and milk can add a creamy element that pairs nicely with the tangy lemon. Alternatively, you can add a splash of blueberry puree into the glaze for a colorful twist that complements the blueberries in the cake.

If you're looking for a healthier option, consider using Greek yogurt mixed with honey instead of a sugary glaze. This will add a tangy flavor and creaminess that works beautifully with the cake, while also keeping it lighter.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can! Just be sure to thaw them and drain the excess moisture before adding to the batter.

→ What can I substitute for buttermilk?

You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! This cake also freezes well. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.