Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/4 cup fresh lemon juice; 2 teaspoons lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Baking Moments

I absolutely love making this Blueberry Lemon Bundt Cake when the berries are at their peak. The combination of vibrant lemon and sweet blueberries creates a refreshing dessert that's perfect for any gathering. This cake is incredibly moist and has a lovely texture, making each bite delightful. I especially enjoy serving it with a light dusting of powdered sugar on top, which complements the flavors perfectly. Whether it’s for brunch or a special occasion, this cake is always a hit with family and friends!

Created by

Adeline Morris

Last updated on 2026-02-02T02:09:35.926Z

When I first decided to bake a Blueberry Lemon Bundt Cake, I had no idea how wonderful the flavor pairing would be. The tartness of the lemon really lifts the sweet blueberries, creating a delightful balance. I learned to use fresh lemon juice and zest for a more vibrant flavor, which truly makes all the difference in the final result.

On my first attempt, I was surprised by how well the bundt shape held the blueberries in place. To prevent them from sinking, I tossed them in a bit of flour before folding them into the batter. This little tip ensured beautiful, colorful bursts of fruit in every slice, making it visually appealing as well!

Why You Will Love This Cake
Bursting with fresh blueberry flavor complemented by zesty lemon
Moist texture that keeps well for days
Impressive presentation for gatherings and celebrations

The Importance of Fresh Ingredients

Using fresh blueberries is crucial for this Blueberry Lemon Bundt Cake. When berries are in season, they are plump, juicy, and bursting with flavor, which elevates the cake to another level. Look for berries that are firm and free from mold; these will enhance the texture and sweetness of your cake. If fresh blueberries are unavailable, you can substitute them with frozen ones, but be sure to add them directly to the batter without thawing to prevent excess moisture in the cake.

Lemons also play a vital role in balancing the sweetness of the cake. Fresh lemon juice and zest provide a tart brightness that complements the blueberries beautifully. I recommend using organic lemons since you’ll be using the zest. For a more intense lemon flavor, you might consider increasing the lemon zest to three teaspoons without altering the juice amount, but be cautious to maintain a balance of flavors.

Techniques for a Perfect Bundt Cake

Preparing your bundt pan correctly is one of the keys to a successful cake. Greasing it thoroughly with butter and sprinkling with flour helps prevent sticking, which can be especially important when the cake is moist. An alternative is using a non-stick bundt spray that contains flour. Just be sure to coat every crevice, as any missed spots can result in a crumbly disaster when you attempt to invert the cake.

When mixing the batter, aim for a light and airy texture by properly creaming the butter and sugar. This process should take about 3-4 minutes. If your mixture doesn’t look light and fluffy, continue mixing, as this aeration will contribute to the cake’s rise and moistness. Be careful to fold in the blueberries gently, as overzealous mixing can break them and discolor the batter, which affects the final appearance.

Ingredients

Gather the following ingredients to create this delicious cake:

Cake Ingredients

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

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

With your ingredients ready, let's move on to the steps!

Instructions

Follow these steps to create your Blueberry Lemon Bundt Cake:

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with cooking spray or butter and dust with flour, ensuring it’s well-coated to prevent sticking.

Mix Dry Ingredients

In a medium bowl, whisk together the 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 together until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon juice, and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, being careful not to break them. If desired, dust them with a bit of flour first to prevent sinking in the batter.

Bake the Cake

Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. For the glaze, mix powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Enjoy your delicious Blueberry Lemon Bundt Cake with a cup of tea or coffee!

Pro Tips

For an added burst of flavor, consider adding a pinch of cinnamon to the batter. It pairs beautifully with the lemon and blueberries.

Make-Ahead and Storage Tips

This Blueberry Lemon Bundt Cake can be made a day in advance, which is perfect for parties or gatherings. Once baked and cooled, store it covered at room temperature for 1-2 days. If you need to store it longer, consider wrapping it tightly in plastic wrap and refrigerating for up to a week. To maintain its moist texture, be sure to let it cool completely before wrapping.

If you want to freeze the cake, it’s best to do so unglazed. Wrap it tightly with plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, allow it to thaw in the refrigerator overnight before glazing and serving, which will help maintain the cake's moisture.

Serving Suggestions

Present your Blueberry Lemon Bundt Cake with a light dusting of powdered sugar for an elegant touch. A simple lemon glaze made of powdered sugar and lemon juice can be drizzled on top to enhance both flavor and appearance. For an upscale dessert, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream alongside fresh blueberries for a stunning plate.

This cake is versatile; try pairing it with a light citrus salad or a cup of tea for a lovely afternoon treat. If you're looking for a twist, serving it at brunch with a side of lemon curd or even cream cheese frosting adds a unique flavor profile that guests will remember. Each serving can be easily garnished with mint leaves for a pop of color and freshness.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used. Just make sure to thaw and drain them to avoid excess moisture in the batter.

→ How should I store leftovers?

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

→ Can I make this cake ahead of time?

Absolutely! The cake can be made a day in advance and stored covered at room temperature. This allows the flavors to meld beautifully!

→ Is it possible to add a different fruit?

Certainly! Strawberries or raspberries would be excellent alternatives. Just adjust the quantity as needed.