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Delicious lemon blueberry bundt cake topped with fresh blueberries and lemon icing.

Lemon Blueberry Bundt Cake

A delightful Lemon Blueberry Bundt Cake that combines bright lemon flavors with juicy blueberries, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Can be swapped half for whole wheat pastry flour for a nuttier taste.
  • 2 tsp baking powder Ensure it's fresh for proper leavening.
  • 0.5 tsp baking soda Check freshness by testing with warm water.
  • 0.5 tsp salt Reduce if using salted butter.
Wet Ingredients
  • 1 cup unsalted butter (softened) Essential for proper creaming.
  • 1.75 cups granulated sugar
  • 4 large eggs Bring to room temperature for best results.
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup sour cream or Greek yogurt Full-fat recommended for better texture.
Fruit
  • 1.5 cups fresh or frozen blueberries Toss in 1 tbsp flour to prevent sinking.
Glaze Ingredients
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice To achieve desired glaze consistency.
  • 1 tsp lemon zest (optional)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
Mix Dry Ingredients
  1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar
  1. In a large bowl, beat butter and sugar until light and fluffy (2–3 mins).
Add Eggs & Flavorings
  1. Beat in eggs one at a time. Add lemon zest, juice, and vanilla.
Combine Wet & Dry
  1. Alternately add dry ingredients and sour cream, mixing until just combined.
Add Blueberries
  1. Fold in flour-coated blueberries gently.
Bake
  1. Pour batter into prepared pan and bake for 50–60 minutes or until a toothpick comes out clean.
Cool
  1. Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Glaze & Serve
  1. Mix glaze ingredients until smooth and drizzle over cooled cake. Let set before slicing.

Notes

The cake can be kept for up to 2 days at room temperature. For longer storage, refrigerate in an airtight container for up to 5 days.