Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon milk

Highlighted under: Cakes & Treats

I absolutely love baking, and there’s something about the combination of lemon and blueberries that just screams summer to me. This Lemon Blueberry Bundt Cake is a perfect balance of tangy and sweet, making it a delightful treat for any occasion. I often whip this up for brunch with friends or a family gathering. The addition of lemon zest brightens the cake, while the blueberries burst with flavor in every bite. Trust me, once you try it, you'll want to share this recipe with everyone you know!

Created by

Sloane Patterson

Last updated on 2026-02-10T20:37:36.119Z

This Lemon Blueberry Bundt Cake has quickly become one of my go-to recipes for celebrations. I remember the first time I made it; the vibrant colors and aromas filled my kitchen, and I couldn’t wait to take my first bite. The cake turned out incredibly moist and flavorful, and every slice was met with smiles.

I learned that the key to a successful Bundt cake is ensuring that it doesn’t stick to the pan. I use a generous amount of butter and flour to coat the pan, and it works every time! You’ll want to let it cool a bit before inverting it, which makes for a flawless presentation.

Why You'll Love This Recipe
Zesty lemon flavor paired with juicy blueberries
Moist and fluffy texture that captivates every palate
Beautifully elegant presentation, perfect for special occasions

Perfecting Your Bundt Cake Technique

When it comes to baking a Bundt cake, preparation is key to success. Be sure to grease and flour your Bundt pan thoroughly before pouring in the batter. This not only prevents sticking but also helps create those beautiful, defined shapes that Bundt cakes are known for. A common mistake is skipping this step, resulting in a cake that breaks apart when removed from the pan. If you're uncertain about your non-stick capabilities, using a combination of butter and flour, or even a non-stick spray designed for baking, can offer extra assurance.

The baking time can vary based on your oven and the specific pan you're using, so it's crucial to keep an eye on the cake from the 40-minute mark onwards. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached, indicating that your cake is perfectly baked. Overbaking can lead to a dry texture, while underbaking may result in a sunken center. Trust your instincts and the visual cues during the baking process.

Flavor Profiles and Ingredients

The combination of lemon and blueberries is not only refreshing but also enhances the cake's overall moisture. Lemon zest adds a fragrant, zesty kick that permeates the cake, creating a delightful contrast to the sweetness of the blueberries. If you’re looking to adjust the flavor profile, you can experiment with different citruses like orange or lime, but lemon truly shines in this recipe. Additionally, using fresh blueberries will yield the best burst of flavor compared to frozen ones, which can release extra moisture and affect the cake’s structure.

Buttermilk is another key ingredient that contributes to the cake’s tenderness. Its acidity helps to activate the baking soda, which adds to the cake's rise, while also enriching the overall flavor. If you don’t have buttermilk on hand, a simple substitute can be made by mixing milk with a tablespoon of vinegar or lemon juice. Let this mixture sit for about five minutes before adding it to the batter; this will mimic the tangy nature of buttermilk effectively.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk

Instructions

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to ensure the cake comes out easily.

Make the Batter

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the buttermilk and lemon zest.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture and mix until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack. Whisk together the glaze ingredients and drizzle over the cooled cake.

Pro Tips

For best results, use fresh blueberries and ensure the batter is not overmixed to keep the cake fluffy.

Storage and Make-Ahead Tips

This Lemon Blueberry Bundt Cake can be made in advance, making it a great option for gatherings. Once cooled and glazed, you can keep it in an airtight container on the counter for up to three days. If you want to extend its freshness, consider wrapping individual slices in plastic wrap and refrigerating them. They will stay moist and delicious for up to a week, which also makes them perfect for a quick breakfast or snack.

For longer storage, this cake can be frozen for up to three months. Slice the cake into individual pieces and freeze them on a baking sheet before transferring the slices to a freezer-safe bag. This allows you to take out just what you need without defrosting the entire cake. To thaw, simply let it sit at room temperature for about 30 minutes, or you can enjoy frozen slices straight from the freezer if you prefer your cake a bit firmer.

Serving Suggestions and Pairings

This Bundt cake pairs beautifully with a cup of tea or coffee, making it ideal for brunch gatherings with friends or family. For an extra touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creaminess complements the tangy lemon and sweet blueberries perfectly and elevates the dessert experience.

For a more festive presentation, you can garnish the glazed cake with additional lemon zest or sprinkle some additional blueberries on top. Edible flower petals can also add a decorative flourish, especially for a special occasion like a birthday or summer picnic. Remember, a simple cake can become a stunning centerpiece with just a few thoughtful touches.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to fold them in gently to prevent the batter from turning blue.

→ Can I make this cake ahead of time?

Absolutely! This cake stays moist for several days. Just store it covered at room temperature or in the fridge.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

→ How do I store leftover cake?

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