Name: Irresistible Lemon Blueberry Bundt Cake Recipe
Prep time: 15 min
Cook time: PT-492252H1M20S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 cup sour cream or Greek yogurt; 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour); 1 cup powdered sugar; 2–3 tbsp lemon juice; 1 tsp lemon zest (optional)

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Lemon Blueberry Bundt Cake is a delightful treat that combines the bright, zesty flavor of lemon with the sweet juiciness of blueberries. This cake features a moist crumb and is perfect for any occasion—from brunch to special gatherings. The combination of flavors creates a perfect balance that leaves you wanting more. With its impressive presentation, this cake slices beautifully and is sure to impress your guests.

Why You’ll Love This Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is not just any cake; it is a moist lemon blueberry experience that everyone will adore. Here are several reasons to love this recipe:

Bright citrus flavor that invigorates your taste buds.
Juicy blueberries scattered throughout for a burst of sweetness.
Perfectly moist texture that melts in your mouth.
Easy to make, even for beginner bakers (try our Easy Lemon Blueberry Bundt Cake version!).
Perfect for summer gatherings, brunch, or as a special occasion cake.
Can be served warm or at room temperature.

This cake is a classic American dessert, making it an excellent addition to any meal or celebration.

Ingredients for Lemon Blueberry Bundt Cake

Gather these items:

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1 cup sour cream or Greek yogurt
1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
1 cup powdered sugar
2–3 tbsp lemon juice
1 tsp lemon zest (optional)

How to Make Lemon Blueberry Bundt Cake Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
Step 2: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Step 3: Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
Step 4: Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
Step 5: Add dry ingredients in three additions, alternating with sour cream. Mix until just combined.
Step 6: Toss blueberries with flour and gently fold into batter.
Step 7: Pour batter into prepared pan. Bake 50–60 minutes until a toothpick inserted comes out clean.
Step 8: Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
Step 9: Whisk powdered sugar with lemon juice, drizzle over cooled cake, and garnish with lemon zest if desired.

Pro Tips for the Best Lemon Blueberry Bundt Cake

Keep these in mind:

Make sure all ingredients are at room temperature before starting.
Do not overmix the batter to ensure a moist lemon blueberry Bundt cake.
Bake the cake until the toothpick comes out clean, as overbaking can lead to dryness.
Use fresh blueberries for the best flavor, or frozen if out of season.
This cake can be stored in an airtight container for up to 3 days.

Best Ways to Serve Lemon Blueberry Bundt Cake

Here are a few ideas to enhance your serving experience:

Serve slices with a dollop of whipped cream for added richness.
Pair it with a scoop of vanilla ice cream for a delightful dessert.
Top with a light lemon glaze for an extra zesty finish.
This cake is also wonderful as part of a brunch spread, alongside other desserts like a Lemon Blueberry Cake with Cream Cheese Frosting.

Irresistible Lemon Blueberry Bundt Cake Recipe - Lemon Blueberry Bundt Cake - main visual representation

How to Store and Reheat Lemon Blueberry Bundt Cake

To store your Lemon Blueberry Bundt Cake, keep it in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to a week. If you have leftover slices, simply reheat them in the microwave for a few seconds to bring back the moist texture before serving again.

Frequently Asked Questions About Lemon Blueberry Bundt Cake

What’s the secret to perfect Lemon Blueberry Bundt Cake?

The secret lies in not overmixing the batter and using fresh ingredients. This will ensure a moist lemon blueberry Bundt cake with a tender crumb.

Can I make Lemon Blueberry Bundt Cake ahead of time?

Yes! You can bake the cake a day in advance. Just store it properly to retain its freshness, and it will be perfect for serving the next day.

How do I avoid common mistakes with Lemon Blueberry Bundt Cake?

To avoid mistakes, measure ingredients accurately, ensure the oven is preheated, and don’t skip greasing the Bundt pan. This will help prevent the cake from sticking.

Variations of Lemon Blueberry Bundt Cake You Can Try

If you want to mix things up, consider these variations:

For a Vegan Lemon Blueberry Bundt Cake, substitute eggs with flax eggs and use plant-based yogurt.
Make a Gluten-free Lemon Blueberry Bundt Cake by using gluten-free flour blends.
For a healthier option, try a Healthy Lemon Blueberry Bundt Cake by reducing sugar and using applesauce.
Add a pop of flavor with herbs like basil or mint to your Lemon and Blueberry Cake Recipe.