Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon lemon zest

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I absolutely love making Lemon Blueberry Bundt Cake because it perfectly combines fresh fruit with zesty flavors. This cake is incredibly moist and has a delightful citrus aroma that fills the kitchen. Every bite is bursting with juicy blueberries, and the lemon glaze adds the perfect finishing touch. Whether I’m baking for a special occasion or just to enjoy with family, this cake always brings a smile. If you’re a fan of fruity desserts, I truly believe this recipe will become a favorite in your home too!

Created by

Elodie Fairfax

Last updated on 2026-02-15T05:33:35.934Z

When I first experimented with Lemon Blueberry Bundt Cake, I was amazed by how well the flavors complemented each other. The tartness of the lemon pairs beautifully with the sweet blueberries, creating a balanced and refreshing dessert. I remember the first time I pulled it out of the oven; the aroma was irresistible!

I learned that the key to a moist cake is to not overmix the batter and to use fresh ingredients. I typically choose plump, ripe blueberries and zest the lemons right before I bake for maximum brightness. This method ensures every slice is a delightful burst of flavor!

Why You Will Love This Recipe

Bright and zesty lemon flavor
Juicy blueberries throughout every slice
Beautiful presentation for any gathering

The Role of Ingredients

The combination of buttermilk and butter creates a tender crumb in the Lemon Blueberry Bundt Cake. Buttermilk adds moisture and acidity, which helps to activate the baking soda, resulting in a lighter texture. If you don’t have buttermilk on hand, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. This will mimic the acidity needed for the recipe and ensure a fluffy cake.

Lemon zest is essential for imparting that bright citrus flavor. When zesting, avoid the bitter white pith beneath the skin, as it can overwhelm the cake’s delicate taste. Instead, focus on the vibrant yellow outer layer using a microplane or zester for the best results. This not only enhances the flavor but also the aroma, making the cake irresistible as it bakes.

Baking and Glazing Techniques

When pouring the batter into the bundt pan, ensure that you tap the pan gently on the counter to release any air bubbles. This helps prevent holes in the finished cake. For an even bake, place the pan in the center of the oven and rotate it halfway through the baking time, especially if your oven has hot spots. Look for a golden-brown crust around the edges and a springy texture when lightly pressed to indicate the cake is done.

As for the lemon glaze, mixing it to the right consistency is crucial. If it's too thick, add a few drops of additional lemon juice; if it's too runny, incorporate more powdered sugar. A perfect glaze should be thick enough to stay on top without running off completely, leaving a glossy finish that beautifully complements the bright flavors of the cake.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest

Make sure to use fresh blueberries for a burst of flavor and vibrant color.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 10-cup bundt cake pan with butter or non-stick spray.

Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the buttermilk and lemon zest, mixing until well combined.

Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in Blueberries

Carefully fold in the fresh blueberries without overmixing to avoid breaking them.

Pour and Bake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. To make the glaze, mix powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

Enjoy your Lemon Blueberry Bundt Cake with a cup of tea or as a delightful dessert!

Pro Tips

For an extra burst of flavor, try adding a bit of lemon extract to the batter.

Serving Suggestions

This Lemon Blueberry Bundt Cake is delightful on its own, but it can also be paired with whipped cream or a scoop of vanilla ice cream for an elevated dessert experience. Serve it with a dusting of extra powdered sugar or a few additional blueberries on top for an attractive presentation. It also makes a great centerpiece for brunch gatherings or special occasions.

For a refreshing twist, consider serving slices with a lemon-infused iced tea or a sparkling lemonade. The tartness of the drink will complement the sweetness of the cake, making for a balanced treat. Consider adding a sprig of mint on top for an extra burst of color and freshness.

Storage and Make-Ahead Tips

You can make this bundt cake ahead of time. Once cooled, wrap it tightly in plastic wrap or aluminum foil to maintain its moisture. Stored this way, it will last for up to three days at room temperature or up to a week in the refrigerator. You can also freeze the unfrosted cake for up to two months. Just make sure it’s well-wrapped to prevent freezer burn.

If you choose to freeze the cake, I recommend glazing it right before serving. The glaze may alter in texture when frozen, so preparing it fresh will ensure it retains that beautiful shine and flavor. Simply thaw the cake in the refrigerator overnight before glazing and serving to bring it back to life.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer to prevent them from turning the batter blue.

→ How do I store the cake?

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 baked a day in advance. Just glaze it right before serving for the best presentation.

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream, ice cream, or a dollop of yogurt for a lovely contrast.