This perfectly moist lemon blueberry bundt cake is perfect for every occasion.
You might also like Lemon Bars, Single Serving Lemonade, and Strawberry Whipped Cream Cake.
Moist Lemon Cake With Sour Cream
If you want to make a beautiful cake but don’t want to assemble multiple layers, a bundt cake is a perfect happy medium. This lemon blueberry bundt cake is one of my favorite cakes of all time.
The texture is so moist, and the tangy lemon flavor combined with the blueberries is to die for. Whatever the occasion, this lemon blueberry cake recipe will be a definite crowd pleaser.
Recipe Tips
Baking involves a lot of science, and the way you combine ingredients is often very precise in order to achieve the right texture and taste. Here are a few tips that will ensure that your lemon blueberry bundt cake comes out tasting and looking amazing:
- Sift the flour: Sifting the flour helps give your cake a light and airy texture.
- Cream the butter & sugar: Creaming the butter and sugar is another important step that adds air into the batter to keep your cake light and fluffy.
- Don’t overmix your batter: Overmixing batter can cause your cake to be tough and chewy. Mix your batter just enough to ensure the ingredients are fully combined.
- Coat your blueberries in flour: To avoid having all your blueberries sink to the bottom of your cake, coat them in flour before you fold them into the batter. This will allow them to stay evenly distributed throughout your cake.
- Over grease your pan: Pulling your bundt cake out of the oven and flipping it over just to have the top stick to the pan is truly devastating. (Speaking from personal experience here.) Make sure you grease your pan EXTRA good. I recommend greasing it with crisco, making sure you cover the entire pan very well. Then, you’ll want to cover the inside with a layer of flour.
Recipe FAQ’s
NO! Haha although non-stick spray is great for many things, that won’t be sufficient enough to keep your cake from sticking to the pan. I personally like to cover my pan in a thick layer of crisco and then flour to ensure that my cake leaves the pan in one piece.
No, this recipe also works great in a loaf pan. Keep in mind that baking time may vary if you decide to use something other than a Bundt pan.
Absolutely. You can easily swap out the blueberries for whatever type of fruit you prefer. Any type of berry works best for this recipe.
Before You Start
- Take any refrigerated ingredients out and place them on the counter so they will be room temperature when you add them.
- Zest your lemons beforehand
- Soften your butter. If you want to know the fastest ways to soften butter, check out this post on How To Soften Butter Quickly.
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Recipe
Lemon Blueberry Bundt Cake
October 7, 2021Equipment
- Nonstick bundt pan 10-inch
Ingredients
FOR THE CAKE
- 2¾ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs room temperature
- ½ cup lemon juice
- 2 tablespoon lemon zest
- 2 teaspoon pure vanilla extract
- ¾ cup buttermilk room temperature
- ½ cup sour cream room temperature
- 1½ cups blueberries fresh
- 1 tablespoon all-purpose flour (for coating blueberries)
FOR THE GLAZE
- 1½ cups powdered sugar
- ¼ cup lemon juice
Instructions
FOR THE CAKE
- Preheat the oven to 350° F and grease and flour a 10-inch bundt pan. (Grease the pan with a thin layer of shortening followed by a layer of flour, making sure to cover the pan well to avoid sticking.)
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the butter until smooth (3-4 min.). Add sugar and beat for 2-3 minutes until fluffy.
- Beat eggs into the butter mixture one at a time, beating well after each addition. Add lemon juice, zest, vanilla, and sour cream. Mix until fully combined.
- Mix in the flour mixture in 3 additions, alternating with the buttermilk. Mix just until ingredients are fully combined. Coat the blueberries in flour, and then gently fold them into the batter.
- Pour the batter into a greased bundt pan and bake for 50-55 minutes. Let cool for 10-15 minutes, then flip the pan over onto a cooling rack, removing your cake from the pan.
FOR THE GLAZE
- In a mixing bowl, whisk together the powdered sugar and lemon juice.
- When the cake is completely cool, pour the glaze on top, serve, and enjoy!
Notes
- Use a nonstick bundt pan
- Thoroughly grease and flour the pan to prevent sticking
- Use room temperature ingredients for best results
- Coat the cranberries in flour to help prevent sinking
- Be careful not to overmix the batter
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Kathy says
Made it. Loved it. Put zest from the lemon into the icing.
thecurlyspoon says
Hi Kathy! Thanks for giving this cake a try. We're so happy you loved it! 🙂
Susan says
This is a major winner! Great recipe and very good instructions. Learned something new with flouring the blueberries. Served it at a party and no less than four people asked for the recipe.
thecurlyspoon says
Thanks for your review Susan! We're so glad you enjoyed the cake! 🙂
Julie says
Definitely getting a new Bundt pan for this! It's been ages since I made one, and this is sooo pretty. As pretty as your website. xo.
thecurlyspoon says
Hi Julie,
Thanks so much! It's definitely one of our summer favorites!
nancy says
These are so simple but such a great flavour combo! the lemon and blueberry was so bright and cake so moist
Cindy says
This was such a delicious combination of lemon and blueberry. Moist and not overly sweet, it was great with a cup of tea.
EMILY says
I just got a new bundt pan and this was one of the first things I made in it! The blueberry and lemon were lovely.
Jess says
This is so delicious! Perfect for summer
nancy says
lemon and blueberry is the perfect combo! pinned to make later
Bobbie says
Love the lemon and blueberries together in this cake!