Lemon Blueberry Bundt Cake

Prep Time: 1 hr 15 min / Total Time: 2 hrs 30 min

lemon blueberry bundt cake

This perfectly moist lemon blueberry bundt cake is perfect for every occasion.

lemon blueberry bundt cake

Lemon Blueberry Bundt Cake

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.

Our Lemon Blueberry Cake 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.
lemon blueberry cake recipe

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Lemon Blueberry Bundt Cake: FAQ’s

Can I use non-stick cooking spray to grease the pan?

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.

Do I have to use a Bundt pan for this cake?

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.

Can I substitute the blueberries for another type of fruit?

Absolutely. You can easily swap out the blueberries for whatever type of fruit you prefer. Any type of berry works best for this recipe.

lemon blueberry bundt cake

Bundt Cake Baking Items We love

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.

Lemon Blueberry Bundt Cake

Prep Time: 1 hr 15 min / Cook Time: 50-55 min /Total Time: 2 hr 30 min

lemon blueberry bundt cake

This perfectly moist lemon blueberry bundt cake is perfect for every occasion.

lemon blueberry bundt cake

What You’ll Need

FOR THE CAKE

  • 2 ¾ cups flour (sifted)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup softened butter (2 sticks)
  • 2 cups sugar
  • 4 eggs (room temp.)
  • ½ cup lemon juice
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • ¾ cup buttermilk (room temp.)
  • ½ cup sour cream
  • 1 ½ cups blueberries
  • 1 tbsp flour (to coat blueberries)

FOR THE GLAZE

  • 1 ½ cups powdered sugar (sifted)
  • ¼ cup lemon juice

INSTRUCTIONS

FOR THE CAKE

  1. Preheat the oven to 350° F and grease a 10-inch bundt pan. (Grease the pan with a layer of crisco followed by a layer of flour, making sure to cover the pan well to avoid sticking.)
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, beat the butter until smooth (4-5 min.). Add sugar and beat for 2-3 minutes until fluffy.
  4. 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.
  5. Mix in the flour mixture in 3 additions, alternating with the buttermilk. Mix for 2-3 minutes until fully combined. Coat the blueberries in flour, and then fold them into the batter.
  6. Pour the batter into a greased bundt pan and bake for 50-55 minutes.
  7. Let cool for 10-15 minutes, then flip pan over onto a cooling rack, removing your cake from the pan.

FOR THE GLAZE

  1. In a mixing bowl, whisk together the powdered sugar and lemon juice.
  2. When the cake is completely cooled, pour the glaze on top, serve, and enjoy!

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