How to Make Fresh & Fruity Lemon-Blueberry Bundt Cake

Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 1 hour 20 minutes

Servings: 12 

Looking for a dessert that’s as vibrant and delightful as spring itself? Meet the Fresh & Fruity Lemon-Blueberry Bundt Cake. This refreshing cake combines tangy lemon with juicy blueberries for a burst of flavor in every bite. Not only is it a feast for the taste buds, but it also carries a celebratory vibe. Its elegant shape and luscious lemon glaze make it perfect for celebrations or just a cozy treat at home. Now, let’s get baking!

How to Make Lemon-Blueberry Bundt Cake?

Ingredients

For the Cake:

• • • 1 cup butter (softened)
    • 2 cups sugar
    • 4 large eggs
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • Juice of 2 fresh lemons
    • 2 tablespoons lemon zest
    • 1 teaspoon vanilla extract
    • 1 cup sour cream
    • 3 cups fresh blueberries

For the Lemon Glaze:

• • • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake releases smoothly after baking.

2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In another large bowl, use an electric mixer or handheld blender to beat the softened butter until creamy. Gradually add the sugar and beat until the mixture is light and fluffy (about 2-3 minutes).

Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.

4. Alternate adding the dry ingredient mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.

5. Gently toss the blueberries in a tablespoon of flour to prevent them from sinking to the bottom. Fold them into the batter using a spatula.

6. Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 20 minutes. Carefully invert it onto a wire rack and let it cool completely before glazing.

8. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The consistency should be pourable but thick enough to cling to the cake.

9. Drizzle the glaze over the cooled cake, letting it drip down the sides for an elegant finish. Garnish with additional lemon zest or fresh blueberries if desired. Slice, serve, and enjoy!

Lemon-Blueberry Bundt Cake Baking Tips and Variations

• • Use frozen blueberries. If fresh blueberries aren’t available, frozen ones work just as well. But don’t thaw them before using them to avoid extra moisture.
  • You can use Greek yogurt instead of sour cream. Greek yogurt is an excellent alternative that provides the same tangy richness.
  • Add a crunchy topping. Sprinkle sliced almonds on top of the glaze for extra texture and flavor.

Why Use a Bundt Pan?

A Bundt pan isn’t just for looks—its unique design ensures even baking, so every slice is perfectly moist. Also, those beautiful ridges make the glaze drip beautifully, adding an elegant touch.

Health Benefits of the Main Ingredients

• • Blueberries: Packed with antioxidants, vitamins, and fiber, they’re a superfood that supports heart health and boosts immunity.
  • Lemons: Rich in vitamin C, lemons enhance immunity and promote healthy skin while adding a refreshing zing to your dishes.
  • Sour Cream: Adds creaminess and richness while contributing calcium and protein to the cake.

Make Your Lemon-Blueberry Bundt Cake Today!

Every bite of this Lemon-Blueberry Bundt Cake is a burst of sunshine and joy. It’s a dessert that’s perfect for celebrations, cozy weekends, or any day you want to treat yourself and your loved ones.

So, roll up your sleeves, preheat that oven, and let the baking magic begin. Trust us—this cake will steal the show at any table!

Ready to bake? Share your creations with us on social media and spread the #kitchenhappiness!

Kitchen Tools You Need 

Recreate this Lemon-Blueberry Bundt Cake at home with ease using these kitchen essentials:

• • Immersion Blender: Perfect for effortlessly creaming butter and sugar.
  • Zester/Grater: To capture the freshest lemon zest.
  • Nonstick Bundt Pan: Ensures a flawless cake release every time.
  • Silicone Spatula: For folding in blueberries without crushing them.
  • Lemon Squeezer: Get every drop of juice from your lemons, making the glaze and cake extra refreshing!

Check out Zulay Kitchen for more baking products or kitchen tools!

Frequently Asked Questions About This Recipe

Can I Make This Cake Gluten-Free?

Absolutely! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. This ensures the cake retains its fluffy, moist texture while catering to gluten-free diets. The result? A Bundt cake that’s just as delicious and irresistible as the original.

How Do I Store the Cake?

Keep the cake fresh by storing it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To enjoy, let refrigerated slices come to room temperature or warm them gently for the best flavor and texture.

Can I Skip the Glaze?

Yes, but the glaze adds a tangy sweetness that elevates the cake’s flavor. If you prefer a simpler option, skip the glaze and lightly dust the cake with powdered sugar. This creates an elegant finish while keeping the focus on the vibrant lemon-blueberry flavors.

What’s the Best Way to Prevent the Cake from Sticking?

Thoroughly grease and flour your Bundt pan, making sure to coat every crevice. You can also use a non-stick baking spray designed for Bundt pans. Allow the cake to cool for at least 20 minutes before inverting to ensure it releases easily without breaking.

Can I Make This Cake Ahead of Time?

Absolutely! This cake can be baked a day or two in advance. Once cooled, wrap it tightly in plastic wrap to maintain freshness. Add the glaze just before serving to ensure it looks its best and retains its delightful citrusy flavor.

Can I Add Other Fruits or Nuts?

Of course! While blueberries pair wonderfully with lemon, you can also add raspberries, blackberries, or even a handful of chopped nuts like almonds or walnuts. These additions bring extra flavor and texture, making the cake uniquely yours while staying equally delicious.