Irresistible Lemon Blueberry Bundt Cake With Bright Lemon Glaze

Why You’ll Love This Cake

This Lemon Blueberry Bundt Cake hits that sweet spot between “easy enough for a weekend” and “pretty enough for guests.”

What makes it a keeper:

• Big, fresh lemon flavor (from zest + juice)
• Tender, soft crumb with blueberries throughout
• A simple drizzle turns it into a showstopper
• Works for brunch, birthdays, potlucks, and gifting
• Bundt shape = instant presentation

Ingredients for Lemon Blueberry Bundt Cake

Here’s what gives this cake its signature flavor and texture—plus a few smart swaps.

Lemon flavor builders

• Fresh lemon zest: the main source of that bright citrus aroma
• Fresh lemon juice: adds tang and balances sweetness
• Vanilla extract: rounds everything out so it tastes “complete.”

Optional (nice, not required):

• A tiny splash of lemon extract if you want extra punch (go easy)

Blueberries

• Fresh blueberries: best for the cleanest color in the batter
• Frozen blueberries: totally workable—use them straight from frozen and handle gently

Quick berry tip:

• If your berries are very wet (fresh-washed berries or thawed frozen), pat them dry and toss lightly with a spoonful of flour from the recipe to help them stay suspended.

Moisture + tenderness

Pick one of these—each gives a rich, tender bite:

• Sour cream (classic, plush crumb)
• Plain Greek yogurt (similar feel, slightly tangy)
• Buttermilk (lighter texture, still tender)

Structure basics

• All-purpose flour
• Baking powder + baking soda (lift + balance)
• Salt (keeps the flavor from falling flat)

Tools You’ll Need

Keep it simple—this is a friendly bake.

• 10–12 cup Bundt pan
• Mixing bowls
• Hand mixer or stand mixer
• Microplane/zester (highly recommended for lemon zest)
• Rubber spatula
• Cooling rack
• Skewer or thin knife (helpful for releasing edges)

Full Recipe: Lemon Blueberry Bundt Cake

This recipe is written to be dependable, tender, and loaded with bright lemon flavor.

Ingredients

For the cake

• 1 cup (225g) unsalted butter, room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon lemon zest (about 2 lemons)
• 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 3 cups (375g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (240g) sour cream (or plain Greek yogurt)
• 2 cups (300–320g) blueberries (fresh or frozen)

Optional for blueberries

• 1 tablespoon flour (taken from the measured flour above)

Instructions

1) Preheat + prep

• Preheat oven to 175°C / 350°F
• Place oven rack in the center
• Grease your Bundt pan thoroughly (see pan prep section)

2) Mix dry ingredients

In a bowl, whisk:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

3) Build the lemon base

In a large mixing bowl, beat butter and sugar until:

• pale
• fluffy
• slightly increased in volume

Add:

• lemon zest
• vanilla

Pro move: rub the lemon zest into the sugar with your fingers first (before creaming). It releases fragrant lemon oils for a bigger citrus hit.

4) Add eggs

Beat in eggs one at a time, mixing just until combined after each.

5) Alternate wet + dry

On low speed, add the dry ingredients in 3 additions, alternating with sour cream.

• Dry → sour cream → dry → sour cream → dry
• Stop mixing as soon as the last streak of flour disappears

6) Add lemon juice

Pour in lemon juice and mix briefly—just enough to combine.

7) Fold in blueberries (gently)

• If berries are wet, pat dry
• Optional: toss blueberries with 1 tablespoon of flour to help them stay suspended
• Fold berries into batter with a spatula using gentle strokes

8) Fill pan + bake

• Spoon batter evenly into the prepared Bundt pan
• Smooth the top

Bake 45–60 minutes, depending on your pan and oven, until:

• A skewer comes out mostly clean
• The top springs back lightly when touched

9) Cool + unmold

• Cool in pan for 10 minutes
• Run a thin knife gently around outer edge and center tube if needed
• Invert onto a rack and lift the pan off slowly

If it resists, don’t force it—see the troubleshooting section below.

Glaze Options

A Bundt cake loves a drizzle. Choose your vibe:

1) Classic lemon glaze (simple + shiny)

Ingredients

• 1 1/2 cups (180g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional)

How to make it

• Whisk until smooth
• Add more sugar for thicker drizzle
• Add more lemon juice for a thinner glaze

Best for:

• clean, bright finish
• neat slices
• quick setup

2) Creamy lemon glaze (a little richer)

Ingredients

• 1 1/2 cups powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons lemon juice
• 1–2 tablespoons milk or cream (as needed)

Best for:

• thicker ribbons that cling to the ridges
• a “bakery display” look

3) Lemon syrup soak (optional “extra lemon” move)

This one is great if you want bold lemon flavor throughout.

• Warm together: lemon juice + sugar until dissolved
• Brush lightly over the warm cake (after unmolding)
• Let it cool fully, then glaze

Variations

Make it your own while keeping the lemon blueberry heart of the recipe.

Easy swaps

• Mini Bundts: reduce bake time and start checking early
• Loaf pan: works great; adjust baking time and check doneness carefully
• Mixed berries: swap part of the blueberries for raspberries or blackberries

Flavor twists (still classic)

• Add poppy seeds for a lemon-poppy vibe
• Add a tiny drop of almond extract (go subtle)
• Use orange zest + lemon zest for a citrus blend

Shortcut option (still homemade vibes)

If you’re using a cake mix base, boost it with:

• lemon zest
• sour cream or yogurt
• plenty of blueberries
• a homemade lemon glaze

Troubleshooting

Let’s solve the common Bundt cake issues before they happen.

My blueberries sank

Try these fixes:

• Pat berries dry if they’re wet
• Toss berries lightly with a spoonful of flour from the recipe
• Fold berries in last (less mixing = less sinking)
• Layer batter + berries:
  • add half the batter
  • sprinkle half the berries
  • add remaining batter
  • top with remaining berries and press very gently

My batter turned purple

This happens most often with frozen berries.

• Don’t thaw frozen berries
• Fold gently and minimally
• Expect a little tinting sometimes—especially with wild blueberries

My cake is dry

Most common causes:

• Overbaking (start checking earlier next time)
• Too much flour (spoon into the measuring cup, don’t pack)
• Oven runs hot (an oven thermometer helps)

My Bundt cake stuck to the pan

This is the classic Bundt headache—here’s how to prevent it:

Prevention checklist

• Use a good nonstick pan in solid condition
• Grease every crevice (center tube included)
• Grease right before adding batter
• Consider melted shortening brushed into details for intricate pans (King Arthur Baking)

If it’s already stuck

• Let it sit upside down on a rack for a few minutes
• Tap the pan gently (not aggressively)
• If needed, slide a thin tool around the edges and center tube to release spots

My glaze is too thin / too thick

• Too thin: add more powdered sugar
• Too thick: add lemon juice a few drops at a time

Storage + Make-Ahead + Freezing

This cake is a great “make it today, serve it tomorrow” option.

Room temperature storage

• Store covered at room temperature for 2–3 days
• Keep it away from heat or direct sun

Refrigerating

• If using a richer glaze/topping, refrigeration can help it hold its shape
• Bring to room temp before serving for best flavor and texture

Freezing (whole cake or slices)

Best method

• Freeze unglazed if possible
• Wrap tightly:
  • plastic wrap
  • then foil
• Freeze up to 2–3 months

To serve

• Thaw overnight in the fridge or a few hours at room temperature
• Glaze after thawing for the prettiest finish

FAQs

Can I use frozen blueberries?

Yes. Use them straight from frozen, and fold them in gently so they don’t break apart too much.

Do I need to coat blueberries in flour?

Not always—but it can help, especially if the berries are extra wet or your batter is on the thinner side. Lightly coat, don’t overdo it.

What size Bundt pan should I use?

A 10–12 cup Bundt pan is the most common. If your pan is smaller, don’t fill it to the top—leave room for rise.

How long should I cool the cake before flipping it out?

About 10 minutes is a great starting point. Too soon and it can break; too long and sugar can cling more as it cools.

Can I make this cake a day ahead?

Absolutely. Bundt cakes often slice even better the next day. Glaze the day of serving for the cleanest look.

Conclusion

This Lemon Blueberry Bundt Cake is bright, beautiful, and incredibly satisfying: buttery cake, bold lemon zest, and bursts of blueberries in every slice—finished with a simple lemon glaze that makes it look straight from a bakery.