This lemon blueberry bundt cake has a delicious lemon flavor with sweet berries throughout. It’s moist, flavorful and drizzled with lemon glaze. 
This recipe was originally published July 2021 and updated February 2022 with new photos, tips and a slightly refined method.
Simple, elegant and bursting with fresh lemon, this lemon blueberry bundt cake is perfect when you crave bright citrus and juicy berries. The cake has a tender, moist crumb and a balanced lemon flavor—tart but not sour—thanks to lemon zest and freshly squeezed juice. Sweet blueberries are scattered through the batter for bursts of flavor. The cake is finished with a light lemon glaze that enhances the citrus notes without overwhelming the cake.
What Makes this Lemon Blueberry Bundt Cake Delicious
This bundt adaptation comes from a favorite lemon blueberry cake recipe, adjusted so the cake releases cleanly from a bundt pan and keeps its shape. It relies on everyday ingredients, with a few key elements that make a noticeable difference:
- Butter: Use real unsalted butter at room temperature for best flavor and easy mixing.
- Oil: A small amount of oil keeps the cake moist for a few extra days without making it greasy.
- Sour cream: Tub-style full-fat sour cream gives a tight, tender crumb and extra moisture.
- Lemon zest and fresh lemon juice: Zest provides concentrated lemon oil while juice adds bright acidity—together they produce a fresh lemon profile.
- Blueberries: Fresh or frozen work well. Avoid adding more than the recipe specifies, as extra berries can make releasing the cake from the pan difficult.
A Note About Frozen Berries
If you use frozen blueberries, do not thaw them first. Toss the frozen berries with 1 tablespoon of all-purpose flour to reduce color bleeding into the batter and help them stay suspended evenly throughout the cake.
Baking Tips
- Use a light-colored, non-stick bundt pan to prevent excessive browning.
- Grease and flour the pan thoroughly, getting into all the ridges. For reliable results, use a commercial pan release or make a homemade blend of 1/4 cup shortening, 1/4 cup flour and 1/4 cup vegetable oil; brush it evenly over the pan and store leftovers in an airtight container.
- Bring butter, eggs, sour cream and milk to room temperature before starting for even mixing and a uniform crumb.
- Zest lemons before juicing them to make the process easier and avoid losing zest in the juice.
- Avoid overmixing the batter to keep the cake tender; mix until just combined.
- The cake can be glazed with the included lemon glaze or finished with cream cheese frosting if you prefer a richer topping.
Lemon Blueberry Bundt Cake
Ingredients
Lemon Blueberry Bundt Cake
- 2 1/2 cups all-purpose flour (312 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (168 grams), room temperature
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 tablespoons vegetable oil (30 ml)
- 1 1/2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup sour cream (180 ml)
- 1/4 cup milk (60 ml), 2% or whole preferred
- 1/4 cup lemon juice (60 ml), freshly squeezed
- 1 tablespoon all-purpose flour (for the berries)
- 1 1/2 cups blueberries (about 190 grams), fresh or frozen
Lemon Glaze
- 1 cup powdered sugar (110 grams)
- 1–2 tablespoons lemon juice (15–30 ml), freshly squeezed
Instructions
Lemon Blueberry Bundt Cake
- Preheat the oven to 325°F (160°C). Grease and flour a large non-stick bundt pan or brush with pan release, making sure to coat all the ridges.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat the butter, sugar and lemon zest until light and fluffy. Beat in the oil and vanilla.
- With the mixer on low, add the eggs one at a time, mixing until incorporated.
- Still on low speed, add one-third of the flour mixture, then the sour cream, then another third of the flour. Beat in the milk, then add the remaining flour mixture and stop mixing as soon as the batter is combined.
- Fold in the lemon juice with a rubber spatula.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Spoon the batter into the prepared bundt pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for about 30 minutes, then invert onto the rack and finish cooling.
Lemon Glaze
- Whisk the powdered sugar with 1 tablespoon lemon juice. If the glaze is too thick, add more lemon juice a little at a time; if too thin, add a bit more powdered sugar.
- Drizzle the glaze over the cooled cake.
Notes
- Measuring flour: Measure flour accurately—whisk, spoon into a measuring cup and level off, or use a scale. 2 1/2 cups ≈ 312.5 g.
- Room temperature ingredients: Allow butter, eggs and sour cream to sit at room temperature for about 30 minutes before baking.
- Lemons: You’ll need about 2 large lemons for the cake and glaze (or 3–4 small lemons).
- Frozen berries: Do not thaw frozen berries; toss them with flour before folding into the batter.
- Storage: Store the cake covered at room temperature for 2–3 days or refrigerated for up to 4 days.
- Nutrition: Nutrition values are estimates based on one of 12 slices with glaze.
Nutrition
Calories: 410 kcal; Carbohydrates: 64 g; Protein: 6 g; Fat: 15 g; Saturated Fat: 9 g; Cholesterol: 98 mg; Sodium: 179 mg; Fiber: 1 g; Sugar: 42 g.