Lemon Blueberry Bundt Cake

I can’t help but smile every time I bake this Lemon Blueberry Bundt Cake because it fills my kitchen with the most irresistible scent of citrus and butter. The combination of tart lemon and juicy blueberries creates a burst of freshness in every bite, making it perfect for both sunny mornings and cozy evenings. Whether it’s for a brunch table, a celebration, or a simple treat to brighten your day, this cake never disappoints.

I’ve always believed that a good bundt cake doesn’t need to be complicated to impress. This recipe is proof of that simple ingredients, quick preparation, and stunning results. The texture is soft and tender, while the lemon glaze adds a lovely sweet-tart finish that brings all the flavors together.

When I serve this cake, it’s always a conversation starter. Everyone loves how vibrant and cheerful it looks, dotted with fresh blueberries and drizzled with glossy glaze. If you’ve been looking for a dessert that feels homemade yet elegant enough for any occasion, this is it.

So, grab your lemons and blueberries because I’ll walk you through every step of making this beautiful bundt cake that’s as delightful to bake as it is to eat.

Ingredients

Here’s what I use for this recipe feel free to adjust to your taste!

• All-purpose flour – Gives the cake structure and softness.
• Baking powder – Helps the cake rise perfectly.
• Eggs – Bind the ingredients and add richness.
• Blueberries – Bring juicy bursts of flavor and color.
• Lemons – Add zest and tang that brighten up the cake.
• Sugar – Sweetens the cake and helps it brown beautifully.
• Butter – Adds moisture and that melt-in-your-mouth texture.
• Lemon juice – Enhances the citrusy freshness.
• Milk – Keeps the batter smooth and balanced.

Tools You’ll Need

• Bundt pan – Shapes the cake beautifully with its signature ring design.
• Mixing bowls – For combining dry and wet ingredients separately.
• Hand or stand mixer – Makes creaming butter and sugar effortless.
• Whisk – Blends the dry ingredients evenly.
• Rubber spatula – Helps fold in blueberries without crushing them.
• Cooling rack – Prevents soggy bottoms and keeps the cake fluffy.

Instructions

Step 1: Preheat the Oven

I begin by preheating the oven to 350°F (175°C). Then I grease my bundt pan with butter and a light dusting of flour to ensure a smooth release later.

Step 2: Mix Dry Ingredients

In a large bowl, I whisk together the flour and baking powder until well combined. This helps the cake bake evenly and stay light.

Step 3: Cream Butter and Sugar

In another bowl, I beat the butter and sugar until pale and fluffy. This step is key for a tender, airy crumb.

Step 4: Add Eggs and Lemon

I mix in the eggs one at a time, followed by lemon juice and zest. The aroma at this point is pure heaven!

Step 5: Combine Wet and Dry

I slowly add the dry ingredients to the butter mixture, alternating with milk. I mix just until everything is combined no overmixing here.

Step 6: Fold in Blueberries

I gently fold in the blueberries coated with a little flour so they don’t sink to the bottom. Then I pour the batter evenly into the prepared bundt pan.

Step 7: Bake and Cool

I bake the cake for about 50–55 minutes or until a toothpick inserted in the center comes out clean. Once baked, I let it cool in the pan for 15 minutes before transferring it to a rack to cool completely.

Step 8: Glaze and Serve

Finally, I whisk together powdered sugar and lemon juice to make a smooth glaze and drizzle it over the cooled cake. It adds that perfect sweet-tart finishing touch.

Tips

If you want the blueberries to stay evenly distributed, toss them in a tablespoon of flour before folding into the batter. I sometimes replace part of the milk with sour cream for extra richness. For a fancier twist, sprinkle the top with lemon zest or powdered sugar before serving.

Ways to Serve

I love serving this Lemon Blueberry Bundt Cake with a cup of hot tea or coffee. It’s wonderful for brunches, birthdays, or as an afternoon snack. You can also add a scoop of vanilla ice cream or a dollop of whipped cream for a touch of indulgence. The leftovers taste even better the next day once the flavors have settled in!

Frequently Asked Questions

Can I use frozen blueberries for this Lemon Blueberry Bundt Cake?

Yes, you can! Just don’t thaw them add directly from frozen to prevent the batter from turning purple.

How do I keep the cake moist?

Use room-temperature ingredients and don’t overbake it. The lemon glaze also helps lock in moisture.

Can I make this cake ahead of time?

Absolutely! You can bake it a day in advance and store it tightly covered at room temperature. Add the glaze just before serving.

See You in the Kitchen

I hope you try this Lemon Blueberry Bundt Cake soon because it’s one of those desserts that looks as good as it tastes! Whether you’re baking for family or friends, it’s sure to bring smiles all around.

Happy Cooking!

Print