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Moist Lemon Blueberry Bundt Cake topped with lemon glaze and fresh blueberries

Lemon Blueberry Bundt Cake

A bright, buttery, and cozy bundt cake featuring fresh blueberries and zesty lemons, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour Spoon it into the measuring cup and level it off.
  • 2 teaspoons Baking powder Helps the cake rise nicely.
  • 0.5 teaspoon Salt Keeps the sweetness in check.
Wet Ingredients
  • 1 cup Unsalted butter Softened, not melted.
  • 1.5 cups Granulated sugar Regular sugar is perfect.
  • 3 large Eggs Room temperature is preferred.
  • 1 cup Sour cream or Greek yogurt Keeps the cake moist.
  • 1 tablespoon Lemon zest For big lemon flavor.
  • 0.5 cup Lemon juice Provides tanginess.
  • 2 teaspoons Vanilla extract Adds warmth to the lemon flavor.
Fruits and Other
  • 2 cups Fresh blueberries Toss with flour before folding in.

Method
 

Preparation
  1. Preheat your oven to 350 F. Grease and flour your Bundt pan.
  2. Whisk together the dry ingredients: flour, baking powder, and salt.
  3. In a separate bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing after each addition. Then add vanilla, lemon zest, and lemon juice.
  5. Mix in the sour cream or Greek yogurt.
  6. Add the dry ingredients and mix just until no dry flour remains.
  7. Toss blueberries with a little flour, then gently fold them into the batter.
  8. Spoon the batter into the pan and smooth the top.
Baking
  1. Bake for about 45 to 55 minutes, until a toothpick comes out mostly clean.
  2. Cool in the pan for 10 to 15 minutes, then invert onto a cooling rack.
Glazing
  1. For a simple glaze, mix powdered sugar with lemon juice until thick but pourable.
  2. Drizzle over the cooled cake and let it set for about 15 minutes before slicing.

Notes

This cake fits into any occasion, including brunch or casual gatherings. Store covered at room temperature for up to 2 days, then refrigerate for another 2-3 days. It also freezes well—wrap slices in plastic and place in a freezer bag.