Lemon Blueberry Bundt Cake

A burst of citrus paired with the sweet pop of blueberries makes every bite of this Lemon Blueberry Bundt Cake a celebration of flavor. This delightful loaf takes just over an hour from start to finish, and its tender crumb is achieved by the perfect balance of wet and dry ingredients. You’ll find this recipe works beautifully for any occasion, whether it’s a summer picnic or a cozy family gathering.

This recipe is perfect for anyone looking to impress at gatherings or simply indulge in a homemade treat. It’s a wonderful cake to prepare ahead of time, and it stores well, allowing you to enjoy it for days.

Why You’ll Love This Recipe

• The light and fluffy texture of the cake will melt in your mouth.
• Fresh blueberries add bursts of flavor and color.
• The tangy lemon zest enhances the sweetness of the cake.
• The bundt shape makes for a stunning presentation.

What You’ll Need

Gather the following ingredients to create your Lemon Blueberry Bundt Cake:

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups fresh blueberries

Use room temperature butter for easier creaming.

Substitutions & Swaps

• Swap sour cream for Greek yogurt.
• Use frozen blueberries if fresh aren’t available.
• Substitute lemon juice with lime juice.
• Coconut oil can replace butter.

How to Make It

Follow these simple steps to whip up your cake:

Preheat the oven

Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.

Cream the butter and sugar

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs

Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, lemon zest, and lemon juice.

Mix dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in blueberries

Gently fold in the fresh blueberries, being careful not to crush them.

Pour and smooth

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Drizzle if desired

If desired, drizzle with a simple glaze made from powdered sugar and lemon juice.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, the cake freezes well for up to 3 months.
Reheat: Microwave for 10-15 seconds for a warm slice.

Tips for Best Results

• Ensure all ingredients are at room temperature for even mixing.
• Don’t overmix the batter to keep it light and fluffy.
• Gently toss blueberries in flour before folding in to prevent sinking.
• Allow the cake to cool completely before glazing for best presentation.

Serving Suggestions

• Pair with a dollop of whipped cream for indulgence.
• Serve alongside a cup of tea or coffee.
• Perfect as a delightful dessert for brunch gatherings.