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Lemon Blueberry Bundt Cake Recipe (Easy & Moist)

Lemon Blueberry Bundt Cake Recipe (Easy & Moist)

A tender lemon Bundt cake packed with fresh blueberries and finished with a simple lemon glaze. This recipe makes about 12 servings and is ideal for brunch, celebrations, and everyday dessert.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 3 cups (375 g) All-purpose flour, divided
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup (226 g) Unsalted butter, softened
  • 1 3/4 cups (350 g) Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 2 tablespoons Finely grated lemon zest
  • 1/4 cup (60 ml) Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • 1 cup (240 g) Sour cream or full-fat plain Greek yogurt
  • 2 cups (about 300 g) Fresh blueberries
Lemon Glaze
  • 1 1/2 cups (about 170 g) Confectioners' sugar
  • 2-3 tablespoons Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest, optional

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C). Thoroughly grease every groove of a 10- to 12-cup Bundt pan, then dust it lightly with flour or coat it with baking-release spray.
  2. Whisk together 2 3/4 cups of the flour, baking powder, baking soda, and salt in a medium bowl. Toss the blueberries with the remaining 1/4 cup flour in a separate bowl.
  3. Beat the softened butter and granulated sugar on medium speed for 3–5 minutes, until pale and fluffy. Scrape the bowl so the butter mixture is evenly aerated.
  4. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Mix in the lemon zest, lemon juice, and vanilla extract.
  5. Add the dry ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients, mixing only until the batter is combined.
  6. Gently fold the floured blueberries into the batter. Use a light hand so the berries stay intact and do not release too much juice.
  7. Spoon the batter evenly into the prepared Bundt pan and smooth the top. Bake for 55–65 minutes, until a skewer inserted into the thickest part comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 15–20 minutes. Invert it onto a wire rack and let it cool completely, which takes about 1 hour, before adding the glaze.
  9. Whisk the confectioners' sugar with 2 tablespoons lemon juice. Add more lemon juice a few drops at a time until the glaze is thick but pourable, then drizzle it over the cooled cake.

Notes

Use room-temperature butter, eggs, and sour cream for a properly mixed, tender batter. Fresh blueberries are preferred, but frozen blueberries may be folded in without thawing; expect some slight streaking. Let the cake cool about 15–20 minutes before turning it out, then cool completely before glazing.