Lemon blueberry bundt cake is the perfect combination of tangy citrus and sweet, juicy berries. With its soft, moist crumb and vibrant flavors, this cake makes an elegant centerpiece for any gathering or a delightful treat for an afternoon tea. Each bite is a harmonious balance of brightness and sweetness, making it an irresistible dessert for any season.
A Cake for Every Occasion
The bundt cake’s classic shape and stunning glaze make it as beautiful as it is delicious. It’s the perfect choice for celebrations, whether you’re hosting a brunch, celebrating a birthday, or just enjoying a quiet moment with family. Its refreshing flavor profile ensures it’s as well-suited for summer picnics as it is for winter gatherings.
What Sets It Apart?
The magic of this cake lies in the pairing of tart lemon and sweet blueberries. Fresh lemon juice and zest infuse the batter with a lively citrus flavor, while the blueberries add bursts of natural sweetness. A tangy lemon glaze drizzled over the top enhances the cake’s flavor and gives it a glossy, bakery-worthy finish.
Ingredient Notes
For the Lemon Blueberry Bundt Cake:
All-Purpose Flour: Forms the base structure of the cake.
Lemon Zest and Lemon Juice: Provide a bright, tangy citrus flavor that complements the blueberries.
Blueberries: Add bursts of sweetness and a pop of color throughout the cake.
Sour Cream: Ensures a moist, tender crumb with a slight tang to balance the sweetness.
Brown and Granulated Sugar: Create a balanced sweetness with depth from the brown sugar.
Butter: Adds richness and ensures a soft, buttery texture.
For the Cream Cheese Glaze:
Cream Cheese: Provides a tangy, creamy base for the glaze.
Lemon Juice: Brightens the glaze with a refreshing citrus note.
Confectioners’ Sugar: Sweetens the glaze to balance the tangy and creamy elements.
Serving Suggestions
This bundt cake is best enjoyed with a dusting of powdered sugar or a generous drizzle of lemon glaze. Pair it with a cup of hot tea or coffee for a cozy dessert or serve it with a dollop of whipped cream and fresh berries for an elegant presentation.
Tips for Bundt Cake Success
Toss blueberries in flour: This helps prevent them from sinking to the bottom of the cake.
Grease the pan well: Ensure every detail of the bundt design comes out perfectly.
Cool completely before glazing: This prevents the glaze from melting and ensures a polished finish.
Lemon blueberry bundt cake is a show-stopping dessert that’s as delightful to make as it is to eat. With its refreshing flavors and stunning appearance, it’s sure to be a hit at any table.
Lemon Blueberry Bundt Cake
Ingredients
- 2 ½ cups all-purpose flour plus 1 Tbsp for blueberries
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- 2 Tbsp lemon zest from about 4 lemons
- 4 large eggs
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- ¼ cup lemon juice from about 1 lemon
- 1 cup sour cream
- 2 cups blueberries
For the Cream Cheese Glaze
- 2 ounces cream cheese softened
- ½ Tbsp butter softened
- 1 cup confectioners’ sugar
- ½ tsp vanilla extract
- 1 Tbsp lemon juice
Instructions
For the Cake
- Preheat your oven to 350°F. Grease and flour a 12-cup bundt pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it's fragrant and slightly moist.
- Add the butter and brown sugar to the bowl. Using the paddle attachment or an electric hand mixer, beat on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon juice.
- Lower the mixer speed and add the dry ingredients in three parts, alternating with the sour cream in two parts. Begin and end with the dry ingredients.
- Toss the blueberries with a tablespoon of flour in a small bowl. Gently fold them into the batter. Spread the batter evenly into the prepared bundt pan.
- Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before inverting it onto a cooling rack. Once cool, dust with powdered sugar or drizzle with the cream cheese glaze.
For the Cream Cheese Glaze
- In a mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Add the powdered sugar, vanilla extract, and lemon juice. Start on low speed to combine, then increase to high speed and beat until the glaze is silky and smooth.
- Spread the glaze over the cake while it's still slightly warm for the best results.
Notes
- This recipe works best with a 12-cup bundt pan; using a smaller pan may cause the batter to overflow.
- If you glaze the cake with cream cheese frosting, store it in the refrigerator for up to three days. Without the glaze, the cake can be kept at room temperature for two days or refrigerated for up to three days.
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