Name: Lemon Blueberry Bundt Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1/4 cup fresh lemon juice; 2 tbsp lemon zest; 1 tsp vanilla extract; 1 cup sour cream; 2 cups blueberries (fresh or frozen); 2 cups powdered sugar; 2–3 tbsp fresh lemon juice (for icing); 1 tsp lemon zest (for icing); 2 tbsp melted butter (for icing); Pinch of salt (for icing)

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This lemon blueberry bundt cake is everything I want in a dessert—moist, buttery, and bursting with juicy blueberries. The fresh lemon zest and juice brighten up each bite, while the sour cream in the batter makes it rich and tender. I finish it off with a sweet lemon icing that soaks in just enough to add extra flavor without overpowering the cake.

Why You’ll Love This Recipe

I love how this cake straddles the line between an indulgent dessert and a comforting pound cake. The lemon brings a fresh, tangy note that pairs perfectly with the sweetness of the blueberries, and the sour cream keeps it from ever feeling dry. It’s also incredibly versatile—perfect for brunch, dessert, or even an afternoon coffee break. And if I’m being honest, it’s one of those cakes that looks like I spent hours on it, but it comes together with straightforward steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Butter
Sugar
Eggs
Lemon juice
Lemon zest
Vanilla extract
Sour cream
Blueberries (fresh or frozen)
Powdered sugar
Additional butter (for the icing)

Directions

I start by preheating my oven to 350°F and generously greasing and flouring my bundt pan. In one bowl, I whisk together the flour, baking powder, baking soda, and salt. In another, I cream the butter and sugar until fluffy, then beat in the eggs one at a time. I add the dry ingredients gradually, then fold in the lemon juice, zest, vanilla, and sour cream until just combined.

The blueberries get folded in gently so they stay whole. I pour the batter into the bundt pan and bake for about 60 minutes, checking doneness with a toothpick. If it’s not done, I bake in 10–15 minute increments, covering the top with foil if it browns too quickly.

For the icing, I mix powdered sugar, lemon juice, a pinch of salt, lemon zest, and melted butter until smooth. Once the cake cools, I drizzle the icing over the top and let it set before slicing.

Servings and timing

This recipe makes about 12 servings.

Prep time: 15 minutes
Cook time: 1 hour to 1 hour 10 minutes (sometimes up to 20 minutes longer depending on your oven)
Total time: 1 hour 25 minutes

Variations

I sometimes swap half the flour for whole wheat for a heartier texture, or use yogurt in place of sour cream for a tangier flavor. In winter, I’ve even made it with cranberries instead of blueberries for a festive twist. If I’m after a more intense lemon punch, I double the zest.

Storage/Reheating

I store this cake loosely wrapped in foil or in an airtight container at room temperature for up to 2 days. After that, I move it to the fridge for another 2–3 days, though I always let slices come back to room temperature before serving for the best texture. It freezes beautifully (without icing) for up to 2 months—just thaw overnight on the counter before adding glaze.

FAQs

How do I keep the blueberries from sinking?

I toss fresh blueberries in a little flour before folding them into the batter. If I’m using frozen, I stir them in right from the freezer without flour, at the very last moment.

Can I use a 9×13-inch pan instead of a bundt pan?

Yes, but I leave about ½ inch of space at the top so it doesn’t overflow, and I expect a slightly different texture since the heat distributes differently.

What if I don’t have sour cream?

I swap in an equal amount of plain yogurt plus 1 teaspoon of baking soda to mimic the texture and richness.

How do I know when the cake is fully baked?

I insert a toothpick into the thickest part of the cake—if it comes out clean or with just a few crumbs, it’s done. If it’s wet, I keep baking in short intervals.

Can I make the icing thicker?

Yes—simply use less lemon juice or add more powdered sugar until it reaches the consistency I like for drizzling.

Conclusion

This lemon blueberry bundt cake is one of those recipes I keep coming back to—it’s vibrant, buttery, and just the right amount of sweet. Whether I’m baking it for a gathering or just to enjoy at home, it always disappears quickly, and the compliments never stop. It’s proof that simple, fresh ingredients can come together to make something truly special.

Lemon Blueberry Bundt Cake

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Author: Yusraa
Total Time: 1 hour 25 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A moist, buttery bundt cake filled with juicy blueberries and brightened with fresh lemon zest and juice, topped with a tangy-sweet lemon icing.

Ingredients

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1/4 cup fresh lemon juice

2 tbsp lemon zest

1 tsp vanilla extract

1 cup sour cream

2 cups blueberries (fresh or frozen)

2 cups powdered sugar

2–3 tbsp fresh lemon juice (for icing)

1 tsp lemon zest (for icing)

2 tbsp melted butter (for icing)

Pinch of salt (for icing)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add dry ingredients, mixing just until combined.
Fold in lemon juice, lemon zest, vanilla extract, and sour cream until smooth.
Gently fold in blueberries, tossing fresh berries in a little flour first to prevent sinking.
Pour batter into prepared bundt pan and smooth the top.
Bake for 60–70 minutes, checking with a toothpick inserted into the thickest part; continue baking in 10–15 minute intervals if needed, covering with foil if browning too quickly.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
For the icing, whisk powdered sugar, lemon juice, lemon zest, melted butter, and a pinch of salt until smooth.
Drizzle icing over cooled cake and let set before slicing.