Ever wonder what dessert perfectly balances sweet and tangy, soft and rich? The answer is this Lemon Blueberry Bundt Cake—a moist, citrus-kissed cake loaded with fresh blueberries and drizzled with a bright lemon glaze. Searches for “lemon blueberry cake,” “spring bundt cake,” and “lemon desserts with blueberries” have surged over 60% across the US, UK, and Canada in spring and summer months. Whether you’re hosting brunch, celebrating a birthday, or just need a show-stopping centerpiece, this cake delivers flavor, flair, and freshness in every bite.
Ingredients List
Here’s your complete ingredient breakdown with smart substitutions for dietary preferences or what’s on hand:
| Ingredient | Quantity | Description | Substitutions |
|---|---|---|---|
| All-purpose flour | 2½ cups | Provides structure | Gluten-free 1:1 flour blend |
| Baking powder | 2 tsp | For rise | Double-acting baking powder |
| Baking soda | ½ tsp | Balances acidity | Additional ½ tsp baking powder |
| Salt | ½ tsp | Enhances flavor | Sea salt |
| Unsalted butter (room temp) | 1 cup (2 sticks) | Adds moisture and richness | Vegan butter or coconut oil |
| Granulated sugar | 1¾ cups | Sweetens and tenderizes | Coconut sugar or maple sugar |
| Eggs | 3 large | Binds and adds lift | Flax eggs or vegan egg substitute |
| Lemon zest | 1 tbsp | Zest of about 2 lemons | Dried lemon zest or lemon extract |
| Lemon juice (fresh) | ¼ cup | Bright, fresh tang | Bottled lemon juice (not from concentrate) |
| Greek yogurt or sour cream | ¾ cup | Moisture and light tang | Dairy-free yogurt or buttermilk substitute |
| Vanilla extract | 2 tsp | Warm background flavor | Almond extract for variation |
| Fresh blueberries | 1½ cups | Washed and dried | Frozen (do not thaw) or raspberries |
| All-purpose flour (for berries) | 1 tbsp | Prevents sinking of berries | Oat flour or cornstarch |
For the Glaze
| Ingredient | Quantity | Description |
|---|---|---|
| Powdered sugar | 1 cup | Sweet, smooth glaze base |
| Lemon juice (fresh) | 2–3 tbsp | Whisked in for drizzling consistency |
| Lemon zest (optional) | ½ tsp | For extra punch |
Timing
- Prep Time: 20 minutes
- Bake Time: 55–65 minutes
- Cooling & Glazing Time: 30 minutes
- Total Time: About 1 hour 50 minutes
Compared to traditional frosted cakes, this bundt version is lower maintenance—but still eye-catching and delicious.
Step-by-Step Instructions
1. Prep the Pan & Oven
Preheat oven to 350°F (175°C). Generously grease and flour a 10- or 12-cup bundt pan, making sure to get into every crevice.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (3–4 minutes). Scrape the sides of the bowl as needed.
4. Add Eggs, Lemon, and Vanilla
Add eggs one at a time, beating after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
5. Alternate Dry Ingredients and Yogurt
Add the flour mixture in three parts, alternating with Greek yogurt. Begin and end with the flour mixture, mixing just until combined.
6. Toss and Fold in Blueberries
In a small bowl, toss blueberries with 1 tbsp flour. Gently fold into the batter without overmixing.
7. Bake the Cake
Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Glaze
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely. Whisk glaze ingredients and drizzle over the cooled cake.
Nutritional Information
Per slice (based on 12 servings):
- Calories: 380
- Fat: 17g
- Carbohydrates: 53g
- Protein: 5g
- Sugar: 32g
- Fiber: 1g
- Sodium: 220mg
This cake offers natural fruit fiber, a vitamin C boost from lemons, and no need for heavy frosting thanks to the bright glaze.
Healthier Alternatives for the Recipe
- Lower Sugar: Reduce sugar to 1½ cups or use erythritol-based blends.
- Dairy-Free: Use plant-based butter and coconut yogurt.
- Egg-Free: Substitute with flax eggs or a commercial egg replacer.
- Whole-Grain: Swap ½ cup of flour for whole wheat pastry flour for added fiber.
Serving Suggestions
- With Fresh Berries: Serve slices with extra blueberries or a berry medley.
- Brunch Star: Pair with tea, mimosas, or coffee for a spring brunch.
- Summer Dessert: Add a dollop of whipped cream or coconut cream.
- Bundt Bar: Offer with a trio of glazes—lemon, vanilla, and blueberry reduction.
Common Mistakes to Avoid
- Skipping the Pan Prep: Bundt cakes stick easily—grease and flour generously.
- Overmixing the Batter: Mix until just combined to avoid toughness.
- Using Wet Berries: Dry berries thoroughly to prevent watery spots.
- Removing Too Soon: Let the cake rest before unmolding to avoid breakage.
Storing Tips for the Recipe
- At Room Temperature: Store covered at room temp for up to 3 days.
- Refrigerate: Store in an airtight container for up to 1 week.
- Freeze: Freeze individual slices or the whole cake (unglazed) for up to 2 months.
- Make Ahead Tip: Bake the cake a day in advance and glaze just before serving.
Conclusion
This Lemon Blueberry Bundt Cake is moist, fruity, and beautifully balanced—ideal for any gathering or just a slice of sunshine on an ordinary day. It’s proof that the simplest ingredients often create the most unforgettable results. Bake it, glaze it, and don’t forget to snap a photo for your socials! Leave a comment with your favorite bundt cake flavors and subscribe for more beautiful bakes.
FAQs
Q: Can I use frozen blueberries?
Yes—use straight from the freezer, don’t thaw. Toss in flour to prevent sinking.
Q: Can I make this in a loaf pan?
Yes, divide into two 9×5-inch loaf pans. Adjust baking time to 45–50 minutes.
Q: What if I don’t have a bundt pan?
Use a tube pan or two loaf pans—just watch baking time closely.
Q: Can I add a glaze and powdered sugar?
Absolutely—glaze first, then dust with sugar after it sets for a dramatic finish.
