Moist Lemon Blueberry Bundt Cake Bursting with Flavor

If you're looking for a delightful treat, this Moist Lemon Blueberry Bundt Cake is just the ticket! I remember making this cake with my daughter, Emma, who couldn't stop sneaking blueberries from the bowl. It’s bursting with flavor and perfect for any occasion, making it one of my favorite lemon blueberry bundt cake recipes.

Why You’ll Love It

• It’s incredibly moist and bursting with fresh flavors.
• The lemon glaze adds a sweet and tangy finish.
• It’s easy to make and perfect for gatherings.

Pure Comfort

This cake brings back warm memories of family gatherings and sunny afternoons. Each slice is a little piece of joy, making it a go-to dessert for any celebration.

What You Need

• 2 sticks 1 cup unsalted butter, softened – or use coconut oil for a dairy-free option.
• 16 oz 2 cups granulated sugar
• 4 4 large eggs
• 1 tbsp 1 tablespoon vanilla extract
• 240 g 2 cups all-purpose flour – or use gluten-free flour.
• 1 tsp 1 teaspoon baking powder
• 1/2 tsp 1/2 teaspoon baking soda
• 1/2 tsp 1/2 teaspoon salt
• 8 oz 1 cup sour cream – or Greek yogurt.
• 1 tbsp 1 tablespoon lemon zest
• 10 oz 2 cups fresh blueberries – or use frozen blueberries.
• 4 oz 1 cup powdered sugar
• 2 tbsp 2 tablespoons lemon juice

Time to Cook

Prep: 20 minutes | Cook: 50 minutes | Total: 1 hour 10 minutes | Difficulty: Easy | Make-Ahead: Yes, this cake can be made a day in advance.

Steps to Make It

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking. This will help the cake release easily after baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. You’ll know it’s ready when the mixture is pale and airy.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. The batter should be smooth and creamy at this point.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream. The batter will be thick and luscious.
5. Gently fold in the lemon zest and fresh blueberries. Be careful not to overmix; you want those blueberries to stay whole for bursts of flavor.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
8. While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle this over the cooled cake for a sweet and tangy finish.
9. Slice and serve this delightful cake to your family and friends. They’ll love the moist texture and fresh flavors!

Make It Perfect

• Make sure your butter is at room temperature for easy creaming.
• Use fresh blueberries for the best flavor, but frozen can work in a pinch.
• Let the cake cool completely before glazing to prevent the glaze from melting.

Mix It Up

• Add poppy seeds for a delightful crunch.
• Try using lime zest instead of lemon for a different citrus flavor.

Perfect Partners

• Serve with whipped cream for extra indulgence.
• Pair with a cup of tea or coffee for a cozy afternoon treat.

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FAQs

Conclusion

This Moist Lemon Blueberry Bundt Cake is sure to become a family favorite. With its bright flavors and tender crumb, it's perfect for any gathering or just a sweet treat at home. Give it a try, and enjoy every delicious bite!

Moist Lemon Blueberry Bundt Cake Bursting with Flavor

This Moist Lemon Blueberry Bundt Cake is incredibly moist and bursting with fresh lemon and blueberry flavors. The lemon glaze adds a sweet and tangy finish, making it a perfect dessert for any occasion or gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 minute min

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 2 sticks unsalted butter softened – or use coconut oil for dairy-free option
• 16 oz granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 240 g all-purpose flour or use gluten-free flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 oz sour cream or Greek yogurt
• 1 tbsp lemon zest
• 10 oz fresh blueberries or use frozen blueberries
• 4 oz powdered sugar
• 2 tbsp lemon juice

Equipment

• Bundt pan
• Oven
• Mixing bowl
• Spatula
• Wire rack
• Whisk

Method

 

1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
2. Cream together the softened butter and granulated sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Whisk together the flour, baking powder, baking soda, and salt in another bowl.
5. Gradually add the dry mixture to the wet ingredients, alternating with the sour cream.
6. Gently fold in the lemon zest and fresh blueberries without overmixing.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for about 50 minutes or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes then invert onto a wire rack to cool completely.
10. Whisk together powdered sugar and lemon juice to prepare the glaze and drizzle over the cooled cake.
11. Slice and serve the cake.