Lemon Blueberry Bundt Cake

Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; Zest of 1 lemon; 1 teaspoon vanilla extract; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Highlighted under: Sweet Creations from the Oven

I absolutely adore baking, especially when it comes to creating something as delightful as a Lemon Blueberry Bundt Cake. The combination of zesty lemon and sweet blueberries always brings a burst of flavor that is hard to resist. This cake is not only visually stunning but also incredibly moist and flavorful. It’s perfect for any occasion, whether it’s a special celebration or a casual afternoon treat. Baking this cake fills my kitchen with an irresistible aroma that I just can't get enough of!

Created by

Phoebe Drake

Last updated on 2026-02-10T21:53:36.040Z

When I first experimented with this Lemon Blueberry Bundt Cake, I was pleasantly surprised by how well the flavors paired together. The tartness of the lemon perfectly complements the sweetness of the blueberries, creating a harmonious balance that everyone loves. The key is to use fresh, ripe berries for the best flavor!

One tip I discovered while making this cake is to add a touch of lemon zest to the batter. It really enhances the citrus flavor and gives the cake an aromatic quality that makes it even more delightful. Trust me; this extra step transforms a good cake into an unforgettable one!

Why You Will Love This Recipe
Bright citrus flavor with a hint of sweetness from the blueberries
A beautiful presentation that impresses guests
Moist and fluffy texture that keeps you coming back for seconds

Key Ingredients and Their Roles

The combination of buttermilk and eggs is crucial in this Lemon Blueberry Bundt Cake for achieving the perfect texture. The buttermilk adds moisture and tenderness, while the eggs help to bind the ingredients together and provide structure. When combined correctly, they create a fluffy cake that won’t crumble when serving. If you find yourself without buttermilk, you can easily substitute it by mixing one cup of milk with one tablespoon of lemon juice or vinegar, allowing it to sit for five minutes to curdle.

Blueberries not only contribute natural sweetness but also provide bursts of flavor throughout the cake. To prevent the blueberries from sinking to the bottom while baking, toss them in a bit of flour before folding them into the batter. This small step helps create an even distribution of blueberries and enhances the overall visual appeal, making each slice a delightful surprise.

Troubleshooting Common Issues

One common mistake when baking bundt cakes is not properly greasing the pan, which can lead to the cake sticking. For best results, use a combination of butter and flour, ensuring every crevice of the pan is coated. If you notice that your cake is doming too much, it might be due to overmixing the batter; ensure to mix until just combined, allowing for a light and tender crumb.

Another issue could be related to baking time. Ovens can vary widely, so it’s important to start checking for doneness a few minutes before the recommended time. Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached. If the cake is browning too quickly, loosely cover it with aluminum foil to ensure it continues baking without burning.

Storing and Serving Suggestions

To keep your Lemon Blueberry Bundt Cake fresh, store it at room temperature in an airtight container for up to three days. For longer storage, slice the cake and freeze it in a single layer on a baking sheet. Once frozen, transfer the slices to a freezer bag for up to three months. When ready to enjoy, simply thaw at room temperature or heat in the microwave for a warm slice anytime.

This cake shines with a light dusting of powdered sugar or even more glaze drizzled on top. For an added touch of elegance, consider serving it alongside a dollop of whipped cream or a scoop of vanilla ice cream. Pairing it with fresh mint leaves or a fruit compote can elevate the presentation and flavor, making it a versatile treat for any gathering.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
Zest of 1 lemon
1 teaspoon vanilla extract
1 cup fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Note: Always sift your flour to ensure a light and airy cake.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a Bundt cake pan thoroughly.

Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, vanilla extract, and lemon zest.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and baking soda.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared Bundt pan and smooth the top. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake cools, prepare the glaze by mixing the powdered sugar, lemon juice, and lemon zest in a small bowl.

Glaze the Cake

Once the cake has cooled for 10 minutes, carefully invert it onto a serving plate. Drizzle the glaze over the top of the cake.

Enjoy your delightful Lemon Blueberry Bundt Cake with a cup of tea or coffee!

Pro Tips

For extra flavor, consider adding a tablespoon of poppy seeds to the batter for a pop of texture and a nutty flavor.

A Citrus Twist

Adding citrus zest not only infuses flavor but also enhances the aroma of the cake. While lemon zest is the star here, consider experimenting with lime or grapefruit zest for a unique twist. The acid from citrus brightens the overall taste and can make the cake feel more refreshing, especially in warm weather.

Additionally, if you’re feeling adventurous, you can incorporate other flavors like poppy seeds or chopped nuts to add texture. These ingredients can create delightful contrasts with the moist cake and burst of blueberries, making every bite an exciting experience.

Accessibility and Dietary Adjustments

For those needing to make dietary adjustments, this recipe can be easily adapted for gluten-free diets. Substitute the all-purpose flour with a gluten-free baking blend, ensuring to check if xanthan gum is already included in the blend or if you need to add it separately. This should maintain the cake's moisture and texture without compromising on flavor.

To make this cake dairy-free, simply replace the buttermilk with a plant-based milk with a splash of lemon juice or vinegar to mimic the acidity. Use vegan butter in place of regular butter to keep the overall recipe dairy-free without losing the desired richness.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer and do not thaw to prevent them from sinking in the batter.

→ How do I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.

→ Can I substitute the buttermilk?

Yes, you can substitute buttermilk with a mixture of milk and vinegar (1 cup of milk + 1 tablespoon of vinegar) and let it sit for 5 minutes before using.

→ How can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend as a substitute for regular flour in this recipe.