Nothing beats the perfect combination of bright citrus and sweet berries, and our lemon blueberry bundt cake delivers exactly that harmony in every single bite. This stunning cake transforms your kitchen into a bakery with its gorgeous golden exterior and bursts of juicy blueberries throughout.
We’ve perfected this recipe to give you that ideal tender crumb that bundt cakes are famous for, while the fresh lemon zest adds an irresistible brightness that makes this dessert absolutely unforgettable. The beautiful ring shape isn’t just for show – it ensures even baking and creates those picture-perfect slices that’ll have everyone reaching for seconds.
Whether you’re hosting a weekend brunch or need an impressive dessert for your next gathering, this lemon blueberry bundt cake will become your go-to showstopper. We’ll walk you through every step to guarantee bakery-quality results right from your own oven.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of tangy lemon and sweet blueberry flavors in this stunning bundt cake. Our recipe uses simple pantry staples combined with fresh ingredients for maximum flavor impact.
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries, washed and dried
- 2 tablespoons all-purpose flour for coating blueberries
For the Lemon Glaze
- 2 cups powdered sugar, sifted
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon zest
- 2-3 tablespoons whole milk or heavy cream
- Pinch of salt
Equipment Needed
Having the right tools makes all the difference when creating our perfect lemon blueberry bundt cake. We recommend gathering these essential pieces before starting to ensure smooth preparation and professional results.
Essential Baking Equipment:
- Bundt pan (9-10 inch or 12-cup capacity) – The star of our setup that creates the cake’s signature ridged design and ensures even baking
- 9×13-inch baking pan – Our recommended substitute if a bundt pan isn’t available, though baking time may increase slightly
- Large mixing bowl – For combining our wet ingredients and creaming butter with sugar
- Medium mixing bowl – Perfect for whisking together dry ingredients separately
- Small mixing bowl – Ideal for preparing our lemon glaze
Preparation Tools:
- Electric mixer or whisk – Essential for creaming butter and sugar to the perfect light and fluffy texture
- Zester or microplane – Critical for extracting fresh lemon zest without the bitter white pith
- Fork – Useful for creating streusel topping if desired
- Rubber spatula – Necessary for gently folding blueberries into batter without breaking them
Measuring and Baking Essentials:
- Measuring cups and spoons – Accuracy is key for our perfectly balanced cake
- Cooking spray or butter and flour – For properly greasing the bundt pan to prevent sticking
- Cooling rack – Allows proper air circulation for even cooling after baking
- Toothpick – Our go-to tool for testing doneness
We also need our oven preheated to 350°F, which provides the optimal temperature for achieving that golden exterior while maintaining the tender, moist crumb inside. Having everything organized and within reach streamlines the baking process and helps us achieve bakery-quality results every time.
Instructions
We’ll guide you through each step to create this spectacular lemon blueberry bundt cake with professional results. Following these detailed instructions ensures your cake achieves the perfect balance of citrus brightness and sweet berry flavor.
Prep the Pan and Oven
Heat your oven to 325°F as recommended by Lunds & Byerlys for optimal baking results. Liberally grease your bundt pan with butter ensuring every ridge and crevice is coated. Sprinkle flour throughout the greased pan then tap out excess to prevent sticking and ensure clean release.
Make the Cake Batter
Combine all dry ingredients (flour, baking soda, baking powder, and salt) in a separate bowl and set aside. Beat butter and sugar together using an electric mixer until the mixture becomes light and fluffy. Add eggs one at a time beating well after each addition to ensure proper incorporation.
Mix in the yogurt, lemon juice, lemon zest, and vanilla extract until the wet ingredients are well combined. Gradually add the dry ingredient mixture to the wet ingredients alternating with small amounts to prevent overmixing. Gently fold in the blueberries using a spatula to distribute them evenly without bursting the berries.
Bake the Cake
Pour the prepared batter into your greased bundt pan spreading it evenly with a spatula. Bake for 50-65 minutes checking for doneness with a toothpick inserted into the thickest part of the cake. The toothpick should come out clean or with just a few moist crumbs attached.
Prepare the Lemon Glaze
Combine powdered sugar, lemon juice, and lemon zest in a mixing bowl. Whisk the ingredients together until the mixture reaches a smooth consistency without any lumps. The glaze should flow easily but maintain enough thickness to coat the cake properly.
Glaze and Serve
Allow the cake to cool completely in the pan for about 15 minutes before inverting onto a serving plate. Drizzle the lemon glaze over the cooled cake starting from the center and working outward to achieve even coverage. Slice and serve immediately or store covered for up to three days at room temperature.
Pro Tips for Perfect Lemon Blueberry Bundt Cake
Prepare Room Temperature Ingredients for Best Results
We always bring our eggs, butter, and sour cream to room temperature before mixing. Cold ingredients create lumpy batter that prevents proper incorporation and leads to uneven texture. Remove these ingredients from the refrigerator 2-3 hours before baking for optimal results.
Coat Fresh Blueberries in Flour
Tossing fresh blueberries in a light coating of flour prevents them from sinking to the bottom during baking. We use about 2 tablespoons of flour from our measured amount to create this protective barrier. This simple step ensures even blueberry distribution throughout every slice.
Handle Frozen Blueberries Differently
Frozen blueberries require special treatment to avoid color bleeding. We add them directly to the batter at the last minute without thawing first. Skip the flour coating for frozen berries since they won’t sink as readily as fresh ones.
Incorporate Sour Cream for Enhanced Moisture
Adding sour cream creates remarkable richness and keeps our bundt cake incredibly moist. The tangy flavor complements both lemon and blueberry while contributing to that coveted tender crumb texture. We fold it in gently to maintain the light consistency.
Consider Oil for Softer Texture
Substituting a portion of butter with oil produces an exceptionally soft and moist cake. We recommend replacing up to half the butter with neutral oil like vegetable or canola. This modification extends freshness and creates an almost bakery-like texture.
Brush with Lemon Syrup After Baking
Creating a simple lemon syrup from equal parts lemon juice and sugar adds extra moisture and intensifies citrus flavor. We brush this mixture over the warm cake before applying glaze. This technique prevents dryness and creates professional bakery results.
Master Proper Pan Preparation
Thorough greasing prevents sticking disasters that ruin beautiful bundt shapes. We use butter or cooking spray in every groove and crevice of the pan. Dusting with flour after greasing provides additional release insurance for intricate designs.
Storage Instructions
We’ve crafted this delicious lemon blueberry bundt cake to be enjoyed fresh, but proper storage ensures you can savor every slice at its best quality. Our storage recommendations help maintain the cake’s moist texture and vibrant flavors for days after baking.
Room Temperature Storage
Store your lemon blueberry bundt cake at room temperature for optimal texture and convenience. Place the cake in an airtight container, sealed cake carrier, or cover tightly with plastic wrap to maintain freshness. This storage method works perfectly for up to 2 days when the cake doesn’t contain cream cheese glaze.
Important Note: Cakes with cream cheese glaze require refrigeration and cannot remain at room temperature due to food safety concerns.
Refrigerator Storage
Refrigerate your bundt cake when you need longer storage or when using cream cheese-based glazes. Wrap the cake tightly in plastic wrap or store in a sealed container to prevent moisture loss and absorption of refrigerator odors. Our testing shows refrigerated storage maintains quality for up to 3 days, though some recipes may stay fresh for 4 to 5 days depending on exact ingredients and storage conditions.
Freezing Instructions
Freeze your lemon blueberry bundt cake for extended storage without compromising taste or texture. Wrap the entire cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container to prevent freezer burn.
| Storage Method | Duration | Thawing Instructions |
|---|---|---|
| Whole cake (frozen) | Up to 1 month | Refrigerator overnight or room temperature |
| Individual slices (frozen) | Up to 1 month | Room temperature or microwave 30-60 seconds |
| Securely wrapped cake | Up to 3 months | Refrigerator overnight |
Additional Storage Tips
We recommend these practices to maximize your cake’s shelf life and quality. Frozen blueberries used in baking don’t require special storage adjustments, though they may slightly discolor the batter during preparation. Maintain clean hands and equipment during preparation to extend the cake’s natural freshness period.
Always ensure your cake cools completely before wrapping or storing to prevent condensation that could make the texture soggy. Remove the cake from the bundt pan only after it has cooled for at least 15 minutes to maintain its beautiful shape during storage.
Variations and Substitutions
Our lemon blueberry bundt cake recipe offers incredible flexibility for customizing flavors and accommodating different dietary needs. We’ve discovered many ways to transform this classic dessert while maintaining its signature moist crumb and delightful taste.
Fruit Substitutions
Fresh blueberries can be easily replaced with other small berries to create exciting flavor combinations. Wild huckleberries provide an earthy sweetness that pairs beautifully with lemon, while raspberries add a tart complexity to each bite. Blackberries offer a deeper flavor profile that creates a more sophisticated dessert experience.
We recommend keeping the same measurement of berries regardless of which variety you choose. Each alternative brings its own unique burst of flavor while maintaining the cake’s structural integrity.
Citrus Variations
Lime zest and lime juice create a vibrant tropical twist when substituted for lemon in equal amounts. This variation produces a cake with a distinctly different citrus note that feels fresh and summery. The lime version pairs exceptionally well with coconut extract instead of vanilla for an island-inspired dessert.
Orange zest can also replace lemon zest for a sweeter citrus flavor that appeals to those who prefer milder tartness. We suggest using the same measurements as called for in the original recipe.
Glaze and Topping Alternatives
Lemon buttercream frosting transforms our bundt cake into a more decadent dessert with richer texture and deeper flavor. This substitution works particularly well for special occasions when you want to elevate the presentation.
A simple dusting of powdered sugar offers a lighter finish that lets the cake’s natural flavors shine through. This option reduces overall sweetness while maintaining visual appeal.
Cream cheese glaze provides tangy richness that complements both the lemon and blueberry flavors. We mix cream cheese with powdered sugar and lemon juice for this variation.
Extract and Flavor Enhancements
Almond extract creates a subtle nutty undertone that enhances the fruit flavors without overwhelming them. We recommend using half the amount of almond extract compared to vanilla due to its stronger flavor profile.
Coconut extract brings tropical notes that pair surprisingly well with lemon and blueberries. This substitution works especially well when combined with the lime variation mentioned earlier.
Dietary Modifications
Gluten-free flour blends substitute directly for all-purpose flour in equal measurements. We’ve found that adding an extra tablespoon of liquid helps maintain the proper batter consistency when using gluten-free alternatives.
Plant-based butter and dairy-free milk can replace traditional dairy ingredients for vegan adaptations. These substitutions may slightly affect the cake’s rise and texture but still produce delicious results.
Convenience Options
Boxed lemon cake mix serves as a convenient base when time is limited. We enhance the mix by adding fresh or frozen blueberries and a package of cream cheese for extra moisture and flavor depth.
This shortcut method reduces preparation time while still delivering homemade taste and appearance. The addition of cream cheese ensures the cake maintains its characteristic moistness.
Essential Preparation Tips
Coating blueberries in flour before folding them into the batter prevents sinking and ensures even distribution throughout the cake. This technique works with fresh frozen or dried berries.
Room temperature ingredients blend more easily and create a smoother batter with better texture. We recommend removing eggs milk and butter from the refrigerator 30 minutes before baking.
Thorough pan preparation with nonstick spray and flour dusting prevents sticking and ensures clean release. This step becomes even more critical when making variations that might have different moisture levels.
Conclusion
This lemon blueberry bundt cake delivers everything we love about homemade desserts – incredible flavor bright citrus notes and beautiful presentation. We’ve shared all the essential techniques and insider tips you need to create a bakery-quality cake that’ll impress every time.
Whether you’re hosting a special brunch or simply treating your family to something extraordinary this recipe becomes your go-to showstopper. The combination of tangy lemon and sweet blueberries creates a perfect balance that keeps everyone coming back for more.
Now it’s time to preheat that oven and experience the joy of baking this stunning cake yourself. We’re confident you’ll love every bite of this delightful dessert!
Frequently Asked Questions
What makes this lemon blueberry bundt cake special?
This bundt cake combines bright citrus flavors with sweet berries, creating the perfect balance of tangy and sweet. The unique bundt shape ensures even baking and creates beautiful slices, while fresh lemon zest and juicy blueberries provide bursts of flavor throughout the tender, moist crumb.
What ingredients do I need for the lemon blueberry bundt cake?
You’ll need all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, fresh lemon juice, lemon zest, buttermilk, vanilla extract, and fresh blueberries. For the glaze, gather powdered sugar, lemon juice, melted butter, lemon zest, and milk or cream.
What equipment is essential for making this bundt cake?
A 9-10 inch or 12-cup bundt pan is crucial for the signature shape and even baking. You’ll also need mixing bowls, an electric mixer or whisk, a zester, and measuring tools. A 9×13-inch baking pan can substitute if needed.
What temperature should I bake the bundt cake at?
Preheat your oven to 325°F for optimal results. This temperature ensures the cake develops a beautiful golden exterior while maintaining a moist, tender crumb throughout. The lower temperature prevents the outside from browning too quickly before the center is fully baked.
How do I prevent blueberries from sinking to the bottom?
Coat fresh blueberries lightly in flour before folding them into the batter. This helps them stay suspended throughout the cake during baking. If using frozen blueberries, add them directly to the batter without thawing to prevent excess moisture.
Can I make substitutions to this recipe?
Yes! You can substitute blueberries with other small berries like raspberries or blackberries. Replace lemon with lime or orange zest for different citrus flavors. For dietary needs, use gluten-free flour blends or plant-based ingredients for vegan adaptations.
How should I store the lemon blueberry bundt cake?
Store at room temperature in an airtight container for up to 2 days. Cakes with cream cheese glaze should be refrigerated. For longer storage, refrigerate for up to 3 days or freeze for up to 1 month. Always cool completely before wrapping.
What are the best tips for bundt cake success?
Use room temperature ingredients to avoid lumpy batter. Thoroughly grease your bundt pan to prevent sticking. Don’t overmix the batter, and consider brushing the baked cake with lemon syrup for extra moisture and flavor intensity.
How do I know when the bundt cake is done baking?
Insert a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs. The cake should also spring back lightly when touched and pull slightly from the pan edges.
Can I make this cake ahead of time?
Absolutely! This bundt cake actually improves in flavor after a day. You can bake it up to 2 days in advance and store it covered at room temperature. Add the glaze just before serving for the best presentation and freshest taste.
