Name: Lemon Blueberry Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 120 min
Ingredients: 3 cups Flour; 1 ½ teaspoon Baking Powder; ¼ teaspoon Baking Soda; ¼ teaspoon Salt; 1 cup Butter (softened); 2 cups Sugar; 4 Eggs (large); 3 tablespoons Lemon Juice (fresh squeezed); 2 tablespoons Lemon Zest; 1 teaspoon Vanilla; 1/2 cup Sour Cream; 3 cups Blueberries (plus 2 tablespoons of flour to toss them in); Optional: Yellow Food Coloring; 2 tablespoons Melted Butter; 2 cups Powdered Sugar; 4 tablespoons Lemon Juice; 4 tablespoons Heavy Cream; 1 tablespoon Lemon Zest

Today, we’re going to dive into the delightfully zesty world of desserts with a recipe that combines the tartness of lemons with the sweet burst of blueberries in a gorgeous Lemon Blueberry Bundt Cake. Whether you’re a seasoned baker or just starting out, this recipe is perfect for adding a little sunshine to your kitchen. Let’s get started, and bake our way to a delicious treat that looks as good as it tastes!

Ingredients:

Prep Time: 20 minutes | Total Time: 2 Hours | Servings: 8

3 cups Flour
1 ½ teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 cup Butter, softened
2 cups Sugar
4 Eggs, large
3 tablespoons Lemon Juice, fresh squeezed
2 tablespoons Lemon Zest
1 teaspoon Vanilla
1/2 cup Sour Cream
3 cups Blueberries, plus 2 tablespoons of flour to toss them in
Optional: Yellow Food Coloring
2 tablespoons Melted Butter
2 cups Powdered Sugar
4 tablespoons Lemon Juice
4 tablespoons Heavy Cream
1 tablespoon Lemon Zest

Instructions:

Preheat your oven to 350°F. Grease and flour a bundt pan thoroughly to prevent sticking. (I like to use Baker’s Joy to grease the pan!)
In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, sour cream and vanilla extract.
This step is optional: If desired, add a few drops of yellow food coloring to achieve a vibrant lemon color and make sure to mix well. You must add the food coloring at this point and not at the end after the batter is mixed because it will become too dense.
Gradually add the flour mixture to the creamed mixture, Do not overmix.
Next, gently fold in the flour-coated blueberries.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
In a bowl, combine melted butter, powdered sugar, lemon juice, heavy cream, and lemon zest. Whisk until smooth. Adjust the consistency with more lemon juice or powdered sugar, if necessary.
Once the cake is completely cooled, drizzle the icing over the cake. Allow the icing to set before serving. Add lemon slices, fresh blueberries and mint leaves to the top of the cake to decorate.
*This cake is almost the texture of a loaf cake so make sure to cook it PLENTY long enough. If you get to 1 hour and insert a knife ALL THE WAY THROUGH from the bottom to the top and it’s not set, cover with foil and keep baking for about 15-20 minutes or entirely set!
*adjust lemon zest to taste – If you prefer more lemon flavor you can add an additional tsp of lemon zest to the batter.

Storage and Reheating Instructions:

This cake tastes best when enjoyed fresh, but if you have leftovers, simply cover them with plastic wrap or store in an airtight container at room temperature for up to 3 days. To freeze, wrap the uniced cake tightly in plastic wrap and then foil. Freeze for up to 2 months.

For reheating, a quick zap in the microwave will do—just enough to warm through without melting the icing.

Helpful Tips & Substitutions

Can this be Made Ahead of Time?

Yes! Bake the cake a day or two in advance. Keep it uniced in an airtight container and add the fresh icing and decorations before your event. This is perfect for managing time during busy celebrations!

Substitutions & Variations

Gluten-Free? Swap the regular flour for your favorite gluten-free blend.
Dairy-Free? Use plant-based butter and sour cream alternatives.
Flavor Twists: Add a hint of cinnamon or nutmeg to the batter for a spicy twist, or swap blueberries for raspberries for a different burst of flavor.

Helpful Cooking Notes

Ensuring your ingredients like butter and eggs are at room temperature helps them blend better for a smoother, more cohesive batter.
Always zest your lemons before juicing them—it’s much easier this way

Try Some of our Other Favorite Bundt Cake Recipes

Lemon Blueberry Bundt Cake

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Prep Time 20

Cook Time 1

Cool Time 40

Total Time 2

Servings

Calories 831 kcal

This irresistible Lemon Blueberry Bundt Cake recipe is a delicious treat that combines fresh lemons and blueberries for a delightful dessert.

INGREDIENTS

For the Cake:

3 cups Flour
1 ½ teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Salt
1 cup Butter, softened
2 cups Sugar
4 Eggs, large
3 tablespoons Lemon Juice, fresh squeezed
2 tablespoons Lemon Zest
1 teaspoon Vanilla
1/2 cup Sour Cream
3 cups Blueberries, plus 2 tablespoons of flour to toss them in
Optional: Yellow Food Coloring

For the Icing:

2 tablespoons Melted Butter
2 cups Powdered Sugar
4 tablespoons Lemon Juice
4 tablespoons Heavy Cream
1 tablespoon Lemon Zest

INSTRUCTIONS

Preheat your oven to 350°F. Grease and flour a bundt pan thoroughly to prevent sticking. (I like to use Baker’s Joy to grease the pan!)
In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the cake.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, sour cream and vanilla extract.
This step is optional: If desired, add a few drops of yellow food coloring to achieve a vibrant lemon color and make sure to mix well. You must add the food coloring at this point and not at the end after the batter is mixed because it will become too dense.
Gradually add the flour mixture to the creamed mixture, Do not overmix.
Next, gently fold in the flour-coated blueberries.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
In a bowl, combine melted butter, powdered sugar, lemon juice, heavy cream, and lemon zest. Whisk until smooth. Adjust the consistency with more lemon juice or powdered sugar, if necessary.
Once the cake is completely cooled, drizzle the icing over the cake. Allow the icing to set before serving. Add lemon slices, fresh blueberries and mint leaves to the top of the cake to decorate.
*This cake is almost the texture of a loaf cake so make sure to cook it PLENTY long enough. If you get to 1 hour and insert a knife ALL THE WAY THROUGH from the bottom to the top and it’s not set, cover with foil and keep baking for about 15-20 minutes or entirely set!
*adjust lemon zest to taste – If you prefer more lemon flavor you can add an additional tsp of lemon zest to the batter.

NOTES

Storage and Reheating Instructions:

For reheating, a quick zap in the microwave will do—just enough to warm through without melting the icing.