Blueberry and lemon are a natural combination and are perfect together in this Blueberry Lemon Bundt Cake. This is a showstopper of a cake, even in its simplicity.
Table of Contents
This lemon blueberry bundt is gorgeously delicious
This cake was inspired by my love for blueberries and lemon. Some of my favorite blueberry lemon recipes are blueberry lemon sweet rolls, blueberry lemon bars, and blueberry lemon bread.
I started with a favorite recipe, cranberry bundt cake and reworked it and made changes to include fresh blueberries, lemon juice, and lemon zest. The end result is a delicious moist cake filled with plenty of lemon flavor and blueberries.
Key ingredients for Lemon Blueberry Bundt Cake
- Blueberries - fresh or frozen berries may be used
- Lemon - use a fresh lemon for the zest and juice
- Butter - this recipe uses salted butter
- Flour - all-purpose flour
- Vanilla
- Sugar
- Milk
- Eggs
How to make a Blueberry Lemon Bundt cake
- Rinse blueberries and pat dry with a clean towel. Sprinkle 1 tablespoon over berries and toss to coat. Set aside.
- Combine flour, baking powder and salt.
- In a separate bowl, mix butter and sugar together with a mixer until soft and creamy, about 2-3 minutes. Scrape down sides to make certain the butter is well mixed.
- Add eggs one at a time making certain each egg is fully mixed. After each egg, add two tablespoons of the flour mixture. Repeat with the next egg and then the flour until all eggs have been used.
- Be certain to scrape down the sides and bottom of the bowl so everything is well mixed
- Add lemon juice, lemon zest and vanilla. Mix until combined.
- Add about a third of the remaining flour mixture. You'll be adding this in three different sections, so estimate the amount each time. Stir on a low speed just until combined.
- Add half of the milk. Stir on a low speed. Stop and scrape down the sides of the bowl again.
- Add another third of the flour and mix and then add the remaining milk and mix again.
- Add the final amount of flour and mix on a low speed just until combined.
- Remove the mixing bowl from the stand mixer and add the blueberries and the flour mixed with the berries. Gently fold berries into the batter.
- Place in a well-greased and lightly floured bundt pan and bake at 350° until baked through.
- To test if the cake is done, insert a wooden skewer or toothpick in the center. If the stick comes out clean, the cake is done. If there are wet crumbs or batter on the stick, place it back into the oven.
- Let cake rest for 5-10 minutes and then invert cake with pan onto a baking rack. Leave the pan on for another 10 minutes and then remove cake pan. If the cake resists coming out, invert it and carefully use a knife to loosen any stuck areas.
For the lemon glaze
- Combine powdered sugar and lemon juice. Once the cake has fully cooled, drizzle over the top of the cake.
Lemon blueberry bundt cake recipe variations
- Use lime zest and lime juice instead of the lemon.
- Substitute wild huckleberries for the blueberries.
- Instead of the lemon glaze, drizzle lemon buttercream frosting over the top of the cake.
- Leave the cake plain and sprinkle with a bit of powdered sugar.
Blueberry lemon bundt cake recipe tips
- Read the entire recipe all the way through before beginning. There are a lot of steps and it's helpful to know all the steps before starting.
- All ingredients should be at room temperature. The butter should be very soft, but not melted. Set the eggs and the amount of milk needed on the counter about 30 minutes before beginning. This will allow them to warm up slightly.
- It's helpful to rinse your blueberries and then dry them so they are slightly damp. This helps ensure the flour sticks to the berries. Just make certain the berries aren't too wet.
- Do not overmix cake batter. Just stir enough so the ingredients come together.
- Be sure to fully spray the cake pan with a nonstick spray and then dust the pan with about a tablespoon of flour. I use a small sieve and tap it so the flour falls lightly onto the pan. Then invert the pan and tap lightly so any excess falls away.
- Baking time will vary depending on your oven and the pan you use.
Storing this easy blueberry lemon bundt cake
- Allow cake to fully cool before storing.
- Wrap cake in plastic wrap or store in an airtight container at room temperature for 2-3 days.
- For best results, add the glaze the same day you are serving.
Lemon Blueberry Bundt FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used in place of fresh blueberries. Add the berries frozen and increase the baking time by 5-10 minutes.
How do I ensure my cake will release from the bundt pan?
Start with a good quality bundt pan. Make certain pan is sprayed well with a nonstick spray and lightly floured. After the cake comes out of the oven, wait 10 minutes before flipping the cake pan and another 10 minutes before removing the cake pan.
Can I make ahead of time?
This cake can be made up to a day ahead of serving. For best results, add the glaze the same day you are serving.
More blueberry lemon recipes
If you love the combination of blueberry and lemons, you'll want to check out these recipes:
More from Beyond the Chicken Coop
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Easy Blueberry Lemon Bundt Cake
A delicious bundt cake filled with blueberries and lemon
Equipment
- Measuring Cups
- Measuring Spoons
- Bundt Pan (12 cup)
- Zester
Ingredients
Cake
- 2 cups blueberries
- 1 tablespoon flour
- 3 cups flour
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups butter (salted butter, softened)
- 1½ cups sugar
- 6 eggs (at room temperature)
- 1 teaspoon vanilla
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice
- ¾ cup milk
Glaze
- 1¼ cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F
Cake
- Rinse blueberries and pat dry. Sprinkle 1 tablespoon of flour over berries. Toss to coat.1 tablespoon flour, 2 cups blueberries
- Combine flour, baking powder and salt. Set aside.3 cups flour, 2¼ teaspoons baking powder, ½ teaspoon salt
- In a mixing bowl, beat butter and sugar together until very soft and fluffy (2-3 minutes) Scrape down sides to make certain it is well mixed.1½ cups butter, 1½ cups sugar
- Add one egg and mix then add 2 tablespoons of the flour mixture. Stir just until combined6 eggs
- Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
- Add lemon zest, lemon juice and vanilla. Stir to combine.2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla
- Add a third of the remaining flour mixture and mix
- Add half of the milk and combine¾ cup milk
- Add another third of flour and mix
- Add remaining milk. Stir to combine
- Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
- Remove bowl from mixer and fold in blueberries and the flour mixed with the berries.
- Pour into a well greased and lightly floured bundt pan
- Bake in a preheated 350 degree oven for 55-65 minutes or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
- Place cake on a baking rack and allow the cake to cool in pan for about 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 5-10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.
Glaze
- Combine powdered sugar and lemon juice until smooth1¼ cup powdered sugar, 2 tablespoons lemon juice
- Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides
Notes
-
- Read the entire recipe all the way through before beginning. There are a lot of steps and it's helpful to know all the steps before starting.
- Use the fluff and scoop method when measuring your flour. This helps prevent compacted flour which can result in a dry cake.
-
- All ingredients should be at room temperature. The butter should be very soft, but not melted. Set the eggs and the amount of milk needed on the counter about 30 minutes before beginning. This will allow them to warm up slightly.
-
- It's helpful to rinse your blueberries and then dry them so they are slightly damp. This helps ensure the flour sticks to the berries. Just make certain the berries aren't too wet.
- The berries do sink and many will end up at the bottom of the cake pan. The flour on the berries helps slow down the sinking and some will end up in the middle of the cake. You can also reserve a small amount of blueberries and add them directly to the top of the batter just before baking. Don't push them down into the batter.
-
- Do not overmix cake batter. Just stir enough so the ingredients come together.
-
- Be sure to fully spray the cake pan with a nonstick spray and then dust the pan with about a tablespoon of flour. I use a small sieve and tap it so the flour falls lightly onto the pan. Then invert the pan and tap lightly so any excess falls away.
-
- Baking time will vary depending on your oven and the pan you use.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Serving: 1sliceCalories: 483kcalCarbohydrates: 59gProtein: 6gFat: 26gSaturated Fat: 16gTrans Fat: 1gCholesterol: 144mgSodium: 339mgPotassium: 182mgFiber: 1gSugar: 41gVitamin A: 867IUVitamin C: 6mgCalcium: 76mgIron: 2mg
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Jayme kane says
Hello, this is one of the best lemon cakes I have even made or had!
The rich lemon and butter flavour it’s a crowd pleaser! I have made the base of this cake so many ways! Loafs, muffins, cream cheese filled, strawberry lemon, the possibilities are endless with this recipe!
A true show stopper!! Thank you for this life keeper of a recipe!❤️🔥
Kathy says
Wow!!! Thanks so much! I'm so glad you enjoyed the cake!
Christine says
I made this Bundt cake today for Easter. It smelled so amazing when it was baking, but I was so disappointed that the cake was dry. I took it out when the toothpick barely had any batter on it, about 50 minutes, so I made sure to not over bake. It looks beautiful but I would not make again for all the work it took.
Kathy says
Hi Christine,
I'm sorry this cake came out dry for you. The cake is usually very moist. Be careful when measuring your flour so that the flour isn't compacted at all. It's easy to add too much flour if this happens.
Kathy
Geoffrey says
Just made this cake. Smells delicious and fell right out of the pan. Blueberries are scattered throughout the cake! Loved that all the measurements were under the recipe steps.
Kathy says
Thanks so much!!! Enjoy 🙂
Jana Meyers says
Followed exactly with every little detail and step and I greased my plan well. Flavor is lovely but only half came out of my pan and all the blueberries sunk to the bottoms.
Kathy says
Hi Jana,
I'm sorry this didn't work for you. I'm curious about what type of bundt pan you used. Some brands are a different quality and that may be the issue. Flouring the blueberries helps prevent the sinking, but they do settle to the lower half of the cake while baking.
You may also want to read this article from King Arthur Baking for more tips on getting a bundt cake out of the pan.
Kathy
Fallon says
Just made this cake! When I cut it it’s super moist and doesn’t really have the cake texture. When I tested it with a toothpick it came out clean. Wondering if it’s not done all the way? It still tastes amazing!
Kathy says
Hi Fallon,
Is the cake gummy in texture? If that's the case, I'd say bake a bit longer. Every oven is different and each bundt pan can create slightly different results.
Thanks,
Kathy
Brenda Nobile says
I made this today and followed directions. When it came out, all the blueberries were on the top of the cake. It still tested good but it didn’t look like the picture
Kathy says
Hi Brenda,
I'm sorry this didn't work for you. Did you dust the blueberries with flour before adding them to the batter? Then it's just a light stir in the batter.
Kathy 🙂
Jessica says
Have you made this with fresh or frozen rasberries?
Kathy says
Hi Jessica,
I have not made with raspberries, but I think they should work just fine! Let me know how it turns out.
Kathy 🙂
Desktopbanana says
Batter is much too dense; more like a pound cake. Disappointing. The flavor was ok tho. Just not what I anticipated.
Kathy says
Thank you.
Cheryl says
I made this for the first time today, I love the explicit directions with the amount of each ingredient under each step! I wish all posts did this!
I baked it for an hour and took out to cool but I realized the middle wasn’t done. I put it back in and hopefully it turns out good because I made it for my Bunco group for tonight! I’m going to serve it with French vanilla ice cream! Yum!
Kathy says
Hi Cheryl,
Thanks so much for your comment! Let me know how the cake turned out. I'm hoping it all worked for your Bunco friends! 🙂
Valentina says
What a beautiful bundt cake, Kathy. Lemon and blueberries is always such a lovely combination of flavors. Love how perfectly distributed the blueberries are. 🙂 ~Valentina
Kathy says
Hi Valentine!
Blueberries and lemon are a delicious combination!Thanks so much for your comment! 🙂
Dawn - Girl Heart Food says
Love blueberry desserts and blueberry pairs so well with lemon! Just what my coffee needs right about now!! Delicious 🙂
Kathy says
Thanks, Dawn! Blueberries and lemon really are a great combo! 🙂
David @ Spiced says
Well if this doesn't scream spring, I don't know what does! I've been on a real bundt cake baking kick here lately, so this one immediately caught my attention. I love the citrus-forward flavors here, and the fresh berries? Perfect! I need a slice of this with my morning coffee right now - do you deliver?? 🙂
Kathy says
I'm ready for springtime and this cake just puts me in the mood for warmer weather!