Lemon Blueberry Bundt Cake

Why This Lemon Blueberry Bundt Cake Stands Out

• Moist, rich texture: Thanks to full-fat sour cream, butter, and a touch of oil, the crumb turns out incredibly soft and tender without being heavy. I found this cake holds up really well for 2 or 3 days, making it ideal for making ahead for brunches, parties, potlucks, picnics, showers, or gatherings. Just like this delicious blueberry cake or lemon brownies.
• The vibrant yellow cake color comes from using 5 large eggs, making it as sunny as its lemony flavor.
• Lemon flavor: The lemon zest in both the cake and the glaze gives it a light citrus punch that keeps it from being overly sweet. For an extra lemon kick, I recommend adding lemon extract - it enhances the citrus flavor even more.
• Thick, creamy lemon glaze: I added cream cheese to the glaze for extra richness—it’s smooth and slightly tangy. You can totally skip the glaze if you plan to serve this cake for breakfast or brunch like this blueberry lemon loaf.
• No stand mixer needed: I made this with just a hand mixer and a spatula—it’s simple, approachable, perfect for sharing with family and friends!

Main Ingredients & Substitutions

• Flour. I used regular all-purpose flour. You can use cake flour as a substitution to make the cake texture lighter. 
• Baking powder and baking soda. Using both baking powder and baking soda help to achieve the perfect rise and texture of the cake.
• Salt. Use fine sea salt or kosher salt.
• Butter. Use room temperature unsalted butter.
• Sugar. I used regular granulated sugar. 
• Lemon zest and lemon juice. Freshly squeezed lemon juice and lemon zest. I recommend grating the lemon zest first, and then squeezing the juice.
• Eggs, room temperature. Using 5 large eggs gives the cake a yellow color and makes the cake moist and fluffy. 
• Vegetable oil. Helps to keep the cake moist. You can use melted butter or melted coconut oil in substitution 1:1, but the flavor and the texture may slightly change.
• Vanilla extract. Use high-quality vanilla extract. 
• Sour cream. Use room temperature sour cream. Greek yogurt or buttermilk can be a good substitution. 
• Blueberries. Fresh blueberries work great, but you can also use frozen blueberries (don’t thaw them).

Frequently Asked Questions (FAQ)

1. Which size of baking pan to use? I used a 12-cup Nordic Ware Pro Cast Original Bundt Pan. 
2. Can I make this cake without sour cream? Yes, I've made similar cakes multiple times with plain full-fat or low-fat Greek yogurt as a 1:1 substitution for sour cream. You can also use plain kefir or buttermilk.
3. How do I prevent blueberries from sinking to the bottom? Make sure the blueberries aren’t too wet. Pat them dry with a paper towel. Then, toss the blueberries with 2 tablespoons of all-purpose flour before folding them into a cake batter.
4. Why is my cake dry? To prevent this, make sure you measure the dry ingredients properly (aerate the flour, sift it, or fluff it up), avoid overmixing and overbaking, and don’t skip using the sour cream.
5. How to measure flour properly? Use the spoon-and-level method to measure flour. Instead of scooping directly from the bag (which packs it down), you spoon the flour into the measuring cup, then level it off with a flat edge like a knife. This prevents using too much and ensures lighter cake texture.
6. How to grease the pan? First I used butter to coat the bundt pan, making sure to grease every corner and detail. Then, I dusted the pan with flour, tapping out any excess flour. You can also use Baker's Joy Non-Stick Spray with Flour instead.
7. How do I know when the cake is done baking? Start checking your lemon blueberry bundt cake after 50 minutes of baking. Use a toothpick inserted in the center to check for doneness. If the toothpick inserted in the center comes out clean or with a few moist crumbs (not wet) the cake is done baking.
8. How to remove cake from the Bundt cake? When the cake is done baking, let it cool in the pan for about 40 minutes or until the bundt pan is cool enough and safe to handle. Then, place a cooling rack over the top of the Bundt pan and carefully invert it. Gently lift the pan. If it doesn't release easily, let it sit for a few more minutes before trying again. Let the cake cool completely before covering with glaze. 
9. Can I make this Blueberry Lemon Bundt Cake gluten-free? Yes, substitute all-purpose flour with one of these 2 GF flours that I personally use on a regular basis: Bob's Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. 

How to Make Lemon Blueberry Bundt Cake (Step-by-Step)

• Preheat the oven to 350°F and grease and flour a 12-cup Bundt pan.
• Toss blueberries with 2 tablespoons of flour and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

• In a large bowl, cream the butter, sugar, and lemon zest until light and fluffy.
• Beat in eggs one at a time, then mix in lemon juice, oil, and vanilla.
• Alternate adding the dry ingredients and sour cream, mixing gently after each addition.

• Fold in the blueberries.
• Pour the batter into the prepared pan, smooth the top, and bake for 50–60 minutes, until a toothpick comes out clean or with a few moist crumbs.

• For the glaze, beat cream cheese and butter until smooth.
• Gradually mix in powdered sugar, then lemon juice, until thick and creamy.

• Cool the lemon blueberry bundt cake in the pan for at least 40 minutes until safe to handle, then invert onto a rack and let cool completely.
• Spread the prepared glaze over the cooled cake and top with fresh blueberries and lemon zest.