Lemon Blueberry Bundt Cake

If you want a bright, make-ahead dessert that feels special but is easy to pull off, this lemon blueberry Bundt cake is it. It’s ultra-moist and lemony, with a vibrant yellow crumb thanks to five whole eggs, and topped with a creamy, tangy glaze (hello, cream cheese!). Bonus: no stand mixer needed—just a bowl, hand mixer, and spatula.

Course Dessert

Cuisine American

Keyword lemon blueberry bundt cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 586kcal

Author Julia

Ingredients

For the Blueberry Lemon Bundt Cake:

3 cups all-purpose flour plus 2 more tablespoons for tossing with blueberries
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
1 ¾ cups granulated sugar
1 large lemon zest
5 large eggs room temperature
¼ cup lemon juice
¼ cup vegetable oil
1 ½ teaspoons vanilla extract
1 cup full-fat sour cream or plain full-fat Greek yogurt
2 cups fresh blueberries

For the Lemon Glaze:

2 tablespoons unsalted butter softened
2 oz cream cheese room temperature
1 ½ cups powdered sugar
1-2 tablespoons lemon juice

Decorate with

⅔ cup fresh blueberries
2 tablespoons grated lemon zest

US Customary - Metric

Instructions

Preheat your oven to 350°F and prepare the baking pan: Generously grease a 12-cup Bundt pan with butter, and then flour the pan, making sure to coat every groove. You can also use Baker's Joy Non-Stick Spray with Flour instead of butter + flour. Set it aside.
Toss the blueberries with flour (2 tablespoons) in a small bowl, to help keep them from sinking during baking.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Mix wet ingredients: In a large bowl, using an electric mixer, cream together softened butter, sugar, and lemon zest for about 3-4 minutes or until light and fluffy. Add eggs, one at a time, beat after each addition until combined. Then, whisk in lemon juice, vegetable oil, and vanilla extract until incorporated well.
Combine dry and wet ingredients together: Gradually add a portion of the dry ingredients, followed by a portion of the sour cream, mixing gently with a wooden spoon or silicone spatula after each addition. Continue alternating until both the dry ingredients and sour cream are fully incorporated, making sure not to overmix.
Bake the cake: Gently fold the flour-coated blueberries into the batter. Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool and release: Remove from the oven, and let the cake cool in the pan for about 40 minutes or longer, until the bundt pan is safe to handle and no longer hot. 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. Allow the cake cool completely before glazing.
To make the glaze, using an electric mixer, beat the softened cream cheese and butter in a medium bowl until smooth. Gradually sift in the powdered sugar, mixing well after each addition until smooth and lump-free. Add lemon juice and beat until the glaze is thick and creamy.
Decorate: Spread the thick glaze over the cooled cake, then top with fresh blueberries and freshly grated lemon zest. Scatter remaining blueberries + zest around the cake for presentation.

Notes

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, more accurate results—especially important in baking.
Tossing the blueberries with flour is the key! It helps to distribute them in batter evenly and prevents blueberries from sinking to the bottom of the pan.
Start by adding only 1 tablespoon of lemon juice to the glaze. If it’s too thick for your liking, you can gradually add more lemon juice until you reach the desired consistency.
Use eggs, butter and sour cream at room temperature for the best results.
If using frozen blueberries, don’t let them thaw. Toss frozen blueberries with 2 tablespoons of flour and add to the batter.
Don’t overmix the batter to prevent cake from being dense and tough. That's why we alternate dry ingredients with wet ingredients and sour cream.
If the top of the cake starts browning before the cake is fully baked, cover the top with aluminum foil and continue baking.
Add-ins: Feel free to add your favorite nuts or dried fruits to the batter before baking.
Add lemon extract (in addiiton to the lemon juice and lemon zest) to the batter to enhance lemon flavor even more!

Make-Ahead, Storage & Freezing Tips

Make-Ahead: You can bake the cake a day ahead and store it in an airtight container in the fridge. Cover with thick lemon glaze right before serving.
Fridge: Place leftovers in an airtight container and store in a fridge for up to 3 days.
Freezer: I recommend freezing this cake without frosting. Wrap it tightly in plastic wrap and store in a freezer for up to 2 months. Let it thaw at room temperature before serving. Then, cover with the glaze.

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