Lemon Blueberry Bundt Cake

There’s something nostalgic and comforting about bundt cakes; especially when they’re bursting with blueberries and bright lemon flavor. This lemon blueberry bundt cake is one of those recipes I keep coming back to. I made it the first time for a spring brunch, and now it’s become a go-to whenever I’m craving lemon and blueberry desserts that feel fresh, cozy, and just a little fancy.

If you’re on the hunt for blueberry bundt cake recipes or crowd-pleasing blueberry desserts recipes, this one delivers every time. It’s soft, buttery like a classic blueberry pound cake, and topped with a simple glaze that ties it all together. Whether you’re into blueberry cake recipes or just looking to try something new, this one might become a favorite in your kitchen too

Reasons why you’ll love this recipe♡

• Moist and tender with just the right balance of lemony zing and juicy berries.
• Easy to make, but looks elegant enough for celebrations.
• It’s the perfect crossover of blueberry desserts and classic pound cake vibes; great for brunch, tea time, or dessert.

Ingredients you’ll need for this recipe

Equipment

Ingredients  

For the Cake

For the Glaze:

Step by Step Guide

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a bundt pan to ensure easy release.

2. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside for later.

3. In a large mixing bowl, beat the softened butter using an electric mixer until it’s pale and fluffy (about 2–3 minutes).

4. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and lemon zest.

5. Alternately add the dry mixture and Greek yogurt to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Don’t overmix.

6. Toss the blueberries in a little flour to prevent them from sinking. Carefully fold the flour-coated blueberries in the batter.

7. Spoon the batter into the prepared bundt pan, smoothing the surface evenly with a spatula.

8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake rest in the pan for 10–15 minutes, then turn it out onto a wire rack and let it cool completely.

10. In a small bowl, whisk powdered sugar with 2–3 tablespoons of water until it reaches a smooth, pourable consistency. Adjust water as needed.

11. Once the cake is fully cooled, drizzle the glaze over the top. Add a touch of lemon zest on top if you’d like a fresh finish.

Recipe FAQ

Q: Can I use frozen blueberries instead of fresh?
A: Yes, just don’t thaw them first. Toss them in flour before folding them into the batter to prevent bleeding.

Q: What’s the best way to prevent the blueberries from sinking?
A: Toss them lightly in flour before adding to the batter. This helps them stay evenly distributed.

Q: Can I substitute the Greek yogurt?
A: Yes, sour cream or plain whole milk yogurt both work well as substitutes.

Q: How do I know when the cake is done baking?
A: A toothpick inserted into the thickest part of the cake should come out clean or with a few moist crumbs.

Q: Can I make this ahead of time?
A: Absolutely! It keeps well for up to 3 days, covered at room temperature or refrigerated.

Q: Can I freeze the bundt cake?
A: Yes, you can freeze it (unglazed) for up to 3 months. Wrap it tightly in plastic wrap and foil.

Q: How do I keep the cake from sticking to the bundt pan?
A: Grease and flour the pan thoroughly, making sure to get into all the crevices.

Q: What type of lemon should I use?
A: Regular lemons work great. You can use Meyer lemons for a slightly sweeter, more floral flavor.

Q: Can I make this as a loaf or in a different cake pan?
A: You can, but baking times will vary. Keep an eye on it and use the toothpick test.

Q: Can I add a lemon syrup soak for extra flavor?
A: Yes! A quick lemon syrup poured over the warm cake can enhance the lemony flavor even more.

Q: What if I don’t have a mixer?
A: You can cream the butter and sugar by hand with a sturdy spatula or whisk, though it may take a bit longer.

Q: Is the glaze necessary?
A: Not at all, but it adds a lovely sweetness and a nice visual finish.

Q: Can I use a sugar alternative like coconut sugar or maple syrup?
A: Coconut sugar can work, but it may darken the cake and alter the flavor slightly. Avoid liquid sweeteners like maple syrup.

Q: Can I add other fruits?
A: Yes, raspberries or blackberries pair nicely with lemon, but keep the total amount to about 1 cup.

Q: How should I store leftovers?
A: Store in an airtight container at room temp for up to 3 days or refrigerate for longer freshness.

Q: Can this recipe be made gluten-free?
A: Yes, using a 1:1 gluten-free flour blend usually works well.

Q: What’s the texture of this cake like?
A: It’s soft, moist, and tender with a slight density; like a classic pound cake but lighter thanks to the yogurt.