This Lemon Blueberry Bundt Cake is honestly the best one I have ever made. It is buttery, wonderfully moist, and filled with bright lemon flavor and juicy blueberries. Brushed with sweet lemon syrup while still warm and finished with thick lemon icing, this beautiful cake is perfect for spring celebrations, family gatherings, or whenever you are craving a fresh homemade dessert.
If you love refreshing citrus desserts, try my The Best Lemon Pound Cake next. Although this Bundt cake looks impressive, it is made with simple ingredients and an easy mixing method. Be sure to prepare the pan carefully so the cake releases cleanly, and see these helpful Bundt cake tips from King Arthur Baking.
Quick Recipe Info
- Prep Time: 25 minutes
- Bake Time: 1 hour 20 minutes
- Cooling and Icing Time: About 1 hour 30 minutes
- Total Time: About 3 hours 15 minutes
- Oven Temperature: 350°F (175°C)
- Yield: 1 large Bundt cake, about 14 slices
- Pan Size: 12-cup Bundt pan
- Difficulty: Easy
- Best Served: Completely cooled, after the lemon icing has set
Pan Size: 10-inch (26 cm) Bundt pan
Why You’ll Love This Lemon Blueberry Bundt Cake
This cake combines a rich, buttery crumb with fresh citrus flavor and juicy blueberries. Here are a few reasons it is sure to become a favorite:
- Wonderfully moist: Buttermilk and homemade lemon syrup keep every slice soft and moist.
- Bright lemon flavor: Fresh lemon juice and zest give the cake a refreshing citrus taste.
- Juicy blueberries: Fresh blueberries add beautiful color and fruity flavor throughout the cake.
- Irresistible lemon icing: The thick, sweet-tangy icing makes the cake even more delicious.
- Beautiful for any occasion: It is perfect for spring celebrations, family gatherings, brunch, or afternoon coffee.
- Easy to prepare: The recipe uses simple ingredients and an uncomplicated mixing method.
Ingredients You’ll Need
This Lemon Blueberry Bundt Cake is made with simple baking ingredients, fresh lemon, and juicy blueberries. The complete ingredient list with exact measurements is available in the recipe card at the bottom of the post.
For the Lemon Blueberry Bundt Cake
- All-purpose flour: Provides structure and creates a soft, tender crumb.
- Baking powder: Helps the cake rise evenly.
- Salt: Balances the sweetness and enhances the lemon flavor.
- Fresh lemon zest and juice: Give the cake its bright, natural citrus flavor.
- Unsalted butter: Use softened, room-temperature butter for easy mixing.
- Granulated sugar: Adds sweetness and helps create a moist texture.
- Eggs: Bring them to room temperature so they blend smoothly into the batter.
- Vanilla extract: Adds warmth and complements the lemon.
- Buttermilk: Keeps the cake wonderfully soft, moist, and tender.
- Fresh blueberries: Toss them with a little flour before adding them to the batter.
For the Lemon Syrup
- Fresh lemon juice: Adds extra citrus flavor and moisture to the warm cake.
- Powdered sugar: Sweetens the syrup and balances the tart lemon juice.
For the Lemon Icing
- Powdered sugar: Creates a thick and smooth icing.
- Fresh lemon juice: Adds a sweet-tangy lemon flavor.
- Milk: Helps achieve the perfect pouring consistency.
How to Make Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake comes together easily with a buttery lemon batter, juicy blueberries, homemade lemon syrup, and a thick lemon icing.
Make the Lemon Blueberry Bundt Cake
Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch (26 cm) Bundt pan, then lightly dust it with flour. Make sure you coat the center tube and every corner of the pan. Tap out any excess flour.
Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and fresh lemon zest. Set the mixture aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light, fluffy, and evenly combined.
Add the eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and fresh lemon juice, then mix until combined.
Add the dry ingredients and buttermilk: Gradually add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined. Avoid overmixing the batter.
Prepare the blueberries: Toss the fresh blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake while it bakes.
Fold in the blueberries: Add the coated blueberries to the batter and gently fold them in with a spatula until evenly distributed.
Fill the Bundt pan: Transfer the batter to the prepared pan and spread it evenly around the center tube. Smooth the top gently with a spatula.
Bake the cake: Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until a long toothpick or wooden skewer inserted into the thickest part of the cake comes out clean or with only a few moist crumbs.
Cool and remove from the pan: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Carefully loosen the edges if necessary, then gently invert the cake onto a wire rack or serving plate.
Add the Lemon Syrup
Prepare the lemon syrup: Whisk the fresh lemon juice and powdered sugar together until smooth and the sugar has dissolved.
Brush the warm cake: While the Bundt cake is still warm, use a pastry brush to cover the top and sides with the lemon syrup. The warm cake will absorb the syrup, making it even more moist and flavorful. Let the cake cool completely before adding the icing.
Make the Lemon Icing
Prepare the icing: Whisk together the powdered sugar, fresh lemon juice, and milk until the icing is smooth, thick, and free of lumps.
Ice and decorate the cake: Pour or spread the lemon icing over the completely cooled Bundt cake. Allow the icing to set before decorating with fresh blueberries, lemon slices, lemon zest, or mint leaves. Slice, serve, and enjoy!
How to Store and Freeze Lemon Blueberry Bundt Cake
At room temperature: Store the cake in an airtight container in a cool, dry place for up to 2 days.
In the refrigerator: Keep the Lemon Blueberry Bundt Cake covered or in an airtight container for up to 5 days. Let individual slices sit at room temperature for a short time before serving for the best texture.
To freeze: For the best results, freeze the cake without the lemon icing. Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months.
To thaw: Thaw the cake overnight in the refrigerator, then bring it to room temperature before adding the lemon icing and serving. Iced slices can also be frozen, but the icing may look slightly different after thawing.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries in Lemon Blueberry Bundt Cake?
Yes. Add the blueberries directly from the freezer without thawing them first. Toss them lightly with flour before folding them into the batter. Frozen blueberries may add a few extra minutes to the baking time.
Why should I coat the blueberries with flour?
A light coating of flour helps the blueberries stay more evenly distributed throughout the thick cake batter instead of sinking toward the bottom of the pan.
What can I use instead of buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to make 1 cup. Stir and let it sit for 5-10 minutes before using.
Why did my Bundt cake turn out dense?
A dense texture can result from overmixing the batter, adding too much flour, or using cold ingredients. Measure the flour carefully, bring the refrigerated ingredients to room temperature, and mix only until everything is combined.
How do I prevent the cake from sticking to the Bundt pan?
Grease every part of the pan thoroughly, including the center tube and all corners. Lightly dust it with flour and tap out the excess. Let the baked cake rest for about 15 minutes before carefully turning it out.
How do I know when the Bundt cake is fully baked?
Insert a long toothpick or wooden skewer into the thickest part of the cake. It should come out clean or with only a few moist crumbs. Begin checking the cake near the end of the recommended baking time.
Why should I brush the lemon syrup onto the warm cake?
A warm cake absorbs the lemon syrup more easily. This adds extra lemon flavor and helps keep the crumb wonderfully soft and moist.
Why must the cake cool before adding the lemon icing?
If the cake is still warm, the icing will melt, become too thin, and slide off. Let the cake cool completely so the thick lemon icing stays in place and sets beautifully.
Nutrition per Serving
One slice of Lemon Blueberry Bundt Cake contains approximately:
- Calories: 445 kcal
- Carbohydrates: 74 g
- Protein: 6 g
- Total Fat: 15 g
- Saturated Fat: 9 g
- Cholesterol: 90 mg
- Sodium: 310 mg
- Fiber: 1 g
- Sugar: 51 g
Nutrition values are estimates based on 14 servings and may vary depending on the ingredients used and the size of each slice.
Conclusion
This Lemon Blueberry Bundt Cake is the perfect combination of a buttery, moist crumb, bright lemon flavor, and juicy blueberries. The homemade lemon syrup adds extra moisture, while the thick lemon icing creates a beautiful and irresistible finish.
Whether you serve it for a spring celebration, family gathering, afternoon coffee, or a simple weekend dessert, this cake is sure to impress. It is truly the best Lemon Blueberry Bundt Cake I have ever made, and I hope it becomes one of your favorites too.
Happy baking!
The Best Lemon Blueberry Bundt Cake
Ingredients
Equipment
Method
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch (26 cm) Bundt pan, then lightly dust it with flour. Coat the center tube and every corner before tapping out the excess flour.
- Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and fresh lemon zest. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light, fluffy, and evenly combined.
- Add the eggs and flavorings: Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and fresh lemon juice, then mix until combined.
- Add the dry ingredients and buttermilk: Gradually add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
- Prepare the blueberries: Toss the fresh blueberries with 1 tablespoon of flour until lightly coated.
- Fold in the blueberries: Add the coated blueberries to the batter and gently fold them in with a rubber spatula until evenly distributed.
- Fill the pan: Transfer the batter to the prepared Bundt pan. Spread it evenly around the center tube and gently smooth the top.
- Bake the cake: Bake for 1 hour 15 minutes to 1 hour 20 minutes, or until a long toothpick or wooden skewer inserted into the thickest part comes out clean or with only a few moist crumbs.
- Cool and remove from the pan: Let the cake cool in the pan for about 15 minutes. Carefully loosen the edges if necessary, then gently invert the cake onto a wire rack or serving plate.
- Prepare the lemon syrup: Whisk the fresh lemon juice and powdered sugar together until smooth and the sugar has dissolved.
- Brush the warm cake: While the cake is still warm, brush the lemon syrup evenly over the top and sides. Allow the cake to cool completely before adding the icing.
- Make the lemon icing: Whisk the powdered sugar, fresh lemon juice, and milk together until smooth, thick, and free of lumps.
- Ice and decorate: Pour or spread the lemon icing over the completely cooled Bundt cake. Let the icing set, then decorate as desired before slicing and serving.
Notes
- Use room-temperature butter, eggs, and buttermilk so the batter mixes smoothly and evenly.
- Measure the flour carefully and avoid packing it into the measuring cup.
- Coating the blueberries with flour helps keep them evenly distributed throughout the cake.
- Do not overmix the batter after adding the flour, as this can make the cake dense.
- Prepare every corner and the center tube of the Bundt pan carefully to prevent sticking.
- Baking times may vary between ovens. Use a long toothpick or skewer to check the thickest part of the cake.
- Frozen blueberries may be used without thawing, but the cake may need a few additional minutes in the oven.
- Brush the lemon syrup over the cake while it is warm so it absorbs the flavor and moisture.
- Make sure the cake is completely cool before adding the icing.
Nutrition per Serving
- Calories: 445 kcal
- Carbohydrates: 74 g
- Protein: 6 g
- Fat: 15 g
- Saturated Fat: 9 g
- Cholesterol: 90 mg
- Sodium: 310 mg
- Fiber: 1 g
- Sugar: 51 g