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Lemon Blueberry Bundt Cake featured image

Moist Lemon Blueberry Bundt Cake

This stunning Lemon Blueberry Bundt Cake is a perfect balance of vibrant citrus and sweet, juicy berries, baked into an incredibly moist and tender crumb. A simple lemon glaze adds a final touch of sweetness and shine. It's an elegant yet simple dessert that's sure to impress.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons fresh lemon zest from about 2-3 lemons
  • For the Glaze: 1 1/2 cups 180g
  • 3-4 tablespoons fresh lemon juice
  • Pinch of salt

Equipment

  • 10-12 cup Bundt pan
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Electric mixer (hand or stand)
  • Flexible spatula
  • Wire cooling rack
  • Measuring cups and spoons
  • Zester or fine grater
  • Juicer
  • Long skewer or cake tester

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, tapping out excess flour.
  2. In a medium bowl, whisk together 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, toss the fresh blueberries with the reserved 1 tablespoon of flour until lightly coated.
  4. In a large bowl, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until pale and fluffy.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract and lemon zest.
  6. With the mixer on low, add 1/3 of the dry ingredients, mixing until just combined. Add half of the sour cream. Repeat with another 1/3 of dry ingredients, the remaining sour cream, and finally the last of the dry ingredients. Mix only until no flour streaks remain.
  7. Gently fold the flour-coated blueberries into the batter with a spatula.
  8. Spoon the batter evenly into the prepared pan. Smooth the top and tap the pan once on the counter to release air bubbles.
  9. Bake for 50-60 minutes, or until a long skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 25-30 minutes. Then, invert it onto the rack to cool completely.
  11. For the glaze, whisk powdered sugar, 3 tablespoons lemon juice, and a pinch of salt until smooth. Add more lemon juice if needed for a thick but pourable consistency. Drizzle over the completely cooled cake. Let set for 10 minutes before slicing.

Notes

Ensure all refrigerated ingredients (butter, eggs, sour cream) are at room temperature for a smooth batter. Do not overmix after adding flour. To prevent blueberries from sinking, always coat them in flour. For a clean release, let the cake cool in the pan for the full 25-30 minutes before inverting. Store covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Variations: Substitute sour cream with full-fat Greek yogurt. Add 1 tsp cinnamon or cardamom to dry ingredients, or fold in 1 cup toasted nuts with the berries. For a different glaze, use a vanilla or cream cheese glaze.