Homemade lemon blueberry Bundt cake is the perfect combination of bright citrus and fresh berries. The cake is rich and delicious with a poundcake like texture. Drizzle an easy lemon glaze on top of the cake for the perfect dessert.
This tender Bundt cake combines fresh lemon flavor and zest with the great texture of a blueberry pound cake. The cake is wonderful on its own but a sweet lemon glaze makes it even better.
There is something special about a good Bundt cake that is hard to put into words. I think the unassuming beauty that naturally comes from the fluted tube pan explains most of it
They look pretty without needing a lot of decoration. A sprinkling of powdered sugar or a little bit of glaze is all it takes to make them look inviting.
Plus there is usually a butter crumb with a nice golden brown crust that really makes it special. Of course this lemon blueberry bundt cake recipe is no exception.
It is wonderful on its own or would be great served with a little bit of whipped cream or vanilla ice cream. Toss on a few extra blueberries for garnish and you will be in really good shape!
Tips and Tricks for Making the Best Lemon Blueberry Cake
Lemon lovers will love the citrus hints. The fresh lemon juice and lots of lemon zest help to add a brightness to the cake itself.
If you like extra big lemon flavor, feel free to add some lemon extract as well. It will help to dial it up as much as you want.
I used fresh blueberries in this cake. You can use defrosted frozen, but the color from the berries tends to bleed into the cake batter when you do that.
It will still taste amazing, but it will look different. So just be aware of the tradeoff if you want to use frozen berries.
Making The Cake
The batter itself comes together pretty easily. I used a stand mixer to cream together the butter and sugar, but a hand mixer will do the job if the butter is good and softened.
Then stir together the dry ingredients in a mixing bowl, and do the same with the wet ingredients in a separate bowl. Alternate adding a little bit of the flour mixture and then the milk mixture until the batter is formed.
Fold in your blueberries and the spoon the batter into a prepared pan. Then put it in the preheated oven and bake it until a toothpick inserted in the center of the cake comes back with just a few moist crumbs on it.
Let the cake cool in the pan for about 10 minutes before inverting the pan on a wire rack to cool completely. The cake needs to firm up a bit, but still be warm enough to release from the pan.
Preparing the Bundt Pan
Now lets talk about how you prepare your pan. The key to getting a perfect Bundt cake is getting it to release from the pan.
There are several ways people like to prep a Bundt cake pan. Some people like to use butter or shortening and then a layer of flour.
Some people make their own goop mixture using oil, shortening and flour. Then they use a pastry brush to paint the mixture in the pan.
I personally like to sue the non-stick spray that has flour mixed in. That happens to be the method that gives me the best results.
The key is no matter which method you use, make sure to get it in all of the nooks and crannies of the pan and up the center as well.
More Great Bundt Cake Recipes
When strawberry season rolls around, you have to make a strawberry and sour cream Bundt cake. The sour cream makes for a deliciously moist cake studded with yummy fresh strawberries.
If you are in the mood for chocolate, try making a chocolate cherry fudge Bundt Cake. It starts with a cake mix, so it is super simple to whip up.
Italian lemon and honey Bundt cake is another great lemon option. Honey and lemon just go so well together.
Or go for pumpkin with a cheesecake stuffed pumpkin Bundt cake. It will give you all of the fall feelings.
Did you make this great recipe? Please leave a review in the recipe card below!
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup milk
- 3 Tablespoons lemon zest*
- 3 Tablespoons lemon juice
- 1 Tablespoon vanilla extract
- 1 cup butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 1/2 cups blueberries
- 2 cups powdered sugar
- 1 Tablespoon milk
- 3 Tablespoons lemon juice
- Preheat oven to 350°F and grease a 12-cup bundt pan.
- In a medium bowl, stir together the flour, salt, baking powder and baking soda. Set aside.
- In a small bowl or measuring cup, stir together milk, lemon juice, lemon zest and vanilla.
- In a large bowl or the bowl of a stand mixer, cream together butter and sugar until it is light and fluffy.
- Add the eggs, one at a time, mixing after each addition.
- Stir in half of the flour, then half the milk. Add the remaining flour mixture then milk mixture, stirring until just combined.
- Fold in the blueberries.
- Spread batter in prepared pan then bake for 45-55 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- To make glaze, stir together powdered sugar and milk. Add the lemon juice a little bit at a time until you get your desired consistency.
- Drizzle over cake.
- Extra cake should be covered and stored at room temperature for up to 5 days. Slices can also be wrapped in plastic wrap and frozen for up to three months.
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Amount Per Serving: Calories: 361Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 319mgCarbohydrates: 57gFiber: 1gSugar: 38gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.