Moist Lemon Blueberry Bundt Cake Recipe with Easy Zesty Lemon Glaze

Let me tell you, the scent of fresh lemon zest mingling with juicy blueberries baking in the oven is enough to make anyone’s mouth water. The first time I baked this moist lemon blueberry bundt cake with zesty lemon glaze, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember baking it on a rainy weekend years ago, trying to recreate a cake I’d tasted at a local bakery when I was knee-high to a grasshopper. Honestly, I wish I had discovered this recipe sooner—it’s the kind of cake that feels like a warm hug on a plate.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). The burst of tart blueberries against the bright lemony sweetness keeps everyone coming back for more. Let’s face it, this cake is dangerously easy to make and perfect for potlucks, brunches, or just a sweet treat to brighten up your Pinterest cookie board. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting during the holidays. You’re going to want to bookmark this one—trust me.

Why You’ll Love This Recipe

Having worked in kitchens and baked countless cakes, I can confidently say this moist lemon blueberry bundt cake with zesty lemon glaze stands out from the crowd. Here’s what makes it your new go-to:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The tender crumb and fresh citrus zing create a next-level comfort dessert.

This isn’t just another lemon blueberry cake. The secret lies in the batter’s moist texture, thanks to a touch of sour cream that keeps it soft, and a perfectly balanced lemon flavor that isn’t too overpowering. The zesty lemon glaze on top adds just the right amount of tang to complement the sweetness of the berries. This recipe isn’t just good—it’s the kind of cake that makes you close your eyes after the first bite. Whether you’re impressing guests or treating yourself, it’s a winner every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap a few to suit your taste or dietary needs.

• All-purpose flour: 2 ½ cups (312 g) – provides the cake’s structure.
• Baking powder: 2 teaspoons – helps the cake rise beautifully.
• Salt: ½ teaspoon – balances the flavors.
• Unsalted butter: 1 cup (226 g), softened – adds richness and moisture.
• Granulated sugar: 1 ¾ cups (350 g) – sweetens the cake perfectly.
• Large eggs: 4, room temperature – for binding and texture.
• Sour cream: 1 cup (240 ml) – keeps the cake moist and tender.
• Fresh lemon juice: ¼ cup (60 ml) – brightens the flavor.
• Lemon zest: Zest of 2 lemons – packs in the citrus aroma.
• Vanilla extract: 1 teaspoon – rounds out the flavors.
• Fresh or frozen blueberries: 1 ½ cups (225 g) – the star of the show (if using frozen, do not thaw).

For the glaze:

• Powdered sugar: 1 cup (120 g) – for smooth sweetness.
• Fresh lemon juice: 2 tablespoons (30 ml) – gives that zesty kick.
• Lemon zest: Optional, for garnish and extra zing.

Pro tip: I recommend using fresh lemons for their vibrant flavor and aroma. For the blueberries, I like to use wild blueberries when I can find them—they’re smaller and pack a sweeter punch. If you want to make this gluten-free, swapping in almond flour works well but expect a denser texture. Also, if dairy is a concern, you can replace sour cream with dairy-free coconut yogurt, which keeps the cake moist with a subtle tang.

Equipment Needed

To whip up this moist lemon blueberry bundt cake with zesty lemon glaze, you’ll need a handful of basic kitchen tools:

• Bundt pan: A 10-cup capacity pan works best to get that classic shape and even baking.
• Mixing bowls: At least two – one for dry ingredients, one for wet.
• Electric mixer or stand mixer: Makes creaming butter and sugar a breeze, but you can also use a sturdy whisk and some elbow grease.
• Measuring cups and spoons: For precise ingredient amounts.
• Rubber spatula: Perfect for folding in blueberries gently without breaking them.
• Zester or microplane: To get fresh lemon zest quickly and easily.
• Wire cooling rack: Helps the cake cool evenly and keeps the bottom from getting soggy.

If you don’t have a bundt pan, a tube pan or even a regular 9×5 loaf pan can work—just keep an eye on baking time as it may vary slightly. For the glaze, a small bowl and a spoon to drizzle are all you need. I’ve tried this recipe with both hand mixers and stand mixers; honestly, the stand mixer saves time and gives a smoother batter, but the hand mixer does the job fine too.

Preparation Method

1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, then dust with flour to prevent sticking. This step is key for easy release later.
2. Mix dry ingredients: In a medium bowl, sift together 2 ½ cups (312 g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat 1 cup (226 g) softened unsalted butter with 1 ¾ cups (350 g) granulated sugar on medium speed until light and fluffy—about 4-5 minutes. This aerates the batter for a tender crumb.
4. Add eggs one at a time: Beat in 4 large eggs, one at a time, mixing well after each addition. This creates a smooth, cohesive batter.
5. Incorporate wet ingredients: Add 1 cup (240 ml) sour cream, ¼ cup (60 ml) fresh lemon juice, zest of 2 lemons, and 1 teaspoon vanilla extract. Mix on low until just combined. The sour cream is what keeps this cake so moist, you know.
6. Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
7. Fold in blueberries: Gently fold in 1 ½ cups (225 g) fresh or frozen blueberries using a rubber spatula. Be careful not to break the berries and turn the batter purple.
8. Pour batter and bake: Pour the batter evenly into your prepared bundt pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly when pressed.
9. Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Patience here is rewarded.
10. Prepare lemon glaze: In a small bowl, whisk together 1 cup (120 g) powdered sugar and 2 tablespoons (30 ml) fresh lemon juice until smooth. If too thick, add a little more lemon juice; if too thin, add more powdered sugar.
11. Glaze the cake: Once the cake is completely cool, drizzle the lemon glaze over the top. Garnish with a pinch of lemon zest if desired. Let the glaze set for about 10 minutes before slicing.

If you notice the cake browning too fast, tent it with foil halfway through baking. Also, don’t skip the cooling step before glazing, or the glaze might melt off in a sad, sticky mess. The texture should be moist but not dense or gummy.

Cooking Tips & Techniques

There are a few tricks I’ve learned over the years that make this moist lemon blueberry bundt cake shine every time. First, always soften your butter and bring eggs to room temperature before you start—cold ingredients don’t mix well and can lead to a lumpy batter. Patience when creaming the butter and sugar is your friend; it’s worth the extra minutes to get that fluffy texture.

When folding in blueberries, be gentle. You want to distribute them evenly without crushing, or else you’ll end up with purple streaks instead of pretty pockets of juicy fruit. If using frozen berries, add them straight from the freezer to avoid bleeding.

Don’t overmix your batter once flour is added. This keeps the crumb tender and light. A common mistake is rushing this step, which can result in a dense cake. Also, baking times vary by oven; start checking at 50 minutes and resist the urge to open the oven too often, which causes temperature drops.

Finally, I always recommend greasing and flouring the bundt pan well. Nothing’s worse than a beautiful cake that won’t come out cleanly. If you don’t have flour, using a bit of cornmeal works in a pinch for texture and release.

Variations & Adaptations

This recipe is super flexible, so you can customize it to your liking or dietary needs. Here are a few ideas:

• Dairy-Free Version: Replace butter with coconut oil and sour cream with coconut yogurt for a moist, tangy alternative.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but still delicious.
• Seasonal Twist: Swap blueberries for fresh raspberries or blackberries in summer, or use frozen cranberries in winter for a tart punch.
• Extra Zest: Add a teaspoon of poppy seeds to the batter for texture and a subtle nutty flavor.
• Spiced Version: Mix in a teaspoon of ground ginger or cinnamon for a cozy fall vibe.

Personally, I’ve tried folding in a handful of toasted almonds for crunch, and it was a hit at a family brunch. Feel free to get creative—this cake plays well with flavors!

Serving & Storage Suggestions

Serve this moist lemon blueberry bundt cake slightly warm or at room temperature for the best flavor. It pairs beautifully with a cup of tea, fresh whipped cream, or a scoop of vanilla ice cream if you’re feeling indulgent.

For storage, keep the cake covered tightly at room temperature for up to 2 days. It stays moist and fresh—no drying out here! If you want to store longer, wrap it well and refrigerate for up to 5 days or freeze in airtight containers for up to 3 months. When freezing, slice the cake first for easy thawing of individual portions.

To reheat, warm slices in the microwave for 10-15 seconds or in a 325°F (160°C) oven for about 10 minutes to bring back that just-baked freshness. The lemon glaze softens slightly over time, melding flavors even more—kind of like a fine wine but sweeter and more fun.

Nutritional Information & Benefits

Each slice of this moist lemon blueberry bundt cake offers a satisfying balance of carbs, fats, and protein, making it a treat that feels indulgent but not overwhelming. The fresh blueberries are packed with antioxidants and vitamin C, while lemon zest adds a dose of vitamin C and boosts digestion.

You’re getting a dessert that’s gluten-friendly if you swap the flour, and can be dairy-free with simple substitutions. Keep in mind, this recipe contains eggs and dairy, so it’s not suitable for vegans or those with allergies to these ingredients without modifications.

From a wellness perspective, it’s a homemade cake—so you know exactly what’s inside. No mysterious preservatives or artificial flavors here. Plus, the fresh fruit and lemon add brightness that cuts through the sweetness, making it feel lighter and more refreshing than your typical bundt.

Conclusion

This moist lemon blueberry bundt cake with zesty lemon glaze is truly a recipe worth trying. It’s got the perfect balance of bright citrus and sweet berries wrapped up in a tender, buttery crumb that will have you coming back for seconds (and thirds). Feel free to tweak it to fit your tastes or dietary needs—this cake’s forgiving like that.

I love this cake because it brings a little sunshine to any day, no matter the weather outside. Plus, it’s simple enough to make on a whim but impressive enough to serve at your next gathering. Don’t forget to leave a comment sharing your experience or any fun variations you’ve tried—I’d love to hear how you make it your own.

Go ahead, bake it, enjoy it, and share it. You won’t regret it!

FAQs

Can I use frozen blueberries for this bundt cake?

Yes! Use frozen blueberries straight from the freezer to prevent them from bleeding too much into the batter. Do not thaw before adding.

How do I prevent the cake from sticking to the bundt pan?

Grease the pan thoroughly with butter or non-stick spray, then dust with flour or cornmeal. Let excess flour shake out before pouring the batter.

Can I make this cake ahead of time?

Absolutely! You can bake it a day in advance and store it covered at room temperature. The flavors actually improve after resting.

What’s the best way to zest lemons?

A microplane grater works best for fine, fragrant zest. Avoid the white pith underneath as it tastes bitter.

Can I double this recipe for a larger cake?

Yes, but bake in two pans or a larger bundt pan to ensure even cooking. Adjust baking time accordingly and check doneness with a toothpick.

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