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Moist Lemon Blueberry Bundt Cake Recipe with Easy Zesty Lemon Glaze

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A moist lemon blueberry bundt cake with a zesty lemon glaze that combines fresh citrus zing and sweet berries for a tender, buttery crumb. Perfect for potlucks, brunches, or any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • ¼ cup (60 ml) fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225 g) fresh or frozen blueberries (do not thaw if frozen)
  • For the glaze:
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • Lemon zest (optional, for garnish)

Instructions

  1. 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.
  2. In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Add sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix on low until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  7. Gently fold in fresh or frozen blueberries using a rubber spatula, being careful not to break the berries.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when pressed.
  10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
  12. Once the cake is completely cool, drizzle the lemon glaze over the top and garnish with lemon zest if desired. Let the glaze set for about 10 minutes before slicing.

Notes

Use fresh lemons for best flavor. If using frozen blueberries, add them straight from the freezer to prevent bleeding. Do not overmix batter after adding flour to keep cake tender. Grease and flour bundt pan thoroughly for easy release. Tent cake with foil if browning too fast. Let cake cool completely before glazing to prevent glaze from melting off.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, lemon glaze, moist cake, easy bundt cake, lemon dessert, blueberry dessert

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