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Ultimate Lemon Blueberry Bundt Cake: A Zesty, Moist & Easy Recipe

When life showers you with the vibrant tang of lemons and the sweet, plump goodness of blueberries, there’s no better way to celebrate than by baking a stunning Lemon Blueberry Bundt Cake! This recipe promises a slice of pure sunshine, delivering a super-moist, citrus-infused lemon bundt cake that’s generously speckled with juicy berries. Crowned with an intensely creamy lemon icing, every bite is a harmonious blend of sweet and tart, making it an instant classic. And for those with dietary preferences, a fantastic Gluten-Free option is included!

Why This Lemon Blueberry Bundt Cake is a Must-Try

This lemon blueberry bundt cake is more than just a dessert; it’s a versatile treat perfect for countless occasions. Its elegant fluted design, courtesy of the bundt pan, elevates it from a simple cake to a show-stopping centerpiece. Whether you’re planning a lively birthday party, a special holiday gathering, an elegant brunch, or even a delightful breakfast treat, this cake fits right in. The bright, fresh flavors are universally appealing, making it a crowd-pleaser for all ages.

If you’re already a fan of our diverse bundt cake collection, you’ll find this lemon blueberry rendition equally captivating. Explore other popular recipes like our charming Mini Lemon Bundt Cakes, the comforting Caramel Apple Bundt Cake, or the autumnal delight of our Pumpkin Bundt Cake. Each offers a unique flavor journey, but all share the impressive presentation that only a bundt pan can provide. Baking bundt cakes truly adds a touch of fun and flair to your culinary adventures!

blueberry bundt cake lemon recipe summer dessert — A vibrant Lemon Blueberry Bundt Cake, showcasing its beautiful form and juicy berries.

Bundt cakes are indeed a delight, not just for their taste but also for their captivating shapes! Our community also loves recipes such as our Moist Vanilla White Bundt Cakes, the decadent Mini Decadent Chocolate Bundt Cakes, our charming Chocolate Chip Mini Bundt Cakes, and the refreshing Orange Cream Glazed Pound Cakes. And when the crisp air of fall arrives, our Pumpkin Bundt Cake is an absolute autumn sensation!

Essential Ingredients for Your Zesty Bundt Cake

The secret to a truly outstanding Lemon Blueberry Bundt Cake lies in using quality ingredients and understanding their role. Here’s a comprehensive list of everything you’ll need to create this masterpiece, ensuring optimal flavor and texture:

For the Super-Moist Lemon Blueberry Bundt Cake:

Unsalted Butter, softened (1 cup / 16 Tablespoons): Softened butter is key for creaming effectively with sugar, which incorporates air and contributes to a light, tender crumb.
Granulated Sugar (2 cups): Beyond sweetness, sugar helps create a beautifully tender cake structure when properly creamed.
Eggs, room temperature (4 large): Room temperature eggs blend smoothly into the batter, preventing curdling and promoting a uniform texture.
Salt (1 teaspoon): A pinch of salt is essential for enhancing and balancing the flavors, making the lemon zest and blueberries truly pop.
Baking Powder (2 teaspoons): This leavening agent is crucial for achieving a well-risen cake with a delicate crumb.
All-Purpose Flour or Gluten-Free Flour (3 cups): Standard all-purpose flour works perfectly. For a gluten-free version, use a reliable 1-for-1 gluten-free baking flour blend to maintain consistency and taste.
Buttermilk or Milk (1 cup): Buttermilk is highly recommended. Its acidity reacts with baking powder, yielding an exceptionally moist and tender cake. If buttermilk isn’t available, whole milk can be used, though the final texture may vary slightly. (See tips below on how to easily make your own buttermilk substitute).
Lemon Zest (2 tablespoons): The zest contains potent essential oils, providing the brightest and most aromatic lemon flavor. Always use fresh lemons for this!
Blueberries, fresh or frozen (2 cups): Both fresh and frozen blueberries are suitable. If using frozen, do not thaw them; adding them frozen helps prevent them from sinking and discoloring the batter.

For the Optional Lemon Syrup Glaze:

This simple syrup is a game-changer for enhancing moisture and boosting lemon flavor. It’s a quick step that adds remarkable depth.

Freshly Squeezed Lemon Juice (⅓ cup): Approximately the juice from 1.5 medium-sized juicy lemons. Fresh juice is paramount for this glaze.
Granulated Sugar (¾ cup): Combines with lemon juice to create a vibrant, sweet-tart syrup.

For the Irresistible Citrus Lemon Icing:

The finishing touch that ties all the flavors together, this thick, creamy icing adds a beautiful visual appeal and an extra layer of tangy sweetness.

Confectioners’ Sugar, sifted (1 ½ cups): Sifting is crucial for a lump-free, smooth icing that drizzles perfectly.
Pinch of Salt: Balances the sweetness and amplifies the lemon notes in the icing.
Freshly Squeezed Lemon Juice (2 to 3 tablespoons): Add gradually to achieve a thick, yet drizzly, consistency.

Step-by-Step Baking Guide: Crafting Your Lemon Blueberry Bundt Cake

Follow these detailed instructions to bake a beautiful, moist, and delicious Lemon Blueberry Bundt Cake that will impress everyone.

Preparing the Lemon Blueberry Bundt Cake:

Preheat Oven and Plan Pan Greasing: Set your oven to 350°F (175°C). Remember, proper bundt pan greasing is critical but timing is key: avoid greasing the non-stick bundt pan too far in advance, as the lubricant can slide down and pool, leading to sticking. You’ll grease it just before pouring in the batter.
Cream Butter and Sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture becomes wonderfully fluffy and lightened in color. This step is essential for creating a tender cake.
Add Eggs Gradually: Incorporate the eggs one at a time, beating well after each addition. Ensure each egg is fully blended before adding the next to maintain a smooth batter.
Combine Wet and Dry Ingredients: In a separate bowl, whisk together the salt, baking powder, and flour. Gradually add these dry ingredients to the butter mixture, mixing just until barely combined. The batter shouldn’t be fully smooth yet. Then, stir in the milk (or buttermilk) and lemon zest. Continue mixing only until the batter is smooth and comes together, being careful not to overmix.
Fold in Blueberries: Gently fold the blueberries into the batter. This ensures even distribution without crushing the delicate fruit.
Grease the Bundt Pan Thoroughly: Now, grease a 10-cup Bundt pan meticulously. Use Baker’s Joy Spray or thoroughly coat it with non-stick vegetable oil spray or melted shortening. Take extra care to get into all the intricate nooks and crannies of the pan’s design. A pastry brush can be invaluable for reaching every detail.
Bake Until Golden: Pour the prepared batter evenly into your well-greased bundt pan. Bake for 45 to 60 minutes. The cake is ready when it has a beautiful golden-brown color and a wooden skewer or cake tester inserted into the center comes out completely clean.
Cooling Process: Once baked, remove the bundt cake from the oven and allow it to cool in the pan for 15 minutes. This resting period helps the cake firm up, making it easier to release. After 15 minutes, carefully invert the cake onto a wire rack to cool completely. While the cake cools, you can prepare the glaze and icing.

Crafting the Optional Lemon Syrup Glaze:

This syrup is a simple yet powerful way to infuse more lemon flavor and enhance the cake’s moistness.

Prepare the Syrup Mixture: In a small, microwave-safe bowl or a saucepan, combine the freshly squeezed lemon juice and granulated sugar.
Gently Heat to Dissolve Sugar: Briefly microwave the mixture for about 30-45 seconds, or heat it gently over a low burner, stirring constantly until the sugar completely dissolves. Avoid boiling the lemon juice; you only want it warm enough to dissolve the sugar. Set the glaze aside.
Apply the Glaze: While the cake is still warm on the wire rack, generously brush the lemon syrup glaze over the entire surface, covering both the top and sides. Allow it to soak in, then reapply until all the glaze has been absorbed by the cake.

Whipping Up the Citrus Lemon Icing:

The final crowning glory! This creamy icing adds a beautiful finish and a delightful tangy sweetness.

Whisk Icing Ingredients: Once the cake has cooled completely (this prevents the icing from melting), whisk together the sifted confectioners’ sugar and a pinch of salt in a bowl.
Achieve Perfect Consistency: Mix in 2 tablespoons of freshly squeezed lemon juice. Add additional lemon juice, a teaspoon at a time, until you reach a very thick, yet still pourable, glaze consistency suitable for drizzling.
Drizzle and Garnish: Elegantly drizzle the lemon icing over the cooled bundt cake. If desired, garnish with a few fresh blueberries on top for an extra touch of beauty and flavor.

Expert Tips for a Flawless Lemon Blueberry Bundt Cake Every Time

Achieving bundt cake perfection is within your reach with these invaluable tips and tricks:

Always Use Fresh Lemons: For an unparalleled burst of citrus flavor in both the cake batter and the glazes, fresh lemons are non-negotiable. When selecting lemons, look for smooth-skinned varieties that feel heavy for their size – these are typically the juiciest and most aromatic. The zest, in particular, carries the most intense lemon oils.
The Wonders of Buttermilk: Buttermilk is a magical ingredient in baking. Its natural acidity reacts beautifully with leavening agents like baking powder, resulting in an incredibly moist, tender, and luscious crumb. It contributes to the cake’s delicate texture and rich flavor profile.
DIY Buttermilk Substitute: If you don’t have buttermilk on hand, don’t let that stop you! You can easily create a homemade substitute: pour 1 cup of regular milk (preferably whole milk) into a measuring cup. Remove 1 teaspoon of milk, then stir in 1 teaspoon of fresh lemon juice or white vinegar. Let the mixture sit for 5-10 minutes until it visibly curdles and thickens. This quick trick will work wonders for your cake.
Fresh or Frozen Blueberries? Both Work! This recipe is forgiving when it comes to blueberries. Both fresh and frozen berries yield excellent results. If you opt for frozen blueberries, there’s no need to thaw them beforehand. Simply fold them directly into the batter while still frozen. This helps prevent them from sinking to the bottom during baking and minimizes any potential discoloration of the batter.
Mastering Pan Preparation: The number one rule for a perfect bundt cake release is meticulous pan preparation. We highly recommend using a baking spray that contains flour (such as Baker’s Joy) or thoroughly greasing the pan with melted shortening, then dusting it lightly and evenly with flour. Pay close attention to coating every single crevice and intricate detail of your bundt pan. This crucial step ensures your beautifully shaped cake slides out effortlessly.
Avoid Overmixing the Batter: Once you’ve added the dry ingredients to the wet, mix just until the ingredients are combined and the batter is smooth. Overmixing develops gluten in the flour, which can lead to a dense, tough, and dry cake, compromising that wonderfully moist texture we’re aiming for.
Room Temperature Ingredients are Essential: For the best results, ensure your butter and eggs are at room temperature. This allows them to emulsify properly with other ingredients, creating a homogeneous, smooth batter that bakes evenly and results in a finer, more consistent crumb.

Serving Your Perfect Lemon Blueberry Bundt Cake

Creating this Lemon Blueberry Bundt Cake is a surprisingly simple process, with straightforward steps for the cake batter, the optional lemon syrup glaze, and the essential lemon icing. Perhaps the hardest part is the delightful anticipation while it bakes and cools! But we promise, every moment of waiting is absolutely worth it, especially when you present a dessert that looks so impressive and tastes even better.

While the lemon syrup glaze is an optional step, we highly recommend it. It works wonders by sealing in moisture, ensuring an incredibly tender crumb, and intensifying that bright lemon flavor throughout the cake. However, regardless of your choice regarding the syrup, you absolutely *must* make the lemon icing! It provides the perfect creamy, tangy counterpoint to the sweet cake and the juicy burst of blueberries. Together, these elements create a magnificently lemony dessert with an explosion of fresh blueberry flavor in every single bite!

This blueberry lemon bundt cake is simply divine served alongside a freshly brewed cup of coffee for breakfast or brunch, or with a tall, frosty glass of cold milk for an afternoon treat or evening dessert. For an extra special touch, consider serving slices with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. Its fresh, vibrant flavors make it an undisputed favorite for spring and summer gatherings, and indeed, it’s one of our top picks for the season!

More Delicious Dessert Inspiration from Our Kitchen

Craving more delightful baked goods? Explore these other fantastic dessert recipes that are sure to satisfy any sweet tooth:

Orange Creamsicle Cake
Rainbow Sprinkle Cake
Best Angel Food Cake
Easy Cinnamon Roll Bundt Cake
Iced Oatmeal Cookies
Delectable Glazed Blueberry Donuts
Blueberry Crumble Coffee Cake
Homemade Lemon Brownies

Lemon Blueberry Bundt Cake Recipe Card

Author: Kim Lange

This sunny, citrusy super-moist lemon bundt cake is dotted with juicy berries and topped with an intense creamy lemon icing!

Recipe Details:

Prep Time: 20 mins
Cook Time: 45-60 mins
Course: Breakfast, Dessert
Servings: 12 Servings
Keywords: berry, blueberry, bundt, cake, lemon, summer desserts

Ingredients

Lemon Blueberry Bundt Cake

1 cup unsalted butter, softened (16 Tablespoons)
2 cups granulated sugar
4 eggs, room temperature
1 teaspoon salt
2 teaspoons baking powder
3 cups all-purpose flour or gluten-free flour 1 for 1
1 cup milk or buttermilk
2 tablespoons lemon zest
2 cups blueberries, fresh or frozen

Lemon Syrup Glaze – optional

⅓ cup freshly squeezed lemon juice (the juice of about 1 & 1/2 juicy lemons)
¾ cup granulated sugar

Citrus Lemon Icing

1 ½ cups confectioners’ sugar, sifted
pinch of salt
2 to 3 tablespoons freshly squeezed lemon juice

Instructions

Lemon Blueberry Bundt Cake

Preheat the oven to 350 degrees F. Greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom. So this task comes later.
First, cream together the butter and sugar until fluffy and lightened in color. Add the eggs one at a time, beating well between each.
Add the salt, baking powder, and flour and mix just slightly. It shouldn’t be fully incorporated, then add the milk/buttermilk and lemon zest, and continue to mix just until the batter comes together and smooths out. Gently fold in the blueberries.
Grease a 10-cup Bundt pan using Baker’s Joy Spray or by greasing very well with non-stick vegetable oil spray or melted shortening, taking care to get into all the nooks and crannies.
Pour the batter into your prepared pan and bake for 45 to 60 minutes—the cake is ready when it’s golden brown and a tester inserted into the center comes out clean.
Remove from the oven and let cool for 15 minutes before flipping it out onto a wire rack. While the cake is baking, make the glaze.

Lemon Syrup Glaze – optional

If you want to seal in the moistness and give even more lemon flavor, make and apply this glaze.
Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave about 30-45 seconds, not too hot, but enough to dissolve the sugar. Set the glaze aside.
Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Citrus Lemon Icing

Once the cake has completely cooled, whisk together the confectioners’ sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a very thick glaze.
Drizzle over cake.
Garnish with some blueberries on top if desired.

Recipe slightly adapted from King Arthur Baking