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This golden, buttery blueberry lemon bundt cake with lemon glaze is a classic you’ll make all summer! Bursting with blueberries and fresh lemon flavor, it bakes up perfectly moist and tender thanks to softened butter and buttermilk. Recipe serves 10.
This lemon blueberry bundt cake is a foolproof, no-fail favorite that everyone loves. Try it for your next summer gathering or 4th of July!
I love pairing it with a side of sweet summer berries. It’s also delicious topped with a scoop of vanilla ice cream or generous dollop of homemade whipped cream. Here’s to cake!
Love baking with blueberries? Be sure to try my blueberry muffins with crumb topping or moist blueberry lemon loaf cake next!
Lemon Blueberry Bundt Cake Tips
- Spray your bundt pan thoroughly (including the center tube) with nonstick spray containing flour, just before adding the batter. This helps prevent any sticking!
- Tap the pan sharply (at least 5 times) to help settle the batter and prevent air bubbles.
- Bake cake until golden and the top springs back to the touch. A toothpick inserted in the center should come out clean or with a few crumbs attached.
- Once the cake is baked, let it rest in the pan on a wire rack for 10 minutes. After 10 minutes, carefully invert the bundt pan onto the rack. If the cake doesn’t drop out of the pan immediately onto the rack, gently but firmly tap the top of the pan to help the cake release.
- Let the cake cool completely on a wire rack before drizzling with lemon glaze.
More blueberry recipes you’ll love:
- Homemade Blueberry Pie
- Blueberry Crumb Cake
- Best Blueberry Galette
- Blueberry Streusel Bread
- Lemon Blueberry Muffins
Blueberry Lemon Bundt Cake with Lemon Glaze
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Golden and buttery blueberry lemon bundt cake is a classic bundt cake recipe! Bursting with blueberries and fresh lemon flavor, you’ll love this easy blueberry bundt cake drizzled with lemon glaze. Made with softened butter and buttermilk, the crowd pleaser cake is perfectly moist and tender.
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 tsp aluminum-free baking powder*
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 Tbsp fresh lemon zest
- 1 Tbsp lemon extract
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 Tbsp fresh lemon juice
- 1 1/3 cups fresh blueberries
Topping
Instructions
- Preheat oven to 350°F.
- Make cake: Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
- Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Mix in lemon extract and vanilla extract. Reduce speed to low and add eggs one at a time. Combine buttermilk and lemon juice in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter with a rubber spatula.
- Spray a 10-cup bundt pan generously with baking spray containing flour. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
- Bake bundt cake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
- Drizzle lemon glaze over cooled cake and let set before serving.
- Store leftovers in an airtight container at room temperature for 1 to 2 days, or refrigerate up to 3 days.
Notes
Baking powder: Use an aluminum-free baking powder to keep your cake from turning blue.
Frozen blueberries: Add straight from the freezer without thawing. Frozen blueberries will add additional moisture and increase the baking time by at least 5 minutes.
Make Ahead: You can make the cake in advance. Once fully cool, wrap well in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add the lemon glaze.
Individual blueberry lemon bundt cakes: Use a mini bundt cake pan. Depending on the size of the pan, this recipe will make 6 to 8 mini bundt cakes. Baking time will be approximately 24 to 26 minutes.
Amazing recipe. I doubled the amount of lemon zest which made it extra tangy. Delicious!
Thanks so much for sharing, Valerie!
I made it today for an afternoon tea time with co-workers. For the buttermilk, I only had half a cup of sour cream and added half a cup of whole milk, it worked perfectly fine and baked it for 45 minutes. Super easy and super quick to make. I topped it with fresh mixed berries and it was a hit, no leftovers. Will be making it again.
Beautiful bundt, love the fresh berry topping! Thanks so much for sharing, Michelle!
I make this bundt cake every year and it’s always perfect! We all love it!
Your recipe was simple and offered a great cake!!!
Thanks so much, Ann! I appreciate your feedback. 🙂
An instant brunch hit, will make again!!
Thanks so much, Grace. Glad you tried this bundt cake!
Thank you so much for this amazing recipe, I make it many times before but instead of lemon extract I put 4 tablespoons of lemon juice. Today I make it with cherry but I like it more with blueberries.
Can I use fresh lemon juice instead of lemon extract?
Hi Rachel, you can omit the lemon extract and use 2 tablespoons of fresh lemon juice instead.
By the way, this recipe made 12 “mini heritage” Bundt cakes labeled at 5.3 oz each. They took at full 26 minutes.
This is most delicious! I would recommend piping into mini Bundt pans if they are your choice for baking. Better portion control and less mess. Thank you, Laura. These smell great as they’re cooling.
Hi Pamela, so glad this cake was a hit! Love the idea of baking mini bundts too. 🙂