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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.
If I’m going to bake…the first place I start is Tutti Dolci website. Her recipes are easy to follow, I generally have all the ingredients and once baked are magical!
This Blueberry Lemon Bundt cake does not disappoint. When I took it out of the oven it smelled wonderful! Once cooled and inverted, I couldn’t wait to have a taste nor could my husband.
The first day we ate a quarter of it, then we knew I’d better take half of it to my daughters house or it would be gone before you know it.
This cake would be great to serve at breakfast seriously, brunch with friends, or a great dessert with hot tea or a glass of Chardonnay! Thank you for a great recipe!
That’s so nice to hear, thank you Tricia! 🙂
It’s a perfect cake, well balanced, flavourful and just turns out great every single time. I’m making it again for a get together tomorrow!!
Hi Zenab, I’m so glad you tried this recipe! 🙂
Hi! Could I use frozen blueberries? Thanks!
Hi Angela, you can use frozen blueberries, your baking time may just vary a bit. Add them to the batter frozen, without thawing first. Happy baking! 🙂
Hi what can I used instead of buttermilk
Thk u
Hi Sabine, I recommend buttermilk because it makes the cake nice and tender. Alternatively, you can use regular milk.
Could this cake be made ahead and frozen for a week?
Hi Caitlin! Yes, you can make this bundt cake in advance. Once the cake is fully cooled, wrap very well and freeze. The day before you want to serve, pull the cake out of the freezer and let thaw in the refrigerator overnight (still wrapped). On the day you plan to serve the cake, move to your kitchen counter (still wrapped) and let come to room temperature before adding the glaze. This method of slow thawing will prevent any extreme temperature changes, and should prevent the cake from getting soggy. Hope that helps!
The cake was wonderfully moist and buttery and lemony. Couldn’t stop eating it Thank you so much for this recipe!
Thank you so much, that’s wonderful to hear! 🙂
I made this last month and my kids were super happy with it!
Can you freeze it?
Thanks Rachel, glad you liked this recipe! If you freeze it, I would wrap it well (unglazed), and then just add the glaze when you’re ready to serve. Hope that helps! 🙂
Is it possible to use frozen blueberries? I froze some when they were on sale and was wondering if it would work with frozen.
Hi Krista, you can use frozen blueberries, just add them in frozen (don’t defrost). Your baking time may be a bit longer because of the extra moisture, so just keep an eye on it. Hope that helps! 🙂
Yay!! I’ve been looking for a blueberry lemon bundt recipe to make for Easter brunch. I’m going to try this. Your recipes are so beautiful!
Thanks Laura! 🙂
Made this yesterday and finished with a glaze today. It’s beautiful!
Thanks so much, Laurel! Have a great 4th of July! 🙂
I have the exact same bundt pan! I just baked the cake and it’s delicious! Only problem, half the cake is still in the pan. It turned out great other than that.
So glad you liked the cake, April! 🙂 I sprayed the pan pretty generously with nonstick spray and didn’t have any sticking, but brushing the pan with butter and then dusting with flour may work better.
this IS a very good cake. made it today…moist and tasty. my pan did not release the whole cake which was extremely unfortunate…the pan went to the garbage but the cake was saved! will def make it again with another pan!
Thanks Joan! Glad you liked the cake, though I am sorry about your pan… very unfortunate indeed. Happy baking! 🙂