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This Lemon Blueberry Bundt Cake is the perfect dessert for any lemon lover! It’s moist, airy, packed with fresh lemon flavor, and juicy blueberries. Topped with a light and refreshing lemon icing.
This Lemon Blueberry Cake in particular is one my favorite cakes because it’s incredibly light, sweet (but not overly sweet), and is loaded with fresh lemon flavor. The fresh blueberries add even more freshness and brightens the flavors.
I’m always in such awe every time I bake a cake in this spiral bundt pan. You can totally use a regular bundt pan to bake this cake in too. I can never take my eyes off it because it’s just so pretty with the mesmerizing swirls and it creates perfect gaps for the blueberries to lay in!
Back in the day, any lemon-flavored dessert was pretty far down my list. I used to love chocolatey, rich, and overly sweet treats but as I’ve grown, my taste buds have changed a bit.
When I was pregnant, I couldn’t get enough of anything lemon flavored- especially dessert. I craved my easy Lemon Pie daily!
I especially love this Lemon Blueberry Bundt Cake recipe because
- It’s super airy, light and fluffy- not like ordinary cakes that are denser.
- Makes a delicious addition to breakfast or brunch! Also, it’s the perfect excuse to eat cake for breakfast.
- Filled with fresh lemon and blueberry flavors.
- It’s the perfect dessert to kick off summer!
- No cake mix is required! It’s easily made all from scratch and tastes better than the boxed stuff, I promise.
Flour: be sure to accurately measure the flour correctly. I use all-purpose flour but if you wanted a healthier alternative you can use whole wheat flour.
Lemon juice and zest: the superstar ingredient! You can’t leave these ones out. Make sure to use lemon juice from fresh lemons- the bottle stuff won’t work as it will make the flavor taste different. The lemon zest will add the zing to the cake.
Milk: whole milk is preferred but you can use low-fat or reduced milk. The milk adds moisture to the cake batter, making the cake extra soft and tender.
Sugar: you’ll need a cup of granulated sugar to add sweetness.
Butter: unsalted is best so you can control the saltiness. Be sure the butter is at room temperature so it incorporates into the other ingredients.
Eggs: adds richness and binds the ingredients together. Make sure the eggs are at room temperature for best results.
HOW TO MAKE A LEMON BLUEBERRY BUNDT CAKE
MAKE FROSTING. Once the cake has baked, let the cake sit in the bundt pan for 10 minutes on a cooling rack. Run a knife along the edges to loosen the cake and carefully place the cake upside down on a cooling rack. DO NOT remove the bundt pan unless the cake drops. Let the cake sit for 15 minutes, then remove the bundt pan. If the cake doesn’t drop, carefully and very gently pat the pan and shake the pan back and forth. Let the cake cool completely.
RECIPE TIPS AND VARIATIONS
Use fresh lemon juice! This is the most important tip. The bottled lemon juice won’t taste the same as fresh lemon juice. Fresh lemon juice from lemons always provides better flavor to the cake.
Make sure all the ingredients are at room temperature. This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
Swap the blueberries for raspberries to make a Lemon Raspberry Cake!
Make sure not to over-bake the cake. Every oven is different, so be sure to pull it out after 45 minutes to check it.
You can make Lemon Blueberry Cupcakes or Layered Lemon Blueberry Cake with the same recipe.
- To make Lemon Blueberry Cake Cupcakes: I recommend baking for 15-18 minutes and the recipe should yield about 22-24 cupcakes.
- To make a Layered Lemon Blueberry Cake: bake in 2- 9 inch round baking pans for 35-40 minutes.
- To make a Bake in a 9 x 13-inch baking pan: bake for 40 minutes-45 minutes- the baking time is similar to a bundt cake.
Instead of topping the cake with a light icing, top with your favorite buttercream frosting. This Lemon Buttercream Frosting recipe would be perfect!
Make sure to generously grease your bundt pan. Bundt pans are notorious for sticking to baked cake, so make sure you grease it very well.
LEFTOVERS AND STORAGE
To Store: Store leftovers in an airtight container or cover with plastic wrap and store in the refrigerator for up to 5 days.
To freeze, make sure to cool the bundt cake completely. Wrap the whole unfrosted cake or cut the cake into portions and wrap each piece tightly with plastic wrap. Store in a freezer bag or airtight container and freeze for up to 3 months.
To Thaw: Place the cake on the counter for a few hours or in the refrigerator overnight. I recommend icing the cake once it’s been completely thawed out.
OTHER DELICIOUS LEMON RECIPES
- Lemon Chicken Orzo Soup
- Lemon Cheesecake Bars
- Glazed Lemon Poppy Seed Muffins
- Almond Lemon Loaf Cake
- Lemon Crinkle Cookies (made from cake mix)
- Crock Pot Lemon Chicken
- Lemon Poppy Seed Yogurt Bread
CAN’T GET ENOUGH
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Lemon Blueberry Bundt Cake
- Spiral Bundt Pan this is the bundt pan I used
- 1/2 cup salted butter softened
- 1/4 cup Greek plain or vanilla yogurt
- 1 3/4 cups granulated sugar
- 4 large whole eggs
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup fresh or frozen blueberries
- 1 1/2 cups powdered sugar
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons buttermilk
To make the cake
- Preheat oven to 350 degrees F. In a large mixing bowl, beat together the butter and Greek yogurt with an electric mixer until smooth, about 2 minutes.
- Add the sugar and beat again until light and fluffy, then add in the eggs one at a time. Continue to beat until combined.
- Add in the lemon juice, lemon zest, and vanilla extract and beat again.
- In a medium bowl whisk together the flour, baking powder, and baking soda.
- Slowly add the flour mixture to the lemon mixture, alternating with the buttermilk, in increments of 4 each. Beat together just until all of the ingredients are combined and be sure not to overmix.
- Generously grease a bundt pan with nonstick cooking spray and spoon 1/3 of the cake batter into the bottom, add 1/2 cup of blueberries to the top of the batter, then add another 1/3 of the cake batter, top with the remaining blueberries and the remaining batter. Smooth out the top of the cake batter with a spatula and bake for 45-50 minutes or until a toothpick comes out clean.
- Once the cake has baked, let the cake sit in the bundt pan for 10 minutes on a cooling rack. Run a knife along the edges to loosen the cake and carefully place the cake upside down on a cooling rack. DO NOT remove the bundt pan unless the cake drops. Let the cake sit for 15 minutes, then remove the bundt pan. If the cake doesn't drop, carefully and very gently pat the pan and shake the pan back and forth. Let the cake cool completely.
To make the icing
- In the meantime, make the icing. Combine all of the ingredients in a medium mixing bowl and whisk together until smooth. If you want your icing to be thicker, add more powdered sugar.9. Spoon the icing all over the cooled cake, top with more blueberries (optional), and enjoy! Alternatively, you can dust powdered sugar on the cake instead of icing.
- Spoon the icing all over the cooled cake, top with more blueberries (optional), and enjoy! Alternatively, you can dust powdered sugar on the cake instead of icing.