This Lemon Blueberry Bundt Cake is about to make you the most popular guest at the party. It’s also about to guarantee that you’ll never be allowed to bring any other dessert to a party again.
Once your friends take a bite of this sunshine-bright, supremely moist, and oh-so-second (and third)-sliceable beauty of a bundt, they will absolutely insist. I promise you won’t mind.
Since I already have a recipe on my site for what I will brazenly claim is the best Lemon Cake on the planet, it was important to me that today’s lemon cake felt different from the first.
- Both cakes are moist.
- Both have what I can only describe as the ideal amount of lemon: enough to taste like a bright, refreshing ray of sunshine (like these Lemon Bars); not so much the lemon overpowers your dessert experience.
- Both are tender, buttery, and worth your time to make.
The key differentiators of today’s lemon blueberry bundt cake are the texture of the cake’s crumb and its ease to make.
You don’t need to make lemon blueberry bundt cake with box mix to have an impressive dessert that comes together fast.
The batter takes 20 minutes to mix (fewer if you are an experienced baker), and the shape of the cake itself is in your favor.
While my first lemon cake is not difficult, as with any layer cake, it requires a little patience and assembly.
With a bundt cake, the batter goes in the pan, the pan goes in the oven, and BOOM. That’s it. Bundt cake bliss.
Well, almost it. I couldn’t resist drizzling the top of the cake with a lemon buttermilk glaze. I loved that the glaze was light, not too sweet, and let the cake shine.
5 Star Review
“This is the yummiest lemon blueberry cake I’ve ever tasted ! It’s so moist and fluffy and so easy to make! It has that perfect tang, the blueberries even everything out!”— Anette —
How to Make Lemon Blueberry Bundt Cake
Making moist lemon blueberry bundt cake with sour cream is the traditional method.
In this recipe (and in my equally delicious Buttermilk Cake), I swapped the sour cream for plain Greek yogurt. You won’t notice the difference a bit!
In my opinion, what makes a good bundt cake is exceptional flavor, a tender crumb, and a crowd-pleasing presentation.
This easy lemon blueberry bundt cake delivers on all fronts!
- Blueberries. Juicy blueberries are the star of this stunning cake. They add beautiful color, scrumptious sweetness, and nutritional benefits.
- Butter + Greek Yogurt. Instead of making a lemon blueberry bundt cake with oil, I made a lemon blueberry bundt cake with yogurt and butter. These two ingredients are essential for rich flavor, tanginess, and the perfect cake texture.
- Sugar. For sweetness and to keep the cake moist.
- Flour. All-purpose flour helps give this cake the perfect light and fluffy texture.
- Baking Powder + Baking Soda. We need both in this recipe to ensure our cake rises and becomes perfectly fluffy.
- Buttermilk. Making a lemon blueberry bundt cake with buttermilk creates a tender cake crumb and adds a bit of pleasant tang.
- Lemon Zest. Bright, lemony goodness that pairs wonderfully with the blueberries.
- Use a stand mixer to cream the butter and yogurt together. Add the sugar and salt. Beat in the eggs.
- Whisk the dry ingredients together. Alternately add the dry and wet ingredients. Mix in the lemon zest.
- Coat a bundt pan in nonstick spray. Transfer part of the batter to the pan, then sprinkle some blueberries on top. Repeat.
- Bake—about 45 to 55 minutes is how long it takes to bake a bundt cake at 350 degrees F.
- Unmold the cake on the cooling rack and let cool completely.
- Whisk the glaze ingredients together. Drizzle the glaze over the cooled cake. DIG IN!
- How Do You Store a Lemon Blueberry Cake? Cover and refrigerate leftover cake for up to 4 days.
- What’s the Best Way to Freeze Cake? Wrap cake tightly with plastic wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator before serving.
Recommended Tools to Make this Recipe
- Bundt Pan. This one is beautiful, and this one is classic.
- Stand Mixer. Makes it easier to prepare the cake batter.
- Citrus Zester. This tool is perfect for zesting citrus fruits.
Enjoy every slice!
Frequently Asked Questions
Yes, this recipe can also be used to make lemon cupcakes. See the recipe notes below for tips and baking instructions.
Just as you can add frozen blueberries to cake mix, you can also use them in this homemade cake. Do not thaw them before adding them to the cake. The frozen blueberries may “dye” parts of the batter blue. So, your cake may look different, but it will still taste delicious!
If you’ve had issues with bundt cakes sticking in the past, there’s a 99.9% chance it is your pan. There are an array of things (abrasive sponges, dishwashers, and more) that can damage the nonstick coating on your pan, making it easier for things to stick to it. Additionally, I’ve found that it’s best to wait to grease the pan until just before you add the batter. You’ll see that step noted in the recipe directions below, along with several other helpful specifics.
Lemon Blueberry Bundt Cake
For the Lemon Blueberry Bundt Cake:
- 8 tablespoons unsalted butter (1 stick) at room temperature
- 1/4 cup nonfat plain Greek yogurt at room temperature
- 1 3/4 cups granulated sugar
- 3/4 teaspoon kosher salt
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup well-shaken, low-fat buttermilk at room temperature
- Zest of 2 medium lemons
- 1 1/2 cups fresh blueberries optional (see notes if using frozen)
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon low-fat buttermilk
- Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
- Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
- In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shaggy by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
- Thoroughly grease the bundt pan with nonstick spray (I don’t recommend adding flour as it puts a funny coating on the cake. If you’d like to be extra double sure it doesn’t stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
- Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
- Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
- While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!
- TO USE FROZEN BLUEBERRIES: If using frozen blueberries, do not thaw them before adding them to the cake. Be warned that frozen berries tend to “dye” parts of the batter blue. While your cake will look different, it will still taste delicious!
- TO USE RASPBERRIES: Blueberries can be swapped for the same amount of raspberries.
- TO MAKE GLUTEN FREE: Substitute a GF 1:1 all-purpose flour substitution blend like this one. Baking time may need to be extended by a few minutes.
- TO MAKE YOUR OWN BUTTERMILK: If you’d like to make your own buttermilk, mix 1 cup 2% or whole milk with 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes, stir, then use in the recipe as directed.
- I do not recommend any substitutions for the sugar or butter or reducing their amounts, as they are key to giving the cake its wonderful texture.
- TO MAKE CUPCAKES: This recipe can also be used to make 20 lemon cupcakes! Bake in a lightly greased muffin pan (or line the pan with papers and lightly grease the papers). Use 1/4 cupfuls of batter and bake for 22 to 25 minutes at 350 degrees F. If you’d like to add the blueberries too, toss them with 1 tablespoon of all-purpose flour first, then add them to the batter with the lemon zest, discarding any excess flour that gathers at the bottom of the bowl.
- TO STORE: Cover and refrigerate leftover cake for up to 4 days.
- TO FREEZE: Wrap cake tightly with plastic wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator before serving.
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