Lemon Blueberry Bundt Cake
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.
Dear kindred spirits, you must be craving summer as much as I am, because the requests for lemon cake came rolling in with a fervor similar to what you can expect the first time you set this gorgeous cake at the center of your table. And the third time. And the fourth time.
Did I mention this Lemon Blueberry Bundt Cake is not a one-time gal?
Lemon Blueberry Bundt Cake – A Recipe You’ll Make More Than Once
Since I already have a recipe on my site for what I will brazenly claim is the best lemon layer cake on the planet (thank you Dorie!), it was important to me that today’s lemon cake felt different from the first.
Aside from the obvious difference—this is a recipe for a lemon bundt cake and the other is for a layer cake—the texture, crumb, and baking method of the two cakes vary.
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; 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.
While this Lemon Blueberry Bundt Cake is not unpleasantly dense or inexcusably heavy by any means AT ALL (I find dry or heavy cakes just plain rude; give me a piece of Lemon Poke Cake, a slice of Lemon Cream Pie or one of these Best Lemon Bars instead), its crumb is more similar to a pound cake.
A good pound cake. The kind of pound cake that manages to be sturdy but still soft, tender, and—did I mention?—NOT DRY.
Making moist Lemon Blueberry Bundt Cake with sour cream is the traditional method; in today’s recipe, I swapped the sour cream for nonfat Greek yogurt. You won’t notice the difference a bit. The other key ingredient to keeping this blueberry bundt cake moist is buttermilk.
And now this other big difference: this is an easy blueberry bundt cake.
You don’t need to make Lemon Blueberry Bundt Cake with cake 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.
For another option, I imagine topping this Lemon Blueberry Bundt Cake with cream cheese frosting would be delicious too.
If you’ve had issues with bundt cakes sticking in the past, there’s a 99.9% chance it is your pan. In addition to the fancy-shaped bundt pan I used for this Lemon Blueberry Bundt Cake recipe, I own and love this more traditional, all-purpose bundt cake pan. It hasn’t stuck on me once.
This article has lots of great tips to keep your bundt cakes from sticking. The biggest: 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 to bake your very best Lemon Blueberry Bundt Cake. Enjoy every slice!
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 shagging 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!
- 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 you cake will look different, it will still taste delicious!
- Blueberries can be swapped for the same amount of raspberries.
- Store the leftover cake at room temperature for 4 days or freeze for up to 3 months.
- 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.
- I do not recommend any substitutions for the sugar or butter or reducing their amounts, as they are key to giving the cake it's wonderful texture.
- 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.
- 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.
Nutrition InformationAmount per serving (1 (of 16)) — Calories: 266, Fat: 8g, Saturated Fat: 4g, Cholesterol: 63mg, Carbohydrates: 45g, Fiber: 1g, Sugar: 27g, Protein: 5g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.