Blueberry Lemon Bundt Cake – Bright, Moist, and Bursting with Flavor

This Blueberry Lemon Bundt Cake is a sunshine-sweet treat that’s as beautiful as it is delicious. Fresh blueberries and zesty lemon combine in a soft, moist cake drizzled with a tangy glaze. Perfect for spring brunches, afternoon tea, or any celebration, this cake strikes the perfect balance of tart citrus and juicy sweetness. Each slice feels light yet indulgent — a true bakery-quality dessert made right at home.

Why You’ll Love This Recipe

Bright & Fresh: Lemon and blueberry create a perfect flavor harmony.
Soft & Moist Texture: Tender crumb that melts in your mouth.
Simple Ingredients: Pantry staples with a fruity twist.
Gorgeous Presentation: A golden Bundt cake that looks as good as it tastes.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup light Greek yogurt or sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)

For the Glaze:

  • ¾ cup powdered sugar
  • 2 tbsp fresh lemon juice
  • ½ tsp lemon zest (optional, for extra zing)

Instructions

1. Preheat Oven & Prepare Pan
Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly with nonstick spray or butter and lightly dust with flour.

2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

4. Add Wet Ingredients
Stir in Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.

5. Combine the Batter
Gradually add dry ingredients into the wet mixture, stirring until just combined. Gently fold in blueberries (coated in flour to prevent sinking).

6. Bake
Pour the batter evenly into the prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool & Glaze
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Whisk powdered sugar and lemon juice together, then drizzle over the cooled cake. Garnish with lemon zest or extra blueberries if desired.

Nutritional Information

Calories: 190
Carbohydrates: 27g
Fat: 7g
Protein: 3g
Fiber: 1g

Tips for Success

  • Toss the Blueberries in Flour: Keeps them from sinking to the bottom.
  • Use Fresh Lemon Juice: Adds real brightness and flavor.
  • Don’t Overmix: Ensures a tender, fluffy texture.
  • Cool Completely Before Glazing: Prevents the glaze from melting into the cake.

Why This Recipe Works

The combination of creamy yogurt and fresh lemon juice keeps the cake moist while balancing sweetness with tang. Blueberries add natural bursts of flavor and color, and the simple glaze ties everything together with a glossy, citrusy finish. It’s light, refreshing, and satisfying — a dessert that tastes as good as it looks.

Blueberry Lemon Bundt Cake is the perfect blend of bright, tangy lemon and juicy, sweet blueberries baked into a soft, golden masterpiece. It’s elegant enough for special occasions yet simple enough for everyday baking. Serve it with tea, coffee, or a scoop of vanilla yogurt — and watch it disappear slice by slice.

Blueberry Lemon Bundt Cake – Bright, Moist, and Bursting with Flavor

Servings

12

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

190

kcal
Total time

1

hour 

5

minutes

This Blueberry Lemon Bundt Cake is a sunshine-sweet treat that’s as beautiful as it is delicious. Fresh blueberries and zesty lemon combine in a soft, moist cake drizzled with a tangy glaze. Perfect for spring brunches, afternoon tea, or any celebration, this cake strikes the perfect balance of tart citrus and juicy sweetness. Each slice feels light yet indulgent — a true bakery-quality dessert made right at home.

Ingredients

  • For the Cake:

  • 1 ½ cups all-purpose flour

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs

  • ½ cup light Greek yogurt or sour cream

  • 2 tbsp fresh lemon juice

  • 1 tbsp lemon zest

  • 1 tsp vanilla extract

  • 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)

  • For the Glaze:

  • ¾ cup powdered sugar

  • 2 tbsp fresh lemon juice

  • ½ tsp lemon zest (optional, for extra zing)

Instructions

  • Preheat Oven & Prepare Pan
    Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly with nonstick spray or butter and lightly dust with flour.
  • Mix Dry Ingredients
    In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter & Sugar
    In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  • Add Wet Ingredients
    Stir in Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
  • Combine the Batter
    Gradually add dry ingredients into the wet mixture, stirring until just combined. Gently fold in blueberries (coated in flour to prevent sinking).
  • Bake
    Pour the batter evenly into the prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool & Glaze
    Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
    Whisk powdered sugar and lemon juice together, then drizzle over the cooled cake. Garnish with lemon zest or extra blueberries if desired.

Notes

  • Toss the Blueberries in Flour: Keeps them from sinking to the bottom.
    Use Fresh Lemon Juice: Adds real brightness and flavor.
    Don’t Overmix: Ensures a tender, fluffy texture.
    Cool Completely Before Glazing: Prevents the glaze from melting into the cake.

Leave a Comment