This Lemon Blueberry Bundt Cake brings sunny citrus and juicy berries together in one soft, tender slice. It’s the kind of dessert that looks impressive but comes together with simple pantry ingredients. The crumb is moist, the lemon glaze is bright, and every bite has pockets of fresh blueberries.

Serve it for brunch, birthdays, or a casual afternoon treat. If you love lemon desserts, you might also enjoy this zesty treat: Lemon Brownies (Lemonies).

Lemon Blueberry Bundt Cake - Bright, Soft, And Perfect For Any Occasion

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the cake:
• 2 3/4 cups all-purpose flour (plus 1 tablespoon for tossing berries)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 3/4 cups granulated sugar
• 2 tablespoons fresh lemon zest (about 2 large lemons)
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries (or frozen, unthawed)
• For the glaze:
• 1 1/2 cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Method

 

1. Prep the pan. Heat oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat every ridge.
2. Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Infuse the sugar. In another bowl, rub sugar and lemon zest together with your fingers until fragrant and pale. This step boosts lemon flavor.
4. Combine wet ingredients. Whisk in eggs, buttermilk, oil, melted butter, lemon juice, and vanilla until smooth.
5. Bring it together. Add wet ingredients to dry and stir gently until just combined.Do not overmix.
6. Prep blueberries. Toss blueberries with 1 tablespoon flour. Fold them into the batter with a light hand.
7. Fill and bake. Spoon batter into the Bundt pan and smooth the top. Bake 50–60 minutes, until a tester comes out clean with a few moist crumbs.
8. Cool properly. Let the cake rest in the pan for 15 minutes, then invert onto a rack.Cool completely.
9. Glaze. Whisk powdered sugar, lemon juice, and zest to a thick, pourable consistency. Drizzle over the cooled cake and let it set 15 minutes before slicing.

Why This Recipe Works

– Buttermilk and oil keep the cake moist without making it heavy. The texture stays soft for days. – Lemon zest infuses the batter so the citrus flavor shines through, not just on the surface. – Lightly tossing blueberries in flour helps prevent sinking and gives even bursts of fruit in every slice. – A quick lemon glaze seals in moisture and adds a tart, glossy finish.

If you’re into this flavor combo, try a classic layer version too: Lemon Blueberry Cake.

Ingredients

• For the cake:
• 2 3/4 cups all-purpose flour (plus 1 tablespoon for tossing berries)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 3/4 cups granulated sugar
• 2 tablespoons fresh lemon zest (about 2 large lemons)
• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1/2 cup neutral oil (canola or vegetable)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries (or frozen, unthawed)
• For the glaze:
• 1 1/2 cups powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

How to Make It

1. Prep the pan. Heat oven to 350°F (175°C). Generously grease and flour a 10–12 cup Bundt pan, making sure to coat every ridge.
2. Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Infuse the sugar. In another bowl, rub sugar and lemon zest together with your fingers until fragrant and pale. This step boosts lemon flavor.
4. Combine wet ingredients. Whisk in eggs, buttermilk, oil, melted butter, lemon juice, and vanilla until smooth.
5. Bring it together. Add wet ingredients to dry and stir gently until just combined.

   Do not overmix.

6. Prep blueberries. Toss blueberries with 1 tablespoon flour. Fold them into the batter with a light hand.
7. Fill and bake. Spoon batter into the Bundt pan and smooth the top. Bake 50–60 minutes, until a tester comes out clean with a few moist crumbs.
8. Cool properly. Let the cake rest in the pan for 15 minutes, then invert onto a rack.

   Cool completely.

9. Glaze. Whisk powdered sugar, lemon juice, and zest to a thick, pourable consistency. Drizzle over the cooled cake and let it set 15 minutes before slicing.

Storage Instructions

– Keep the glazed cake covered at room temperature for up to 3 days. – For longer storage, wrap slices tightly and refrigerate for up to 5 days. – Freeze individual slices (well wrapped) for up to 2 months. Thaw at room temperature and refresh with a touch of glaze if you like.

Health Benefits

– Lemons add vitamin C and bright flavor without extra fat. – Blueberries bring antioxidants and fiber to each slice. – A mix of oil and buttermilk gives moisture, so you don’t need excessive butter to keep the crumb soft.

Common Mistakes to Avoid

– Skipping the pan prep. Bundt pans have curves that love to stick.

Grease and flour thoroughly. – Overmixing the batter. It toughens the crumb and pushes berries to the bottom. Stir just until combined. – Not using room temperature ingredients. Cold eggs and buttermilk can cause a dense texture. – Cutting too soon. Let the cake cool fully to keep the glaze intact and the crumb set.

Variations You Can Try

– Lemon poppy seed twist: Fold in 2 tablespoons poppy seeds and skip blueberries for a bakery-style classic. – Lemon yogurt Bundt: Replace half the buttermilk with Greek yogurt for a tangier, ultra-moist crumb. – Meyer lemon version: Use Meyer lemons for a sweeter, floral note. – Berry swap: Try raspberries for a tart kick. For cookie lovers, this citrus-berry vibe also shines in Lemon Raspberry Cookies. – More lemon treats: Craving extra citrus?

Check out Lemon Crinkle Cookies or a loaf-style bake like Easy Glazed Lemon Blueberry Loaf Cake.

FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer and toss with flour before folding into the batter. Don’t thaw first or they’ll bleed color.

What if I don’t have buttermilk?

Make a quick substitute: mix 1 cup milk with 1 tablespoon lemon juice or white vinegar.

Let it sit for 5 minutes, then use.

How do I prevent the cake from sticking?

Grease the pan with softened butter or nonstick baking spray with flour, then dust with flour. Tap out excess and make sure every ridge is coated.

My blueberries still sank—what went wrong?

Likely overmixing or a too-thin batter. Toss berries in flour, fold gently, and make sure your leaveners are fresh so the cake sets quickly.

How do I know it’s done?

A tester should come out clean with a few moist crumbs, and the top should spring back lightly when pressed.

Wrapping Up

This Lemon Blueberry Bundt Cake delivers bright lemon, juicy berries, and a tender crumb that stays moist for days.

It’s simple enough for a weekday bake and special enough for guests. For more citrus-forward bakes, you might also like this classic cake: Lemon Blueberry Cake, or keep the lemon love going with Lemon Brownies. Serve with a cup of tea, a dusting of powdered sugar, and plenty of smiles.