Lemon Blueberry Bundt Cake
A moist, tender bundt cake bursting with juicy blueberries and bright lemon flavor, topped with a simple lemon glaze. This bakery-style dessert is easier to make than it looks and perfect for any occasion.
Ingredients
Cake Batter
- 2 ½ cups all-purpose flour 312g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter 168g, room temperature
- 1 ¾ cups granulated sugar 350g
- 2 tablespoons lemon zest
- 2 tablespoons vegetable oil 30ml or canola oil
- 1 ½ teaspoons vanilla extract
- 4 large eggs room temperature
- ½ cup sour cream 120g
- ¼ cup milk 60ml, 2% or whole milk preferred
- ¼ cup fresh lemon juice 60ml
- 1 tablespoon all-purpose flour for coating blueberries
- 1 ½ cups blueberries about 190g, fresh or frozen
Lemon Glaze
- 1 cup powdered sugar 110g
- 1 –2 tablespoons fresh lemon juice 15–30ml
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly, making sure to cover all the grooves.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Beat butter, sugar, and lemon zest together until light and fluffy, about 3 minutes.
- Add vegetable oil and vanilla extract, then mix in eggs one at a time until fully combined.
- Add the dry ingredients in three additions, alternating with sour cream, milk, and lemon juice. Mix just until combined.
- Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared bundt pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely.
- Whisk powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
For the best flavor, use fresh lemons because both the zest and juice add a bright citrus taste to the cake. Make sure your butter, eggs, and sour cream are at room temperature so the batter blends smoothly and creates a soft, tender texture. If you are using frozen blueberries, add them directly from the freezer without thawing to help prevent excess moisture and color bleeding. Always let the cake cool completely before adding the glaze so it sets beautifully on top.