Lemon Blueberry Bundt Cake

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Introduction

There’s something undeniably comforting about the bright, fresh flavors of lemon and blueberry coming together in a soft, moist bundt cake. This lemon blueberry bundt cake has been a family favorite for years. I first baked it for a spring brunch, and it’s been requested at every gathering since then. Bursting with juicy blueberries and topped with a simple lemon glaze, this cake is perfect for celebrations or as a sweet treat with your afternoon tea.

Why You’ll Love This Recipe

• Refreshing and Bright Flavors — The zesty lemon and sweet blueberries create the perfect spring and summer dessert.
  
• Moist and Tender Crumb — This cake stays moist for days thanks to Greek yogurt.
  
• Simple Glaze — A quick lemon glaze ties it all together without extra fuss.
  

Ingredients

Cuisine: American
Servings: About 10–12 slices
Total Time: Approximately 1 hour and 30 minutes

For the Cake:

• 1 ½ cups all-purpose flour
  
• 1 ½ teaspoons baking powder
  
• ½ teaspoon baking soda
  
• ½ teaspoon salt
  
• ½ cup unsalted butter, softened
  
• 1 cup brown sugar
  
• 2 large eggs
  
• 1 teaspoon vanilla extract
  
• 1 tablespoon lemon zest (from about 1 lemon)
  
• 1 cup Greek yogurt
  
• 1 cup fresh blueberries (tossed in a little flour to prevent sinking)
  

For the Glaze:

• 1 cup powdered sugar
  
• 2–3 tablespoons water
  

Substitutions:

• Swap Greek yogurt for sour cream for an equally rich texture.
  
• Use frozen blueberries if fresh ones are out of season — just don’t thaw them first.
  

Step-by-Step Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
   
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   
3. Cream Butter and Eggs:
   In a large bowl, using an electric mixer, beat the softened butter and brown sugar together until light and fluffy (about 2–3 minutes).
   Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
   
4. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined.
   Gently fold in the blueberries tossed in flour.
   
5. Pour into Bundt Pan:
   Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
   
6. Bake:
   Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean.
   
7. Cool:
   Allow the cake to cool in the pan for about 10–15 minutes before inverting it onto a wire rack to cool completely.
   
8. Prepare the Glaze:
   In a small bowl, mix the powdered sugar with 2–3 tablespoons of water until smooth. Adjust the consistency as needed — it should be thick enough to drizzle but fluid enough to pour.
   
9. Glaze the Cake:
   Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
   

Tip: For a beautiful presentation, add a few fresh blueberries on top after glazing.

Expert Tips

• Use room temperature butter and eggs for a smoother batter and better texture.
  
• Toss blueberries in a bit of flour to keep them from sinking to the bottom.
  
• Do not overmix the batter — this helps keep the cake tender.
  

Variations

• Add a handful of white chocolate chips for a sweet surprise.
  
• Substitute lime zest for lemon zest for a fun twist.
  
• Make mini bundt cakes by dividing the batter among mini bundt pans — just reduce the baking time accordingly.
  

Storage

• Store leftover cake in an airtight container at room temperature for up to 3 days.
  
• Freeze slices individually wrapped in plastic wrap and foil for up to 2 months.
  
• Thaw at room temperature and refresh with a quick zap in the microwave or a few minutes in a warm oven.
  

FAQs

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake a day in advance and glaze it right before serving.

Q: Can I use frozen blueberries?
A: Absolutely — just use them straight from the freezer and toss them in flour as you would fresh ones.

Q: Can I double this recipe?
A: This recipe fits a standard bundt pan perfectly. For larger gatherings, you can bake two cakes instead of doubling.

Final Thoughts

Bright, zesty, and bursting with fresh blueberries, this Lemon Blueberry Bundt Cake is a delightful dessert that’s perfect for spring and summer. Moist and tender thanks to creamy Greek yogurt, it’s finished with a simple lemon glaze that makes each bite irresistibly refreshing. Whether you’re hosting brunch, celebrating a special occasion, or just craving a homemade treat, this cake is sure to impress every time.