Dessert

Lemon Blueberry Bundt Cake Recipe

ByLana Polati April 8, 2026April 8, 2026

Introduction

This Lemon Blueberry Bundt Cake is a delightful combination of zesty lemon and juicy blueberries baked into a moist, tender crumb. Perfect for brunch or a sweet afternoon treat, it’s simple to make and sure to impress family and friends.

The image shows a bundt cake on a white plate, placed on a white marbled surface. The cake has one slice cut out, revealing a soft, light yellow interior with scattered dark purple blueberries inside. The outside is golden brown with a smooth white glaze dripping down the sides. On top of the cake, there are fresh blueberries and thin lemon slices arranged around the ring. Powdered sugar is lightly dusted over the cake, adding a delicate touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 tablespoon lemon zest
1 cup blueberries (fresh or frozen)
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a bundt pan generously to ensure easy removal of the cake.
Step 2: In a medium bowl, mix the flour, baking powder, baking soda, and salt until combined. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Step 4: Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract and lemon zest.
Step 5: Alternately add the dry mixture and buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix until just combined.
Step 6: Gently fold in the blueberries, being careful not to crush them so they stay fresh and juicy.
Step 7: Pour the batter into the prepared bundt pan, smoothing the top for an even bake.
Step 8: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 10: Dust with powdered sugar before serving to add a touch of sweetness and a pretty finish.

Tips & Variations

For extra lemon flavor, add a tablespoon of lemon juice to the batter along with the lemon zest.
If using frozen blueberries, do not thaw them before folding to prevent the batter from turning blue.
Try adding a simple glaze made from powdered sugar and lemon juice instead of dusting with powdered sugar for a more moist finish.
Make sure not to overmix the batter once the flour is added to keep the cake tender.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze wrapped tightly for up to 3 months. When ready to serve, warm slices slightly in the microwave or let the cake come to room temperature for best flavor.

How to Serve

The image shows a bundt cake with a golden-brown outer layer and a soft, moist inside with visible blueberries. The cake is topped with a white glaze that drips slightly down the sides, decorated with fresh blueberries and thin lemon slices placed around the top edge. The cake sits on a simple white round plate, placed on a white marbled surface. The photo captures a close-up view with soft lighting, highlighting the cake’s texture and fresh fruit details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this cake?

Yes, frozen blueberries work well. Fold them into the batter straight from the freezer to avoid bleeding color into the batter.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using to mimic buttermilk’s acidity.