Moist Blueberry Bundt Cake

This blueberry bundt cake is tender, buttery, and loaded with juicy blueberries in every slice. A tangy lemon glaze drizzled over the top makes it bright and just sweet enough.

It’s the kind of cake you can mix up on a weekend morning and serve all week, because it stays moist for days.

Why This Blueberry Bundt Cake Works

Sour cream is the reason this cake stays so soft and moist, even days after baking. It gives the crumb a tender, almost pound-cake texture without being heavy.

Fresh lemon zest in the batter and a simple lemon glaze cutting through the sweetness keep every bite lively, not cloying.

The blueberries burst and create little jammy pockets, and the bundt shape means every slice has that golden, slightly crisp edge.

Ingredients

• 2 1/2 cups all-purpose flour: plus 1 tablespoon for coating blueberries
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened: use room temperature butter for the fluffiest batter
• 1 3/4 cups granulated sugar
• 3 large eggs: at room temperature
• 2 tsp vanilla extract
• 1 tbsp lemon zest: from about 1 lemon
• 1 cup sour cream: full-fat gives the best texture
• 2 cups fresh blueberries: if using frozen, see FAQ
• For the glaze:
• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice: adjust for consistency

Variations / Substitutions

• Swap the berries: raspberries or blackberries work just as well. Use the same amount.
• Use yogurt: full-fat Greek yogurt can replace the sour cream. The cake will be a touch tangier.
• Change the citrus: orange zest and juice in both cake and glaze give it a mellow, sunny note.
• Skip the glaze: the cake is sweet enough on its own, or dust with powdered sugar instead.

If you love blueberries, try my Blueberry Muffins.

How to Make Moist Blueberry Bundt Cake

Step 1: Cream the Butter, Sugar, and Zest

Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or nonstick spray. Beat the 1 cup butter, 1 3/4 cups sugar, and 1 tablespoon lemon zest in a large bowl until light and fluffy, about 3 to 4 minutes.

The mixture should look pale and feel airy, not just combined. That trapped air helps the cake rise. Add the 3 eggs one at a time, beating well after each, then beat in the 2 teaspoons vanilla.

Step 2: Mix the Dry Ingredients

Whisk the 2 1/2 cups flour, baking powder, baking soda, and salt in a medium bowl until evenly blended.

This step distributes the leavening so you don’t end up with dense spots in the finished cake. Set the bowl aside.

Step 3: Alternate the Wet and Dry Mixtures

With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the 1 cup sour cream in two additions. Start and end with the dry.

Mix just until the flour disappears each time. Overmixing at this stage can make the cake tough, so stop as soon as the batter looks smooth.

Step 4: Fold in the Blueberries and Fill the Pan

Toss the 2 cups blueberries with the remaining 1 tablespoon flour. Gently fold them into the batter by hand, then scrape the thick batter into the prepared pan and spread it evenly.

The light flour coating on the berries helps suspend them in the batter so they don’t all sink to the bottom. The pan will look quite full, and that’s fine.

Step 5: Bake Until Golden and Set

Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake will dome slightly and pull away from the sides of the pan.

Let it cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the rack and cool completely before adding any glaze.

Step 6: Glaze and Serve

Whisk 1 cup powdered sugar with 2 tablespoons lemon juice until smooth. Add up to 1 more tablespoon juice, a little at a time, until the glaze is thick but pourable. Drizzle it over the cooled cake and let it set for a few minutes before slicing.

The glaze will drip down the grooves and look especially pretty on a white cake stand. Slice and serve while the glaze is still slightly soft.

Tips for the Best Blueberry Bundt Cake

• Room temperature ingredients matter: cold eggs or sour cream can curdle the batter and make the cake denser. Let everything sit out for 30 minutes before you start.
• Coat the blueberries in flour: that dusting is your best defense against berries sinking to the bottom. Toss them right before folding.
• Cool the cake completely: glazing a warm cake will turn the glaze into a thin, translucent layer. A cool cake gives you that thick, opaque drizzle.
• Grease every crevice: bundt pans are notorious for sticking. Butter and lightly flour every ridge, or use a baking spray that contains flour.

The cake is done when a toothpick comes out clean or the center reaches 200-205°F. Bake times by pan size:

Storing Leftovers

Refrigerate: keep the cake in an airtight container for up to 4 days. The glaze may soften a little, but the cake stays moist. Freeze: wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Reheating: zap a slice in the microwave for 15-20 seconds if you like it warm.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, and don’t thaw them first. Toss them with the flour straight from frozen and add about 5 minutes to the bake time.

My cake stuck to the pan. What went wrong?

The pan likely wasn’t greased well enough. Use a pastry brush to get butter or spray into every fold, then dust with flour or use a baking spray that contains flour.

Can I make this in a loaf pan?

Yes, divide the batter between two greased 9×5-inch loaf pans. Bake for 40-45 minutes, or until a tester comes out clean.

Why did my blueberries sink?

They probably needed a better flour coating or were folded too aggressively. Toss them gently with flour right before folding, and use a spatula, not a mixer.

Blueberry Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 tbsp all-purpose flour (for blueberries)
• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Method

 

1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan. Cream butter, sugar, and lemon zest until fluffy, 3-4 minutes. Add eggs one at a time, then vanilla.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Add dry ingredients to butter mixture in three additions, alternating with sour cream in two additions, starting and ending with dry. Mix just until smooth.
4. Toss blueberries with 1 tbsp flour. Gently fold into batter, then spread in prepared pan.
5. Bake for 50-55 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack to cool completely.
6. Whisk powdered sugar and 2 tbsp lemon juice, adding more juice as needed. Drizzle over cooled cake and let set before slicing.

Notes

If using frozen blueberries, don’t thaw them and add about 5 minutes to the bake time. Let the cake cool fully before glazing, or the glaze will melt into a thin layer.