Moist Lemon Blueberry Bundt Cake with Lemon Glaze

This lemon blueberry bundt cake is bright with citrus and studded with juicy berries, finished with a simple lemon glaze that sets into a crackly shell.

It’s the kind of cake that feels special but comes together with basic pantry ingredients, and the buttermilk keeps it tender for days.

Why This Lemon Blueberry Bundt Cake Works

The crumb is soft and buttery without being heavy, and the fresh lemon zest punches through every bite. The blueberries stay suspended instead of sinking to the bottom, thanks to a light toss in flour.

I love that the glaze hardens just enough to make slicing tidy, but stays tangy enough to balance the sweetness. It’s the cake I bring to brunches and never bring leftovers home.

Ingredients

For the cake

• 2 ¾ cups all-purpose flour: plus 1 tablespoon for tossing the blueberries
• 1 ½ cups granulated sugar: creates the tender crumb
• 1 cup unsalted butter, softened: at room temperature so it creams properly
• 4 large eggs: at room temperature
• ¾ cup buttermilk: adds tang and tenderness; see variations for a swap
• ¼ cup fresh lemon juice: from about 2 lemons
• 2 tablespoons lemon zest: from the lemons above, packed
• 1 teaspoon vanilla extract: rounds out the citrus
• 2 teaspoons baking powder: gives lift
• ½ teaspoon baking soda: reacts with the buttermilk
• ½ teaspoon fine sea salt: balances the sweetness
• 2 cups fresh blueberries: if frozen, do not thaw

For the lemon glaze

• 1 ½ cups powdered sugar: sifted if lumpy
• 2 to 3 tablespoons fresh lemon juice: adjust for drizzling consistency
• Pinch of fine sea salt: cuts the sugar just enough

Variations / Substitutions

• No buttermilk: use plain whole-milk yogurt or mix ¾ cup milk with 2 teaspoons lemon juice and let it sit for 5 minutes.
• Frozen blueberries: use them straight from the freezer, toss with the extra tablespoon of flour, and do not thaw.
• Gluten-free: a 1:1 baking flour blend works; the cake may be slightly less tall.
• Orange twist: replace lemon zest and juice with orange zest and juice for a milder citrus note.
• Raspberry swap: fresh raspberries work beautifully, but fold them in even more gently.

If you like a more rustic citrus loaf, the Lemon Poppy Seed Loaf is another favorite from this site.

How To Make Lemon Blueberry Bundt Cake

Step 1: Cream the Butter and Sugar

Preheat your oven to 350°F (180°C) and thoroughly grease a 10- to 12-cup bundt pan with butter or baking spray, then dust it with flour to prevent sticking. In a large bowl, beat the 1 cup softened butter and the 1 ½ cups granulated sugar together on medium speed until the mixture is pale and fluffy, about 3 minutes. Scrape down the bowl once to make sure everything is evenly combined.

The butter and sugar will go from yellow and grainy to light and aerated. That air is what gives the cake a tender rise, so don’t rush this step.

It’s the most important few minutes in the whole recipe. A proper creaming stage is the difference between a soft cake and one that bakes up dense.

Step 2: Add the Eggs and Citrus

With the mixer on low, add the 4 eggs one at a time, beating well after each until no yellow streaks remain. Then mix in the 2 tablespoons lemon zest, ¼ cup lemon juice, and 1 teaspoon vanilla extract. The batter will look curdled at this point, and that is exactly what you want.

The curdled appearance comes from the acid in the lemon juice hitting the butter. It smooths out once you add the dry ingredients.

Don’t worry if it seems a little loose. That moisture is what keeps the cake from drying out during the longer bake time.

Step 3: Alternate the Dry Ingredients and Buttermilk

In a separate bowl, whisk together the 2 ¾ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add the dry mixture to the butter mixture in three additions, alternating with the ¾ cup buttermilk in two additions, starting and ending with the flour. Mix on low just until the last streak of flour disappears after each addition, about 15 seconds.

Overmixing at this stage develops gluten and makes the cake tough and gummy. A few small lumps in the batter are fine.

Watch for the batter to turn smooth and pale yellow with little flecks of zest. It should be thick enough to hold a ribbon when you lift the beater.

Step 4: Fold in the Blueberries

Toss the 2 cups blueberries with the reserved 1 tablespoon flour in a small bowl, then gently fold them into the batter with a rubber spatula. Stir just enough to distribute the berries evenly, no more than three or four turns.

The flour coating helps the berries grip the batter so they don’t all sink to the bottom as the cake bakes. A light hand now means every slice gets a nice mix of fruit.

If a few crack as you fold, that’s okay. The juice will marble the crumb in a pretty way, not ruin the cake.

Step 5: Bake the Cake

Spoon the batter into the prepared bundt pan and smooth the top. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted into the deepest part comes out with only a few moist crumbs, and the cake is deeply golden and pulling slightly from the pan edges.

Start checking at the 50-minute mark. Every oven runs a little differently, so you are looking for the toothpick cue more than the exact minute.

If the top is getting too dark before the center is done, loosely tent the pan with foil for the last 15 minutes. The cake will stay moist inside.

Step 6: Cool and Glaze the Cake

Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely before glazing. While it cools, whisk together the 1 ½ cups powdered sugar, 2 tablespoons lemon juice, and a pinch of salt. Add the remaining lemon juice a teaspoon at a time until the glaze drips slowly off the whisk but isn’t watery.

Pour the glaze over the fully cooled cake in a steady stream, letting it pool in the crevices and drip down the sides. The glaze will set into a thin, shiny shell in about 15 minutes. Slice and serve while the glaze is still a little soft.

Tips for Baking Bundt Cakes

• The single most common mistake is a cake that sticks. Grease every nook of the pan with a pastry brush or butter wrapper, then dust well with flour. A baking spray with flour also works.
• All dairy and eggs should be at room temperature so the batter emulsifies properly and bakes evenly. Pull them from the fridge an hour before you start.
• If your blueberries are very large, cut a few in half before folding them in. This releases a little juice into the crumb without weighing down the batter.
• The cake tastes even better the next day. The lemon flavor mellows and the crumb settles into a meltier texture.

Bake times by pan type, and for a bundt cake the internal temperature should reach around 200°F to 205°F (93°C to 96°C) when tested at the deepest point with an instant-read thermometer:

Storing Leftover Cake

• Refrigerate: wrap the unglazed cake tightly and refrigerate for up to 5 days. Bring to room temperature before glazing or serve cold.
• Freezing: wrap the unglazed cooled cake in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge and glaze after thawing.
• Reheating: a 10-second zap in the microwave takes the chill off a slice without melting the glaze.

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Use them straight from the freezer, toss with the extra tablespoon of flour, and do not thaw. The bake time may need a few extra minutes.

Why did my cake stick to the pan?

The most likely reason is not enough grease and flour in the crevices. Use a pastry brush to get butter into every groove, then dust generously with flour and tap out the excess.

How do I stop blueberries from sinking?

Tossing them with flour is the insurance. It creates a rough surface that grips the batter. Also, make sure your batter is thick enough, if it is too thin, berries will drop.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day or two ahead, keep it wrapped at room temperature, and glaze it on the day you serve it. The crumb actually improves overnight.

Is there a dairy-free version?

Replace the butter with a dairy-free stick butter substitute, the buttermilk with oat milk plus lemon juice, and use a flax egg replacement. The texture will be a little lighter.

Lemon Blueberry Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 ¾ cups all-purpose flour, plus 1 tablespoon for tossing blueberries
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• ¾ cup buttermilk
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 cups fresh blueberries
• 1 ½ cups powdered sugar
• 2 to 3 tablespoons fresh lemon juice
• Pinch of fine sea salt

Method

 

1. Preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan. Beat butter and sugar on medium until pale and fluffy, about 3 minutes.
2. Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla. Batter will look curdled.
3. Whisk together flour, baking powder, baking soda, and salt. Add to butter mixture in three additions alternating with buttermilk, ending with flour. Mix on low just until combined.
4. Toss blueberries with the reserved tablespoon of flour, then gently fold into the batter.
5. Spoon batter into pan and smooth the top. Bake 55-65 minutes until a toothpick comes out with moist crumbs. Cool in pan for 10 minutes, then invert onto a rack to cool completely.
6. Whisk powdered sugar, 2 tablespoons lemon juice, and salt. Add more lemon juice to reach drizzling consistency. Pour glaze over the cooled cake and let set 15 minutes before slicing.

Notes

The cake needs to cool completely before glazing, or the glaze will melt right off. If you want a thicker shell, use a little less lemon juice. For the cleanest slices, use a serrated knife and wipe the blade between cuts.