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Lemon Blueberry Bundt Cake that’ll make you cry!

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.
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lemon blueberry bundt cake on a plate

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Truth be told, this Lemon Blueberry Bundt Cake is more like a blueberry pound cake than a traditional sweet cake. And that is just fine with me. In fact, this homemade cake recipe is one of my personal favorites. I love the sour cream bundt cake filled with sweet blueberries and a fresh lemon flavor. Topped with zesty lemon icing, this lemon blueberry bundt cake just can’t get any better!

If you don’t have a bundt pan don’t worry, you can still make this cake! Simply use a 9 by 13 inch pan and plan on it taking longer to cook. A bundt pan usually has a 12 cup capacity and a 9 by 13 inch pan has a 14 cup. It will work just fine!

Lemon Blueberry Bundt cake slice on a plate

Oh gosh, look at all those sweet blueberries in that delicious sour cream bundt cake. It’s so freaking gorgeous!

Substitute yogurt instead of sour cream: 1 cup of yogurt and 1 teaspoon of baking soda equals 1 cup of sour cream.

leave the butter, eggs, and sour cream for your blueberry pound cake batter out

If you can remember, I want you to leave the butter, eggs, and sour cream on your counter to come to room temperature for baking your lemon blueberry pound cake batter. <— yes, this bundt cake is essentially a rich, buttery pound cake lightened up a wee bit to pass as a blueberry sour cream bundt cake.

Room temp dairy will help you have the best cake!

fold the blueberries gently into the blueberry sour cream bundt cake batter

Tip:
Gently mix a bit of flour with your blueberries to keep them from sinking to the bottom of your cake.

gently fold the fresh blueberries into your lemon blueberry pound cake batter

This cake is going to have you mix your dry ingredient separately, whip your butter and sugar together, add the eggs one at at time to the butter, and then slowly add those dry ingredients in. AND THEN…gently fold in the sour cream, lemon, and vanilla.

Sneak a taste of the batter right about here to see if you have enough lemon flavor. If not, add a bit more zest to the batter until you get it to the lemon-y flavor you want.

Then ever so gently, fold those blueberries in. Gently!

sour cream blueberry bundt cake in a pan

That batter is gorgeous! Thick and creamy, perfect for keeping those blueberries suspended!

lemon blueberry bundt cake fresh out of the oven

Fresh out of the oven, this lemon blueberry bundt cake is bursting with blueberries and a rich buttery cake!

Is this where I admit to taking a forkful straight out of the pan? You don’t see it anyways after it’s flipped :). Shhh…

bringing a lemon blueberry bundt cake

I like to put a sweet lemon icing on this cake to up the lemon flavor but, I would totally take this cake to a neighbor straight out of the oven. So if I show up at your door like this, don’t be surprised. I just want you to taste this warm cake right away!

lemon blueberry bundt cake waiting for icing

Isn’t she pretty waiting for her icing! Golden cake filled with fresh blueberries and zesty lemon flavor. I adore my Nordic Ware Bundt pan and the shape it makes. Classic bundt cake gorgeousness!

I mean! I could decorate my whole house with these colors. So gorgeous.

I’m going to be honest here and show my freakiness a bit…I totally sat and just looked at this cake for a few minutes. Am I the only one that finds such art in food? Gosh, this cake is sure pretty!

lemon blueberry bundt cake on a plate

This, friends, is my personal favorite cake. Lemon pound cake stuffed with blueberries and topped with a sweet lemon glaze. Guys, my heart can’t handle this goodness!

Make this deliciousness this weekend. It’s a quick cake to whip up and shove into the oven (but it takes about an hour to cook, be prepared!).

lemon blueberry bundt cake on a plate

Lemon Blueberry Bundt Cake

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.
4.22 from 132 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: lemon blueberry bundt cake
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 servings
Calories: 533kcal

Ingredients

  • 2 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2 cup sugar
  • 4 large eggs
  • 3 tablespoons lemon juice about 2 large lemons
  • 2 tablespoons lemon zest about 2 large lemons
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 cup blueberries mix with 2 tablespoons flour.

Icing

  • 1 1/2 tablespoons butter, melted
  • 2 cups powdered sugar
  • 1/3 cups lemon juice
  • pinch salt
  • 1 tablespoon lemon zest

Instructions

  • Preheat the oven to 350 degrees.
  • Grease and flour a bundt pan.
  • Mix together the flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter and sugar on medium-high for about 3 minutes.
  • Add your eggs 1 at a time, beating after each addition.
  • Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
  • Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
  • Gently fold in the blueberries.
  • Spread the batter into the prepared bundt pan. 
  • Bake for 60 minutes, check for doneness. If a knife in the center doesn’t come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn’t cooked, cover the top with aluminum foil to keep from burning)

Icing

  • Beat the powdered sugar, lemon juice, salt, and zest together.
  • Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
  • Let cool a bit until the desired consistency for pouring.
  • Pour over your cake, let cool.

Video

Nutrition

Calories: 533kcal | Carbohydrates: 82g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 247mg | Potassium: 175mg | Fiber: 1g | Sugar: 57g | Vitamin A: 700IU | Vitamin C: 9.7mg | Calcium: 64mg | Iron: 1.8mg

Save this recipe for later by adding it to your Pinterest board…

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake. #lemonblueberry #poundcake #bundtcake
The BEST Lemon Blueberry cake you'll ever had! Made with sour cream, this is full of bright blueberries, lemon flavor, and sweet icing. Make it into a loaf, muffins, or 9 by 13 cake. #lemonblueberry #homemadecake #lemonloaf

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easy pound cake with orange glaze. The classic recipe that was the reason it is called "pound cake"

Classic Pound Cake (with orange glaze)

the BEST Homemade Chocolate Cake Recipe

Butter Cake with browned butter buttercream. An easy classic cake and frosting recipe. #ad

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Comments

  2. Kelsey P. says

    I made this cake a few months ago and loved it! It was a huge hit at the school potluck I went to. Do you think it would work with cranberries instead of blues for a more seasonal version??

    Reply

  4. Camilla Coy says

    5 stars
    Oh my goodness! I’m always experimenting with dessert recipes. And, always have high hopes that for all the heart, hard work, and money I put into these recipes, they will come out perfectly. This one does not disappoint.
    I almost used cake flour but decided to see how the recipe works first, as is. The only thing I did change was the amount of sugar: using 1 1/2 C instead of the 2 it called for. This cake is GORGEOUS and DELICIOUS! The crumb was delicate and moist throughout.

    Reply

  6. Marie says

    I am a little confused about the amount of lemon juice in this recipe. It says 2 tablespoons or two large lemons. So, which one do you use two large lemons or 2 tablespoons of lemon juice. You can get 2 tablespoons of lemon juice from one medium lemon. This recipe looks really great, so can’t you give me a little guidance on the lemon juice?

    Reply

    • Nellie says

      2 Tablespoons of lemon juice is what to shoot for. I find lemon juice can sometimes be more concentrated in flavor and that’s why you see the difference. Enjoy!

      Reply

  7. Trisha says

    Question! Could I use frozen blueberries? If not, do you suggest defrosting them and then drying them or just using fresh dry never frozen berries? Thank you!

    Reply

  8. Hazel Peel says

    Delicious!! Everyone loved this cake. I made two, one in my basic, standard Bundt pan and one in my gorgeous new, flower shaped Bundt pan! So pretty! (Wish I could post a picture of it.)

    Reply

  9. Anonymous says

    5 stars
    Made this yesterday for the first time. The berries I’d picked were sweeter than the ones at our local farm stand, so I cut the sugar down to 1 3/4 C. Did not miss it at all.

    Let the glaze thicken per instructions, but cake was pretty hot still when I put it on the cake. All that lemony goodness just melted right into the cake.

    Came out of oven at 11:30AM yesterday. 3 adult household consumed all but one piece by 2PM today. Fantastic recipe.

    Reply

    • Nellie says

      Hooray!!! I’m wondering what you think of that icing recipe? We love that it soaks in but I’m thinking of changing it up with a traditional icing recipe that does the glaze business on top rather then being so thin. thoughts?

      Reply

  12. Cynthia says

    5 stars
    Made this for our church class. I added a blueberry sauce on top then covered with the lemon icing. Ohhhh my goodness.. this cake is awesome.

    Reply

  13. Caria says

    5 stars
    Used loaf pans instead of the bundt. The cake was moist and light. I still struggle with getting the blueberries from sinking to the bottom even when I flour them.

    Reply

    • Nellie says

      I love using loaf pans, too! Make sure the blueberries are good and dry before flouring them. Wild blueberries, which are smaller, might be a better bet!

      Reply

  14. Louise Cole says

    Sometimes when you read the reviews you think..”It can’t be that good”. I made this and “Oh Baby, yes it is. I made this cake a few months ago and I still get requests from friends for this one.

    Reply

    • Nellie says

      This made me laugh! I have the same exact thought when I see reviews. But, I’m so glad you gave this recipe a try. It really IS that good ;).

      Reply

  15. Sara says

    5 stars
    Delicious! Even my son who doesn’t eat blueberries loved it! And what is best is how simple it is to make!

    Reply

  16. Reb says

    I don’t know why mine took so long but I had to bake it for over 2 hours! I think it is finally done, taking it to easter dinner tomorrow so hopefully it turned out.

    Reply

    • Nellie says

      Absolutely! I would simply store it in an air-tight container in a dry location. Add the icing right before you are serving and it should be tasty!

      Reply

  20. Linda Jones says

    5 stars
    Made this recipe during the cake challenge last year, and it was absolutely awesome…maybe my favorite cake ever. Making it again today and hopefully this one will turn out equally as well, though I did accidentally add the sugar to the flour mixture so creaming the butter and mixing in the eggs didn’t quite go as it normally would. But, fingers crossed, it won’t effect to the outcome. The batter looked and tasted wonderful (the raw batter police weren’t looking, so I figured I could get away with sneaking just a little taste, lol!), so my hopes are high!

    Reply

    • Nellie says

      They could, for sure. It really depends on the size. A large lemon can be up to 2 tablespoons, especially if you squeeze the crap out of them :). That’s why we list both the number of lemons and the amount. It’s so hard to know what size lemons and how much pressure they use when squeezing. But yes, the lemon juice amount is correct. Although, in the icing, I know many are using less lemon juice to keep it thicker in consistency. But the cake, the lemon juice is correct. And it is divine!

      Reply

  24. Julie Wauchope says

    Hello there,
    Could you please tell me size of your bundt pan. I have a large and a smallish one, so I’m not too sure which one to use.
    Thank you so much.

    Reply

  26. Heather says

    5 stars
    This is the 3 time I ha e made this cake. It is AMAZING and turn out perfectly every single time. I follow your directions to the letter and the only thing I changed is I only use 1 cup of sugar in the cake batter instead of 2. It seems to make no difference to the texture or lightness. Thank you for sharing.

    Reply

    • Nellie says

      I’ll have to give the sugar change a try. I’m so glad you love it, too. It’s truly one of my absolute favorites. I could eat this stuff all day !

      Reply

    • Nellie says

      I would wrap it lightly in saran wrap and it should keep for a couple of days in a cool dry place. But, let’s face it…I usually leave it on my counter :). But then, that runs into the problem of it being picked at.

      Reply

  30. Randy says

    5 stars
    I have tried several bundt cake recipes and at best they were just ok. Today I made your recipe….WoW, light perfect crumb, not too sweet and the icing was perfectly lemony. I used your suggestion of dusting the blueberries with flour and it worked to stop them from sinking in the batter. This is going to be my go to cake! Thank you for giving us a recipe that actually comes out as stated. I am looking forward to trying your other recipes.

    Reply

  32. Jacqui says

    I need to try this. I’ve been looking for a cake where the blueberries don’t sink so maybe this is the one.

    Reply

    • Nellie says

      You’ll love this! And quick tip, stir the blueberries with a bit of flour before putting into your batter (any batter, not just this cake) to keep them from sinking.

      Reply

  34. Nonnie says

    When making your lemon blueberry cake can i use frozen blueberries if so do I thaw them and dust them with flour or do i leave them frozen and dust them with flour

    Reply

    • Nellie says

      I would rinse them a couple of times with cold water to keep them from tinting your batter. And then dust them with a bit of flour and continue. Good luck!

      Reply

  36. cyndie says

    This looks like it’s delicious and I plan on making this for Easter. I think that I need a total of 5 lemons for both the cake and the icing. Is that correct?

    Reply

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