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 cake 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!
Oh gosh, look at all those sweet blueberries in that delicious sour cream bundt cake. It’s so freaking gorgeous!
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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!
Tip:
Gently mix a bit of flour with your blueberries to keep them from sinking to the bottom of your cake.
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!
That batter is gorgeous! Thick and creamy, perfect for keeping those blueberries suspended!
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…
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!
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!
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
An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.
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
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Preheat the oven to 350 degrees.
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Grease and flour a bundt pan.
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Mix together the flour, baking powder, baking soda, and salt. Set aside.
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Beat the butter and sugar on medium-high for about 3 minutes.
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Add your eggs 1 at a time, beating after each addition.
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Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
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Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
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Gently fold in the blueberries.
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Spread the batter into the prepared bundt pan.
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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
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Beat the powdered sugar, lemon juice, salt, and zest together.
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Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
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Let cool a bit until the desired consistency for pouring.
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Pour over your cake, let cool.
Other cake recipes to try…
Classic Pound Cake (with orange glaze)
the BEST Homemade Chocolate Cake Recipe
This looks like it’s delicious and I plan on making this for Easter.
Author
That would be sooo yummy!
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.
Author
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 !
What’s the best way to store this cake? And for how long will it keep? Thanks!
Author
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.
Do you leave he cake in the pan to cool or flip it out right away?
Author
Great question!! Cool it for about 5-10 minutes and then turn it out.
Thank you for the wonderful recipe. I will make this for a special Sunday treat!
Author
Hooray! Glad to hear it. I hope it turns out wonderful!
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.
Author
SO glad to hear it. It is absolutely one of my faves, for sure! Glad to hear your family is enjoying it!
I’m gonna bake this cake this weekend. I love blueberry lemon combination and cake looks soooo delicious!!
Author
Please do!! It is utterly delicious and I know you will love it!
I need to try this. I’ve been looking for a cake where the blueberries don’t sink so maybe this is the one.
Author
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.
hi Nellie ,what a cutie pie puppy. how about the name BENJAMIN ( BENNY ).
Author
Super cute!! I think we have settled into Fitzgerald. Fitz when he is cute ;).
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
Author
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!
I have a nine cup bins that cake pan. Will this recipe fit? What size did you use?
Author
I’m not quite sure what the pan is you have I think spell check beat you ;). I used a 10 cup bundt pan, if that helps.
Thank you for your answer. Spellcheck did get ahead of me! My cake just came out and it smells wonderfully and tastes terrific!
Author
So glad to hear that!!
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?
Author
That is more than enough! I think I ended up using 4. But having an extra is always a good idea!
What is powered sugar? Is it icing sugar?
Please advise. Thanks
Author
It is! Confectioner’s sugar, icing sugar, and powdered sugar are all the same. Good question!