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 cake just can't get any better!
This cake is my spin on a cake I had at a little coffee shop in Luck, WI. That cake was lemon poppyseed with blueberries and I LOVED it! I set out to create my own version of that cake. I'm happy to say...I think this recipe is BETTER than that coffee shop version.
Oh gosh, look at all those sweet blueberries in that delicious sour cream bundt cake. It's so freaking gorgeous!
Key Ingredients for Lemon Blueberry Cake
- Fresh Lemon. Be sure to use the freshest lemon juice and zest you can to achieve the best flavor.
- Sour Cream. Sour cream is a favorite ingredient in old-fashioned cake recipes because it adds moisture, rising help, and flavor to the batter. Substitute yogurt instead of sour cream: 1 cup of yogurt and 1 teaspoon of baking soda equals 1 cup of sour cream in this recipe.
- 4 Eggs. Lots of eggs to keep the cake moist and fluffy!
- Fresh or frozen blueberries. Whether fresh or frozen blueberries, don't miss my tip for making sure they don't sink to the bottom of your cake.
Room-temp dairy will help you have the best cake!
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 lemon blueberry bundt cake.
Can I make my lemon blueberry bundt cake with frozen blueberries?
Sure! I think fresh blueberries are the very best but when they aren't available or you happen to have frozen in your freezer. But DO REMEMBER to stir them in (frozen) at the very last minute. If they thaw even a bit they will discolor your batter.
What does adding sour cream to cake mix do?
Adding sour cream to cake mix (the boxed kind and the homemade kind!) gives your cake moisture without thinning it out, it also adds fat making it richer, it also gives a heavier texture perfect, I think, in many old-fashioned cake recipes.
Love this recipe? Try my Blueberry Lemon Poppyseed Muffins or my classic Chocolate Cake Recipe...you'll love those recipes, also!
How to keep blueberries from sinking to the bottom of your cake:
Gently mix a bit of flour with your blueberries to keep them from sinking to the bottom of your cake. Unless you are using frozen...those should go in without flour right at the very last minute.
How to make Blueberry Lemon Cake
- This cake is going to have you mix your dry ingredient separately.
- Whip your butter and sugar together.
- Add the eggs one at a 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!
Do I have to use a bundt pan for this lemon blueberry bundt cake?
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. Be sure not to overfill your pan. Leave about ½ inch of room at the top of your 9 by 13 pan (maybe a muffin or two?).
How do you keep a lemon blueberry bundt cake moist?
Truly, follow this recipe exactly and you should have a deliciously moist cake. Don't be tempted to change anything. Store it on the counter for a day or two rather than in the fridge. And, if you are really worried...throw in an extra egg yolk.
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 (did you know Nordic Ware is from MN? 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
Equipment
Ingredients
- 2 ¾ cups flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ 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. NOTE: you can use frozen but skip mixing frozen berries with flour
Icing
- 1 ½ tablespoons butter, melted
- 2 cups powdered sugar
- â…“ 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
I tried this cake at a birthday celebration. It was AMAZING and SO DELICIOUS!!! I asked the hostess for the recipe, and made it for my husband's birthday last week.
There's nothing to change or do differently!!! It is perfect as written.
This cake is AMAZING!! I doubled the recipe the second time making this and got 6 mini Bundt cakes, 3 mini loaf pans, and 2 full size loaf pans. The taste is buttery, subtle lemon, and delicious!! I don’t really like blueberries, so only used less than half the amount called for and it is incredible!
Other Homemade cake recipes to try...
- Do Nothing Pineapple Cake
- the BEST EVER Classic Homemade Chocolate Cake Recipe
- the BEST Homemade Strawberry Cake
- one-layer Maraschino Cherry Cake
- Super-Moist Apple Almond Cake - perfect for coffee or tea!
- homemade Carrot Cake recipe {with cream cheese frosting}
- 52+ Favorite Cake Mix Recipes (hacks using cake mixes!)
This cake is fabulous! Like the recipe tips mentioned, I did have to put some foil over the top during the last few minutes of baking, and I baked it for just under 55 minutes. It looked so yummy right out off the pan that I almost didn’t frost it. I did decide to go ahead and put a glaze on it, but didn’t go with the lemon option. I just did vanilla, and I’m glad I did. My husband and I both thought it was perfect and that a lemon glaze would be too lemony for us. I will definitely make this again!
This was amazing. I joined the baking challenge and was so nervous to try something new. It was so good and my coworkers devoured the cake.