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!
Love this recipe? Try my Blueberry Lemon Poppyseed Muffins or my classic Chocolate Cake Recipe…you’ll love those recipes, also!
This cake is my spin of a cake I had at a little coffee shop in Luck, WI. That cake was lemon poppyseed with blueberries and I LOVED it! I bought every slice they had left for the others in the coffee shop and then days later I called the shop and asked to buy a full cake. Sadly, they didn’t have any available. So, I set out to create my own version of that cake. I didn’t have poppyseeds available so this version is what came about. I’m happy to say…I think it’s BETTER than the coffee shop version.
Oh gosh, look at all those sweet blueberries in that delicious sour cream bundt cake. It’s so freaking gorgeous!
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.
Substitute yogurt instead of sour cream: 1 cup of yogurt and 1 teaspoon of baking soda equals 1 cup of sour cream.
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.
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. Unless you are using frozen…those should go in without flour right at the very last minute.
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!
Do I have to use a bundt pan for this lemon blueberry bundt cake?
No, a 9 by 13 pan will work fine. However, be sure not to overfill your pan. This recipe makes a bit more batter than usually goes into a 9 by 13 cake recipe. Leave about 1/2 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!).
[adthrive-in-post-video-player video-id="ntNxOD9s" upload-date="2021-02-01T19:35:34.000Z" name="Lemon Blueberry Bundt Cake.m4v" description="null" player-type="default" override-embed="default"]
Lemon Blueberry Bundt 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. NOTE: you can use frozen but skip mixing frozen berries with 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
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!)
115 thoughts on “Lemon Blueberry Bundt Cake that’ll make you cry!”
This recipe was amazing! Made it in a 13 x 9 pan since my bundt pan was at the boyfriend’s house but it came out perfect. My picky daughter who was a little worried with the amount of lemon I used absolutely loved it!!!! Yay, definitely a keeper, thanks for sharing!!