Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a golden, citrusy dessert bursting with fresh blueberries and bright lemon flavor, finished with a silky cream cheese glaze. Perfect for serving a crowd, it delivers a tender crumb and stunning presentation with minimal effort.
Equipment
- bundt pan (10-12 cup)
- mixing bowls
- stand mixer or hand mixer
- whisk
- spatula
- wire rack
Ingredients
- 3 cups all-purpose flour
- 1 tbsp all-purpose flour (for coating blueberries)
- 2 cups fresh blueberries
- 1 cup unsalted butter, room temperature
- 1.5 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup full-fat sour cream or Greek yogurt
- 2 tbsp fresh lemon juice
- 2 lemons, zested
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 4 oz cream cheese, room temperature
- 1.5 cups powdered sugar, sifted
- 3-4 tbsp fresh lemon juice (for glaze)
- 1 tsp lemon zest (for glaze)
- 1 pinch sea salt (for glaze)
Instructions
- Preheat oven to 325°F (163°C) and thoroughly grease and flour a bundt pan.
- Toss blueberries with 1 tablespoon flour until evenly coated.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar for 4–5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, vanilla, and sour cream until smooth.
- Add dry ingredients in three additions, mixing until just combined.
- Fold in coated blueberries gently by hand.
- Transfer batter to pan, smooth top, and tap to release air bubbles.
- Bake for 55–65 minutes until golden and a skewer comes out clean.
- Cool for 12 minutes, then invert onto rack and cool completely.
- Beat cream cheese, then whisk with powdered sugar, lemon juice, zest, and salt until smooth glaze forms.
- Drizzle glaze over cooled cake, garnish if desired, and serve.
Notes
Properly grease and flour the bundt pan to prevent sticking. Always coat blueberries in flour for even distribution. Use fresh lemon juice and zest for best flavor. Cool the cake for exactly 10–15 minutes before unmolding. Store unglazed cake up to 2 days at room temperature or freeze for longer storage.