Looking for great Bundt Cake Recipes? We are featuring a yummy Lemon Blueberry Cake that we love! It’s the perfect Lemon Bundt Cake Recipe to serve at your next get together!
LEMON BUNDT CAKE
I love a good lemon cake, especially a lemon bundt cake recipe! I also love blueberries, so it made total sense to throw some into this bundt cake recipe. My family loves this bundt cake too and we tend to fall back on this cake when we are looking to bake up a quick cake recipe. This Lemon Blueberry Bundt Cake is one that you need to add to your family’s recipe book too.
I have also taken this lemon bundt cake to family get togethers and a couple of baby showers! We like it best with the lemon glaze over it, but have just sprinkled it with powdered sugar a couple of times. It is a pretty look when it is dusted with the sugar, so either way makes for a pretty presentation for your cake!
LEMON BUNDT CAKE
If you love lemon bundt cake but aren’t the biggest fan of blueberries, there are a lot of substitutions you can make in their place. We have tried this with raspberries with great results! You can also use blackberries, cherries or even strawberries! But with the lemon, blueberries are my absolute favorite flavor combination.
BUNDT CAKE RECIPES
- Lemon Sour Cream Bundt Cake
- Strawberry Pound Bundt Cake
- Chocolate Zucchini Bundt Cake
- Lemon Poppy Seed Bundt Cake
- Cinnamon Chip Bundt Cake
- Candy Cane Swirl Bundt Cake
LEMON RECIPES
BUNDT CAKE
This lemon blueberry cake can lose it’s moisture if you bake it too long so be sure to check it so you don’t over bake it!
SUPPLIES:
- Bundt Cake Pan
- Lemon Zester and Juicer
- Silicone Spatulas
- Kitchen Aid Stand Mixer
- Cooling Racks
- Hot Pads
Lemon Bundt Cake Recipe with Blueberries
Looking For Great Bundt Cake Recipes? We Are Featuring A Yummy Lemon Blueberry Cake That We Love! It's The Perfect Lemon Blueberry Bundt Cake To Serve At Your Next Get Together!
Ingredients
- 1 cup butter room temperature
- 6 large eggs
- 1 cup sour cream room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 cups sugar
- 1 teaspoon vanilla
- 2 cups fresh blueberries
- 2 lemons Zest and juice
- For the Glaze:
- 1 cup confectioner's sugar
- 2 tablespoons lemon juice
Instructions
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Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, baking powder, and baking soda; set aside.
-
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy.
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Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently.
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Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.
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Fold in berries, zest and juice until combined.
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Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean.
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Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
As you can see in the photos that I have the bundt cake upside down. Sometimes I like to turn it upside down on the plate because I think the bottom is prettier. I know that is a little bit weird, but when I drizzle the frosting glaze on the top, I love how the glaze pools in the cracks and drizzles down the sides.
Serve it up and enjoy! I think you will love it! Thanks so much for stopping by! xoxo
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Is there a link to print this recipe? I can’t find a way to print it up to use.
Just got it added! I had forgotten! Thanks!
Hi could not print this from saved on my phone. I did make it baking now
Shirley, Hope you enjoy it!
I’ve looked everywhere! Can’t find the recipe for the Blueberry bundt cake.
Just added it! :)
Where can I find the recipe for the cake? I thought the bolded recipe title in the 1st paragraph would like to the recipe but it’s not a hyperlink. I also tried clicking on the pictures and video.
Thanks,
I forgot to add it initially! Sorry! It is there now!
how do you make the glaze?
Margarida-
For the Glaze:
1 cup confectioner’s sugar
2 tablespoons lemon juice
hi again :)
I made the cake, which was yammi but the raspberry stood at the bottom of the pan and it was not so easy to take the cake out lol
what´s the secret to make them in the diddle of the cake?
Thanks
Margarida- Covering fruit lightly with flour should work.
You can also bake the cake in layers – pour a thin layer of the batter without fruit, bake it for 5-10 minutes, just so the top sets, but doesn’t brown, pour half of batter with fruit, bake another 10 minutes, pour the rest and bake until done. Hope this helps!
Hi, well, the flour tip didn ´t work, but this weekend I´ll try the second tip! Thanks a million!
Margarida- Darn it. Not sure why it is doing that?
Love to make this! Where do you buy the cake steel circle?
Christine- You can get one on Amazon.
Can you use frozen blueberries instead of fresh.
Also can this be frozen after baking, with or without the glaze
Marsha- Yes, it freezes well and you can use frozen berries.
Shouldn’t this recipe need salt or is it not needed because of the sour cream?
Reina- You could add some salt if you think it needs it. I don’t find that it needs it though. Thank you.
I love bundt cakes and lemon and blueberries is one of my favorite dessert combos!
Jennifer- Me too! Hope you enjoy the recipe!
Tastes as amazing as it looks! THANK YOU!
Becca- So happy you enjoyed this recipe as much as we do!
I love making bundt cakes! Lemon and blueberry are two of my fave flavors!
Heather- Me too! Hope you enjoy making the recipe!
Did you use a 12 or 6 cup bundt cake pan? I have a 6 cup and was wondering if I should cut the recipe in half and also cut the baking time in half too.
Melissa- I used a 12 cup bundt cake. You could easily divided the recipe though.
How about a measurement for the lemon juice? I know it says 2 lemons, but my 2 lemons netted me 1/2 cup of juice. Should I add all of the juice?
Debi- 2 TBSP Lemon Juice is what it calls for. Enjoy!
Love this cake.. made it 3 times since July when blueberries are abundant. I freeze the berries and use in the frozen state. Absolutely delicious.. sometimes I share some to friends..
actually I do give 1/2 away but with no glaze as some rather not have the extra sugar.
B.Scott- So happy you love this recipe! Its one of my favorites too. I am sure your friends love it when you make it as well!
Lemon & blueberry, the best flavor combination! It’s soft & sweet & one of our summer go-to desserts!
Natalie- It is one of our go-tos as well!
Lemon and blueberry is one of my favorite flavor combinations! I love how refreshing and flavorful this is.
Katie- Mine too!
The glaze is so smooth & delicious with the lemon & blueberry. Everyone loves this!
Kristyn- The glaze is my favorite too!
Is there a way to make it without a bundt pan? Would you need to change the temp or the cook time?
You’ll need to adjust your baking time. Bundt cake pans are deep, so recipes call for longer baking times. If you change to a shallower dish, bake for a significantly shorter time period, and check in frequently. Using a toothpick or skewer, check the cake every 10 to 15 minutes until it comes out clean.