Easy Lemon Blueberry Bundt Cake
I hadn’t made a bundt cake in ages, but all of a sudden I just had to make one. I couldn’t get it out of my mind until I did, and it had to be a lemon blueberry cake. I dusted off my bundt pan, adapted the most trustworthy cake base I’ve ever created, adapted it to incorporate lemon, and I was in business. This is an easy, no-mixer lemon blueberry bundt cake that’s as easy as making muffin batter and takes just minutes to get in the oven. I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients. The cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. It’s packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well. I shoveled this soft, juicy, moist cake in bite after bite. And I was tempted to lick the tangy-sweet lemon glaze right off my plate.
What’s in Lemon Blueberry Bundt Cake?
To make this lemon blueberry bundt cake recipe, you’ll need:
All-purpose flour Granulated sugar Baking powder Salt Egg Buttermilk Sour cream Canola oil Lemon juice Vanilla extract Blueberries Lemon zest
And to make the lemon bundt cake glaze, you’ll need:
Lemon juice Lemon zest Confectioners’ sugar
How to Make Lemon Blueberry Bundt Cake
Never made a lemon blueberry cake before? Don’t worry, it’s easy! Both the bundt cake and the lemon glaze icing recipe are simple to make.
Do I Have to Use a Bundt Pan?
I don’t have an army to feed and made the cake in a 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe also works in an 8-inch square pan, baked for approximately the same duration.
Can I Double This Recipe?
You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. You may also want to use fresh berries rather than frozen, as they release less juice once baked.
Recipe Substitutions
This is a fairly flexible recipe, but I wanted to point out which key ingredients you can and cannot substitute.
Buttermilk: If you don’t have any on hand, make a substitute using about 1/2 to 1 tablespoon vinegar (or lemon juice) + 1/2 cup regular milk. Sour cream: May be substituted with equal parts plain Greek yogurt. Full-fat is best. Lemon juice: Cannot be substituted with lemon oil or lemon extract. Also, don’t add more than the recipe calls for as that would affect the final texture of the cake. Blueberries: Fresh or frozen work perfectly. Or, use another berry altogether.
Tips for Making Lemon Blueberry Bundt Cake
I used frozen blueberries in this lemon blueberry cake recipe because they’re cheaper and readily available year round. I almost always bake with frozen. If you have fresh, they’d be lovely and you’ll likely need to reduce the baking time. Note that you shouldn’t rush the cooling process with this lemon blueberry bundt cake. Inverting the lemon bundt cake too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; I urge you not to rush the cooling process! Lastly, the lemon glaze for the cake will soak into the bundt cake the longer it sits on your counter. I like to drizzle a little extra lemon glaze icing onto the bundt cake after a day or two once the first batch of glaze has been soaked up.
More Lemon Desserts:
Lightened Up Blueberry Lemon Pound Cake — The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Lemon Buttermilk Cake with Lemon Glaze — If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has.
The Best Lemon Loaf (Better-Than-Starbucks Copycat) – Took years but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!!
Lemon Olive Oil Cake – My new FAVORITE lemon dessert of all time!! Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!
Lemon Coconut White Chocolate Gooey Bars — The lemon base is soft and chewy, there’s coconut and white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.
Strawberry Lemon Crescent Ring — This fast and easy ring that’s ready in 30 minutes has strawberries with lemon and cream cheese incorporated for a tangy pop.
Glazed Lemon Pie Bars — The crust is buttery, soft, and tender while the filling is juicy and luscious with the perfect amount of sweet-yet-tart flavor and a lemon glaze boosts the lemon flavor even more.
Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!
