This easy Lemon Blueberry Bundt Cake is packed with lemon flavor, and wild blueberries and topped with a delicious lemon glaze. It’s sweet and tangy, super moist, and an easy recipe to make for any occasion.
Easy Blueberry Lemon Bundt Cake
There’s just something so pretty about a perfectly glazed bundt cake, served with a dollop of whipped cream and fresh berries. It doesn’t hurt that they are incredibly easy to make, too!
We are absolutely loving the flavor combination in this Lemon Blueberry Bundt Cake for spring and summertime. If you are lucky enough to live somewhere where blueberries grow wild, then this is a great way to use them up! Freeze them for later, so that you have the taste of summer any time of year.
You can also use fresh blueberries or regular frozen blueberries that have been thawed and drained on a towel. No matter what, you can be sure it will be absolutely delicious.
And if you love lemon desserts, be sure to try our Lemon Bundt Cake, Creamy Lemon Bars and Lemon Meltaway Cookies.
Best Blueberry Recipes
- Blueberry Loaves
- Lemon Blueberry mini loaves
- Blueberry Muffins
- Lemon Blueberry Scones
- Blueberry French Toast Bake
- Lemon Blueberry Breakfast Cake
Ingredients in Lemon Blueberry Bundt Cake Recipe
- Flour - either all-purpose flour or cake flour will work best.
- Baking Powder - this is what makes the cake rise in the oven.
- Salt - sea salt is our favorite.
- Sour Cream - any type of sour cream will work great. You can also substitute whole fat Greek yogurt, or even low-fat Greek yogurt if you are trying to cut calories.
- Sugar - you’ll need regular white granulated sugar.
- Eggs - any type of large eggs will work.
- Lemon Zest - use fresh lemon zest saved from the lemons you use to make the glaze.
- Vegetable Oil - you can also substitute avocado oil which is relatively flavor-free.
- Blueberries - I used wild frozen blueberries for this recipe but fresh blueberries work great or frozen blueberries that have had a chance to thaw and drain on a paper towel.
- Lemon Paste - we like the strong lemon flavor of lemon paste, but you can also substitute lemon extract.
- Powdered Sugar - any type will work. We suggest sifting it first.
- Lemon Juice - use fresh lemon juice and be sure and save the zest for the cake.
- Vanilla Extract - pure vanilla extract tastes best.
- Lemon Extract - use your favorite brand.
How to Make this Lemon Blueberry Bundt Cake
- Mix batter. Grease and flour a 9" bundt cake pan and set aside. In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil and vanilla paste. Add the flour mixture to the egg mixture, stirring until combined. Fold in blueberries very gently, then pour cake batter into the prepared bundt cake pan.
- Bake. Bake in a preheated 350 degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Invert cake. Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
How to Make Lemon Icing for Bundt Cake
- Mix ingredients together. In a large bowl, add the powdered sugar, lemon juice, vanilla extract and lemon extract. Whisk well to combine.
- Adjust. Add a bit more lemon juice or powdered sugar if necessary to reach your desired consistency.
How to Frost a Bundt Cake
- Drizzle the glaze over the cake and let it cool completely before slicing.
- Serve with a dollop of whipped cream and fresh blueberries. Enjoy!
What is a Bundt Cake?
A bundt cake is basically just a moist, dense cake baked into a special fluted bundt pan. Thanks to the fluted shape of the pan, cakes with so much moisture are able to bake much more evenly. The term “bundt cake” doesn’t refer to any particular recipe or technique but instead the pan it is baked in.
Since this recipe uses oil instead of butter, there is no creaming necessary so this can easily be made without a stand mixer. If you have one and would prefer to use it, a stand mixer fitted with the paddle attachment will work just as well as a bowl, whisk and spatula.
You can use either a 9 cup or 10 cup bundt cake pan for this recipe. Obviously, the 10 cup cake pan will yield a slightly shallower cake. If you want a larger cake, we have given a conversion for using a 12 cup bundt pan below.
This is also a great recipe for making mini bundt cakes - just be sure and adjust the bake time accordingly.
The trick here is two parts. First, you need to properly prepare your bundt pan. It’s important to grease and then add a dusting of flour, patting out any extra flour that doesn’t stick to the butter/oil. Second, let your cake cool for about 5-10 minutes before flipping it over and inverting onto your serving plate.
If you are still having a hard time, you can use a knife and gently pull the cake away from the pan.
We also love to frost bundt cakes with Cream Cheese Frosting. Cream cheese and blueberries go so well together! You just want to be sure that your bundt cake has cooled completely so that the frosting doesn’t melt.
Wrap any unfinished cake in aluminum foil, or a cake carrier with an airtight lid, and your Lemon Blueberry Bundt Cake can be stored for up to 2 days at room temperature, or up to 4 days in the refrigerator.
Lemon Blueberry Bundt Cake Recipe
- 1 ½ cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Sour Cream
- 1 cup Sugar
- 3 large Eggs
- 1 ½ teaspoon Lemon Zest from 2-3 Fresh Lemons
- ½ cup Vegetable Oil
- 1 tsp Lemon Paste or 2 teaspoon lemon extract
- 2 cups Frozen Wild Blueberries can also use fresh, or regular frozen blueberries, thawed on a paper towel
- 1 cup Powdered Sugar
- 1 Tablespoon Lemon Juice
- ½ teaspoon Vanilla Extract
- ½ teaspoon Lemon Extract
Lemon Blueberry Bundt Cake
- Preheat oven to 350 degrees F.
- Grease and flour a 9" bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest, oil and vanilla paste.
- Add the flour mixture to the egg mixture, stirring until combined. Fold in fresh blueberries very gently, then pour cake batter into the prepared bundt cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- Drizzle the glaze over the cake and let it cool completely before slicing. Serve with a dollop of whipped cream and fresh blueberries. Enjoy!
- In a large bowl, add the powdered sugar, lemon juice, vanilla extract, and lemon extract. Whisk well to combine, adding a bit more lemon juice or powdered sugar if necessary to reach your desired consistency.
More Easy Bundt Cake Recipes
- Lemon Bundt Cake
- Coconut Filled Chocolate Bundt Cake
- Lemon Raspberry Bundt Cake
- Funfetti Bundt Cake
- Lemon Poppyseed Bundt Cake
- More Cake Recipes
More Lemon Recipes
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This Lemon Blueberry Bundt Cake is sweet and tangy, super moist, and bursting with lemon flavor. It's an easy Lemon Blueberry Pound Cake topped with a homemade lemon glaze that's as delicious as it is beautiful.
I don't see vanilla paste listed in ingredients but instructions say to add vanilla paste to wet ingredients.
This cake has so much flavor! The lemon is so bright and the blueberries just work so well with it.
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!