Imagine a super fluffy and light bundt cake, with a lemony flavor and bursts of fresh blueberries throughout, covered in a homemade fresh blueberry purple glaze…that is this bundt cake! It’s the best lemon blueberry bundt cake that I’ve ever had – and it went fast around here! Hopefully you will love it as much as I do!

It’s finally starting to feel like spring, and with that, I always want to make light and fruity desserts. Still riding the wave of citrus season (thank you cute little backyard lemon tree!), but starting to notice more and more berries in the store – so I figured it was time to finally perfect my lemon blueberry bundt cake recipe! This is a fluffy, tasty treat! I hope you enjoy it!

What You’ll Need. . .

• unsalted butter
• granulated sugar
• eggs
• lemon juice + zest
• sour cream
• vanilla extract
• flour
• baking powder
• baking soda
• salt
• blueberries
• heavy cream
• milk
• powdered sugar

Make the cake

1. In the bowl of you stand mixer, beat the butter and sugar together with the paddle attachment. Add in the eggs and mix together. Add the lemon juice and lemon zest, as well as the vanilla extract, and mix in.
2. Preheat your oven to 350F. In a separate bowl, whisk together the flour, baking powder and soda, and salt. Sift it into the wet ingredients. The sifting step is important, as it makes everything fluffier, and doesn’t allow for any clumps.
3. Toss the blueberries in the bowl with some flour,  then fold into the batter with a silicon spatula. Pour the batter into a pre-buttered bundt pan, and tap and smooth it so no bubbles remain. Bake for 45-55 minutes until a toothpick comes out clean. Mine took 50 minutes. Let cool completely

Make the blueberry glaze

1. Add blueberries, orange juice and heavy cream to your blender and blend until combined and smooth.
2. Melt your butter in a microwave safe bowl. Add the cooled butter and milk and heavy cream to the glaze and mix together.
3. Transfer to a bowl and whisk in the powdered sugar to desired consistency. Strain to remove any clumps. Drizzle over cake and let set, then slice and enjoy!

If you liked this recipe, you might want to try. . .

1. Lemon Rosemary Mini Bundt Cakes
2. Lemon Meringue Tart
3. Blueberry Meringue Tart

Tried this recipe?

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Print Recipe

Best Lemon Blueberry Bundt Cake

Fluffy and flavorful lemon blueberry bundt cake, refreshing and delightful for breakfast, dessert, or a sweet snack

Prep Time10 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberry bundt, blueberry glaze, bundt, bundt cake, lemon blueberry bundt, lemon blueberry bundt cake, lemon bundt, Spring bundt cake

Servings: 1 bundt cake

Ingredients

Cake

• ½ cup unsalted butter room temperature
• 1¼ cup granulated sugar
• 3 large eggs
• 1 medium sized lemon juice and zest used
• 1 cup sour cream
• 1 tsp vanilla extract
• 2¼ cup flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup blueberries +2 tsp flour for coating

Glaze

• ¼ cup blueberries
• ½ orange, juiced blood orange for more color, other ok
• ⅓ cup heavy cream
• 2 tbsp unsalted butter
• ¼ cup milk
• 1-2 cups powdered sugar depends on desired consistency

Instructions

Cake

• In the bowl of you stand mixer, beat the unsalted butter and granulated sugar together with the paddle  attachment. Add in the eggs and mix together. Add the lemon juice and lemon zest of the whole lemon, as well as the vanilla extract, and mix in.
• Preheat your oven to 350F. In a separate, large bowl, whisk together the flour, baking powder and soda, and salt. Sift it into the wet ingredients. Add the blueberries to the dry ingredient bowl and toss with some flour (1-2 tsp) until lightly coated,  then fold into the batter with a silicon spatula.
• Pour the batter into a pre-buttered bundt pan, and tap and smooth it so no bubbles remain. Bake for 45-55 minutes, until a toothpick comes out clean. (Mine took 50 minutes.) Let cool completely.

Glaze

• Add ¼ cup blueberries, fresh squeezed orange juice and heavy cream to your blender and blend until combined and smooth.
• Melt your butter in a microwave safe bowl. Allow to cool a few minutes. Add the cooled butter and milk and heavy cream to the glaze and mix together.
• Transfer to a bowl and whisk in the powdered sugar to desired consistency (More sugar = thicker, up to 2 cups). Strain to remove any clumps. Drizzle over cake and let set, then slice and enjoy!

Notes

1. Make sure to strain your dry ingredients into the wet ingredients of your cake batter. It helps with the texture of the cake!