Blueberry Lemon Cake with Lemon Glaze

Glazed Lemon Blueberry Bundt Cake — Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The tart lemon glaze is plate-licking delish!!

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. 

1. Whisk together the dry ingredients in one bowl and the wet in another.
2. Combine the two and stir until smooth.
3. Gently fold in the blueberries, then turn the batter into a greased 6-cup bundt pan. 
4. Sprinkle the lemon blueberry cake with a few extra blueberries, then bake until the center is set, the top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
5. Let the blueberry lemon bundt cake cool, then make the lemon glaze icing.
6. Once the cake has cooled, invert it onto a plate and drizzle with lemon glaze.
7. Sprinkle with lemon zest, then slice and serve. 

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. 

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4.46 from 55 votes

Lemon Blueberry Bundt Cake with Lemon Glaze

By Averie Sunshine

Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The lemon glaze is plate-licking delish!!

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Cooling Time: 1 hour hour

Total Time: 2 hours hours 5 minutes minutes

Servings: 8

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Ingredients  

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Cake

• ▢ 1 cup all-purpose flour
• ▢ ¾ cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ pinch salt, optional and to taste
• ▢ 1 large egg
• ▢ ½ cup buttermilk
• ▢ ⅓ cup sour cream, lite is okay; Greek yogurt may be substituted
• ▢ 3 tablespoons canola or vegetable oil
• ▢ 3 tablespoons lemon juice
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less)
• ▢ 2 teaspoons lemon zest

Glaze

• ▢ 2 cups confectioners’ sugar
• ▢ ¼ cup lemon juice, or as necessary for consistency
• ▢ 1 to 2 teaspoons lemon zest or to taste, for garnishing

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Instructions 

• Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Recipe works in an 8-inch square pan, baked for approximately the same duration. 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. Set pan aside.

Make the Cake:

• In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
• In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
• Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
• Add 1 1/4 cups blueberries (reserve remaining 1/4 cup), lemon zest, and gently and briefly fold to combine; don’t overmix or batter will turn blue and cake will be tougher.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
• Bake for about 45 to 55 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I used frozen berries and baked for 52 minutes. If using fresh, baking time will likely be closer to 45 minutes. If at any point the cake is beginning to look a bit too golden on top before you suspect it’s cooked through, tent with a sheet of foil laid across top of pan. I tented the last 5 minutes of baking.
• Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting 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 duration. Shortly before inverting, make the glaze.

Make the Glaze:

• In a medium bowl, add 1 1/2 cups confectioners’ sugar, lemon juice, and whisk until smooth. As necessary, add additional sugar (or lemon juice) to reach desired glaze consistency. Glaze should be pourable, but not too thin or it will slide off.
• Carefully invert cake onto a cake stand or serving plate.
• Slowly and evenly drizzle glaze over cake.
• Evenly sprinkle with lemon zest before slicing and serving.

Notes

• Cake will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
• Extra glaze will keep airtight at room temp for up to 1 week or in the fridge for many weeks. Glaze will soak in as time passes and if I still have cake left after a couple days, I add any leftover glaze.
• Adapted from Blueberry Muffin and Buttermilk Pancakes Cake.

Nutrition

Serving: 1, Calories: 335kcal, Carbohydrates: 64g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 29mg, Sodium: 184mg, Fiber: 1g, Sugar: 50g

Nutrition information is automatically calculated, so should only be used as an approximation.

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