Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup plain yogurt; 3 large eggs; 1 tablespoon lemon zest; 1/4 cup lemon juice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups fresh blueberries; Powdered sugar for dusting

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I am excited to share my Blueberry Lemon Bundt Cake recipe with you! This cake has become a favorite in my home, combining the sweet and tart flavors of fresh blueberries and zesty lemon. The unique bundt shape not only enhances the presentation but also ensures that every slice is wonderfully moist. I love serving this cake during family gatherings or simply for Sunday brunch. The delightful aroma fills the kitchen as it bakes, making it hard to resist until it cools.

Created by

Maeve Colchester

Last updated on 2026-02-01T15:22:35.878Z

When I first made this Blueberry Lemon Bundt Cake, I was amazed by how perfectly the flavors blended together. The sweet blueberries, combined with the bright zest of lemon, really bring the cake to life. I opted for a bundt pan because it creates a lovely presentation, ensuring an impressive centerpiece for any table. The key is to not overmix the batter when adding the blueberries, as this helps maintain their shape and burst with flavor when you take a bite.

As I have tweaked this recipe over the years, I found that incorporating yogurt not only increases moisture but adds a welcoming tang that complements the sweetness of the blueberries. Trust me, this cake is perfect to impress your guests or enjoy with a cup of tea. And if you have extra blueberries on hand, don’t hesitate to toss in more; they only enhance the enjoyment!

        Reasons You'll Love This Cake
        The perfect balance of sweet blueberries and tangy lemon zest.
Moist and tender texture that keeps you coming back for more.
Stunning presentation that’s perfect for gatherings.

      

Baking Techniques for Perfect Texture

Achieving the ideal texture in your Blueberry Lemon Bundt Cake hinges on two key techniques: creaming the butter and sugar properly, and folding in the blueberries gently. When creaming the butter and sugar, aim for a light and fluffy state, which typically takes about 3-5 minutes with an electric mixer. This process incorporates air, contributing to the cake's rise and moisture. Overmixing once the flour is added can lead to a dense cake, so mix until just combined when incorporating the dry ingredients.

Folding in the blueberries requires a light touch. To avoid bursting the berries, which can create a blue-tinged batter, use a rubber spatula to gently lift and fold the mixture. This preserves the berries' shape and ensures that every slice features those beautiful pockets of fruit, enhancing both flavor and presentation. Remember, the goal is to distribute the blueberries evenly without overworking the batter.

Ingredient Insights

Each ingredient in this recipe plays a crucial role in achieving the signature flavor and texture. For instance, using fresh blueberries is essential as they offer a burst of juicy sweetness that frozen ones cannot match. If fresh is unavailable, you can use frozen blueberries; just ensure they are still frozen when you mix them in to minimize color bleed. The yogurt not only adds moisture but also a subtle tang that complements the lemon zest beautifully, enhancing the overall flavor profile.

Lemon juice and zest are vital for imparting that refreshing zing to the cake. For the best flavor, opt for fresh lemons rather than bottled juice. Freshly grated zest delivers a more intense aroma and taste. If you're looking for a lighter version, you can substitute half of the granulated sugar with a natural sweetener like honey or agave; however, be cautious as this may slightly alter the cake's moisture level.

Ingredients

Gather the following ingredients to prepare the Blueberry Lemon Bundt Cake:

Cake Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup plain yogurt
3 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Powdered sugar for dusting

Now that you have all your ingredients ready, it’s time to start baking!

Instructions

Follow these steps to create the delightful Blueberry Lemon Bundt Cake:

Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent the cake from sticking.

Mix Ingredients

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the yogurt, lemon zest, and lemon juice.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack. Once completely cool, dust with powdered sugar before slicing.

Enjoy every slice of this delightful cake!

Pro Tips

For an extra burst of flavor, consider adding a lemon glaze to drench the top after cooling. Just mix powdered sugar with lemon juice until you reach a drizzle consistency.

Storage Recommendations

To keep your Blueberry Lemon Bundt Cake fresh, store it in an airtight container at room temperature. It will maintain its optimal flavor and texture for up to three days. If you want to extend its shelf life, consider refrigerating it, where it will last for about a week. Just be sure to bring it back to room temperature before serving, as this enhances the flavor and softness of the cake.

For longer-term storage, this cake freezes exceptionally well. Wrap individual slices in plastic wrap and place them in a resealable freezer bag; it can be frozen for up to three months. When you're ready to enjoy a slice, simply thaw it overnight in the refrigerator and then allow it to sit at room temperature for a bit before serving. This method retains the cake's moisture and prevents it from becoming dry.

Serving Suggestions

This cake is a showstopper on its own, but there are plenty of ways to elevate it further! Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. A simple lemon glaze, made with powdered sugar and lemon juice, drizzled over the top can add an extra layer of sweetness and depth, while also enhancing the visual appeal.

For a festive touch, decorate the cake with edible flowers or additional fresh blueberries on the plate when serving. This not only makes the dessert look inviting but also gives a hint at the flavors to expect. Pair the cake with a refreshing herbal tea or iced lemonade for a delightful brunch or afternoon treat.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; just make sure to rinse and drain them before adding to the batter to prevent excess moisture.

→ How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and keep it covered until you are ready to serve.

→ What can I substitute for yogurt?

You can substitute yogurt with sour cream or buttermilk for similar results.