If you love bright citrus desserts, this Lemon Blueberry Bundt Cake is the perfect sweet treat.

This beautiful cake combines fresh lemon zest, juicy blueberries, and a soft buttery cake baked in a bundt pan. The cake is finished with a sweet lemon glaze that adds extra citrus flavor and a beautiful finish.

It’s perfect for spring desserts, brunch gatherings, holidays, or afternoon tea.

🍋 Why You’ll Love This Cake

Bright lemon flavor
Juicy blueberries in every bite
Soft and moist cake texture
Beautiful bundt cake presentation
Perfect for spring and summer
Easy homemade dessert

It’s a bakery-style cake that looks impressive but is simple to make.

🧁 Ingredients You’ll Need

For the Cake

2 ½ cups all-purpose flour
1 ½ cups sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
3 large eggs
1 cup Greek yogurt or sour cream
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 ½ cups fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2–3 tablespoons lemon juice

👩‍🍳 How to Make Lemon Blueberry Bundt Cake

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).

Grease and flour a bundt pan.

Step 2: Mix Dry Ingredients

In a bowl whisk together:

Flour
Baking powder
Salt

Step 3: Cream Butter & Sugar

In a large bowl beat butter and sugar until light and fluffy.

Add eggs one at a time.

Step 4: Add Lemon Flavor

Mix in:

Lemon juice
Lemon zest
Vanilla extract
Greek yogurt

Step 5: Combine Ingredients

Gradually add dry ingredients and mix until smooth.

Step 6: Add Blueberries

Toss blueberries in a little flour and gently fold into the batter.

Step 7: Bake

Pour batter into the bundt pan.

Bake 45–50 minutes until a toothpick inserted comes out clean.

Step 8: Add Lemon Glaze

Mix powdered sugar and lemon juice.

Drizzle glaze over cooled cake.

🔥 Tips for the Best Bundt Cake

Toss blueberries in flour to prevent sinking.
Use fresh lemon zest for stronger flavor.
Let cake cool before removing from the pan.
Do not overmix the batter.

🍰 Easy Variations

Lemon raspberry bundt cake
Lemon poppy seed blueberry cake
Lemon blueberry cream cheese bundt cake
Lemon blueberry loaf cake

🥡 Storage Tips

Room Temperature:
Store up to 3 days.

Refrigerator:
Up to 5 days.

Freezer:
Freeze slices up to 2 months.

❓ Frequently Asked Questions

Can I use frozen blueberries?

Yes, add them frozen and toss in flour.

Can I use a loaf pan instead?

Yes, bake in two loaf pans for about 40–45 minutes.

Can I make it gluten-free?

Use gluten-free all-purpose flour.

Why did my cake stick to the pan?

Make sure the bundt pan is well greased and floured.

💡 Pro Tip for Bakery Presentation

Top the cake with fresh blueberries and lemon slices after glazing.

Final Thoughts

This Lemon Blueberry Bundt Cake is:

✔ Soft and moist
✔ Bright and citrusy
✔ Packed with blueberries
✔ Perfect for spring and summer
✔ Beautiful and delicious

A refreshing cake that brings sunshine to every slice. 🍋🫐✨