Lemon Blueberry Bundt Cake
You know those days when you just need a slice of cake and a quiet moment to yourself? Well, this Lemon Blueberry Bundt Cake is exactly what you need. Bursting with bright lemon flavor, juicy blueberries, and a perfectly soft texture, this cake is one of those feel-good recipes that always delivers.
Nothing says “I have my life together” like a homemade bundt cake sitting proudly on the counter. Whether you’re making it for a family gathering, a special occasion, or just a Tuesday afternoon pick-me-up, this cake is as delightful to bake as it is to eat.
Lemon Blueberry Bundt Cake Recipe
Why You’ll Love This Cake
- Bright and Fresh Flavors: The lemon zest and juice add just the right amount of tang, balancing out the sweetness.
- Moist and Tender Texture: Thanks to Greek yogurt, this cake is incredibly soft and never dry.
- Packed with Blueberries: Every bite has a pop of juicy, sweet blueberries. (And yes, I have a trick to keep them from sinking!)
- Easy Yet Impressive: Bundt cakes always look fancy without the fuss of layer cakes.
Ingredients You’ll Need
For the Cake:
For the Glaze:
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to make sure your cake comes out smoothly, because nothing’s more heartbreaking than half your cake sticking to the pan.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
Using an electric mixer, beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes). This step helps create that soft, airy texture we all love.
4. Add the Eggs, Vanilla, and Lemon Zest
Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, the kitchen is going to start smelling amazing at this point!
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture, and mix just until combined, overmixing can lead to a tough cake, and nobody wants that.
6. Fold in the Blueberries
Before adding the blueberries, toss them in a little flour. This helps prevent them from sinking to the bottom of the cake. Gently fold them into the batter.
7. Bake to Perfection
Pour the batter into your prepared bundt pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack.
8. Make the Glaze
While the cake cools, whisk together the powdered sugar and water until smooth. The glaze should be thick but still drizzle-able.
9. Glaze and Serve
Once the cake has completely cooled, drizzle the glaze over the top and sprinkle on some extra lemon zest if you’re feeling fancy. Then, slice yourself a piece and enjoy every bite!
Variations & Substitutions
- Swap the Yogurt: If you don’t have Greek yogurt, sour cream works just as well.
- Try a Different Fruit: Swap blueberries for raspberries or blackberries for a fun twist.
- Add a Crunch: Stir in some chopped nuts like almonds or pecans for added texture.
- Make it Extra Lemony: Add a tablespoon of lemon juice to the glaze for even more zing!
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Just make sure to toss them in flour (like fresh ones) and don’t thaw them before adding to the batter, this helps prevent extra moisture from making the cake too dense.
Q: How do I store leftovers?
A: Keep the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week or freeze individual slices for a future treat.
Q: My bundt cake stuck to the pan! Help!
A: Make sure you grease and flour the pan well. If it still sticks, let it cool longer before trying to remove it, or run a butter knife gently around the edges.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake it a day in advance, store it covered at room temp, and glaze it right before serving.
This Lemon Blueberry Bundt Cake is the kind of dessert that makes any day feel a little brighter. Whether you’re serving it for brunch, dessert, or just because, it’s bound to be a hit.
Lemon Blueberry Bundt Cake
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from about 1 lemon
- 1 cup Greek yogurt
- 1 cup fresh blueberries tossed in a little flour to prevent sinking
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons water
- Extra lemon zest for garnish optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to make sure your cake comes out smoothly, because nothing’s more heartbreaking than half your cake sticking to the pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the softened butter and brown sugar together until light and fluffy (about 2-3 minutes). This step helps create that soft, airy texture we all love.
- Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, the kitchen is going to start smelling amazing at this point!
- Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture, and mix just until combined, overmixing can lead to a tough cake, and nobody wants that.
- Before adding the blueberries, toss them in a little flour. This helps prevent them from sinking to the bottom of the cake. Gently fold them into the batter.
- Pour the batter into your prepared bundt pan and smooth out the top. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack.
- While the cake cools, whisk together the powdered sugar and water until smooth. The glaze should be thick but still drizzle-able.
- Once the cake has completely cooled, drizzle the glaze over the top and sprinkle on some extra lemon zest if you’re feeling fancy. Then, slice yourself a piece and enjoy every bite!
