Blueberry Bundt Cake Recipe – A Cozy Slice of Lemon-Blueberry Comfort

There’s a warm lemony breeze that fills the kitchen when this cake comes out of the oven, and the smell always takes me back to quiet Sunday mornings. This Blueberry Bundt Cake is soft, buttery, and dotted with juicy berries, and I promise — it’s the kind of cake that makes people slow down and smile. For an easy morning treat, I sometimes serve a slice with a chilled Blueberry Banana Smoothie, and it feels like a little celebration.

Why You’ll Love It

• Quick and easy to make, so you can feed a crowd without fuss.
• Comforting homemade flavor with bright lemon notes and juicy blueberries.
• Made with simple, pantry-friendly ingredients you probably already have.
• Great for any occasion — brunch, a cozy afternoon, or a holiday table.
• Always a crowd-pleaser; people keep coming back for another slice.
  (If you love rustic cakes, try the cozy charm of our Apple Butter Cake sometime.)

Ingredients You’ll Need

• 2 1⁄2 cups all-purpose flour
• 2 tsp baking powder
• 1⁄2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened — chef note: use unsalted butter so you can control the salt
• 1 3⁄4 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream — chef note: adds tenderness and tang
• 1 tbsp lemon zest — brightens the whole cake
• 2 cups fresh blueberries (tossed in 1 tbsp flour) — prevents them from sinking
• 1 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)
• 1/2 tsp vanilla extract (for glaze)

How to Make It

1. First, preheat your oven to 350°F (175°C). Then, generously grease and flour a Bundt pan so the cake releases easily.
2. In a medium bowl, whisk together 2 1⁄2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. This dry mix smells faintly nutty and ready to meet butter.
3. Meanwhile, in a large bowl, beat 1 cup softened unsalted butter with 1 3⁄4 cups granulated sugar until light and fluffy. You’ll see the mixture turn pale and airy; that’s your texture foundation.
4. Add the eggs one at a time, beating after each so the batter stays smooth. Next, stir in 1 tbsp vanilla extract, 1 cup sour cream, and 1 tbsp lemon zest; the lemon wakes up the whole batter.
5. Gradually add the dry ingredients into the wet, folding gently until just combined. Be careful not to overmix — you want a tender crumb.
6. Toss 2 cups fresh blueberries in 1 tbsp flour, and then gently fold them into the batter. This little step keeps the berries from sinking and gives even berry distribution.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan once on the counter to settle the batter and release any big air bubbles.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice golden edges and a fragrant lemon-blueberry aroma when it’s ready.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Only glaze when the cake feels room temperature.
10. For the glaze, whisk 1 cup powdered sugar with 2 tbsp lemon juice and 1/2 tsp vanilla extract until smooth. Drizzle the glaze over the cooled cake and let it set for a few minutes before slicing.
    (For a different make-ahead twist, I sometimes borrow ideas from my Applesauce Cake routine — it helps with timing.)

Kitchen Tips

• Time-saver: Measure dry ingredients into a bowl the night before and store covered. Then, just mix and bake in the morning.
• Common fix: If your cake looks browned on top but not done inside, tent it loosely with foil and keep baking until the center sets.
• Flavor twist: Stir in a teaspoon of almond extract for a nutty lift, or fold in a handful of lemon poppy seeds for crunch. For a richer butter note, I sometimes borrow the idea from our Butter Pecan Cake and toast a few nuts to sprinkle on top.

Serving Ideas

• Serve slices warm with a dollop of whipped cream for Sunday brunch, or pair with coffee for a cozy afternoon treat.
• For a festive table, sprinkle a few fresh berries and lemon zest over the glaze so it looks fresh and bright.
• Try smaller slices with tea after dinner — they feel indulgent without being heavy.
• If you want contrast, plate a slice next to a scoop of vanilla ice cream or a spoonful of lemon curd.

(For a dramatic dessert board, you might look at presentation ideas used in decorative cakes like the Blackberry Velvet Gothic Cake.)

Storing & Leftovers

• Store: Keep the cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days.
• Freeze: Wrap slices in plastic and freeze for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm slices in the microwave for 10–15 seconds so the butter and glaze soften without drying the crumb.
• Leftover idea: Turn slices into a breakfast parfait: torn cake, yogurt, and fresh berries layered in a glass.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day — flavors mingle and the cake settles into a perfect texture.

Q: Can I swap any ingredients?
A: Of course! Try Greek yogurt instead of sour cream for a slightly tangier crumb, or use frozen blueberries (don’t thaw) if fresh aren’t available.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic is my favorite, but room temperature works beautifully too for slicing cleanly.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges, a springy top, and that delicious fragrant smell — plus a toothpick should come out clean from the center of the Blueberry Bundt Cake.

Final Thoughts

This cake lives at the intersection of simple baking and happy memories; it’s one of those recipes I turn to when I want comfort on a plate. Moreover, it’s forgiving, friendly, and full of honest flavors — butter, lemon, and those poppy blueberry bites. Please try it, make it your own, and enjoy every tender, fragrant slice of Blueberry Bundt Cake.

Conclusion

If you want to compare techniques or see another baker’s take, check out The Best Blueberry Bundt Cake – Baker by Nature. For an old-fashioned sour cream and lemon version with a slightly different approach, I also recommend old-fashioned Sour Cream Lemon Blueberry Bundt Cake.

Blueberry Bundt Cake

A soft, buttery Blueberry Bundt Cake dotted with juicy berries and bright lemon notes, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Brunch, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened Use unsalted butter to control the salt
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream Adds tenderness and tang
• 1 tbsp lemon zest Brightens the whole cake

Berries

• 2 cups fresh blueberries Tossed in 1 tbsp flour to prevent sinking

Glaze

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1/2 tsp vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan generously.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter with granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating after each addition. Stir in vanilla extract, sour cream, and lemon zest.
5. Gradually fold in the dry ingredients until just combined.
6. Toss blueberries with flour and gently fold them into the batter.
7. Pour the batter into the prepared Bundt pan and smooth the top.

Baking

1. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
2. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Glazing

1. Whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
2. Drizzle the glaze over the cooled cake and let it set before slicing.

Notes

Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. For a flavor twist, consider adding almond extract or lemon poppy seeds.