Blueberry Lemon Bundt Cake

Name: Blueberry Lemon Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup Greek yogurt; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 cup fresh blueberries, tossed in flour; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest

Highlighted under: Baking Joy

I absolutely adore baking this Blueberry Lemon Bundt Cake! The moment I mix the fresh blueberries with the zesty lemon, my kitchen fills with such a refreshing aroma that it's hard not to feel uplifted. This cake is moist, delicious, and has a beautiful presentation, making it a perfect dessert for gatherings. I love how the tartness of the lemon perfectly complements the sweetness of the blueberries. It’s a delightful treat that never fails to impress my family and friends.

Created by

Rhea Bennett

Last updated on 2026-02-01T17:37:35.207Z

When I first created this Blueberry Lemon Bundt Cake, I was inspired by the vibrant summer produce. I found that using fresh blueberries instead of frozen made a remarkable difference in both flavor and texture; they burst beautifully throughout the cake. To ensure that the bundt cake stays moist, I experimented with Greek yogurt, which not only enhances the cake's richness but also elevates its fluffiness.

One essential tip I discovered is to coat the blueberries with flour before folding them into the batter. This prevents them from sinking to the bottom during baking. Trust me, this technique ensures every slice has that delightful burst of blueberry in every bite, making it visually appealing and delicious!

Why You'll Love This Cake
Perfectly balances sweet blueberries with zesty lemon flavor
Moist and fluffy texture that impresses every time
Beautifully presented, making it great for special occasions

The Role of Greek Yogurt

Using Greek yogurt in this Blueberry Lemon Bundt Cake not only adds moisture but also contributes to the cake’s rich flavor profile. The tanginess of the yogurt enhances the lemon’s acidity, providing a well-rounded taste. If you're in a pinch, you can substitute plain yogurt or even sour cream, though Greek yogurt yields the best results in terms of creaminess and texture.

The high protein content in Greek yogurt also helps stabilize the cake, ensuring it doesn’t collapse once out of the oven. You’ll notice the cake remains fluffy and moist, which is essential for achieving that perfect bundt cake structure.

Baking Tips for Success

When baking the bundt cake, it’s crucial to check for doneness around the 45-minute mark using a toothpick. The skewer should come out clean, but keep in mind that overbaking can lead to a dry texture. If you notice the top beginning to darken too soon, consider tenting it with aluminum foil to evenly regulate the baking without sacrificing moisture.

Additionally, remember to let the cake cool in the pan for 10 minutes before inverting onto a wire rack. A proper cool-down prevents the cake from breaking apart and allows the flavors to develop further. If the cake sticks, gently run a knife around the edges before inverting.

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup Greek yogurt
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 cup fresh blueberries, tossed in flour

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Instructions

Prepare the Bundt Pan

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent sticking.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Yogurt

Beat in the eggs one at a time, then add the Greek yogurt, lemon zest, and lemon juice. Mix until combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the floured blueberries, ensuring they are evenly distributed throughout the batter.

Bake

Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Once cool, prepare the glaze by mixing the powdered sugar, lemon juice, and lemon zest. Drizzle over the cake.

Pro Tips

For extra flavor, consider adding a teaspoon of vanilla extract to the batter or garnishing with fresh lemon slices and additional blueberries.

Glazing Techniques

Creating the glaze is simple yet essential for adding that final burst of lemon flavor to your cake. When mixing the powdered sugar with lemon juice and zest, aim for a glossy consistency that drizzles easily yet holds shape. This ensures the glaze beautifully coats the cake without running off immediately.

If the glaze turns out too thick, you can thin it out by adding a little more lemon juice. Conversely, if it’s too runny, add a bit more powdered sugar until it reaches the desired consistency. This adjustment allows you to achieve the perfect drizzle that enhances both flavor and presentation.

Serving and Storage Suggestions

This Blueberry Lemon Bundt Cake is delightful on its own, but it can also be served alongside a dollop of whipped cream or a scoop of vanilla ice cream for an elevated dessert experience. For a touch of freshness, consider garnishing with additional lemon zest or a few whole blueberries on top.

For storage, wrap the cooled cake in plastic wrap to maintain its moisture, and keep it in an airtight container at room temperature for up to three days. If you want to make it ahead of time, you can freeze the cake. Just ensure it’s tightly wrapped, and it will maintain its quality for up to three months. Thaw it overnight in the refrigerator before serving.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

While fresh blueberries are preferred for their texture and flavor, frozen blueberries can be used if thawed and drained. Be sure to coat them in flour to prevent them from sinking.

→ How should I store the leftover cake?

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

→ Can I make this cake in advance?

Yes, you can bake the cake in advance. Allow it to cool completely, wrap it tightly in plastic wrap, and refrigerate for up to three days before serving.

→ What can I substitute for Greek yogurt?

A good substitute for Greek yogurt is sour cream or regular plain yogurt, though the texture may vary slightly.