Real Recipes From Real Home Cooks ®

beautiful blueberry lemon bundt cake

★★★★★ 3
a recipe by
Laurie Lenartowicz
Livingston, TN

This is a great summer take along dessert. It's bursting with fresh New Jersey blueberries and lemon zest. You can choose to finish this beauty with a glaze or dust with powdered sugar.

Blue Ribbon Recipe

Lemons and blueberries are such a wonderful combination and this cake is not only beautiful it's amazingly delicious. It's fairly simple to throw together and will impress everyone! This is the ultimate pound cake full of lemon flavor and blueberries in every bite. We chose to glaze the cake with extra lemon zest and blueberries just make the moist cake even better.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 14-16
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For beautiful blueberry lemon bundt cake

  • 2 stick
    butter; softened
  • 1 c
    white granulated sugar
  • 3/4 c
    packed light brown sugar
  • 4 lg
  • 2 Tbsp
    freshly grated lemon zest
  • 1 tsp
    lemon extract or 2 tsp lemon juice
  • 1 tsp
    vanilla extract
  • 1 c
    sour cream
  • 1 1/2 c
    fresh blueberries dusted with 1 tbsp flour
  • 2 2/3 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1 1/2 c
    powdered sugar
  • 3-4 Tbsp
    half and half or milk
  • 1 tsp
    lemon extract
  • optional 1 tbsp lemon zest, 1/4 cup blueberries or powdered sugar for dusting

How To Make beautiful blueberry lemon bundt cake

Test Kitchen Tips
Be sure to flour your pan very well otherwise the blueberries will stick.
  • 1
    Preheat oven to 350 degrees. Adjust oven rack to center position. Grease and flour a 12 cup bundt pan.
  • Dry ingredients in a mixing bowl.
    In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • Coating blueberries in flour.
    In a small bowl, toss 1 1/2 cups fresh blueberries in 1 tbsp of flour; set aside.
  • Lemon zest on a cutting board.
    Grate the lemon zest in a cup. For the cake, grate 2 tbsp of zest. If also using on top of the glaze, grate an additional 1 tbsp.
  • Adding an egg to creamed butter.
    In a large mixing bowl with electric mixer on medium, cream together the butter and sugars. Add the eggs, one at a time and mix well.
  • Adding lemon zest to creamed butter.
    Beat in the vanilla and 2 tbsp lemon zest and 1 tsp lemon extract (or 2 tsp of fresh lemon juice).
  • Slowly adding dry ingredients to butter.
    Add the flour mixture to the liquid ingredients with mixer on low. Add the flour in alternately with sour cream (ending with flour).
  • Folding in blueberries.
    Fold the floured blueberries into the cake batter with a spoon.
  • Batter in a bundt pan.
    Spoon the batter into the prepared bundt pan and spread around evenly.
  • Cake baking in the oven.
    Bake for 45-50 minutes or until a toothpick tests done.
  • Cake cooling on a rack.
    When finished, let cake rest for 15 minutes upright on cookie rack.
  • Turning cake out of pan onto a white plate.
    Loosen cake from pan and flip over to release on a cake dish or plate. Let cool completely.
  • Making cake glaze in a metal bowl.
    Make the glaze to drizzle over cooled cake if desired. In a small bowl, whisk together 1-1/2 cups of powdered sugar, milk and lemon juice or extract.
  • Drizzling glaze over cooled cake.
    When glaze is smooth in consistency, drizzle with a spoon over top and down sides of cake. Top the glaze with 1 tbsp grated lemon zest and blueberries around the top in a ring. If not using a glaze, sprinkle top of cooled cake with powdered sugar.
  • 15
    Store tightly covered in a cool place or refrigerator.