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Moist Lemon Blueberry Bundt Cake Recipe with Easy Zesty Glaze

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A moist and tender lemon blueberry bundt cake with a bright, tangy glaze that balances sweetness and citrus flavor perfectly. Ideal for brunch, tea time, or any celebration.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream
  • ¼ cup (60ml) fresh lemon juice
  • Zest from 2 medium lemons
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries (tossed with 1 tablespoon flour)
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter and dust with flour, tapping out the excess.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, use an electric mixer to beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next.
  5. Mix in the sour cream, fresh lemon juice, vanilla extract, and lemon zest until smooth and aromatic.
  6. Add the dry ingredients in three batches, mixing gently after each addition until just combined. Do not overmix.
  7. Fold in the floured blueberries gently with a rubber spatula.
  8. Pour the batter evenly into the prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth, adjusting consistency as needed.
  12. Once the cake is cooled, drizzle the glaze over the bundt cake, letting it drip down the sides.

Notes

Use room temperature ingredients for best results. Toss blueberries with flour before folding to prevent sinking. Do not overmix batter to keep cake tender. Let cake cool in pan for 15 minutes before unmolding to avoid breakage. For a dairy-free option, substitute sour cream with coconut yogurt and use vegan butter and flax eggs for vegan adaptation. Frozen blueberries can be used if tossed with flour first. Chilling batter for 10 minutes before baking helps keep blueberries suspended.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, bundt cake recipe, zesty glaze, moist cake, summer dessert, brunch cake

Find it online: https://atomicbite.com/moist-lemon-blueberry-bundt-cake-recipe-with-easy-zesty-glaze/