This Lemon Blueberry Bundt Cake made completely from scratch has taken the classic lemon bundt cake and speckled it with fresh blueberries then topped the whole cake off with lemon cream cheese glaze. Perfect for spring get-togethers.
Lemon Blueberry Bundt Cake
I can’t believe some of you got hit with more snow last week!
Just in case you are sick of the dreary winter weather, here’s a little something to brighten your day. Happy spring!
Vanilla cupcakes with lemon cream cheese frosting. Lemon cream cheese scones with strawberries. Easiest raspberry lemon crescent rolls. Lemon thumbprint cookies. It’s undeniable that I love lemon and all the spring flavor combinations.
Oh hey, you gorgeous blueberry lemon icebox cake. There’s simply no doubt that lemon and blueberry were made for each other. It’s one of my top flavor duos of all time.
Today I’m sharing a super-moist glazed lemon bundt cake that’s speckled with fresh blueberries. It’s the ultimate spring cake! It’s a basic lemon bundt cake that’s adapted from my oh-so-pretty tequila sunrise cake. Do you remember that cake? It’s a couple years old now but it’s always a hit when I share it on facebook.
I like to make this cake for dinner parties because it’s such a show-stopper with minimal effort. It’s supremely buttery and moist. So good, you guys!
With a dense texture without feeling too heavy, this cake is perfect for all sorts of options. So here I am with a fun zesty spin on my favorite bundt cake.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
How to make lemon blueberry bundt cake
Creamed butter and sugar is the start of the bundt cake. Use regular granulated sugar and unsalted butter. The moisture comes from 3 large eggs, and egg yolk, fresh lemon juice, oil, and plain Greek yogurt.
Lemon zest and a dash of vanilla extract flavor the cake. I suggest zesting the lemons then slice them open and use the fresh juice. Please don’t use store-bought lemon juice. Fresh is so much brighter in flavor.
For the blueberries, you can go with fresh, frozen, or even dried, I tested the cake with both fresh and frozen blueberries!
If you decide to use frozen, there’s no need to thaw them. And take care when mixing them into the batter because they can turn the batter a purple color or leave purple streaks.
Dried blueberries work well also. 2 cups of dried blueberries is the magic amount without being overwhelming.
When using fresh blueberries, I like to toss them in a little flour before adding them to the batter. This helps keep them from “sinking” to the bottom of the batter.
I love to top my bundt cakes with a matching glaze. In this case, I used a lemon glaze. Cream cheese makes it tangy, confectioners’ sugar adds sweetness, and lemon juice adds a little more tang that’s super pleasant on the tongue. I usually include some zest as well.
Decorate the lemon blueberry bundt cake with fresh lemon slices and blueberries. Just look at how pretty this presentation is!
What bundt pan to use for cakes?
I use the same bundt pan* every time I make a bundt cake. It has never failed me. I like that it has a nonstick coating but I still use cake release for added insurance. The bundt cake slides right out of the pan when I invert it.
The wet ingredients will look a bit curdled before adding the dry ingredients. This happens almost anytime I use citrus juice in my batter. It’s perfectly okay and everything will blend together beautifully after you add the last addition of dry ingredients.
Tips for making lemon blueberry bundt cake
- Toss the blueberries in a little bit of flour before adding them to the batter. This will help keep them from sinking to the bottom.
- You can use fresh, frozen, or dried blueberries in this bundt cake. I’ve left instructions in the notes portion of the recipe.
- Set all the ingredients out 30 minutes prior to making the bundt cake. This is to ensure that your cold ingredients have had time to come to room temperature.