This lemon blueberry bundt cake is a moist sour cream cake filled with fresh lemon flavor and juicy ripe blueberries. Finished with a buttery cinnamon streusel, this easy bundt cake recipe is sure to become a favorite!
If you love the sweet blueberry flavors in this cake, try my blueberry almond bundt cake and this easy lemon blueberry poke cake, next!
This blueberry bundt cake starts with an old-fashioned sour cream cake batter inspired by my family’s favorite coffee cake. Along the way, we’ll add in just the right amount of zesty lemon and a generous heap of blueberries. Finished off with a buttery streusel and a dusting of powdered sugar, it’s seriously one of the best cake recipes ever!
Why You’ll Love This Lemon Blueberry Bundt Cake Recipe
- Extra moist. Sour cream makes this cake delightfully moist, and a sprinkle of cinnamon streusel gives the bottom of the cake some crunch. The contrast is to die for.
- Easy ingredients. You can make the perfect lemon blueberry bundt cake with simple ingredients that are already in the pantry.
- Zesty. Loaded with fresh lemon and juicy blueberries, every slice tastes like fruit-filled sunshine. It’s the perfect cake to make in spring and summer!
- Versatile. There are plenty of ways to customize this bundt cake recipe. Substitute the blueberries for raspberries or blackberries, skip the streusel, or add a glaze, it’s up to you.
Ingredient Notes
I’ve included my notes on the important ingredients that make this blueberry cake something special. Scroll down to the recipe card for a printable list of ingredients with amounts.
- Blueberries – I love making this bundt cake with juicy in-season blueberries. You’ll need to toss fresh blueberries with flour first. You can also use frozen berries, see below.
- Butter – Unsalted butter, softened to room temperature (not melted).
- Sugar – You’ll need both brown sugar and white sugar. All of one type of sugar can be substituted for the other if needed.
- Sour Cream – This is the secret to an ultra-moist, tender blueberry bundt cake. If you don’t have sour cream, use vanilla yogurt or Greek yogurt instead.
- Lemon – Fresh lemon zest and juice. Zest the lemons before juicing them!
- Dry Ingredients – Sifting the flour and dry ingredients breaks up any lumps, for a silky-smooth cake batter.
- Streusel – I make an easy streusel for this cake from butter, flour, sugar, and cinnamon. Optional, but so delicious!
Can I Use Frozen Blueberries?
Yes! This lemon blueberry bundt cake turns out great with both fresh and frozen blueberries. Not to mention, frozen fruit is always in season. Add frozen berries to the batter straight from the freezer and bake the cake right away. This prevents the color from leaking into the cake.
How to Make a Lemon Blueberry Bundt Cake
I love how simple this cake recipe is, and you will, too! It’s a perfect way to ease into baking bundt cakes. Just follow the steps below. Don’t forget to scroll to the recipe card for printable instructions.
- Prep the blueberries. Give fresh blueberries a rinse with cold water and dry them well. Afterward, toss the blueberries in a bowl with flour to coat. Coating the berries with flour makes them less likely to sink in the cake batter.
- Combine the wet ingredients. Cream together room-temperature butter with both sugars. Next, add the eggs, one at a time, followed by sour cream, vanilla, lemon zest and lemon juice.
- Mix the dry ingredients. Sift the flour into a new bowl. Scoop out 2 cups (you’ll use this for the streusel). To the bowl with the remaining flour, add your salt and baking powder.
- Add the dry ingredients to the batter. Gradually mix this into your wet cake batter. Finally, fold in the blueberries. Pour the batter into a greased and floured bundt pan.
- Make a streusel. To make a quick streusel, stir sugar, flour, and cinnamon together with melted butter. Sprinkle this over the cake batter.
- Bake. Bake the bundt cake at 350ºF for 50-55 minutes, until the cake is browned and a toothpick stuck into the middle comes out clean. Let the bundt cake cool in the pan for 20 minutes before inverting it onto a plate to finish cooling.
Tips and Variations
You’re just about ready to get baking! These are some final tips to make sure this lemon blueberry bundt cake is a success:
- Use room temperature ingredients. Take fridge-cold ingredients like butter, eggs, and sour cream out of the fridge ahead of time. Room-temperature ingredients blend more smoothly.
- Let the cake cool in the pan first. Don’t try to flip or release the cake from the pan too soon after it’s out of the oven. The cake might stick to the pan and crumble.
- Get the flip right. The easiest way to invert a bundt cake is to place a plate, cutting board, or another flat surface over the top of the cake pan. Hold both the pan and plate together, and flip.
- Release the cake gently from the pan. To get a Bundt cake out of the pan, don’t tap the pan against the flat surface to release the cake. Instead, once it’s inverted, gently tap the sides of the pan until the cake comes loose.
- Substitute the blueberries. Change up this cake with raspberries, strawberries, or blackberries. You can also skip the berries altogether for a classic lemon bundt cake.
Frequently Asked Questions
Tossing fresh blueberries in flour before adding them to the batter is an old baking trick that keeps them from sinking.
Sudden temperature changes can cause cakes and muffins to lose their rise. Once the cake is in the oven, don’t open the door! Check the cake for doneness, and if it needs more time, close the door quickly but gently to keep the oven from losing heat.
Bundt cakes are made in Bundt pans, a type of cake pan that’s shaped like a donut. The name “Bundt” was trademarked by the Nordic Ware company in the 1950s. It’s believed to be taken from the German word Bundkuchen, a European style of cake.
Can I Use a Regular Cake Pan Instead of a Bundt Pan?
Absolutely. Don’t let the lack of a Bundt pan keep you from experiencing the deliciousness that is this lemony blueberry cake. I make this blueberry bundt cake in a 10” Bundt pan, which is enough batter to make a 9×13” sheet cake, two 8” round pans for a layer cake, or you can even make cupcakes.
Keep in mind that if you’re changing the size and shape of the pan, you’ll need to adjust the baking time.
How to Store Lemon Blueberry Cake
- To Store. Store this lemon blueberry bundt cake in an airtight container, like a cake carrier, on the countertop for up to 3 days. You can also keep this cake in the fridge for up to 5 days. Let the cake come to room temperature before serving.
- Freeze. This bundt cake freezes well. Let the cake cool completely, then wrap it tightly in two layers of plastic wrap, or store it in an airtight container. Freeze for up to 1-2 months. Defrost the cake at room temperature before serving.
More Bundt Cake Recipes
- Old-Fashioned Pound Cake
- Strawberry Swirl Bundt Cake
- Easy Lemon Drizzle Cake
- Cherry Almond Bundt Cake
- Chocolate Sour Cream Bundt Cake
Lemon Blueberry Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This easy lemon blueberry bundt cake is a moist, old-fashioned sour cream bundt cake recipe bursting with fresh lemon and heaps of juicy blueberries!
Ingredients
For the Cake:
- 8 oz Blueberries, rinsed ( 2 packages)
- 1/4 C Flour
- 1 C Unsalted butter
- 1 3/4 C + 2 tbsp Sugar
- 1/4 C Light brown sugar
- 2 Large eggs
- 1 tsp Pure vanilla extract
- 1 C Sour cream
- Zest of two lemons
- Juice of one lemon
- 2 C Flour, sifted
- 1 tsp Baking powder
- 1/2 tsp Salt
For the Streusel:
- 1/2 C Unsalted butter, melted
- 1 C Flour
- 3/4 C Sugar
- 1 tsp Cinnamon
Instructions
For the Cake:
- Preheat oven to 350° F. Grease and flour a bundt pan.
- Rinse and dry blueberries. Coat blueberries with 1/4 C flour by mixing with a spoon.
- Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light, and fluffy.
- Add eggs, one at a time, beating each egg into the butter and sugar one at a time.
- After mixing both eggs, add vanilla, sour cream, lemon zest, and lemon juice. Beat on medium speed until well combined.
- In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add the flour mixture to the batter and mix on low speed until just combined. The batter will be thick.
- Fold blueberries into batter.
For the Streusel:
- Melt butter in the microwave, for about 30 seconds.
- Combine all dry ingredients in a medium-sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.
To Assemble:
- Pour the batter into the pan. Cover the bottom with streusel.
- Bake at 350° F for 50-55 minutes. The bottom of the cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.
- Set on a cooling rack for twenty minutes.
- Place a plate, cutting board, or other flat surface; over the cake and hold it together. Turn the cake over and gently pat the sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.
I was wondering why butter in this one and oil in the lemon blueberry cake?
They are two very different cake batters. This is more of a pound cake
This looks amazing. I will be making it for my friends at our next get together. I know my son is gonna love it too. Thank you so very much.
Wonderful, thank you so much!
What a beautiful bundt cake that’s perfect for spring! I’m totally a taster too!
Thanks Laura!
This cake is gorgeous Julianne! Perfect for a baby shower…or any day really! Love blueberry and lemon together. Pinned and shared on Facebook!
I love the lemon and blubbery combo! It looks delicious Julianne!
Thanks girl!
just made this cake. can’t wait to try it out 🙂
one thing wrong with the recipe is, that it doesn’t tell you where to add the lemon zest or lemon juice.
I added it just before the blueberries went into the batter
Hi Heather! Sorry about that and thank you for letting me know! You did it correctly! I have updated the recipe!
The lemon blueberry combo sounds delicious, Julianne! But I wouldn’t just want a taste…I’d want a whole piece (or three)! 😉
Thank you Samantha! I think I can spare an extra piece 🙂
I love your photos Julianne! This cake looks amazing.
Thank you Dorothy! I am trying to shoot differently and switch it up a bit!
Yum!! This looks delicious! Wish I had a piece right now!
Thank you Kelly! I would totally share with you 🙂
gorgeous Julianne just gorgeous
Thank you Heather!
Julianne – I’m so happy you are part of my baby shower!! I can’t believe we only just met – better late than never – and yes, I definitely hope we can meet in person someday 🙂 LOVE this bundt cake – the delicious flavors and the fact that it looks incredibly moist and delicious! Such a perfect cake for a baby shower!!
Totally Cathy! You are so talented and I am glad that blogging has brought us together! Best of luck with the rest of your pregnancy!
Love lemon and blueberry combos… swooning over this cake right now Julianne. Totally perfect for a baby shower or just for me, myself, and I oohh and a cup of coffee! 🙂 Pinned… gorgeous pictures too! {as always… geeshh you make the rest of us look bad!}
Thanks for the kind words Krista!
This looks so delicious and moist! I want like five pieces 🙂 And it is SO much fun being pregnant with Cathy and having babies at the same time. I love that whatever crazy stage I’m going through with my kids, she is too. I just wish she wasn’t quite so cute and tiny pregnant 🙂
HAHA! Oh Lisa! So excited for your baby girl! She is totally adorable!
Yum Yum Yumy! I viewed this while eating a piece of plain wheat toast. I will try and pretend it’s a slice of this Lemon Blueberry amazing bundt!
That’s the spirit Debbie!
I am totally a taster too!! 🙂 I would love to have a taste of your Lemon Blueberry Bundt Cake right now!
I totally agree…food is the best part about a party! Your bundt cake looks amazingly good. Pinned!