This Lemon Blueberry Bundt Cake is extra moist, topped with a buttery cinnamon streusel, and loaded with juicy fresh blueberries.
We have another virtual baby show today! The longer I blog, the more wonderful women I meet. Each blogger brings something unique and different to the table. Cathy from Lemon Tree Dwelling makes the tastiest looking desserts, savory appetizers and fun DIY projects. My recent favorites are her Orange Creamsicle Circus Animal Cookies and Skittles Rainbow Fudge.
I am a believer that the best thing about parties is the food. I am a total taster. I need to have a little bite of everything. So the decision to make this Lemon Blueberry Bundt Cake for Cathy’s baby shower was not taken lightly! Just about all of my bundt cakes have streusel, so does that make it a coffee cake? I don’t know you decide.
And if you love the lemon-blueberry flavor combo, definitely check out my Lemon Blueberry Layer Cake!
This cake is the perfect springtime treat. There is a bold lemon flavor and plenty of juicy blueberries. I decided that I needed to keep this cake on the lighter side and dust it with powdered sugar instead of a glaze. I think this was the right decision. I mean, we are all looking to save a few calories before bikini season right?
The great thing about this cake is that the fruit can be substituted for raspberries or blackberries! This recipe is built from my grandmother’s sour cream coffee cake. The sour cream helps keeps this cake extra moist. It is a similar recipe to what I did for my Apple Pie Coffee Cake. I just made this last night to bring to an event this week. I have a serious weakness for coffee cake!
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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 lemon blueberry bundt cake is a moist sour cream cake bursting with fresh lemon flavor and juicy ripe blueberries. Finished with a buttery cinnamon streusel, it’s sure to become a favorite!
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.
Filed Under:
There are lots of Cathy’s friends sharing recipes for her virtual shower today, so be sure to scroll down and check them all out!
Lemon Raspberry Cookie Sandwiches by Life Love and Sugar
Blueberry Buttermilk Coffee Cake by Your Homebased Mom
Lemon Yogurt Cake by Yummy Healthy Easy
Orange Dream Monkey Bread by Simple Joy
Strawberry Shortcake Kebabs by Or So She Says
Pig Pickin’ Cake by Sugar Dish Me
Creamy Shrimp Dip by Mostly Homemade Mom
Carrot Cream Cheese Swirl Loaf by Spoonful of Flavor
Fiesta Rice Skillet by The Grant Life
Raspberry Ripple Lemon Bundt Cake by Love Bakes Good Cakes
Ooey Gooey Orange Creamsicle Bars by The Gunny Sack
Mixed Berries with Honey Maple Mascarpone by Joyful Healthy Eats
Chocolate Chip Cookie Cupcakes by Crazy for Crust
Momosas Mocktail Recipe by The Weary Chef
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!