This lemon blueberry bundt cake is a moist sour cream bundt cake filled with fresh lemon and juicy ripe blueberries, topped with a creamy, buttery lemon glaze. It’s a bright summer dessert that I love to make in blueberry season. It’s pretty darn hard to beat!

If you love the flavors in this cake, try my easy lemon blueberry poke cake next! If you need something a little quicker, grab a cake mix for an easier lemon bundt cake. This original recipe was posted in 2014 and updated in 2025

A slice of lemon blueberry bundt cake on a plate next to a fork.

This blueberry bundt cake starts with an old-fashioned batter inspired by my family’s favorite pound 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 sweet, buttery lemon glaze, it’s one of the best summer desserts. It also happens to be a breeze to make.

Things To Know About This Blueberry Bundt Cake Recipe

It’s super moist. This recipe uses a combination of brown sugar, extra eggs, softened butter, and sour cream in the batter. Sour cream is my favorite ingredient for ultra-moist cake recipes.
Real lemon zest = Loads of flavor. I flavor the bundt cake with fresh lemon zest and juice. Combined with sweet ripe blueberries, there’s no better flavor combination in a summer dessert, if you ask me.
Easy to customize. This lemon blueberry cake is easy to make and customize with staple ingredients. Change up this bundt cake recipe with raspberries, strawberries, or blackberries.

Side view of a lemon blueberry bundt cake with a large slice missing.

Ingredient Notes

These are the important ingredients you’ll need to make this easy lemon blueberry bundt cake recipe. Scroll to the printable recipe in the recipe card for the full list and amounts.

Fresh Blueberries – You can make this cake with fresh or frozen blueberries. Make sure to rinse and dry fresh blueberries well, they will be tossed with some flour. Frozen blueberries do not need to be thawed.
Dry Ingredients – Use a digital kitchen scale for accurate measuring. Otherwise, follow my tips on how to measure flour using the spoon and sweep method. Don’t scoop directly from the bag, or you’ll overmeasure.
Sugar – I use a combination of granulated sugar and packed light brown sugar. I don’t recommend using dark brown sugar for this recipe, as I’m not sure how it will affect the outcome of the baked cake.
Lemon Juice and Zest – You’ll want to use fresh lemons for this cake. See below.
Sour Cream – For an ultra-moist, flavorful cake, I add room-temperature sour cream. If you don’t have sour cream, Greek yogurt is a good substitute.

Lemon blueberry bundt cake ingredients with text labels overlaying each ingredient.

Notes on Zesting and Juicing Lemons

Zest directly into the batter. For the best flavor, zest the lemons directly over the cake batter. This ensures the lemon oils get incorporated. I used 2-3 large lemons, which yielded 1 tablespoon of fresh zest.
Zest first, then juice. Juice the lemons after you’ve zested. One large lemon yielded about 3 tablespoons of juice.

Overhead view of a citrus zester next to a small bowl of lemon zest.

How to Make a Lemon Blueberry Bundt Cake

I make this in a 12-cup bundt cake pan. You can use a 10-cup pan, too, just make sure not to overfill (leave about 1 inch of space at the top of the pan, so the batter doesn’t overflow). Follow along below for an overview on how to make your lemon bundt cake, and scroll to the recipe card for the printable directions.

Mix the dry ingredients. In a new bowl, whisk flour with baking powder and salt.
Combine the wet ingredients. Separately, cream both sugars with butter until it’s very light and fluffy, this will take several minutes. Then, add the eggs one at a time. Make sure each egg is well mixed before adding the next.
Add the lemon. Next, mix in the vanilla, lemon juice, and zest.
Combine. Add the dry ingredients into the wet batter, alternating with the sour cream, until you have a thick, smooth batter. Take care not to overmix. Lastly, fold in the blueberries by hand.

Batter ingredients combined in a bowl. — Cream the sugar and butter.

Blueberries added to a bowl of bundt cake batter. — Cream the sugar and butter.

How to Keep Berries From Sinking in a Cake

Before you start, toss the blueberries with flour. This light coating keeps the berries from sinking to the bottom of the cake batter. Combine the rinsed, dried blueberries with 1 tablespoon of flour and toss to coat.
If you’re using frozen blueberries, toss them with flour and fold them into the batter from frozen to prevent the color from bleeding into the cake.

Fill the pan and bake. Transfer the batter to a greased 12-cup bundt pan. Bake the cake at 350ºF for 55-65 minutes, until a toothpick tester stuck into the center of the cake comes out clean. Baking times will vary based on the shape and size of the pan and no two ovens bake the same. Follow the guidelines using a knife or toothpick and check several areas of the cake to ensure it’s fully baked.
Cool and then invert the cake. Allow the bundt cake to cool in the pan for 15-20 minutes (don’t let it cool completely, or it’ll get stuck). 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. Cool the cake for at least another 15 minutes before adding the glaze.
Add the glaze. To make the glaze, whisk melted butter, powdered sugar, lemon juice, and heavy cream in a bowl, and pour it over the cake.

Baked lemon blueberry bundt cake in a pan. — Fill the pan, and bake.

Glaze drizzling from a whisk held over a bowl. — Fill the pan, and bake.

5 Common Bundt Cake Mistakes (and How to Avoid Them)

Not greasing and flouring the bundt pan well enough. Before you start, prepare the inside of your bundt pan for baking by greasing it generously with Crisco (or butter, or cooking spray). Afterward, dust the inside with flour. A well-prepped bundt is key for a cake that doesn’t get stuck in the pan.
Not bringing ingredients to room temperature. Take fridge-cold ingredients like eggs and sour cream out of the fridge ahead of time. Room-temperature ingredients blend more smoothly.
Opening the oven door prematurely. Sudden temperature changes can cause cakes to lose their rise. Once the bundt 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.
Inverting the cake too soon. Don’t try to flip or release the cake from the pan too soon after it’s out of the oven. The cake might crumble. On the other hand, don’t let it cool completely in the pan, either, or you’ll have a hard time releasing it afterward.
Tapping the pan against the plate. 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. Cool the cake for another 20 minutes before serving.

Lemon blueberry bundt cake cut into slices.

Proper Storage

On the counter. This cake stores well at room temperature for 2-3 days. Keep it covered in an airtight container, like a cake carrier, to retain its moisture.
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.

Lemon Blueberry Bundt Cake