Sunshine in Every Slice!

This poor Lemon Blueberry Bundt Cake , it really had a hard life. First of all, when I took it out of the pan I was in a hurry. I should have been more patient with it and allowed it to cool more. Because I didn’t let it cool enough, part of it stuck to the pan. I just stood there and stared at it. It was either remake it or make it look like it never happened…

I decided to try and make it look like it never happened!

When I was done taking pictures of it, I set it on the counter behind me. I was dog sitting a very curious and mischievous pup at the time and in a matter of seconds he had inhaled a very large piece of this stuff while my back was turned!

I absolutely love this cake! It is so pretty and so full of Spring flavor! It’s a cake of sunshine and happiness!

If you love Bundt cakes, then I think you will love the Best Chocolate Bundt Cake and Cranberry Bundt Cake with Butter Sauce , too!

What You’ll Love About this Recipe

Perfect Moist & Tender – This cake stays soft and moist for days, making it just as good the next day as if it’s fresh from the oven!

Make Ahead – This cake is great for making in advance, which makes entertaining stress-free.

Feels Like Spring – Light, sunny, and cheerful – this cake instantly brightens any table!

Looks Fancy With Minimal Effort – This is a beautiful, bakery-style cake without any complicated decorating!

Ingredients You’ll Need for the Cake

2 cups Blueberries + 1 tbsp Flour

2 3/4 cups Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Salt

3/4 cup Butter, Softened

2 cups Sugar

4 Eggs

2 tsp Vanilla

1/3 cup Lemon Juice

2 tbsp Lemon Zest

1/4 cup Oil

1 cup Sour Cream

And the Lemon Glaze

1 cup Powdered Sugar

2-3 tbsp Lemon Juice

How to Make Lemon Blueberry Bundt Cake

Preheat oven to 350 degrees. Generously spray a Bundt pan with non-stick spray and set aside.

Add 2 cups blueberries and 1 tbsp flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.

In a medium bowl, whisk together 2 3/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.

In a separate large bowl, beat together 3/4 cup softened butter and 2 cups sugar until light and fluffy.

Mix in 4 eggs, one at a time, until combined. Then mix in 2 tsp vanilla.

Slowly beat in 2 tsp vanilla, 1/3 cup lemon juice, 2 tbsp lemon zest, and 1/4 cup oil.

Gradually beat the dry ingredients into the wet until just combined. Then beat in 1 cup sour cream.

Gently fold in the blueberries.

Pour the batter into the prepared pan and spread evenly.

Bake for 50-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cover loosely with aluminum foil for the last 5-10 minutes of baking if needed to prevent excess browning.

Remove from oven and let cool in the pan on a wire rack for 30 minutes, then transfer cake to the rack to finish cooling.

Once cooled, make the glaze by whisking together 1 cup powdered sugar and 2-3 tbsp lemon juice. Drizzle over top of the cake.

Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work well. Add them straight from the freezer and don’t thaw first to avoid excess moisture or streaking the batter.

What’s the best way to keep the cake from sticking to the Bundt pan?

Grease the pan really well, making sure to get into every crevice. A baking spray with flour or butter plus flour works best.

Can I substitute yogurt for sour cream?

Absolutely. Plain Greek yogurt is a great substitute and still keeps the cake moist and tender.

How do I keep the blueberries from sinking?

Toss the blueberries with a small amount of flour before folding them into the batter according to the recipe directions. This helps distribute them evenly throughout the cake.