Blueberry Lemon Cake with Lemon Glaze

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Glazed Lemon Blueberry Bundt Cake — Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The tart lemon glaze is plate-licking delish!!

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

Easy Lemon Blueberry Bundt Cake

I hadn’t made a bundt cake in ages, but all of a sudden I just had to make one. I couldn’t get it out of my mind until I did, and it had to be a lemon blueberry cake.

I dusted off my bundt pan, adapted the most trustworthy cake base I’ve ever created, adapted it to incorporate lemon, and I was in business. This is an easy, no-mixer lemon blueberry bundt cake that’s as easy as making muffin batter and takes just minutes to get in the oven.

I love this cake base because cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. It’s impossible to have a dry cake with that trio of moisturizing and tenderizing ingredients.

The cake is soft, moist, fluffy, and dense enough to be satisfying without being heavy. It’s packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well.

I shoveled this soft, juicy, moist cake in bite after bite. And I was tempted to lick the tangy-sweet lemon glaze right off my plate.

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

What’s in Lemon Blueberry Bundt Cake? 

To make this lemon blueberry bundt cake recipe, you’ll need: 

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Egg
  • Buttermilk 
  • Sour cream
  • Canola oil
  • Lemon juice
  • Vanilla extract
  • Blueberries 
  • Lemon zest

And to make the lemon bundt cake glaze, you’ll need:

  • Lemon juice
  • Lemon zest
  • Confectioners’ sugar

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

How to Make Lemon Blueberry Bundt Cake

Never made a lemon blueberry cake before? Don’t worry, it’s easy! Both the bundt cake and the lemon glaze icing recipe are simple to make. 

  1. Whisk together the dry ingredients in one bowl and the wet in another.
  2. Combine the two and stir until smooth.
  3. Gently fold in the blueberries, then turn the batter into a greased 6-cup bundt pan. 
  4. Sprinkle the lemon blueberry cake with a few extra blueberries, then bake until the center is set, the top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
  5. Let the blueberry lemon bundt cake cool, then make the lemon glaze icing.
  6. Once the cake has cooled, invert it onto a plate and drizzle with lemon glaze.
  7. Sprinkle with lemon zest, then slice and serve. 

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

Do I Have to Use a Bundt Pan? 

I don’t have an army to feed and made the cake in a 6-cup Bundt pan, sometimes called a half-Bundt pan. The recipe also works in an 8-inch square pan, baked for approximately the same duration.

Can I Double This Recipe? 

You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. You may also want to use fresh berries rather than frozen, as they release less juice once baked. 

Recipe Substitutions 

This is a fairly flexible recipe, but I wanted to point out which key ingredients you can and cannot substitute. 

  • Buttermilk: If you don’t have any on hand, make a substitute using about 1/2 to 1 tablespoon vinegar (or lemon juice) + 1/2 cup regular milk. 
  • Sour cream: May be substituted with equal parts plain Greek yogurt. Full-fat is best.
  • Lemon juice: Cannot be substituted with lemon oil or lemon extract. Also, don’t add more than the recipe calls for as that would affect the final texture of the cake. 
  • Blueberries: Fresh or frozen work perfectly. Or, use another berry altogether. 

Blueberry Lemon Cake with Lemon Glaze - Almost more berries than cake in this soft, fluffy cake! The lemon glaze is plate-licking delish!!

Tips for Making Lemon Blueberry Bundt Cake

I used frozen blueberries in this lemon blueberry cake recipe because they’re cheaper and readily available year round. I almost always bake with frozen. If you have fresh, they’d be lovely and you’ll likely need to reduce the baking time.

Note that you shouldn’t rush the cooling process with this lemon blueberry bundt cake. Inverting the lemon bundt cake too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; I urge you not to rush the cooling process! 

Lastly, the lemon glaze for the cake will soak into the bundt cake the longer it sits on your counter. I like to drizzle a little extra lemon glaze icing onto the bundt cake after a day or two once the first batch of glaze has been soaked up. 

Glazed Lemon Blueberry Bundt Cake — Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The tart lemon glaze is plate-licking delish!!

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Yield: 8

Lemon Blueberry Bundt Cake with Lemon Glaze

Lemon Blueberry Bundt Cake with Lemon Glaze

Almost more berries than cake in this soft, fluffy lemon blueberry bundt cake! The lemon glaze is plate-licking delish!!

Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes

Ingredients

Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less)
  • 2 teaspoons lemon zest

Glaze

  • 2 cups confectioners’ sugar
  • 1/4 cup lemon juice, or as necessary for consistency
  • 1 to 2 teaspoons lemon zest or to taste, for garnishing

Instructions

    1. Preheat oven to 350F. Spray a 6-cup Bundt pan (sometimes called a half-Bundt pan, measuring 8 inches in diameter) very well with floured cooking spray or grease and flour the pan. Recipe works in an 8-inch square pan, baked for approximately the same duration. You could likely double the recipe and bake in a standard 12-cup Bundt, and you’ll need to increase the baking time, but I haven’t tried. Set pan aside.

    Make the Cake:

    1. In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
    2. In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
    3. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
    4. Add 1 1/4 cups blueberries (reserve remaining 1/4 cup), lemon zest, and gently and briefly fold to combine; don’t overmix or batter will turn blue and cake will be tougher.
    5. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
    6. Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
    7. Bake for about 45 to 55 minutes, or until center is set, top is lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I used frozen berries and baked for 52 minutes. If using fresh, baking time will likely be closer to 45 minutes. If at any point the cake is beginning to look a bit too golden on top before you suspect it’s cooked through, tent with a sheet of foil laid across top of pan. I tented the last 5 minutes of baking.
    8. Place pan on a wire rack and allow cake to cool for at least 1 hour (overnight is okay) before inverting. Inverting too early can result in a cake that sticks to the pan, falls apart, or doesn’t release neatly; I urge you not to rush the cooling duration. Shortly before inverting, make the glaze.

    Make the Glaze:

    1. In a medium bowl, add 1 1/2 cups confectioners’ sugar, lemon juice, and whisk until smooth. As necessary, add additional sugar (or lemon juice) to reach desired glaze consistency. Glaze should be pourable, but not too thin or it will slide off.
    2. Carefully invert cake onto a cake stand or serving plate.
    3. Slowly and evenly drizzle glaze over cake.
    4. Evenly sprinkle with lemon zest before slicing and serving.

Notes

  • Cake will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
  • Extra glaze will keep airtight at room temp for up to 1 week or in the fridge for many weeks. Glaze will soak in as time passes and if I still have cake left after a couple days, I add any leftover glaze.
  • Adapted from Blueberry Muffin and Buttermilk Pancakes Cake.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 335Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 184mgCarbohydrates: 64gFiber: 1gSugar: 50gProtein: 3g

More Lemon Desserts:

Lightened Up Blueberry Lemon Pound Cake — The blueberry-lemon combo is always a win, and so is pound cake that won’t break your caloric piggybank! 

Lightened Up Blueberry Lemon Pound Cake

Lemon Buttermilk Cake with Lemon Glaze — If you’re a lemon lover, you’ll love the perfectly tart yet just sweet enough big pop of lemon flavor this soft and fluffy cake has.

Lemon Buttermilk Cake with Lemon Glaze

The Best Lemon Loaf (Better-Than-Starbucks Copycat) – Took years but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

Lemon Olive Oil Cake – My new FAVORITE lemon dessert of all time!! Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that’s unique and INCREDIBLE!!

Lemon Olive Oil Cake

Lemon Coconut White Chocolate Gooey Bars — The lemon base is soft and chewy, there’s coconut and white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.

Lemon Coconut White Chocolate Gooey Bars

Strawberry Lemon Crescent Ring — This fast and easy ring that’s ready in 30 minutes has strawberries with lemon and cream cheese incorporated for a tangy pop.

Strawberry Lemon Crescent Ring

Glazed Lemon Pie Bars — The crust is buttery, soft, and tender while the filling is juicy and luscious with the perfect amount of sweet-yet-tart flavor and a lemon glaze boosts the lemon flavor even more.

Glazed Lemon Pie Bars

Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!

Lemon Lemonies — Like lemon brownies, but made with lemon and white chocolate!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I made this as written and it was even better the second day! I’m going to make it in a large Bundt and double it for the Bunco group. It becomes more moist as the days go by. Perfection!

    Rating: 5
    1. Thanks for the 5 star review and I’m glad it was even better the second day and you’re going to double it and make it again!

  2. WOW! Perfect 8″ pan recipe! LOVE this delicious recipe. I ‘ve made it 3 times now. It disappears fast! I swear my neighbor has a pipeline to my kitchen! Every time I make this recipe, she knocks on my door! Yes, she sits and eats. Great friend!

    Rating: 5
    1. Thanks for the 5 star review and I am glad this has been on repeat and that it even gets your neighbor coming over :)

  3. I doubled all ingredients EXCEPT for the blueberries in order to prepare a full-size Bundt cake. I used frozen blueberries and baked it for 50 minutes. I have made this twice now and it is a HIT with my family!!

    Rating: 5
    1. Thanks for the 5 star review and glad this has worked great for you as a full size Bundt and that you’ve made it twice now!

  4. I made 2 of these last night. I had frozen blueberries and fresh lemons. I have 2 bundt pans. I LOVE bundt of all shapes and sizes, you can make such beautiful cakes with such simplicity. Anyhow i have a 10 cup Nordic Ware pan that has a swirl shape (not sure how to describe it lol) the cake was extremely moist. Anything with buttermilk is a go for me !! I’m just curious if this cake should be super moist? Like can’t pick it up to move it because it’s so moist. Not complaining because I love your recipes and you’re pretty much my go to person now!! Thanks Averie

    Rating: 5
    1. Thanks for the 5 star review and glad this was a winner and that you made two! And yes this is an ultra moist cake. I hate dry cakes :)

  5. Lemon and blueberry… mmm sounds delicious! The cake looks soft and moist… yummy! Thanks for sharing it. 

  6. I wish I could see your recipes.  Shockwave continues to crash and if I open more than one recipe, the numerous ads and large photos keep the computer from loading the site. 

    1. I’m sorry that you’re having problems with your computer. I hope you get things sorted out soon! If you were able to comment, that means you had to scroll past the recipe. Enjoy the cake!

  7. I am wanting to make this cake in a few days for my moms birthday. However, there will be 9 people that I need to feed. I am not sure if the half bunt cake pan will be enough. I am scared to double to recipe for the full bunt pan since you have not tried it. What is your suggestion?? Thank you!!

    1. You definitely need to make a full cake. A half cake is good for a dinner party of maybe 4-6. Make a full cake. Double it and use FRESH blueberries, not frozen, since there is less guesswork b/c they won’t release as much juice. You’ll be fine. LMK how it goes!

    2. I believe shaking your blueberries In a bag of flour before putting them in a recipe helps with the juice when using frozen

  8. Looks absolutely delicious! You seriously can’t go wrong with blueberries and lemon. One of my fav combos!

  9. Dear Averie,

    Cake tastes delicious. It was a real hit. My only compliant is that it remained very flat. There was little to no rise in the cake. Is this normal? Maybe my oven temperature is off? I didn’t have a bundt tin so I separated it in to two small cake tins. I ended up with a very cute, very mini cake.
    The texture is lovely though, very soft, very crumbly and moist.

    Thank you!

    1. You baked it in two pans rather than one and the Bundt pan is really the best for this cake (the little to no rise comment is fine in a Bundt because you invert it) but sounds like it worked out fine for you.

  10. This has to be one of my favorite cakes that you’ve made! Simply beautiful and so so delicious looking!! :) Pinned!

  11. Oh my god – this is like food p*rn to me – something about the combo of blueberry and lemon is so visually stunning and not to mention delicious. Gorgeous cake and great blog!

  12. Averie, this cake is gorgeous! It belongs as the star of a breakfast or dessert table. Perfect for summer too.

  13. Nothing screams summer to me like blueberries and lemon. This bundt cake looks just divine, and I need to have it in my life. Like now.

  14. I made this yesterday. Quote from my 10-year-old son–“This is everything I thought it would be … and more!” Gotta love that kind of praise. It would have been prettier in a half-Bundt, but my 8×8 pan didn’t seem to affect the taste at all. ;)

  15. What a lovely cake! I love the combination of blueberries and lemon and the pics are so pretty. Can’t wait to try this!

  16. Your photos are stunning. I love the flavor combo of blueberries and lemon. Lemon glaze is the best! Thanks so much for sharing this. Pinning it now!

  17. Beautiful cake, Averie! Glad you got the urge to make a bundt cake so you could share this! :)

  18. Ohmygosh, I only have a 6-cup bundt pan!! I’ve never had a full-sized one; if I needed one, I stole my mom’s. ;) It’s true that it works out perfectly for smaller sized households. With my guy hating dessert, it’s only me eating cake, and goodness knows I don’t need a full bundt cake all to myself! (Although if it was chocolaty or fruity, I’d definitely try…) Looks amazing as always, Averie!

    1. I still can’t believe your guy hates dessert! But yes, good call on having a 6-cup Bundt then, for sure!

  19. This looks so good! I have some blueberries (and lemons!!!!) sitting in the fridge so I’m gonna leave and make this now okay yay

  20. Oh yum!! What a great flavor combo. I’m loving the cake, the pics, and the cake stand! it looks gorgeous! Do you mind me asking where you purchased it from.

  21. Stunning clicks Averie & you know this is going right to the top of my recipe list!! Pinned (a few times)

    1. Thanks for pinning, my dear Blueberry Queen :) You are the queen of blueberry recipes! Thanks for the photo compliments, too! :)

  22. i am obsessed with lemon right now. IN fact, I am also obsessed with anything that looks this amazing. The blue color of the berries picking out at every turn of the cake. AMAZING! Mouthwatering and delicous

  23. Oh I don’t know what I want more- the cake or the gorgeous stand it’s on. Gosh everything is so beautiful!

  24. This looks so so so good! I love the taste of lemon and blueberry together :)

  25. It is so much cheapier/more readily accessible to bake with frozen berries, but I often wonder if it impacts the flavors or consistency of my baked goods….but if you do it, I trust it! :) The colors of this cake are totally gorgeous, and I can only imagine that glaze!!

    1. Well in MOST recipes, frozen is fine for the baking I do. I did just have a recipe 2 days ago for a Raspberry Bread that I recommend fresh but by and large, I am okay with frozen. I bake way too much (and sometimes have to remake things to get them just right) and so frozen is way better $$ for me :)

      1. We freeze our own blueberries and I find they are in great shape for baking for about 6-8 months but after that the quality goes down (and then we make homemade blueberry syrup or sauce)–they get a little wrinkly and leathery. I think commercially frozen blueberries would be fine, though–they have better techniques available to them than the lowly home cook does.

  26. Ah gosh, this looks so pretty and melt-in-your-mouth delicious! It’s kind of strange, but I only like blueberries baked in things (not fresh), so I don’t typically buy them unless I have a recipe in mind…looks like I should put blueberries on my grocery list!

  27. I’ve never heard of a half-Bundt pan. Fun! My hubby just picked 14 pounds more of blueberries … I sense some baking coming on …

    1. 14 lbs??! That’s awesome. HAVE FUN with all those!

      And yeah when you bake for a living and have a small family, you learn to bake bars in 8×8’s and cakes in half sizes whenever possible otherwise the massive amount of sweets is…overwhelming :)

  28. What a gorgeous cake! This looks truly stunning and I love the blueberry/lemon combination as well as the added punch of flavor from the glaze.

  29. These gorgeous pics make me want to run to the store and buy a fresh punnet of blueberries and a bundt pan! Delicious!

  30. I have a new, beautiful purple cake stand that needs one of these cakes sitting on it! Thanks for the recipe.

    1. And that’s why this cake kind of happened…I had a new cake stand I needed to break in! Yours sounds gorgeous!

  31. Averie this cake looks amazing, ant the top layer looks like a painting. Beautiful.

  32. I’m so glad the bundt cake bug bit! This looks gorgeous Averie. I have a 6-cup bundt pan too, and I LOVE it. I can actually finish the whole cake before I’m ready to move onto my next treat :)

    1. I can actually finish the whole cake before I’m ready to move onto my next treat :) = EXACTLY!! With small families and lots of other baking already going on, a huge ole Bundt isn’t practical for us!

  33. So gorgeous. Can’t wait to try this one. I only have the larger bundt so I’ll let you know how it comes out. :)

  34. Love all your bright, beautiful photos! And this cake sounds absolutely delicious, love blueberries and buttermilk together…and that glaze too, yum!

  35. I think you might need to break out your bundt pan a little more often :)

  36. The vibrant colors and styling in this post are STUNNING! It caught my eye on Pinterest and I knew it was yours before I even saw the label. How could anyone not fall in love with this cake. So well done Averie!

  37. First off, your props are killing me!!! SO cute Averie! I’ve never seen anything like that stand and plate :) And second – this bundt cake sounds perfect. Lemon and blueberry is one of my favorite combinations! pinned!

    1. I got them at Anthropologie about a month ago for a bday gift to myself. I couldn’t resist :) Thanks for the compliments & pin!

  38. I love bundt cake! I was JUST thinking yesterday – I need to make a bundt. I’m making it tomorrow. But it’s banana. :) Buttermilk – yes. LOVE that in cakes. I hate to use the word moist, but really, this cake looks it – and that’s wonderful. Pinned!

    1. Oh a banana bundt sounds amazing! I can’t wait to see that one! And moist, yes, no other word and really…that’s the only way to have cake otherwise why bother!

  39. What a beautiful cake, Averie! I actually just made a blueberry yogurt bundt cake last week, but with no glaze. I definitely have to try yours next time. I think I could just eat the glaze with a spoon! And I love your dish, too!

    1. I got the dishes from Anthropologie about a month ago…a little bday gift to myself :) And your cake sounds great! Can’t go wrong with yogurt in recipes!

  40. Hi! I’ve made a similar one not very long ago, but yours is way more stunning :) I like it a lot!

  41. Blueberry + lemon = a winning combo every time! I am loving this cake :)

  42. The only bundt cake pan I have is a princess one that’s what happens when I’m the only guy in the house. Right now blueberries are definitely the way to go. I’m going blueberry picking on Lake Ontario and I’ll be bringing back at least 20 pounds. Then it’s time to make this cake!

    1. Oh wow, your bb picking sounds amazing! 20 lbs!! WOW! Make the blueberry pie bars linked in the related recipes if you need a second option…LOVE them!

  43. I cannot blame you for finding this irresistible! Question: could I substitute Greek yogurt in for the sour cream?
    Looks amazing!

  44. I haven’t used my bundt pan in ages either…I think it’s tucked way back in one of my cabinets. Bundt cakes are so cool because they look fancy but don’t require a fussy recipe (and glaze or frosting drizzling down the sides makes it even better)! Love the plates you’ve photographed this on–the 2 shades of green look great together!

    1. Thanks, Paula, for noticing them! They were a bday present to myself of sorts from Anthropologie. Normally I wouldn’t have, but was in the store and in person, they’re just gorgeous. I had to have them!

      And I had a part in my post about Bundt’s looking cool and fancy but are the easiest cakes ever, wayyyy easier than layer cakes or even cookies I think, but took it out. You’re a mind-reader :)

  45. I randomly bought a bundt pan the other day, even though I have NEVER made a bundt cake.
    All that lemon glazey goodness is going straight to my brain and inspiring me to make this beauty! Pinned!

    1. Thanks for pinning and how’s that for total serendipity! And this is the easiest Bundt ever. Stir together and bake. Easier than muffins since you don’t have to get 12 little mounds neatly in a pan and can just do it all at once!

  46. This cake is beautiful….but I simply adore the cake stand and dishes…love them!!!! I also love that so many of your recipes don’t require me to haul out the heavy mixer..blueberries and lemons are so yummy together.

    1. Thanks for the compliments, Lisa! And thanks for noticing my cake stands. They were a bday present to myself of sorts from Anthropologie. Normally I wouldn’t have, but was in the store and in person, they’re just gorgeous. I had to have them. Then, I had to make a cake for them. Naturally :)

      And no to the heavy mixer UNLESS it’s for cookie or bread dough!