Blueberry Lemon Cake with Lemon Glaze

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Glazed Lemon Blueberry Bundt Cake â€” 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 â€” 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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4.46 from 55 votes

Lemon Blueberry Bundt Cake with Lemon Glaze

By Averie Sunshine
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
Servings: 8
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Ingredients  

Cake

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt, optional and to taste
  • 1 large egg
  • ½ cup buttermilk
  • â…“ 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 ½ 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
  • ¼ cup lemon juice, or as necessary for consistency
  • 1 to 2 teaspoons lemon zest or to taste, for garnishing

Instructions 

  • 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:

  • In a large bowl, add the flour, sugar, baking powder, optional salt, and whisk to combine; set aside.
  • In a 2-cup measuring cup or medium bowl, add the egg, buttermilk, sour cream, oil, lemon juice, vanilla, and whisk to combine.
  • 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.
  • 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.
  • Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  • Evenly sprinkle the remaining 1/4 cup blueberries, tapping them down very slightly with fingertips or a spatula.
  • 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.
  • 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:

  • 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.
  • Carefully invert cake onto a cake stand or serving plate.
  • Slowly and evenly drizzle glaze over cake.
  • 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

Serving: 1, Calories: 335kcal, Carbohydrates: 64g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 29mg, Sodium: 184mg, Fiber: 1g, Sugar: 50g

Nutrition information is automatically calculated, so should only be used as an approximation.

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

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

  3. 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!

  4. 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!

  5. 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!

  6. 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!

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

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

  9. 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!

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

  11. 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 :)

  12. 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!

  13. 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!