Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is an easy homemade dessert recipe made with fresh blueberries, lemon zest, creamy Greek yogurt, and a simple sweet glaze. It is soft and moist dessert cake that you can make even if you are not an experienced baker.
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This cake is a wonderful choice for spring and summer gatherings, Mother’s Day brunch, Easter celebrations, baby showers, and afternoon coffee dates. It’s also a lovely make-ahead dessert since the flavors become even better after it sits for a few hours.
Served with a fresh fruit salad or a bowl of homemade whipped cream, it also pairs perfectly with a warm cup of coffee or iced tea.
How to Make Lemon Blueberry Bundt Cake
Ingredients you’ll need For the Cake
Ingredients you’ll need For the Glaze
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined.
5. Gently fold in the blueberries that have been previously tossed in flour.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
8. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
9. In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
10. Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
Serve & Enjoy!
Important Recipe Notes
- Toss the blueberries with a little flour before folding them into the batter. This helps keep them from sinking to the bottom of the cake while baking.
- Use room temperature ingredients for the best texture. The butter, eggs, and Greek yogurt will mix more evenly and create a softer cake.
- Do not overmix the batter. Stir just until the ingredients are combined to keep the cake light and tender.
- Grease and flour the bundt pan thoroughly. Be sure to coat all the crevices to prevent the cake from sticking when you remove it from the pan.
- Check for doneness with a toothpick. Insert it into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
- Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack. Removing it too soon may cause it to break apart.
- Let the cake cool completely before adding the glaze. A warm cake can cause the glaze to melt and run off.
- Fresh blueberries work best, but frozen blueberries can be used. Add them directly from the freezer without thawing to prevent excess moisture and color bleeding.
- For extra lemon flavor, add a little lemon juice to the glaze or sprinkle additional lemon zest over the top before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cake stays moist thanks to the Greek yogurt.
Lemon Blueberry Bundt Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest from about 1 lemon
- 1 cup Greek yogurt
- 1 cup fresh blueberries you can toss them in a little flour to prevent sinking
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter together until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until combined.
- Gently fold in the blueberries that have been previously tossed in flour.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a small bowl, mix the powdered sugar with 2-3 tablespoons of water until smooth. Adjust the consistency to your liking; it should be thick enough to drizzle but fluid enough to pour.
- Once the cake is completely cooled, drizzle the lemon glaze over the top. Garnish with extra lemon zest if desired.
