A strikingly beautiful Lemon Blueberry Bundt Cake with Sour Cream has POPPING citrus flavors throughout! Perfect for family gatherings, it's sure to impress.
Lemon Blueberry Bundt Cake is sure to satisfy those tart bright flavors of spring and summer that you've missed all winter long. While there sure is something to say about a rich decadent cake, my friend Paula makes a Sour Cream Dark Chocolate Pound Cake that is to die for! Check out her Lemon Cream Cheese Pound Cake as well!
Don't let the sour cream in these recipes make you shy away, after trying it you'll want to try more sweet recipes with it. Enjoy!
Important Ingredients with Substitutions
- All-purpose flour - In order to measure flour correctly, I would recommend a kitchen scale. If you do not have one, fluff up your flour and use a spoon to gently scoop it into your measuring cup, then level with a butter knife. This will prevent using too much flour.
- Baking powder
- Baking soda
- Salt - Salt helps to balance the flavors, so don't skip it.
- Unsalted Butter - Room temperature butter, take out 30 minutes before preparing to soften up.
- Sugar - White granulated sugar
- Large Eggs - large room temperature eggs
- Fresh Lemon juice - If you're unable to get the correct amount of fresh lemon juice, substituting some bottled lemon juice will still create great results and a fresh lemon flavor.
- Lemon zest - Try not to skip this! Lemon zest adds such a huge boost of flavor.
- Vanilla - Pure vanilla extract is recommended.
- Sour cream - Room temperature sour cream. Take out of the fridge 30 minutes before preparing. When all of the ingredients are at room temperature, they combine in a more uniform way. I really enjoy Daisy brand sour cream, as the only ingredient is cream! Makes for a beautiful and tender bundt cake.
- Blueberries - Fresh or frozen BOTH will work for this recipe. If you're using fresh blueberries, mix them with 2 tablespoons of flour before adding them to the mixture. If you're using frozen berries, there is no need to coat them in flour before adding them.
SWEET LEMON GLAZE
- Unsalted Butter - Butter for the glaze will be melted in a microwave-safe bowl.
- Powdered sugar - Domino is my preferred brand. The flavor is that of pure sugar. If your powdered sugar tastes any different than pure sugar I'd suggest getting a fresh bag or a different brand.
- Lemon juice - The lemon juice and zest are what make this POPPING glaze! Try to use fresh lemons, but if necessary you can use bottled lemon juice.
- Lemon zest - Also essential for that pop of flavor, for best results don't skip this ingredient.
See the recipe below for the full list of ingredients and quantities.
Instructions for Lemon Blueberry Bundt Cake with Sour Cream
Step 1: Preheat oven to 350 F and generously grease the bundt cake pan with non-stick baking spray. Make sure to get into all the crevasses.
Step 2: In a medium bowl sift and combine flour, baking soda, baking powder, and salt. Whisk then set aside.
Step 3: In a large mixing bowl cream butter and sugar on medium speed. Roughly 3 minutes.
Step 4: Add 1 egg at a time, beat on low speed to combine, add ¼ cup flour, beat to combine. Repeat this step until all the eggs and flour mixture are combined.
Step 5: Add lemon juice, lemon zest, vanilla extract, and sour cream. Fold these ingredients into the batter.
Step 6: Lastly, gently fold in blueberries.
See Top Tip Below Instructions!
Step 7: Pour batter into your prepared bundt pan and gently tap on the countertop 6-10 times to allow the air bubbles to release. Then bake for 90 minutes, or until a skewer comes out clean.
Step 8: Once baked, let cool for 10 minutes then gently release the sides from the edge of the pan and place the warm cake upside down on a wire rack to gently lift the pan off of the cake.
Step 9: For the sweet lemon glaze, in a small bowl add melted butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt. Whisk to combine and pour over the top of the cake.
Step 10: Whisk to combine and pour over the top of the cake.
Level Up with a Top Tip!
Hint: Depending on if you're using frozen or fresh blueberries.
Fresh blueberries: Mix with 2 tablespoons of flour before adding
Frozen berries: No need to add additional flour, mix in as is.
Store your bundt cake covered and at room temperature for up to 3 days and refrigerated for 5 days. Storing in the fridge will draw out some of the moisture, so make sure to wrap it tightly and eat it quickly. For a moist cake, store at room temperature.
Can I freeze my bundt cake? Let your cake completely cool on a cooling rack. Whether frosted or not, wrap it tightly in plastic wrap then freeze. Freezing a frosted cake isn't ideal, but it can be done.
To thaw, place your frozen cake on the counter overnight or for 6-8 hours. Keep it wrapped in the plastic wrap until thawed.
Can I reheat my bundt cake? Once your cake has thawed, place it on a parchment lined baking sheet then in an oven preheated to 350 F. Heat for 10-15 minutes until heated through.
Level Up With Expert Tips & Tricks
Replace the sour cream with any plain, vanilla or lemon greek yogurt.
Mini bundt cakes - This recipe should make approximately 12 mini bundt cakes
Use an offset spatula to help release the cake from the edges of the pan. If prepared properly the cake should slide out, but sometimes it needs a bit of help.
Use room temperature ingredients, this will ensure the cake batter mixes evenly creating a light and fluffy cake.
Glaze your cake on a wire rack, so you can catch any drippings. Use a large spatula to move the cake to a cake stand.
Sour cream contains a lot of fat. Adding additional fat to a cake will create an even more moist cake. Adding sour cream will add a richness and additional moisture without thinning the cake batter out like oil would. u003cbru003eUsing yogurt in place of sour cream will create the same effect.
Yes! This recipe is actually made with frozen blueberries. Fresh or frozen can work. Using frozen blueberries requires 1 less step and tastes just as delicious!
While a Bundt pan is preffered it is NOT necessary. This recipe will fill a 9x13 cake pan, 12 mini bundt cake pans, and 2 loaf pans.
Looking for other recipes like this? Try these:
Easy Lemon Blueberry Bundt Cake
- 2 ¾ cups All-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter
- 2 cups sugar
- 4 eggs
- 3 tablespoons lemon juice
- 2 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 cup sour cream
- 3 cups blueberries Fresh - mix with 2 tablespoon flour. Frozen - do not mix
- 1 ½ tablespoon melted butter
- 2 cups powdered sugar
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- pinch of salt
- Preheat your oven to 350 F and prepare your bundt pan with non-stick baking spray.
- In a medium bowl sift together the flour, baking soda, baking powder, and salt. Whisk then set aside.
- In a large bowl beat together the butter and sugar on medium speed. Roughly 3 minutes.
- Add 1 egg at a time, beat to combine, add ¼ cup flour, beat to combine. Repeat this step until all the eggs and flour mixture are combined.
- Add lemon juice, lemon zest, vanilla, and sour cream. Fold these ingredients into the batter.
- Lastly, fold in blueberries. If using fresh blueberries, dust them with 2 tablespoons of flour first before folding them into the batter.
- Pour batter into your prepared bundt pan and gently tap on the counter about 10 times to help release any trapped air bubbles then bake for 90 minutes, or until a skewer comes out clean.
- Once baked and allowed to cool for about 10 minutes, gently release the sides from the edge of the pan and place the cake upside down on a cooling rack to gently lift the pan off of the cake.
- Allow the cake to cool completely before topping with the lemon glaze.
- For the lemon glaze, in a small bowl add melted butter, powdered sugar, lemon juice, lemon zest, and a pinch of salt. Whisk to combine and pour over your cooled bundt cake.
- Slice and serve!