This moist and flavorful lemon bundt cake is packed with fresh blueberries, covered in lemon syrup, and topped with a lemon cream cheese frosting. Every bite is bursting with lemon and blueberries!
This is a new and improved version of a recipe that I first published seven years ago. Although the cake was delicious as originally written, I was convinced that I could make it better. I am so happy with this version and I can’t wait for you to try it! See more about the revisions in “behind the recipe testing” below.
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Why you’ll love this recipe
Flavor: The delicious combination of lemon and blueberry with a hint of vanilla.
Texture: This cake bakes up wonderfully soft and moist with pops of fresh blueberries.
Presentation: This cake is absolutely beautiful, and you don’t need any fancy decorating skills to pull it off.
Feed a crowd: Bundt cakes are great for feeding a crowd, you can really easily this recipe.
Key ingredients
Buttermilk: This makes the cake extra moist and tender.
Butter + oil: A combination of butter (for flavor) and oil (for moisture) create the perfect crumb.
Lemon zest and juice: Both lemon zest and lemon juice give the cake a distinct lemon flavor.
Blueberries: Fresh blueberries hold their shape and distribute beautifully throughout the cake.
Lemon syrup: A combination of sugar, water, and lemon juice gets brushed over the warm cake adding another layer of flavor and moisture.
Recipe overview
Full recipe below in recipe card
Cake:
- Beat butter, oil, sugar, and lemon zest until smooth and combined.
- Add eggs, one at a time, and vanilla extract.
- Alternate adding the dry ingredients (flour, baking powder, baking soda, salt) and the buttermilk and lemon juice.
- Once the batter is fully combined, stir in blueberries.
- Pour the batter into a well greased bundt pan, smooth into an even layer, bake.
Syrup:
Combine sugar, water, and lemon juice. Heat until bubbling and the sugar has dissolved (I do this in the microwave). Brush the lemon syrup onto the cake.
Frosting:
Beat butter, cream cheese, powdered sugar, and lemon juice until smooth and combined. Spoon the frosting over the cake.
Behind the recipe testing
This is an updated version of an older recipe. Here are the changes I made for this new and improved version:
- Swap half the butter for oil. This creates a softer, more moist cake, with the perfect crumb.
- Increase the lemon zest and add ⅓ cup lemon juice to the batter.
- Increase the flour slightly to account for the increased liquid.
- Reduce the amount of lemon syrup to keep the cake from being too moist.
Bundt pan tips: prevent sticking
Here are my tips for getting your cake out of the pan easily:
- Use a good quality nonstick bundt pan. This is the pan I used for this recipe.
- Wait to grease the pan until right before you add the batter.
- Use a non-stick baking spray with flour in it for the best result.
- Let the cake cool down a bit before removing it from the pan. The cake will firm up and be more stable than if you invert it right out of the oven.
Serving and storage
SERVING: The flavor and texture of this cake is best when served at room temperature.
STORAGE: This cake can be stored in the refrigerator for up to 3 days. Individual slices can be frozen.
More lemon desserts
Recipe
Lemon Blueberry Bundt Cake
Ingredients
Cake:
- 3 cups all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ⅓ cup freshly squeezed lemon juice
- ½ cup unsalted butter, softened
- ½ cup canola oil, vegetable oil, or light olive oil
- 1¾ cups granulated sugar
- ¼ cup finely grated lemon zest, about 3 large lemons
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons all purpose flour, for coating the blueberries
Lemon syrup:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoons water
- 3 tablespoons granulated sugar
Cream cheese frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1¼ cups powdered sugar, plus more, if needed
- 2 tablespoons freshly squeezed lemon juice, plus more, if needed
Garnishes (optional):
- blueberries, lemon zest, and/or lemon slices
Instructions
Cake:
- Preheat oven to 350°F. Set aside a 12-cup bundt pan but don't grease it just yet.
- In a medium bowl, whisk 3 cups flour, baking powder, baking soda, and salt, set aside. In a liquid measuring cup, combine buttermilk and lemon juice, set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and lemon zest until combined. With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition, followed by the vanilla extract.
- Add half of the flour mixture to batter, beating until just combined. Beat in the buttermilk-lemon juice, followed by the remaining flour, scraping the bowl as needed.
- In a separate bowl, toss the blueberries with two tablespoons of flour. Gently fold the berries into the cake batter.
- Thoroughly and generously grease a 12-cup bundt pan. I find that nonstick baking spray with flour works the best for this. Scoop the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, until a toothpick inserted into the cake comes out clean.
- Set the cake pan on a wire rack to cool for 30 minutes. Meanwhile, prepare the syrup.
Lemon syrup:
- Bring lemon juice and water to a gentle boil (I do this in a glass measuring cup in the microwave). Whisk in the sugar until completely dissolved.
- Carefully invert the cake onto a serving platter (the cake should still be slightly warm). Gently brush the syrup onto the exterior of the cake, allowing it to be absorbed. Cool completely before adding the frosting.
Frosting:
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar and lemon juice and beat until well combined. Add more powdered sugar to thicken, or lemon juice to thin. I like this frosting on the thinner side so that it drips down the sides a bit.
- Spread the frosting on top of the cake and top with garnishes. Store this cake in the refrigerator and bring to room temperature before serving.
Video
Notes
- SERVING: The flavor and texture of this cake is best when served at room temperature.
- STORAGE: This cake can be stored in the refrigerator for up to 3 days. Individual slices can be frozen.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Cat
I’m about to start making this one… what did you mean by “rotate the cake”? I’m assuming you mean spin the bundt pan so a different side is further into the oven, but my brain keeps telling me that you may have meant to rotate UPSIDE DOWN! Let me know!
Allison
You’re just going to turn/rotate it in case you have hot spots in your oven. This will help it to bake more evenly since it’s in the oven for so long. Definitely don’t flip it upside down.
Debby
Would a crumb topping be ok for this cake ?
Allison
Would you be putting it on the bottom of the bundt pan? I’m not quite sure how that would work.
Donna
I made this for my sisters’ summer birthday celebration and it was a big hit! So moist and yummy! I served it with vanilla ice cream. I used an angel food pan and it worked just as well. I will definitely be making this again! Thanks!
Allison
I’m glad you enjoyed it. Thanks for taking the time to comment. 🙂
Debby
I have an aluminum cake pan should I grease and flour it or just grease the pan ? Ty !
Allison
Is it not a bundt pan? Yes, grease and flour.
Erin Healy
My husband asked for a blueberry lemon pound cake but I made him this lovely confection for his birthday instead. It traveled extremely well to his birthday dinner and was absolutely beautiful! Everyone raved about it and anyone who had asked for only a tiny piece asked for more. It was so moist, it was rich but bright with lemony goodness that cut through the sweetness. This is definitely my go to cake from now on. Easy to make…an absolute crowd pleaser!
Allison
Thanks for the kind review, Erin. I’m glad you enjoyed it!
Graeme Williams
I made this cake for a Sunday lunch party and it was a great success. Guests took home some for later. Moist and filling, a perfect end to the meal.
Allison
I’m so glad! Thanks for stopping by. 🙂
Jennifer Smith
Wanted a Blueberry Lemon cake for my birthday, but needed it to be SF. This was PERFECT! Wish I could post a photo. My 3yo granddaughter helped with the decorating and it tasted so good.
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Dave
I’m pretty sure I did something wrong. The cake came out dry and dense. I did use Splenda instead of sugar. I made sure the butter, buttermilk, and, eggs were room temperature. I don’t have a mixer with a paddle attachment. I used a mixer at low speed. What could I be doing wrong?
Allison
Hi, Dave. Sorry to hear that. My guess is that it would be because of the sugar swap. Sugar easily binds with water, which locks in moisture, keeping baked goods from drying out; and it inhibits the development of gluten which keeps baked goods softer. You can read more about the science of sugar here: https://www.imperialsugar.com/blog/the-science-of-sugar-how-it-plays-a-vital-role-in-baking
Reya Swanson
I ran out of lemon juice for the frosting, so I had one tablespoon. This was absolutely delicious! I am a huge fan of all lemon blueberry dessert this was so moist, and had nice crumb! Nice Memorial Day dessert!
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂