Truth be told, this Lemon Blueberry Bundt Cake is more like a blueberry pound cake than a traditional sweet cake. And that is just fine with me. In fact, this homemade cake recipe is one of my personal favorites. I love the sour cream bundt cake filled with sweet blueberries and a fresh lemon flavor. Topped with zesty lemon icing, this cake just can’t get any better!
This cake is my spin on a cake I had at a little coffee shop in Luck, WI. That cake was lemon poppyseed with blueberries and I LOVED it! I set out to create my own version of that cake. I’m happy to say…I think this recipe is BETTER than that coffee shop version.
Oh gosh, look at all those sweet blueberries in that delicious sour cream bundt cake. It’s so freaking gorgeous!
Key Ingredients for Lemon Blueberry Cake
- Fresh Lemon. Be sure to use the freshest lemon juice and zest you can to achieve the best flavor.
- Sour Cream. Sour cream is a favorite ingredient in old-fashioned cake recipes because it adds moisture, rising help, and flavor to the batter. Substitute yogurt instead of sour cream: 1 cup of yogurt and 1 teaspoon of baking soda equals 1 cup of sour cream in this recipe.
- 4 Eggs. Lots of eggs to keep the cake moist and fluffy!
- Fresh or frozen blueberries. Whether fresh or frozen blueberries, don’t miss my tip for making sure they don’t sink to the bottom of your cake.
Lemon Blueberry Bundt Cake Tip #1: Use room temp dairy
If you can remember, I want you to leave the butter, eggs, and sour cream on your counter to come to room temperature for baking your lemon blueberry pound cake batter. <— yes, this bundt cake is essentially a rich, buttery pound cake lightened up a wee bit to pass as a lemon blueberry bundt cake.
Lemon Blueberry Bundt Cake Tip #2: Use frozen blueberries, if needed.
I think fresh blueberries are the very best but when they aren’t available or you happen to have frozen in your freezer. But DO REMEMBER to stir them in (frozen) at the very last minute. If they thaw even a bit they will discolor your batter.
Lemon Blueberry Bundt Cake Tip #3: Add sour cream to the batter.
Adding sour cream to cake mix (the boxed kind and the homemade kind!) gives your cake moisture without thinning it out, it also adds fat making it richer, it also gives a heavier texture perfect, I think, in many old-fashioned cake recipes.
Love this recipe? Try my Blueberry Lemon Poppyseed Muffins or my classic Chocolate Cake Recipe…you’ll love those recipes, also!
Lemon Blueberry Bundt Cake Tip #4: coat your blueberries in flour
Gently mix a bit of flour with your blueberries to keep them from sinking to the bottom of your cake. Unless you are using frozen…those should go in without flour right at the very last minute.
How to make Blueberry Lemon Bundt Cake
- This cake is going to have you mix your dry ingredient separately.
- Whip your butter and sugar together.
- Add the eggs one at a time to the butter.
- And then slowly add those dry ingredients in.
- AND THEN…gently fold in the sour cream, lemon, and vanilla.
Sneak a taste of the batter right about here to see if you have enough lemon flavor. If not, add a bit more zest to the batter until you get it to the lemon-y flavor you want. - Then ever so gently, fold those blueberries in. Gently!
That batter is gorgeous! Thick and creamy, perfect for keeping those blueberries suspended!
Fresh out of the oven, this lemon blueberry bundt cake is bursting with blueberries and a rich buttery cake!
Lemon Blueberry Bundt cAke Tip #5: Sub a 9 by 13 pan, if needed
If you don’t have a bundt pan don’t worry, you can still make this cake! Simply use a 9 by 13-inch pan and plan on it taking longer to cook. A bundt pan usually has a 12-cup capacity and a 9 by 13-inch pan has a 14-cup. Be sure not to overfill your pan. Leave about 1/2 inch of room at the top of your 9 by 13 pan (maybe a muffin or two?).
Lemon Blueberry Bundt CAke Tip #6: Add an egg yolk for extra moisture
Truly, follow this recipe exactly and you should have a deliciously moist cake. Don’t be tempted to change anything. Store it on the counter for a day or two rather than in the fridge.
And, if you are really worried…throw an extra egg yolk into the batter. Egg yolks add moisture to cakes because their fat content helps keep the cake soft and tender. However, you may find the texture changed a bit.
Is this where I admit to taking a forkful straight out of the pan? You don’t see it anyways after it’s flipped :). Shhh…
I like to put a sweet lemon icing on this cake to up the lemon flavor but, I would totally take this cake to a neighbor straight out of the oven. So if I show up at your door like this, don’t be surprised. I just want you to taste this warm cake right away!
Isn’t she pretty waiting for her icing! Golden cake filled with fresh blueberries and zesty lemon flavor. I adore my Nordic Ware Bundt pan (did you know Nordic Ware is from MN? and the shape it makes. Classic bundt cake gorgeousness!
I mean! I could decorate my whole house with these colors. So gorgeous.
I’m going to be honest here and show my freakiness a bit…I totally sat and just looked at this cake for a few minutes. Am I the only one that finds such art in food? Gosh, this cake is sure pretty!
This, friends is my personal favorite cake. Lemon pound cake stuffed with blueberries and topped with a sweet lemon glaze. Guys, my heart can’t handle this goodness!
Make this deliciousness this weekend. It’s a quick cake to whip up and shove into the oven (but it takes about an hour to cook, be prepared!).
Lemon Blueberry Bundt Cake
Equipment
Ingredients
- 2 3/4 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 2 cup sugar
- 4 large eggs
- 3 tablespoons lemon juice about 2 large lemons
- 2 tablespoons lemon zest about 2 large lemons
- 1 teaspoon vanilla
- 1 cup sour cream
- 3 cup blueberries mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour
Icing
- 1 1/2 tablespoons butter, melted
- 2 cups powdered sugar
- 1/3 cups lemon juice
- pinch salt
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a bundt pan.
- Mix together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and sugar on medium-high for about 3 minutes.
- Add your eggs 1 at a time, beating after each addition.
- Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
- Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
- Gently fold in the blueberries.
- Spread the batter into the prepared bundt pan.
- Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)—IMPORTANT, there have been several that when baking this said they needed an additional 20 minutes. Because that seems to be a very small percentage I don't want to change the baking time and risk the others having theirs overdone. Please be mindful that you may need to add baking time.
Icing
- Beat the powdered sugar, lemon juice, salt, and zest together.
- Slowly beat in the melted butter into the sugar and lemon combo. Beat until combined well.
- Let cool a bit until the desired consistency for pouring.
- Pour over your cake, let cool.
Video
Notes
- Be sure your oven is preheated.
- Different pans hold varying amounts.
- Ovens truly run at different temps changing how a recipe bakes for one person versus another. An oven thermometer is a great tool!
Nutrition
I tried this cake at a birthday celebration. It was AMAZING and SO DELICIOUS!!! I asked the hostess for the recipe, and made it for my husband’s birthday last week.
There’s nothing to change or do differently!!! It is perfect as written.
This cake is AMAZING!! I doubled the recipe the second time making this and got 6 mini Bundt cakes, 3 mini loaf pans, and 2 full size loaf pans. The taste is buttery, subtle lemon, and delicious!! I don’t really like blueberries, so only used less than half the amount called for and it is incredible!
Other Homemade cake recipes to try…
- Do Nothing Pineapple Cake
- the BEST EVER Classic Homemade Chocolate Cake Recipe
- the BEST Homemade Strawberry Cake
- one-layer Maraschino Cherry Cake
- Super-Moist Apple Almond Cake – perfect for coffee or tea!
- homemade Carrot Cake recipe {with cream cheese frosting}
- 52+ Favorite Cake Mix Recipes (hacks using cake mixes!)
Oh, my! Perfection. I followed the recipe to the letter and this cake got rave reviews from everyone. I will definitely be making this again & again.
This recipe is amazing! I actually made it for Thanksgiving because my husband has been wanting lemon cake, but we needed help eating it. Everyone loved it, and my husband said it was beyond what he was hoping for. I will definitely make this again.
And thanks for the tip on baking longer – I did need that, and the extra time suggested was perfect.
Hi, I have made this cake 3 times and Absolutely love it! It goes so fast. I have baked it just like it says 350 preheated oven 1hour 10minutes. Perfect. I thank you soo much for posting this recipe. It could not be better. I have been storing it loosely wrapped with aluminum foil on the counter for up to 3days than in the refrigerator if there is any left. Defiantly a keeper.
The cake is amazing. I have made several times and my husband loves it. I am known for my chocolate cake but now I will be known for this one too as I can’t wait to share with my family and friends. I have question about the icing. I follow the recipe but the icing soaks straight into the cake instead of being the glaze that looks beautiful on top of the cake. Cake was not 100% cool. But even the icing seemed a little runny in the bowl. I made it before the cake was done so it had time to thicken.
I have made this cake many times and it is always the number one request for any family parties – cheesecake is second! I have tried similar recipes but this one is truly the best. Excellent recipe!
I made mine today and it is delicious! I was a bit nervous about the baking time but mine was cooked completely at 60 minutes. I have made similar recipes in the past but really enjoy the glaze/icing here! Thank you for a great recipe.
The most moist, delicious cake I’ve made! Some lemon cakes leave a lot to be desired in the lemon dept, but this was perfect. Everyone raved about it! Can’t wait to bake it again. Wondering if anyone has made this recipe as cupcakes? and baking time? Thanks!
The most moist cake I’ve ever made – and sooo flavorful. Some Lemon Cakes leave a lot to be desired in the lemon dept. Everyone raved about and it going in for a 2nd cake today! Wondering if anyone has tried this recipe as cupcakes? And if so, baking time? Thanks!
You’ll see that I added a note to the recipe card as well as the post about the baking time. Because there have been a small percentage that have needed to increase the oven time I want to be sure to let other bakers know that might be an issue. But this recipe has been reviewed with super positive reviews hundreds of times here and on Pinterest and so I don’t want to cause a majority of bakers to burn their cakes. I think it’s better to have to bake it longer than burn it…I’m sorry you had a bummer of an experience with this recipe.
Hi there! I made a note in the recipe and in the post that some people have been needing to cook this cake longer than the stated time. This cake has been reviewed here and on Pinterest hundreds of times with raving success and so I hesitate to make a change to the temp that may cause a larger percentage of bakers to burn their cakes. But gosh…I sure don’t want to see anyone have frustration with this recipe. So thank you for commenting!
This was absolutely so simple and is really fun to make with others. I am only 8 but this was probably the best. The blueberries put a great touch to the muffin. The whole thing is baked perfectly. This was decently not a waste for me.
So excited to bake this cake, yet so disappointed in the results. It was absolutely RAW in the center,. Fortunately, I was able to put the cake back in the bundt pan and cook for an additional half hour. This cooking time is SO OFF and I will never make this again.
* note: This is my 3rd attempt at reviewing this cake and it’s very interesting it doesn’t appear.
I made this cake yesterday exactly following instructions. I used orange zest instead of lemon zest because I had oranges on hand. The cake is perfect. Such a prize winning texture snd the taste in wonderful . I highly recommend.
After finishing making delicious bakery style blueberry muffins, I had many left over so I decided to make this cake. Took it out at the suggested time and it was so runny in the center I had to put it back in the oven for an additional 25 minutes while covering the top with a lid so the top didn’t burn. It’s fine, but not something I would make again given the issues with baking time. A very disappointing experience and I think I should have gone with my gut an made Ina Garten’s recipe instead.
I am a VERY experienced baker and I completely agree with Cathie! Followed the directions to a T, used organic blueberries which weren’t cheap along with very expensive organic flour. Took it out at the time stated, and the top was brown. Put a toothpick to test and everything seemed perfect. After cooling I put on cake plate and the goo coming out was unreal! Fortunately, I flipped it back in the bunt pan and have it in the oven again. This is SO DISAPPOINTING and I’m astonished at all the positive reviews. Never, ever again.
What a fantastic and versatile recipe! This turned out amazing even with some changes. I used 2c cake flour and 3/4c whole wheat. Cut the sugar down to 1 1/3 cups and didn’t bother with frosting. I used an 8 oz bag of frozen blueberries and yogurt instead of sour cream. The crumb is so delicate and the flavors are delicious. I am baking at high altitude so I kept an eye on over browning which had me tent with foil towards the end before finishing off without it. The outside texture of the cake has a beautiful light crunch with the tender crumb! I will make again!
This is probably one of the easiest bundt cakes that I have made. Its flavorful and the lemon, sour cream and blueberries blend nicely. If this doesn’t come out perfect, blame the cook, not the recipe.
One thing I did, I doubled up on the icing as I felt there was not enough.
Thanks for such a perfect recipe.
I am so sorry to hear that you had a difficult time with this recipe. This recipe has been such a huge hit and success for many people that I’m sad that you didn’t have that experience. I wonder if it could have had more time in the oven to get a chance to cook through. From your comment, I doubt you’ll give this recipe another chance (totally understandable) but if you do…give the cake more time in the oven and see if that helps.
You can use cake flour but certainly don’t need to. Yes…absolutely you can freeze this cake!
Hi. 2 questions.
Can I use cake four or should it be all purpose flour?
Can I freeze this bundt cake? Excited to give it a try!
To say I am disappointed is a understatement. I followed your directions to a capital T, and oh my goodness it was so under baked it was doughy and just raw. I used all room temperature ingredients, and I also used organic ingredients. If I could I request a refund for the exorbitant amount this “cake” cost me believe me I would. Such a big waste.
This cake is totally amazing ! I baked it Teo days ago and it’s fabulous. So moist and delicious ! I’m making it again for a High Tea I have schedule at home Teo weeks from today.
Thank you s much for sharing the recipe with us. Blessings !
I just finished baking this cake and it smells like heaven ! I’m sure it must be delish too, I’m sure. Will let you know. Thank you.
This cake is AMAZING!! I would definitely make it again. I took it to our church social and there wasn’t much left at all!!
I love the lemon icing, but did anyone think that it added to much lemon flavor?
Absolutely! It would freeze beautifully.
Can i freeze this cake without the glaze?
This cake is fabulous! Like the recipe tips mentioned, I did have to put some foil over the top during the last few minutes of baking, and I baked it for just under 55 minutes. It looked so yummy right out off the pan that I almost didn’t frost it. I did decide to go ahead and put a glaze on it, but didn’t go with the lemon option. I just did vanilla, and I’m glad I did. My husband and I both thought it was perfect and that a lemon glaze would be too lemony for us. I will definitely make this again!
This was amazing. I joined the baking challenge and was so nervous to try something new. It was so good and my coworkers devoured the cake.
This was so fun to make and it turned out so delicious. My family loved it so much.
This is a very good recipe. It is a fairly easy cake to make for any occasion. The cake turns out nice and moist. Very delicious. Might want to wait until the cake cools to put the glaze on so it will stay thick.
I made this cake today and was so surprised at how easy it was to make! It was so delicious I made sure to share! Will be adding to my regular recipes!
I can see why this is your favorite cake! It’s delicious. I’m a huge fan of pound cakes and this was a nice lighter version. Great flavor combination.
Easy to follow recipe so it turned out great! Don’t skip the lemon icing, it truly makes the cake!
This lemon blueberry recipe is so mpist and delicious! My husband and I had dessert for dinner!
The lemon blueberry pound cake baked to a beautiful golden color, and released easily from my mama’s Bundt pan. And that lemon icing… Ooh la la! Heavenly flavor combination! I used blueberries from my freezer with no issues. Appreciate the extra tips to make it perfect. Thank you for this recipe! I will make it again.
Delicious! Easy to follow recipe. The cake has a great texture and the perfect sour/sweet balance.
I tried this cake today! I love that the ingredients are all pantry staples. It was really tasty!
This cake is so moist & flavorful! Love blueberry/ lemon combos & this one is top notch.
Very flavorful, not too sweet. Perfect for afternoon tea!
Easy to make. Very lemony and the recipe works just as it is written. No need to adjust etc.
Absolutely but you can certainly use all-purpose.
I can use Cake Flour for this recipe?
Made this as a surprise for a dinner. It was delicious!! Everyone loved it. Perfect combination of blueberries and lemon.
I would not change anything. As for my oven, it required about 10 extra minutes. The cake was so moist. It really was perfect!!
I tried this cake at a birthday celebration. It was AMAZING and SO DELICIOUS!!! I asked the hostess for the recipe, and made it for my husband’s birthday last week.
There’s nothing to change or do differently!!! It is perfect as written.
For those of you who baked and it wasn’t done, use a cake tester!!!
Every oven bakes differently….don’t blame the recipe!
Thank You, Thank You. Everyone will request this cake from me!!!!
DELICIOUS!!!!!!
I made this to take to a good-party for friends who are moving … everyone loved this cake! This recipe is a keeper – and one I’ll be making as our blueberry bushes produce enough berries! My husband & l love it heated slightly with vanilla ice cream.
Isabel
7 June 2022
I just made this cake today. I decided to make a cake to alleviate some stress. I knew by reading the ingredients that it would be wonderful. Yes you are right. This cake is one to make you cry. Also, I am always inclined to bake my cakes too long and they turn out dry. This cake is wonderfully moist and buttery. Thank you very much, Nellie.
This was so good! Just perfect. Just a heads up, the glaze recipe makes at least twice as much as you need.
I bet that would be amazing!! Yes yes and yes.
Could I replace raspberries for the blueberries? I’v made this twice before and it always turns out amazing !
I’m going to try this recipe. Sounds like it’s so moist that it needed a bit more time for it to bake. It makes me sad that you had to toss a quarter of the cake. 🥲 Could you have baked that portion a bit longer?
I don’t have a picture of the cake … not sure if I didn’t mix the berries in enough but there was quite bit at the top of the cake. The cake stuck a bit as well. I thought I might have to toss it but decided to let it cool longer and try a piece and then decide. The I saw that you added butter to the glaze, which I thought was odd as I had never done that before when making a similar glaze. My habit is to always make the recipe as written and then critique if needed. Well…….the cake is delicious and the glaze is outstanding 😁 A fourth of the cake didn’t bake completely so I had to toss that portion. I will definitely be making this again and it is going into my Favorites recipes!!!!!
Thank you again for a great recipe 💚
Haven’t met a person that didn’t LOVE this cake. Made it at least a dozen times in the past year. Have one in the oven now and it smells so good in the house. This recipe is so simple but so delicious. Thank you for sharing it!
Thanks for sharing loved it from Newfoundland 🇨🇦
I look forward to blueberry season just so I can make several of these wonderful cakes. I freeze what I can’t use within a week. This is one of the best blueberry/lemon cakes!
It is soooo tasty!!
Looks delicious 😋 😋!!!! I look forward to baking this cake, especially while the blueberries are in season. Thanks
This recipe is a keeper! So moist and tasty! Bringing this to the next family gathering ☺️
I love that! Thanks…it’s one of my faves!
Recipe perfection! I will keep this recipe forever.
This was so good. I used bottled lemon juice and no zest and it turned out great. Will be making this again. Very moist and very delicious
I usually use a 10 inch pan.
Absolutely delicious! I followed the recipe completely as it is given only I lightly mashed 1 cup of fresh blueberries. It’s a perfect breakfast pastry, and a forever recipe in my recipe box. Thank you for sharing!
What size bundt pan is used?
This cake is AMAZING!! I doubled the recipe the second time making this and got 6 mini Bundt cakes, 3 mini loaf pans, and 2 full size loaf pans. The taste is buttery, subtle lemon, and delicious!! I don’t really like blueberries, so only used less than half the amount called for and it is incredible!
It worked!! The cake fell right out of the pan once I put a cool wash cloth on it!!!
This recipe was amazing! Made it in a 13 x 9 pan since my bundt pan was at the boyfriend’s house but it came out perfect. My picky daughter who was a little worried with the amount of lemon I used absolutely loved it!!!! Yay, definitely a keeper, thanks for sharing!!
Absolutely delicious! Hubby usually isn’t a fan of lemon but loved this! I didn’t add zest, used only 2 cups of frozen blueberries (I had picked at our camp) and added a tsp of vanilla to the icing.
Absolutely delicious!! I made it almost to the tee (I did 1/2 tbs of vanilla) and made sure all ingredients in the cake were room temp before mixing anything together. The cake was moist and so good! Not too lemony, not too tart. Just right! We were only left with a slice and a half left after bible study. Even my husband who hates blueberry AND lemon liked it!
But it was strangely very brown on the outside? Is that common?
The absolute best cake I’ve ever made. Pound cake texture, lemony, and blueberries combine to make a perfect confection. I felt like I could open a bakery I was so proud! Thank you for sharing your expertise.
Yes to the Nordic pan…very sweet find! And I totally agree…one of my favorite cakes ever, too!
This is hands down one of my favorite cakes I’ve ever made. The flavors and perfect. Thank you so much for sharing!
Also, I used my great aunts old Bundt pan for the 1st time. Ironically, it was a Nordic wave pan from years ago. Sweet find!
This is a winner winner…
I loved the cake! I made this because I was procrastinating my work and I honestly don’t regret it. The cake is delicious, but I didn’t use the icing recipe. There’s nothing wrong with it, I just prefer sweeter icing especially with a more sour cake. Great way to spend a couple of hours.
I’m so glad you made it for your Mom’s birthday….exactly why I post recipes! And I appreciate you coming back to comment. Thank you!
This recipe turned out absolutely perfect! The only change I made was to reduce blueberries to 2 cups. The buttery lemon combination really compliments the sweet blueberries. I made this for my Mom’s birthday and she loved it! I plan to make it over and over again!!
Very nice try before but made in a different container. Taste delicious too.
I am so glad to hear it! This one is a personal favorite and I am always glad when others enjoy it as much as I do. Thanks for coming back to comment!
New favorite in my house!! I served this at a family card night and everyone LOVED it. I left out the lemon zest (I don’t have a Zester and didn’t have the time/skill to do it the long way) and it still had a wonderful lemon taste! The glaze on top reminded me of a blueberry doughnut (one of my and my husbands favs). The leftovers were still good the next day but got a little soggy after that (I stored it in plastic Tupperware) but we still ate it…for breakfast ;) it was killer with coffee in the morning.
I’m so glad!
My family loves this cake!
Thanks for sharing the recipe !
Thank you! I was just wondering since you can change the number of servings but the calorie amount didn’t change along with it. Thanks again!
Yes that is for one serving. There are 12 servings in this recipe so it would be one slice.
Hi,
I assume it’s 533 calories per serving, about how much is one serving? Thanks!
OmGosh
The cake turned out beautiful. Also, no sticking to the bundt pan!!!
The batter is awesome to work with.
Looking forward to having a slice tonight for dessert.
Wowza. Just made this and we’re eating it warm. It’s delicious.
Great tip…thanks!
Yay!! So glad to hear it. I totally agree..the smell of this cake is OMG.
Hey there…once you flip the pan cover it with a cool hand towel. I just wet a face cloth with cold water and covered my pan. I let it set for a few minutes and the cake came right out, no cracks or breaks. Hope this helps.
First time trying this recipe and it was a huge success! The flavor and aroma are amazing. This is one for the books……..DELICIOUS
Oh no! I haven’t heard that problem before. I hope it turned out tasty despite everything!
I had trouble getting this cake out of the pan. Hope it tastes better than it looks.
I really loved this recipe. Very good and well balanced cake. Thank you for sharing.
I think that would work. I haven’t tried that so let me know what happens!
Can I use a pound cake instead of a bundt cake one??
For my GF friends I bake with Bobs red mill 1 to 1 flour. It’s the best!
This recipe is worth baking!
I had left over blueberries (getting ripe) and some sour cream.
Searched for something I could use them in and luckily found this!
It was absolutely delicious!
Thank you!
Awesome recipe !!
I make this with all-purpose and recommend trying that.
What type of flour should be used, All purpose or self rising? I have both but don’t know which would be better.
I think that would work out just fine.
Question: can you substitute buttermilk for the sour cream in this recipe?
Happy anniversary!! I’m so glad that you had a yummy treat…have a wonderful year!
Just made it for our 23rd wedding anniversary, and it was scrumptious! Thank you! 🥰
Thank you so much for coming back and commenting, I appreciate it!! This is a personal fave recipe of mine and I’m always so glad how much other people love it too. Let me know how the GF version works…I’m GF too and would love to be able to have this cake more often! Actually, I’m going to try making it GF too ;)
Oh my gosh this really is the best. My guy asks me to make him you cake time and time again. I make it exactly as per your recipe and it always turns out perfect. I am going to try to make a gluten free version too for me too.
Absolutely delicious… thank you.
I’m so glad!! It’s a fave of mine, too!
Absolutely fabulous! I will make this again and again! Everyone loves it!
Aww, thanks!! I agree ;)
Absolutely the most fabulous lemon blueberry Bundt cake I’ve ever had!
I’m not sure. I’m wondering if the texture would be a bit different BUT…give it a try! Let me know how it goes.
Yay!! So glad to hear that!
I made this cake a few months ago and loved it! It was a huge hit at the school potluck I went to. Do you think it would work with cranberries instead of blues for a more seasonal version??
Thank you for the recepie. I had fun and my bundt cake was a success.👍☺🎅🎄🎁
I am so glad you didn’t use cake flour!! It is absolutely my favorite cake recipe. So good. I’m glad you tried it!
Oh my goodness! I’m always experimenting with dessert recipes. And, always have high hopes that for all the heart, hard work, and money I put into these recipes, they will come out perfectly. This one does not disappoint.
I almost used cake flour but decided to see how the recipe works first, as is. The only thing I did change was the amount of sugar: using 1 1/2 C instead of the 2 it called for. This cake is GORGEOUS and DELICIOUS! The crumb was delicate and moist throughout.
This is THE BEST cake I’ve ever eaten, it’s so fluffy and well balanced, definitely give it a try!!!
2 Tablespoons of lemon juice is what to shoot for. I find lemon juice can sometimes be more concentrated in flavor and that’s why you see the difference. Enjoy!
I am a little confused about the amount of lemon juice in this recipe. It says 2 tablespoons or two large lemons. So, which one do you use two large lemons or 2 tablespoons of lemon juice. You can get 2 tablespoons of lemon juice from one medium lemon. This recipe looks really great, so can’t you give me a little guidance on the lemon juice?
Thank you!
You CAN. I would suggest you defrost them, rinse them really well, and dry them. Then roll them in a bit of flour (just like you would with fresh blueberries).
Question! Could I use frozen blueberries? If not, do you suggest defrosting them and then drying them or just using fresh dry never frozen berries? Thank you!
I’m so glad for you and how fun to have that great Bundt pan!
Delicious!! Everyone loved this cake. I made two, one in my basic, standard Bundt pan and one in my gorgeous new, flower shaped Bundt pan! So pretty! (Wish I could post a picture of it.)
Hooray!!! I’m wondering what you think of that icing recipe? We love that it soaks in but I’m thinking of changing it up with a traditional icing recipe that does the glaze business on top rather then being so thin. thoughts?
Made this yesterday for the first time. The berries I’d picked were sweeter than the ones at our local farm stand, so I cut the sugar down to 1 3/4 C. Did not miss it at all.
Let the glaze thicken per instructions, but cake was pretty hot still when I put it on the cake. All that lemony goodness just melted right into the cake.
Came out of oven at 11:30AM yesterday. 3 adult household consumed all but one piece by 2PM today. Fantastic recipe.
Delicious!
So glad to hear it! I love that bakeware. Bonus…it’s from MN ;).
Absolutely delightful! Also made it in my nordicware.
Thanks for coming back and commenting! Love the addition of the blueberry sauce, sounds amazing!
Made this for our church class. I added a blueberry sauce on top then covered with the lemon icing. Ohhhh my goodness.. this cake is awesome.
I love using loaf pans, too! Make sure the blueberries are good and dry before flouring them. Wild blueberries, which are smaller, might be a better bet!
Used loaf pans instead of the bundt. The cake was moist and light. I still struggle with getting the blueberries from sinking to the bottom even when I flour them.
This made me laugh! I have the same exact thought when I see reviews. But, I’m so glad you gave this recipe a try. It really IS that good ;).
Sometimes when you read the reviews you think..”It can’t be that good”. I made this and “Oh Baby, yes it is. I made this cake a few months ago and I still get requests from friends for this one.
Delicious! Even my son who doesn’t eat blueberries loved it! And what is best is how simple it is to make!
Wow!! That is a really long time. Did it turn out?
I don’t know why mine took so long but I had to bake it for over 2 hours! I think it is finally done, taking it to easter dinner tomorrow so hopefully it turned out.
Absolutely! I would simply store it in an air-tight container in a dry location. Add the icing right before you are serving and it should be tasty!
Can you make the cake the day before you are going to serve it? If so, how do you store it.
Absolutely!
Can frozen berries be used instead of fresh?
Yep, should work great!
This recipe is forgiving, you shouldn’t have any problems. And I ADORE this cake. Totally a fave.
Can I substitute plain yogurt for the sour cream?
Made this recipe during the cake challenge last year, and it was absolutely awesome…maybe my favorite cake ever. Making it again today and hopefully this one will turn out equally as well, though I did accidentally add the sugar to the flour mixture so creaming the butter and mixing in the eggs didn’t quite go as it normally would. But, fingers crossed, it won’t effect to the outcome. The batter looked and tasted wonderful (the raw batter police weren’t looking, so I figured I could get away with sneaking just a little taste, lol!), so my hopes are high!
They could, for sure. It really depends on the size. A large lemon can be up to 2 tablespoons, especially if you squeeze the crap out of them :). That’s why we list both the number of lemons and the amount. It’s so hard to know what size lemons and how much pressure they use when squeezing. But yes, the lemon juice amount is correct. Although, in the icing, I know many are using less lemon juice to keep it thicker in consistency. But the cake, the lemon juice is correct. And it is divine!
Is the lemon juice amount correct. 2 large lemons would make more than 3 T. Juice i think
Yum! I love the lemon and blueberry combo!
Thank you!! Right!?! Me too, the best flavor combo!
Ooh, I could definitely go for a big slice of this delicious cake right now! I love blueberry and lemon together!
Ooooh good question!! I have a 10-15 cup NordicWare (that’s literally what it says on the bottom ;)
Hello there,
Could you please tell me size of your bundt pan. I have a large and a smallish one, so I’m not too sure which one to use.
Thank you so much.
That would be sooo yummy!
This looks like it’s delicious and I plan on making this for Easter.
I’ll have to give the sugar change a try. I’m so glad you love it, too. It’s truly one of my absolute favorites. I could eat this stuff all day !
This is the 3 time I ha e made this cake. It is AMAZING and turn out perfectly every single time. I follow your directions to the letter and the only thing I changed is I only use 1 cup of sugar in the cake batter instead of 2. It seems to make no difference to the texture or lightness. Thank you for sharing.
I would wrap it lightly in saran wrap and it should keep for a couple of days in a cool dry place. But, let’s face it…I usually leave it on my counter :). But then, that runs into the problem of it being picked at.
What’s the best way to store this cake? And for how long will it keep? Thanks!
Great question!! Cool it for about 5-10 minutes and then turn it out.
Do you leave he cake in the pan to cool or flip it out right away?
Hooray! Glad to hear it. I hope it turns out wonderful!
Thank you for the wonderful recipe. I will make this for a special Sunday treat!
SO glad to hear it. It is absolutely one of my faves, for sure! Glad to hear your family is enjoying it!
I have tried several bundt cake recipes and at best they were just ok. Today I made your recipe….WoW, light perfect crumb, not too sweet and the icing was perfectly lemony. I used your suggestion of dusting the blueberries with flour and it worked to stop them from sinking in the batter. This is going to be my go to cake! Thank you for giving us a recipe that actually comes out as stated. I am looking forward to trying your other recipes.
Please do!! It is utterly delicious and I know you will love it!
I’m gonna bake this cake this weekend. I love blueberry lemon combination and cake looks soooo delicious!!
You’ll love this! And quick tip, stir the blueberries with a bit of flour before putting into your batter (any batter, not just this cake) to keep them from sinking.
I need to try this. I’ve been looking for a cake where the blueberries don’t sink so maybe this is the one.
So glad to hear that!!
Super cute!! I think we have settled into Fitzgerald. Fitz when he is cute ;).
Thank you for your answer. Spellcheck did get ahead of me! My cake just came out and it smells wonderfully and tastes terrific!
hi Nellie ,what a cutie pie puppy. how about the name BENJAMIN ( BENNY ).
That is more than enough! I think I ended up using 4. But having an extra is always a good idea!
I’m not quite sure what the pan is you have I think spell check beat you ;). I used a 10 cup bundt pan, if that helps.
I would rinse them a couple of times with cold water to keep them from tinting your batter. And then dust them with a bit of flour and continue. Good luck!
When making your lemon blueberry cake can i use frozen blueberries if so do I thaw them and dust them with flour or do i leave them frozen and dust them with flour
I have a nine cup bins that cake pan. Will this recipe fit? What size did you use?
This looks like it’s delicious and I plan on making this for Easter. I think that I need a total of 5 lemons for both the cake and the icing. Is that correct?
It is! Confectioner’s sugar, icing sugar, and powdered sugar are all the same. Good question!
What is powered sugar? Is it icing sugar?
Please advise. Thanks