Lemon Blueberry Bundt Cake

Easy Lemon Blueberry Bundt Cake for Any Occasion

If you’re looking for a simple and reliable lemon blueberry Bundt cake recipe, you’re in the right place.

This cake is packed with fresh blueberries, a hint of lemon, and that tender, moist texture we all love in a good Bundt cake.

It’s the kind of dessert that feels homemade in the best way—no need for a bakery run or anything fancy.

Whether you’re a weekend baker or just need something sweet to bring to a gathering, this one’s easy to pull off.

You may also like:

• Lemon Drizzle Loaf Cake
• Frozen Lemonade Pie
• Slow Cooker Blueberry Lemon Dump Cake
• Strawberry Lemon Parfait
• Homemade Lemonade
• Strawberry Lemonade

What Makes This Lemon Blueberry Bundt Cake Stand Out

What makes this recipe special is its balance of tart lemon and sweet blueberries, all held together with a rich, buttery base.

A simple glaze poured over the top finishes it off without being too sugary or over-the-top.

If you’re searching online for an easy lemon blueberry cake made with yogurt or how to make a moist Bundt cake with fruit, this one’s right in that sweet spot.

It’s dependable, easy to prep, and bakes up beautifully.

When to Serve a Lemon Blueberry Bundt Cake

This cake works just as well for a casual weekend brunch as it does for a more formal occasion like a baby shower or Easter lunch.

It’s also a good go-to for those “bring a dish” situations—church potlucks, backyard cookouts, or even just when family drops by unexpectedly.

It travels well, slices cleanly, and holds up without needing refrigeration for a few hours. You can also make it a day ahead and let the flavors settle in overnight.

Where This Cake Belongs in Your Recipe Rotation

If your kitchen is like mine, you’ve got a few recipes you return to over and over. This one deserves a spot on that list.

You don’t need anything complicated or hard to find—just pantry staples, fresh blueberries, and a Bundt pan.

You can serve it on a simple cake stand, slice it up for lunchboxes, or even pack it for a picnic.

It’s one of those cakes that feels right at home just about anywhere.

Why You’ll Love Making This Easy Bundt Cake Recipe

The best part about this cake is how low-stress it is to make. There’s no need for layers, fancy fillings, or complicated decorations.

Just mix, bake, glaze, and go. If you’ve ever searched for a lemon blueberry Bundt cake with yogurt or a soft and moist lemon blueberry cake, this one delivers with minimal effort.

And if you toss the blueberries in a little flour first, they won’t sink to the bottom—just one small trick that makes a big difference.

Creative Ways to Serve This Lemon Blueberry Dessert

You can serve this cake as-is with a light glaze, or dress it up a little depending on the occasion.

Add a dollop of whipped cream or a scoop of vanilla ice cream if you’re serving it after dinner.

If you want to lean into the southern dessert vibe, pour a little warm blueberry compote over each slice.

You could also use the same batter in mini Bundt pans for individual servings at showers or parties.

Final Thoughts

This easy lemon blueberry Bundt cake is exactly the kind of recipe that earns a permanent spot in your recipe binder.

It’s versatile, easy to make, and always a crowd-pleaser.

Whether you’re baking for your family, your church group, or just yourself, it’s the kind of cake that makes an ordinary day feel a little more special without a lot of extra work.

Lemon Blueberry Bundt Cake

Ingredients:

For the Cake:

• 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

Directions:

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.

Frequently Asked Questions About Lemon Blueberry Bundt Cake

How do I keep my lemon blueberry Bundt cake from sticking to the pan?
The best way to keep a Bundt cake from sticking is to thoroughly grease and flour the pan, making sure to get into all the grooves. You can also use a baking spray that contains flour. Let the cake cool for 10–15 minutes before trying to remove it from the pan.

Can I use frozen blueberries in a lemon blueberry Bundt cake?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. Toss them in a little flour to help prevent them from bleeding into the batter and sinking to the bottom of the cake.

What’s the best way to make a moist lemon blueberry Bundt cake?
Using Greek yogurt in the batter helps create a moist texture without making the cake heavy. Be careful not to overmix once you add the flour, and don’t overbake—check with a toothpick starting at 50 minutes.

Can I make a lemon blueberry Bundt cake ahead of time?
Yes, this cake can be made a day ahead. In fact, the lemon flavor deepens slightly after sitting overnight. Let it cool completely, then store it in an airtight container at room temperature until ready to serve.

How should I store leftover lemon blueberry Bundt cake?
Store leftover cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze individual slices for up to 2 months. Thaw overnight in the fridge or briefly warm in the microwave.

Can I add lemon juice to the glaze for more flavor?
Yes, adding a little fresh lemon juice to the powdered sugar glaze adds a tangy kick that pairs well with the blueberries. Just adjust the liquid so the glaze stays pourable but not too thin.

What type of pan should I use for a blueberry lemon Bundt cake?
Use a 10- to 12-cup nonstick Bundt pan for best results. Avoid pans with deep crevices unless you’re confident in your greasing method. A smooth Bundt or tube pan works great for this type of fruit-filled cake.

Is this lemon blueberry Bundt cake good for brunch or potlucks?
Absolutely. It’s one of the best Bundt cakes for brunch, baby showers, church potlucks, and spring or summer gatherings. It’s easy to slice, easy to transport, and doesn’t need refrigeration for short periods.

Can I substitute sour cream for Greek yogurt in this cake recipe?
Yes, you can use full-fat sour cream in place of Greek yogurt. Both add moisture and richness to the cake. Just keep the measurements the same.

What’s the secret to evenly distributed blueberries in a Bundt cake?
Tossing the blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom. Gently fold them in at the end to keep them intact and spread throughout the cake.