Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze

This moist blueberry lemon bundt cake is the ultimate summer treat. After making it dozens of times, I’ve discovered the secret to keeping it moist and tender. The fresh blueberries and zesty lemon flavor will make your house smell amazing. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Show-Stopping Red Velvet Flag Cake Recipe with Easy Cream Cheese Frosting and Vibrant Patriotic Layered Jello Shots Easy Non-Alcoholic Party Treat.

What You'll Need for Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 and 1/2 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blueberries
• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 1/4 cup whole milk
• Optional: Powdered sugar for dusting

How to Make Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs: Beat in eggs, one at a time, mixing well after each addition.
4. Add sour cream, milk, vanilla, and lemon zest: Mix in sour cream, milk, vanilla extract, and lemon zest.
5. Combine dry ingredients: In a separate bowl, combine flour, salt, and baking powder.
6. Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
7. Fold in blueberries: Gently fold in blueberries.
8. Bake: Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Prepare glaze: While cake is baking, prepare glaze by whisking together lemon juice, sugar, and milk.
10. Glaze cake: Once cake is out of the oven, poke holes in the warm cake with a toothpick and pour glaze over the cake. Let it cool completely in the pan before inverting onto a serving plate.

Storing & Reheating Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 5 days. Make-ahead tip: Batter can be made up to 1 day ahead and refrigerated. Bring to room temperature before baking.

Freezing Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze

Freeze cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in a 350°F (175°C) oven for 5-10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For an extra moist cake, brush the warm cake with a simple syrup made from equal parts sugar and water.
• Best substitution: Substitute the sour cream with plain Greek yogurt for a tangier flavor.
• Make-ahead: Cake can be made up to 1 day ahead. Store at room temperature in an airtight container.
• Scaling: This recipe can be halved and baked in a 6-cup bundt pan for about 30-35 minutes.
• Troubleshooting: If your cake is dry, it may have been overbaked. To prevent this, check the cake 5-10 minutes before the suggested baking time is up.

Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze

⏱

Prep

20 minutes

🍳

Cook

55 minutes

⏳

Total

1 hour 15 minutes

🍽

Serves

12 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh blueberries

Seasonings

• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 1/4 cup whole milk

Optional Toppings

• Powdered sugar for dusting

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs: Beat in eggs, one at a time, mixing well after each addition.
4. Add sour cream, milk, vanilla, and lemon zest: Mix in sour cream, milk, vanilla extract, and lemon zest.
5. Combine dry ingredients: In a separate bowl, combine flour, salt, and baking powder.
6. Mix dry ingredients into wet: Gradually add dry ingredients to wet ingredients, mixing just until combined.
7. Fold in blueberries: Gently fold in blueberries.
8. Bake: Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Prepare glaze: While cake is baking, prepare glaze by whisking together lemon juice, sugar, and milk.
10. Glaze cake: Once cake is out of the oven, poke holes in the warm cake with a toothpick and pour glaze over the cake. Let it cool completely in the pan before inverting onto a serving plate.

Notes

• Chef tip: For an extra moist cake, brush the warm cake with a simple syrup made from equal parts sugar and water.
• Best substitution: Substitute the sour cream with plain Greek yogurt for a tangier flavor.
• Make-ahead: Cake can be made up to 1 day ahead. Store at room temperature in an airtight container.
• Scaling: This recipe can be halved and baked in a 6-cup bundt pan for about 30-35 minutes.
• Troubleshooting: If your cake is dry, it may have been overbaked. To prevent this, check the cake 5-10 minutes before the suggested baking time is up.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze cooled cake for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat slices in a 350°F (175°C) oven for 5-10 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: Batter can be made up to 1 day ahead and refrigerated. Bring to room temperature before baking.

Nutrition Per Serving

• Calories: 450
• Protein: 6g
• Fat: 15g
• Carbs: 70g
• Fiber: 1g
• Sugar: 50g
• Sodium: 180mg
• Cholesterol: 90mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze FAQs

A Warm Final Note

I can’t wait for you to try Best Ever Moist Blueberry Lemon Bundt Cake Recipe with Easy White Glaze and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!