The Best Lemon Blueberry Bundt Cake You’ll Ever Taste

This Lemon Blueberry Bundt Cake might just be the best cake I’ve ever tasted. There’s something about the perfect balance of tart lemon zest with juicy bursts of fresh blueberries that hits the spot every time. Plus, baking it in a bundt pan gives it such a beautiful shape, making it look way fancier than it really is. If you love a cake that’s moist, flavorful, and not too sweet, you’ll want to keep reading.

What I love most about this recipe is how easy it is to pull together, even if baking isn’t your strongest suit. The secret is in the Greek yogurt, it keeps the cake super tender and adds a little tang that really complements the lemon. Tossing the blueberries in a bit of flour before folding them in stops them from sinking to the bottom, which is a neat trick I swear by now. And that glaze? Just a quick drizzle of powdered sugar and water with a hint of lemon zest makes the whole thing pop with extra brightness.

This cake works perfectly for so many occasions, whether it’s a fresh dessert to bring to brunch, a teatime treat, or a sweet pick-me-up during the week. It’s one of those recipes I’ve already made multiple times, and every time it gets devoured before I even have a chance to snap a photo. Let me walk you through how I make this ultimate Lemon Blueberry Bundt Cake!

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour — the base that gives this cake its perfect, tender crumb.

• 1 ½ teaspoons baking powder — helps the cake rise nice and fluffy.

• ½ teaspoon baking soda — works with the yogurt to keep things light and airy.

• ½ teaspoon salt — just a pinch to balance all the sweetness.

• ½ cup unsalted butter, softened — adds richness and makes every bite melt in your mouth.

• 1 cup brown sugar — brings a lovely depth of sweetness and a hint of caramel flavor.

• 2 large eggs — the glue that holds everything together and gives the cake structure.

• 1 teaspoon vanilla extract — adds that warm, comforting background flavor.

• 1 tablespoon lemon zest (from about 1 lemon) — packs in all that fresh, zesty brightness.

• 1 cup Greek yogurt — keeps the cake moist with a subtle tang that pairs perfectly with lemon.

• 1 cup fresh blueberries (you can toss them in a little flour to prevent sinking) — juicy bursts of sweetness throughout every slice.

For the Glaze:

• 1 cup powdered sugar — the sweet finishing touch that makes the cake shine.

• 2-3 tablespoons water — thins out the glaze to just the right drizzle consistency.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 350°F (175°C) and grease and flour a bundt pan to prevent the cake from sticking.

2. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set this mixture aside.

3. In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 2-3 minutes.

4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and lemon zest.

5. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt, starting and ending with the flour mixture. Mix just until combined.

6. Gently fold in the blueberries that have been lightly coated with flour.

7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.

8. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.

9. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

10. For the glaze, whisk powdered sugar with 2-3 tablespoons of water in a small bowl until smooth, adjusting the consistency to be thick enough to drizzle but still fluid enough to pour.

11. Once the cake is completely cooled, drizzle the lemon glaze over the top and garnish with additional lemon zest if desired.

Tips & Tricks for the Perfect Lemon Blueberry Bundt Cake

• Don’t skip tossing the blueberries in flour! This little trick keeps them from sinking to the bottom, so every bite has those lovely juicy bursts.

• Use room temperature butter and eggs. It helps everything blend smoothly and keeps your batter nice and airy.

• Be gentle when folding in the blueberries. You want to keep them whole and avoid turning your batter purple!

• Greek yogurt is your secret weapon. It makes the cake super moist and adds a subtle tang that really lifts the lemon flavor.

• Keep an eye on the baking time. Every oven is a little different, so start checking around 50 minutes with a toothpick to avoid overbaking.

• Let the cake cool before glazing. If it’s too warm, the glaze will melt right off and you’ll lose that beautiful drizzle effect.

• Use fresh lemon zest, not bottled. The fresh stuff packs way more punch and aroma, it makes a big difference!

• Grease and flour your bundt pan well. Bundt cakes can be tricky to release, so take your time to prep the pan properly.

Serving

• Slice it up and serve with a cup of tea or coffee for the perfect afternoon pick-me-up.

• Add a dollop of whipped cream or a scoop of vanilla ice cream to make it feel extra special and indulgent.

• Serve it slightly warmed – just pop a slice in the microwave for 10-15 seconds to bring out those cozy lemony flavors.

• Top with extra fresh blueberries and a sprinkle of lemon zest for a pretty presentation that tastes as good as it looks.

• This cake is great for brunch, dessert, or even a sweet snack – basically, anytime you need a little happiness on a plate!

Storing

• Store leftovers in an airtight container at room temperature — it stays fresh for up to 3 days.

• If you want it to last longer, pop it in the fridge and enjoy within a week. Just bring it back to room temp or warm it up before serving.

• This bundt cake freezes well! Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 2 months.

• To thaw, leave it in the fridge overnight or let it sit at room temperature for a few hours.

• Avoid glazing the cake before freezing, glaze it fresh after thawing for the best look and flavor.