Moist Lemon Blueberry Bundt Cake Recipe Easy Homemade Zesty Glaze

Let me tell you, the scent of fresh lemon zest mingling with juicy blueberries baking in a golden bundt cake pan is enough to make anyone’s mouth water. The first time I baked this Moist Lemon Blueberry Bundt Cake with Zesty Glaze, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma’s kitchen was always filled with aromatic baked goods, but this recipe feels like a bright, sunny twist on those cherished memories.

I stumbled upon it on a rainy weekend, craving something sweet but fresh. Honestly, I wish I’d discovered this recipe years ago because my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy to make yet delivers pure, nostalgic comfort that brightens up any afternoon tea or weekend brunch. Whether you’re looking to impress at a potluck or just want a sweet treat for your kids, this lemon blueberry bundt cake with zesty glaze is your new go-to.

After testing it multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. This cake feels like a warm hug on a plate—you’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

This Moist Lemon Blueberry Bundt Cake with Zesty Glaze has been through countless kitchen trials and taste tests, earning its spot as a family favorite. Here’s why it stands out:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The combination of moist crumb and tangy blueberries with that zesty lemon glaze is next-level comfort food.

What really makes this recipe different? It’s the perfect balance of tangy and sweet, with blueberries that burst in your mouth paired with a lemon glaze that isn’t overpowering but just right. Plus, I use a simple technique—folding in the blueberries gently to keep them from sinking—so every bite has a lovely distribution of fruit. This isn’t just another lemon blueberry cake; it’s the best version for your kitchen and taste buds.

Honestly, it’s the kind of recipe that makes you close your eyes after the first bite and smile. Comfort food reimagined with freshness and ease, perfect for impressing guests or turning any day into a celebration.

What Ingredients You Will Need

This Moist Lemon Blueberry Bundt Cake uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most are pantry staples, with fresh lemon and blueberries adding that seasonal pop.

• All-purpose flour (2 ½ cups / 312g) – for the cake base
• Baking powder (2 ½ tsp) – to help the cake rise beautifully
• Baking soda (½ tsp) – to keep the crumb light
• Salt (½ tsp) – enhances all the flavors
• Unsalted butter (1 cup / 227g), softened – adds richness and moisture (I recommend using a quality brand like Kerrygold for best texture)
• Granulated sugar (1 ¾ cups / 350g) – for sweetness
• Large eggs (4), room temperature – binds the cake together
• Greek yogurt (½ cup / 120g) – makes the cake tender and moist (swap for dairy-free coconut yogurt if needed)
• Fresh lemon juice (¼ cup / 60ml) – for that bright, zesty flavor
• Lemon zest (2 tbsp) – intensifies the lemon aroma
• Vanilla extract (1 tsp) – rounds out the flavors
• Fresh blueberries (1 ½ cups / 225g) – the star fruit (in summer, swap in fresh berries instead of frozen)

For the zesty glaze:

• Powdered sugar (1 cup / 120g) – for sweetness and smoothness
• Fresh lemon juice (2-3 tbsp) – to create a tangy glaze
• Lemon zest (1 tsp) – adds extra lemon zing to the glaze
• Milk or water (1-2 tsp, optional) – to thin the glaze if needed

These ingredients come together to create a moist, flavorful cake that’s as simple as it is stunning. Trust me, picking fresh, firm blueberries and freshly zested lemons makes all the difference.

Equipment Needed

• Bundt cake pan (10-inch) – the iconic shape that makes this cake visually stunning. If you don’t have a bundt pan, a tube pan or even a standard 9×13-inch pan works, but the presentation changes a bit.
• Mixing bowls – at least two, for dry and wet ingredients.
• Electric mixer or stand mixer – helps achieve a fluffy batter, but a whisk and some muscle work just fine.
• Measuring cups and spoons – for precise measurements.
• Rubber spatula – perfect for folding in blueberries without breaking them.
• Zester or fine grater – for fresh lemon zest, a game-changer in flavor.
• Cooling rack – essential for letting the cake cool evenly and preventing sogginess.

Personally, I’ve tried silicone bundt pans and traditional metal ones. Metal pans give a crisper crust, while silicone is easier for removing the cake but may not brown as evenly. For budget-friendly options, a tube pan you already own works just fine.

Preparation Method

1. Prep Your Ingredients and Oven: Preheat the oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and lightly dust with flour to prevent sticking. Set aside. Gather all ingredients at room temperature—this helps the batter mix smoothly and bake evenly. (About 10 minutes)
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups (312g) all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside. This ensures your leaveners are evenly distributed for a perfect rise. (5 minutes)
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat 1 cup (227g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar until light and fluffy—about 3-4 minutes. This step traps air, making the cake wonderfully tender. (5 minutes)
4. Add Eggs: Beat in 4 large eggs one at a time, mixing well after each. This helps build structure. Make sure to scrape down the sides so everything is incorporated evenly. (3-4 minutes)
5. Incorporate Yogurt, Lemon Juice, Zest, and Vanilla: Mix in ½ cup (120g) Greek yogurt, ¼ cup (60ml) fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract until combined. The yogurt keeps the cake moist, while lemon juice and zest deliver that zesty punch. (2-3 minutes)
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed or folding gently with a spatula after each addition. Take care not to overmix—overdoing it can make the cake dense. (4-5 minutes)
7. Fold in Blueberries: Gently fold in 1 ½ cups (225g) fresh blueberries using a rubber spatula. Be gentle to avoid bursting berries, which can turn the batter purple and soggy. (2 minutes)
8. Pour Batter and Bake: Pour batter evenly into the prepared bundt pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back slightly when touched. (50-60 minutes)
9. Cool Completely: Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely. This prevents the glaze from melting when applied. (At least 30 minutes)
10. Prepare and Drizzle Glaze: Whisk together 1 cup (120g) powdered sugar, 2-3 tablespoons fresh lemon juice, and 1 teaspoon lemon zest until smooth. Add 1-2 teaspoons milk or water if needed to thin. Drizzle over the cooled cake, letting it drip enticingly down the sides. (10 minutes)

Pro tip: If your blueberries are frozen, toss them in a little flour before folding in to reduce sinking. Also, watch your bake time closely—the exact time can vary based on your oven.

Cooking Tips & Techniques

To get that perfect Moist Lemon Blueberry Bundt Cake every time, here are some tips learned from my (sometimes messy) kitchen adventures:

• Butter at room temperature: Softened butter blends better with sugar, creating air pockets that make the cake light.
• Don’t overmix: Once you add the flour, mix just enough to combine. Overmixing develops gluten, making the cake tough.
• Folding blueberries gently: This keeps the berries intact and prevents the batter from turning purple or soggy.
• Use fresh lemon zest: It packs way more flavor than bottled extracts (trust me, I tried both).
• Even batter distribution: Level the batter in the bundt pan to avoid uneven baking.
• Test for doneness: Toothpick test is your best friend—insert it in the center, and if it comes out clean or with a few moist crumbs, it’s done.
• Cooling is key: Let the cake cool enough before glazing to prevent the glaze from melting into a puddle.

One lesson I learned the hard way: baking this cake too hot can cause the edges to dry out while the center stays undercooked. Patience is crucial here!

Variations & Adaptations

Feel like switching things up? This lemon blueberry bundt cake is versatile and welcomes tweaks:

• Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free blend. The texture will be slightly different but still delicious.
• Vegan adaptation: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and dairy-free yogurt and butter alternatives. The cake may be a tad denser but still moist and flavorful.
• Seasonal berry swap: In fall or winter, try cranberries or chopped apples with cinnamon for a cozy twist.
• Extra citrus zing: Add orange zest along with lemon for a citrus medley.
• Different glaze: Try a cream cheese glaze for a richer finish, or drizzle a simple honey glaze for a natural sweetness.

Personally, I tossed in a handful of chopped toasted almonds once for a lovely crunch—totally recommend if you like texture contrast!

Serving & Storage Suggestions

This Moist Lemon Blueberry Bundt Cake is best served at room temperature so the flavors shine and the crumb stays tender. Slice it up and plate with a dusting of powdered sugar or a few fresh blueberries for an inviting presentation.

It pairs beautifully with a cup of hot tea, fresh lemonade, or even a glass of chilled white wine for grown-up gatherings. For a brunch spread, serve alongside scrambled eggs and fresh fruit.

To store, keep the cake covered at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

If you want to refresh a day-old slice, pop it in the microwave for 10-15 seconds to warm up that melt-in-your-mouth moistness.

Fun fact: the flavors actually deepen and mellow after a day, so sometimes waiting is worth it!

Nutritional Information & Benefits

This lemon blueberry bundt cake delivers a satisfying treat without going overboard. Per slice (assuming 12 servings), here’s a rough estimate:

Nutrient	Amount
Calories	320 kcal
Fat	14g
Carbohydrates	44g
Fiber	1.5g
Sugar	28g
Protein	4g

Blueberries add antioxidants and vitamin C, while lemon zest provides vitamin C and a refreshing punch. Greek yogurt contributes protein and moisture without heaviness.

This recipe can be made gluten-free or dairy-free with substitutions, making it adaptable for various dietary needs. Just watch for allergens like eggs and dairy if serving guests with sensitivities.

Conclusion

In short, this Moist Lemon Blueberry Bundt Cake with Zesty Glaze is a recipe you’ll want to keep on hand for any occasion. It’s got that perfect balance of tangy and sweet, with a moist crumb that feels like a cozy hug. Customize it to suit your taste, whether that means swapping berries, going gluten-free, or adding a crunchy topping.

I love this recipe because it brings a little sunshine to my kitchen and smiles to my family’s faces every time. Now it’s your turn—try it out, make it your own, and let me know how it turns out! Don’t forget to share your thoughts and any fun variations you create. Happy baking!

FAQs

Can I use frozen blueberries for this bundt cake?

Yes! Just toss frozen blueberries in a little flour before folding them in to help prevent sinking and color bleeding.

How do I prevent the cake from sticking to the bundt pan?

Grease the pan well with butter and dust with flour, or use a baking spray with flour. Let the cake cool slightly before inverting.

Can I make this cake a day ahead?

Absolutely! It actually tastes better after resting overnight. Store covered at room temperature or in the fridge.

What if I don’t have Greek yogurt?

You can substitute with sour cream or buttermilk for similar moisture and tanginess.

How thick should the glaze be?

The glaze should be pourable but thick enough to cling to the cake. Adjust by adding powdered sugar to thicken or lemon juice/milk to thin.

Print