Lemon Blueberry Bundt Cake
There’s just something magical about a bright and zesty Lemon Blueberry Bundt Cake. The fresh lemon flavor paired with juicy blueberries creates the perfect balance of sweet and tangy in every single bite. Topped with a white chocolate lemon ganache, this cake feels fancy enough for special occasions but easy enough to whip up anytime.
We love making this cake in the spring and summer when blueberries are at their peak, but honestly, it’s a year-round favorite in our kitchen. The combination of citrus and berries makes it feel light and refreshing, and that drizzle of ganache on top? It takes it completely over the top.
If you love bright and fruity desserts like this one, be sure to check out our lemon curd bundt cake, lemon gooey butter cake, and lemon ding dong cake, too. They’re all perfect for brunches, holidays, or just because you’re craving something sweet!
Table of contents
Why You’ll Love This Recipe
- Bright & Fresh Flavor: The combination of fresh lemon zest, lemon juice, and blueberries makes every bite pop.
- Ultra Moist Texture: Sour cream and eggs keep this cake incredibly soft and tender.
- Show-Stopping Presentation: That beautiful bundt shape with white chocolate ganache drizzle looks bakery-worthy.
- Perfect for Any Occasion: Great for brunch, holidays, birthdays, or a simple weekend treat.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This cake starts with pantry staples like flour, baking soda, baking powder, and salt to create the perfect structure. Butter, sugar, and brown sugar add richness and sweetness, while eggs give the cake stability and moisture. Fresh lemon zest and lemon juice bring that bold citrus flavor, and sour cream keeps everything tender. The blueberries get lightly tossed in flour to prevent sinking, and the white chocolate ganache made with heavy cream and lemon zest adds a smooth, sweet finish on top.
Variations
- Swap the Berries: Try raspberries or blackberries instead of blueberries for a fun twist.
- Add a Glaze Instead: Skip the ganache and drizzle with a simple powdered sugar lemon glaze.
- Make It Extra Lemony: Add a teaspoon of lemon extract for even more citrus flavor.
- Turn It Into Cupcakes: Divide the batter into cupcake liners and adjust the bake time for individual treats.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cream the butter and sugars until light and fluffy. Add the eggs one at a time.
- Then mix in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and sour cream.
- Toss blueberries with flour and gently fold into the batter.
- Pour into the pan and bake until a toothpick comes out clean.
- Cool, then prepare and drizzle the white chocolate lemon ganache over the cake.
Expert Tips
- Toss the blueberries in flour to help prevent them from sinking to the bottom of the cake.
- Don’t overmix the batter once you add the dry ingredients, this keeps the cake soft and tender.
- Let the cake cool in the pan for 15 minutes before inverting to prevent sticking or breaking.
- Heat the cream just until simmering for the ganache, boiling can cause it to separate.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just use them straight from the freezer and toss in flour before folding into the batter. Don’t thaw them first.
Use a generous amount of baking spray and make sure to coat every crevice of the pan.
Absolutely. It tastes even better the next day once the flavors have had time to meld together.
Nope! The cake is delicious on its own or with a simple lemon glaze.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Blueberry Bundt Cake
Equipment
- 10-cup bundt pan
- Baking spray (with flour)
- Mixing bowls (1 medium, 1 large)
- Electric hand mixer or stand mixer
- Measuring Cups and Spoons
- zester or microplane
- Citrus juicer
- Rubber spatula
- Whisk
- small saucepan
- cooling rack
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 tablespoon all-purpose flour for tossing blueberries
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ¾ cup brown sugar
- 5 large eggs
- ¼ cup vegetable oil
- 2 tablespoons lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
White Chocolate Lemon Ganache
- 6 ounces white chocolate chips
- ½ cup heavy cream
- 1 teaspoon lemon zest
Instructions
Cake
- Preheat oven to 350°F. Spray a 10-cup bundt pan generously with baking spray and set aside.
- In a medium bowl, whisk together 2 ½ cups flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, beating well after each addition. Add the vanilla extract with one of the eggs.
- Mix in the lemon zest and fresh lemon juice.
- Alternately add the dry ingredients and sour cream, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
- Toss the blueberries with the remaining 1 tablespoon of flour. Gently fold them into the batter.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely before adding ganache.
Ganache
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and pour over white chocolate chips. Let sit for 2–3 minutes.
- Whisk until smooth and creamy.
- Stir in lemon zest.
- Drizzle over completely cooled cake. Allow ganache to set slightly before slicing.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
