This Blueberry Lemon Bundt Cake is so well balanced with its flavours and has a wonderful crumb and the perfect amount of moisture thanks to the Honey Lemon Glaze.
Can I use Frozen Blueberries?
Yes, you can use frozen blueberries for this recipe. Just put them in while they are still frozen and at the last minute.
Looking for more blueberry desserts? Try Blueberry Peach Crisp next!
Do I need a Bundt Pan for this Blueberry Lemon Cake?
NO! You don't NEED a Bundt pan, you can instead use a 9x13" pan. The benefit of a Bundt pan is that it is fluted which allows the heat of the oven to surround more of the cake. If you are using a 9x13" pan then you will just need to increase the bake time more. Bake the cake until a tooth pick comes out clean.
I don't have any fresh Lemons!
What is wrong with you? haha just kidding. If you don't have lemon, you can use that real lemon juice that most of us keep in the fridge and skip the zest. I would not make this cake with lemon extract instead of real lemon juice because that wouldn't taste very good and I haven't tested it in this recipe to know the amounts. If you try this and are successful please let me know in the comments below!
Can I use this recipe and make muffins?
Sour Cream Blueberry Muffins is a recipe to follow if you want blueberry muffins. There is no lemon in that recipe though.
You could definitely turn this cake recipe into a muffin recipe, if you like dividing batter into little teeny tiny cups. I personally like the break from muffin tin mayhem and if I am planning on taking this cake to go then I will cut it into single serve portions and wrap it in saran wrap and freeze them that way.
Looking for More Lemon Deliciousness? Try Cream Cheese Lemon Crinkle Cookies next!
Blueberry Lemon Bundt Cake
- ¾ Cup Unsalted Butter Softened
- 2 Cups White Granulated Sugar
- 4 Large Eggs Room Temperature
- 2 teaspoon Pure Vanilla Extract
- ⅓ Cup Lemon Juice
- 2 tablespoon Lemon Zest
- ¼ Cup Canola Oil
Cake Dry Ingredients
- 2¾ Cups All-Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
Other Cake Ingredients
- 1 cup full fat sour cream
- 2 Cups Fresh Blueberries
For the Glaze
- 1 Cup Confectioners Sugar Icing Sugar, Powdered Sugar
- 2-3 tablespoon Lemon Juice
- 1 tablespoon Honey
- Preheat oven to 350°F
Mix the Cake
- Cream together the butter and sugar until light in colour and fluffy.
- Add in Eggs 1 at a time fully mixing in each one before adding the next.
- Once all the eggs are in add the vanilla, lemon juice, lemon zest and oil.
- In a seperate bowl mix together the dry ingredients. Slowly add the dry ingredients to the main bowl with the sugar and butter, alternating with the sour cream.
- Fold in the Blueberries
- Prepare the bundt pan with oil or butter and a light dusting of flour.
- Add the cake batter.
Bake The Cake
- Bake for 55-70 mins (i know this is a huge range but everyone's oven is so different!) You will know your cake is done when you insert a toothpick and it comes out with a clean crumb not cake batter 😋
Getting the Cake Out of the Pan
- Once the cake has baked remove it from the oven and rest it upside down on a cooling rack. It should come out of the pan easily once it has cooled completely. If it is difficult to remove, run a butter knife along the edges and try to remove it again.
Bundt Cake History
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive doughnut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity. Learn More Here