Lemon Blueberry Bundt Cake

Here is another great recipe for those who love lemon and blueberries.  This cake is refreshing and full of flavor, and easy to make.  This cake calls for fresh blueberries, but you can also use frozen blueberries if fresh is not available.  I would just make sure the frozen blueberries are completely thawed and rinsed well to avoid the blueberries turning the cake batter the color of blueberries!  This is a great cake to take to any gathering, and you don’t even have to drizzle icing over the top, you can simply sprinkle confectioner sugar on top instead. If you are a fan of the combination of lemon and blueberries, you may also love a recipe I posted called “Lemon Blueberry Drizzle Bread.” This recipe is from a cookbook called “Martha Stewart’s Cakes” 2013.  I hope you enjoy this cake recipe as much as I do!

Happy Cake Baking!



1 cup (2-sticks) unsalted butter, room temperature, plus more for pan

2 and 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest, plus more for pan

2 teaspoons baking powder

1/2 teaspoon salt

1 cup packed light brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups fresh blueberries

2 Tablespoons finely grated lemon zest

Confectioners’ sugar, for dusting (optional)


1. Preheat oven to 350F, with rack on bottom shelf.  Butter a 12-cup Bundt pan; dust with flour, tapping out excess.  In a medium bowl, whisk together 2 and 1/2 cups flour, the baking powder and salt.

2. With an electric mixer on high speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, 3 to 5 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla.  Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of sour cream and beating until just combined.  Toss blueberries and zest with remaining 1 teaspoon flour; gently fold into batter.

3. Transfer batter into prepared pan; smooth top with an offset spatula.  Bake until a cake tester comes out clean, 60 to 70 minutes.  Transfer pan to a wire rack to cool 20 minutes.  Turn out cake onto rack to cool completely.  (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)  Dust with confectioners’ sugar before serving if desired.

*Optional:  I drizzled cake with confectioners’ sugar mixed with a little bit of water.  You can make the glaze thick or thin according to your preference. I like my drizzle icing thick, so I add very little water.  You can also add flavoring to the drizzle icing if you like.

Recipe from cookbook “Martha Stewart’s Cakes.”  3013




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