Table of Contents
Table of Contents
There’s something undeniably heartwarming about old-fashioned recipes passed down through generations. This old fashioned blueberry lemon bundt cake brings together nostalgic comfort with fresh, zesty flavors. It’s the kind of cake that feels like a warm hug — moist, bursting with juicy blueberries, and brightened by vibrant lemon. Whether you’re baking for brunch, a special celebration, or just a cozy weekend dessert, this bundt cake delivers every single time.
Check out our Lemon Loaf Cake Recipe if you’re into citrus-forward bakes!
Why You’ll Love This Blueberry Lemon Bundt Cake
- Light and fluffy with a tangy-sweet balance
- No-fail bundt cake that slices beautifully
- Easily adaptable to be dairy-free or gluten-free
- Great for make-ahead and freezes well
- Looks gorgeous right out of the pan!
Recipe Snapshot
Here’s a quick glance at what you’re getting into:
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 55–65 minutes |
| Total Time | About 1 hour 25 minutes |
| Servings | 12–14 slices |
| Difficulty | Easy to Moderate |
| Flavor Profile | Bright lemon with juicy blueberry bursts |
Ingredients for Blueberry Lemon Bundt Cake
Here’s everything you need to bring this cake to life:
Dry Ingredients
- 2 ½ cups all-purpose flour (spooned & leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temp
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp fresh lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk (or dairy-free alternative)
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)
Glaze (Optional)
- 1 cup powdered sugar
- 1–2 tbsp lemon juice
How to Make Blueberry Lemon Bundt Cake Recipe (Step-by-Step)
Step 1: Prep the Pan & Preheat
Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup bundt pan using butter or baking spray with flour. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This keeps your texture light and fluffy.
Step 3: Cream the Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy (3–4 minutes). Add eggs one at a time, then mix in vanilla, lemon zest, and juice.
Step 4: Combine Wet & Dry
Add the dry ingredients in 3 additions, alternating with buttermilk. Mix just until incorporated. Don’t overmix. Gently fold in floured blueberries.
Step 5: Bake & Cool
Pour batter into the pan, smoothing the top. Bake for 55–65 minutes until a toothpick comes out clean. Let the cake cool for 10–15 minutes in the pan, then turn out onto a wire rack to cool completely.
Pro Tips for a Perfect Recipe
- Toss blueberries in flour to keep them from sinking
- Don’t skip the zest — it adds pure lemon flavor
- Grease every nook of your bundt pan to prevent sticking
- Let the cake rest before flipping to avoid breakage
- Use room temp ingredients for best mixing results
Flavor Variations
Want to mix it up? Try these creative twists:
- Add lavender or rosemary for a fragrant herbal note
- Swap blueberries for blackberries or raspberries
- Fold in a handful of white chocolate chips
- Make a lemon poppyseed version with 1 tbsp seeds
Serving Suggestions
- Top with lemon glaze, whipped cream, or powdered sugar
- Serve warm with a scoop of vanilla bean ice cream
- Pair with chamomile tea, coffee, or a mimosa for brunch
- For extra flair, garnish with fresh blueberries and lemon slices
Discover great ideas like our Peach Cobbler Cookies for other fruity desserts.
Make-Ahead & Storage
- To Make Ahead: Bake a day early; keep covered at room temp
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Wrap individual slices in plastic and foil — freeze up to 2 months
- To Reheat: Microwave slices for 10–15 seconds or warm in a 300°F oven
FAQ – All About Old Fashioned Blueberry Lemon Bundt Cake
How do I keep blueberries from sinking in a bundt cake?
This is a common issue with fruit-filled cakes. To prevent blueberries from sinking, toss them in 1 tablespoon of all-purpose flour before folding them into the batter. The flour coating helps the berries stay suspended evenly as the old fashioned blueberry lemon bundt cake bakes. Also, avoid overmixing the batter once the berries are added.
Can I use frozen blueberries in a lemon bundt cake?
Yes, absolutely! Frozen blueberries work great in this bundt cake recipe. However, for the best results:
✔ Don’t thaw the berries before using — adding them frozen keeps the batter from turning blue or purple.
✔ Still toss them in a bit of flour to prevent sinking. This trick ensures that even in an old fashioned blueberry lemon bundt cake, the frozen berries bake up juicy and whole, without bleeding into the cake.
How do I get my bundt cake out of the pan without sticking?
The key to perfect bundt cake release is in the prep work:
✔ Generously grease every curve and crevice of the bundt pan using softened butter or baking spray with flour.
✔ After baking, let the cake cool for at least 10–15 minutes in the pan before inverting it.
✔ Give it a gentle shake or tap to help it loosen. With proper pan prep, your blueberry lemon bundt cake should come out smooth and intact every time.
How should I store blueberry lemon bundt cake?
To keep your cake moist and flavorful:
✔ Let the cake cool completely before wrapping.
✔ Store it covered at room temperature for up to 2 days, or
✔ In the fridge (airtight container) for up to 4 days.
✔ For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw at room temp or reheat gently.
Can I make this bundt cake dairy-free or gluten-free?
Yes! This old fashioned blueberry lemon bundt cake can be adapted for different dietary needs:
✔ For dairy-free: use plant-based butter and almond or oat milk with a splash of lemon juice as a buttermilk substitute.
✔ For gluten-free: use a 1:1 gluten-free flour blend (with xanthan gum, if needed) to replace all-purpose flour. Just remember that texture may vary slightly, so test your substitutions in smaller batches first if needed.
Final Thoughts
This old fashioned blueberry lemon bundt cake is the kind of recipe that brings joy to your kitchen and table. It’s simple yet stunning, bursting with flavor, and adaptable to suit your dietary needs. From birthdays to brunches or just because — it’s a timeless bake you’ll come back to again and again.
Looking for inspiration? Try our Mini Blueberry Muffins or Easy Strawberry Cake for more fruity favorites!
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Old Fashioned Blueberry Lemon Bundt Cake
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- ¼ cup fresh lemon juice
- 1 cup buttermilk (or dairy-free alternative)
Blueberries:
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice (fresh)
Instructions
Step 1 – Preheat & Prepare the Pan:
- Preheat your oven to 350°F (175°C). Generously grease a 10–12 cup bundt pan with butter or baking spray, making sure to cover all the ridges.
Step 2 – Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3 – Cream Butter & Sugar:
- In a large mixing bowl, beat the butter and sugar on medium-high speed until fluffy and pale, about 3–4 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest, and lemon juice.
Step 4 – Combine & Fold:
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
Step 5 – Bake & Cool:
- Pour the batter evenly into the prepared bundt pan. Smooth the top and tap the pan to release air bubbles. Bake for 55–65 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Optional Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled cake before serving.
Notes
- Blueberry Tip: Toss blueberries in flour to help them stay evenly distributed in the cake.
- Gluten-Free Option: Substitute flour with a 1:1 gluten-free flour blend.
- Dairy-Free Option: Use plant-based butter and almond or oat milk + lemon juice for buttermilk.
- Storage: Store covered at room temperature for 2 days, or refrigerate for 4–5 days. Freeze for up to 2 months.
- Make Ahead: You can bake this cake a day ahead—just cover it tightly once cooled.
