Moist Lemon Blueberry Bundt Cake Recipe Easy Homemade with Cream Cheese Glaze

Let me tell you, the scent of zesty lemon and juicy blueberries wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Moist Lemon Blueberry Bundt Cake with Cream Cheese 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. I stumbled upon this gem years ago during a rainy weekend when I was knee-high to a grasshopper, trying to recreate a cake my grandma used to bake for Sunday dinners.

Honestly, my family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This cake quickly became a staple for family gatherings and potlucks, offering pure, nostalgic comfort with every bite. You know what? It’s dangerously easy to make, too, which means you can whip it up for a bright spring brunch or a sweet treat for your kids without breaking a sweat. If you love the tangy pop of lemon combined with bursts of fresh blueberries and a luscious cream cheese glaze, you’re going to want to bookmark this one for sure.

This Moist Lemon Blueberry Bundt Cake recipe is the kind of dessert that feels like a warm hug—perfect for any occasion and guaranteed to brighten up your Pinterest cookie board or dessert table. I’ve tested this recipe more times than I can count (in the name of research, of course), and it never fails to impress. So, let’s jump right in and get baking!

Why You’ll Love This Recipe

From my years of baking and sharing this Moist Lemon Blueberry Bundt Cake with Cream Cheese Glaze, here’s why it’s become a favorite in my kitchen:

• 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 pantry and fridge.
• Perfect for Any Occasion: Whether it’s a cozy dinner, a weekend brunch, or a springtime potluck, this cake fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the moist crumb and bright lemon flavor.
• Unbelievably Delicious: The perfect balance of tart lemon and sweet blueberries with a creamy glaze that ties it all together.

This isn’t just another lemon blueberry cake. The secret lies in gently folding fresh blueberries into a tender, buttery batter, plus a cream cheese glaze that adds just the right amount of richness without overpowering the fresh flavors. The lemon zest and juice give it a lively kick, making every bite feel like sunshine. Honestly, this recipe makes you close your eyes after the first bite — that kind of comfort food that feels both nostalgic and fresh.

Plus, it’s a fantastic way to impress guests without stress. I love pulling it out for family gatherings or gifting it to friends because it’s as beautiful as it is tasty. Give it a try—you’ll see why it’s a winner every time!

What Ingredients You Will Need

This Moist Lemon Blueberry Bundt Cake recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these ingredients are pantry staples, and fresh lemons and blueberries bring that seasonal brightness.

• For the Cake Batter:
• 2 ½ cups (315g) all-purpose flour (for best texture, I like King Arthur Flour)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (227g) unsalted butter, softened (adds richness and moisture)
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon lemon zest (freshly grated for maximum zing)
• ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk (use dairy-free milk with 1 tbsp lemon juice for a substitute)
• 1 ½ cups (225g) fresh blueberries (if not in season, frozen works—do not thaw)
• For the Cream Cheese Glaze:
• 4 ounces (115g) cream cheese, softened
• ¾ cup (90g) powdered sugar, sifted
• 1-2 tablespoons milk or heavy cream (adjust for desired glaze consistency)
• ½ teaspoon vanilla extract
• Optional: a pinch of lemon zest for garnish

Feel free to swap all-purpose flour with gluten-free flour blend if needed. The fresh lemon zest and juice are key to that bright lemon flavor, so don’t skimp there. Also, I recommend using fresh blueberries when possible—they hold up better during baking and give you those juicy pops in each bite.

Equipment Needed

• 10-inch Bundt pan (non-stick recommended for easy release)
• Electric mixer or stand mixer (makes creaming butter and sugar a breeze)
• Mixing bowls (medium and large size)
• Measuring cups and spoons (precise measurements matter here)
• Microplane or zester for lemon zest
• Rubber spatula for folding blueberries gently
• Wire cooling rack
• Small whisk or fork for mixing glaze

If you don’t have a Bundt pan, a 9×5-inch loaf pan can work, though the baking time may vary slightly. I’ve used silicone Bundt pans when I was in a pinch—they clean up easily but make sure to grease well. Investing in a good-quality mixer really pays off here; hand-mixing butter and sugar feels like a workout otherwise!

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan well, tapping out the excess flour; this helps the cake release easily after baking.
2. Whisk together dry ingredients: In a medium bowl, combine 2 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
3. Cream butter and sugar: Using your mixer, beat 1 cup softened butter with 1 ¾ cups granulated sugar on medium speed until light and fluffy—about 3-5 minutes. This step is crucial for a moist, tender crumb.
4. Add eggs and flavorings: Beat in the 3 eggs one at a time, mixing well after each addition. Then, add 1 tablespoon lemon zest, 1 teaspoon vanilla, and ⅓ cup fresh lemon juice. The batter should smell bright and fresh at this point.
5. Alternate adding dry ingredients and buttermilk: Reduce mixer speed to low. Add one-third of the dry mixture, then half of the 1 cup buttermilk. Repeat, ending with the dry ingredients. Don’t overmix here; just combine until you see no streaks of flour.
6. Fold in blueberries: Gently fold in 1 ½ cups fresh blueberries with a spatula. Be careful not to break them or the batter will turn purple.
7. Transfer batter to pan: Pour the batter evenly into your prepared Bundt pan. Smooth the top with a spatula.
8. Bake: Place in the oven and bake for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
9. Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
10. Prepare the cream cheese glaze: Beat 4 ounces softened cream cheese until smooth. Add ¾ cup powdered sugar and ½ teaspoon vanilla, mixing until creamy. Add milk or cream 1 tablespoon at a time to reach your desired drizzle consistency.
11. Glaze the cake: Once the cake is fully cool, drizzle the cream cheese glaze over the top, letting it drip down the sides. Garnish with a little extra lemon zest if you like.

Pro tip: If your blueberries start sinking during mixing, toss them in a tablespoon of flour before folding in—it helps suspend them in the batter. Also, keep an eye on your oven; every oven is a little different, so the cake might need a few minutes more or less.

Cooking Tips & Techniques

To get that perfect Moist Lemon Blueberry Bundt Cake, here are some tips I picked up along the way:

• Room temperature ingredients: Butter, eggs, and buttermilk should be at room temp for smooth mixing and even baking.
• Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and makes the cake tough.
• Folding in blueberries: Gently fold to avoid bursting berries and turning your batter purple.
• Grease your pan thoroughly: Bundt pans can be tricky. I use a mix of butter and flour or a baking spray with flour to prevent sticking.
• Check doneness carefully: Toothpick tests are your friend. Start checking at 50 minutes to avoid overbaking.
• Glaze consistency: Too thick and it won’t drizzle nicely; too thin and it runs off. Adjust milk slowly while whisking.
• Multitasking: While the cake bakes, make the glaze and clean up to save time.

I once forgot to zest the lemon and, honestly, the cake tasted flat—lesson learned! Also, a too-warm kitchen butter makes for greasy batter; cooler temps keep the texture just right. If you follow these, your cake should come out beautifully every time.

Variations & Adaptations

This Moist Lemon Blueberry Bundt Cake is a great canvas for tweaks. Here are some ways I’ve played around with it:

• Dietary swaps: Use almond flour for a gluten-free version (note: texture will be a bit denser). Swap cream cheese glaze for a simple lemon glaze with powdered sugar and lemon juice if dairy-free.
• Seasonal fruits: Replace blueberries with raspberries, blackberries, or chopped strawberries—fresh or frozen.
• Extra zing: Add a teaspoon of poppy seeds to the batter for a classic lemon-poppy twist.
• Cooking method: Try baking this in a 9×13-inch pan for a sheet cake—reduce baking time to about 35-40 minutes.
• Flavor boosts: Stir in a teaspoon of almond extract or swap vanilla for orange extract for a citrusy variation.

Personally, I once added a handful of toasted pecans to the batter for a nutty crunch that complemented the tart blueberries perfectly. The possibilities are endless, so feel free to customize this recipe to your taste buds or dietary needs.

Serving & Storage Suggestions

This Moist Lemon Blueberry Bundt Cake is best served at room temperature, allowing those flavors to really shine. I like to slice it up and serve with a cup of hot tea or coffee for a cozy afternoon treat.

For a refreshing twist, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a delightful dessert alongside a light salad or fresh berries for brunch.

Store leftovers tightly wrapped in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. When reheating, warm slices gently in the microwave for 15-20 seconds to bring back that moistness.

Interestingly, the flavor tends to deepen after a day or two, making it even more delicious the next day. So if you can wait, the cake rewards your patience beautifully.

Nutritional Information & Benefits

Each slice of this Moist Lemon Blueberry Bundt Cake (assuming 12 slices) provides roughly:

Calories	320 kcal
Fat	15 g
Carbohydrates	42 g
Protein	4 g
Sugar	28 g

The fresh blueberries contribute antioxidants and vitamin C, while lemons add a boost of vitamin C and a refreshing tartness that’s low in calories. Using buttermilk adds tender moisture and a bit of protein. This cake isn’t a health food per se, but it’s a lovely treat that feels lighter thanks to the fruit and lemon juice.

Keep in mind, it contains dairy, gluten, and eggs, so it’s not suitable for some allergies. For a dairy-free or gluten-free twist, see the variations section above. I find this recipe strikes a nice balance between indulgence and freshness, making it a satisfying option for sharing with loved ones.

Conclusion

So there you have it—this Moist Lemon Blueberry Bundt Cake with Cream Cheese Glaze is a total winner in my book. It’s bright, tender, and packed with flavor, making it a perfect choice whether you’re baking for a special occasion or just because. I love how easy it is to whip up, and how it brings everyone together around the table.

Don’t be shy—make it yours by trying different fruits or adding a personal twist. If you do give this recipe a go, please drop a comment below with your experience or any fun variations you tried. Sharing these moments makes baking all the more joyful.

Happy baking, friends! This cake is sure to become a favorite in your kitchen, just like it did in mine.

FAQs

Can I use frozen blueberries in this Moist Lemon Blueberry Bundt Cake?

Yes, you can use frozen blueberries. Just add them to the batter straight from the freezer without thawing to avoid bleeding color into the batter.

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

Grease the pan thoroughly with butter or baking spray containing flour, then dust with flour and tap out the excess. Let the cake cool slightly before inverting.

Can I make this cake ahead of time?

Absolutely! Bake and glaze the cake a day ahead, then store it covered at room temperature. Flavors even improve after resting overnight.

What can I substitute for buttermilk?

Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using as a buttermilk substitute.

How long does this cake keep in the refrigerator?

Stored in an airtight container, it stays fresh for up to 5 days. Bring it to room temperature before serving for the best taste.

Print