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Lemon Blueberry Cake Recipe with Fresh Berries

“It must be a fragile system if it can be brought down by just a few berries.” — Katniss Everdeen, The Hunger Games.

I could spend hours admiring beautiful Bundt pans and the elegant cakes that come out of them. There is something so charming about a cake that needs very little decoration because the pan itself does most of the work. For a long time, though, I did not own a Bundt pan. The ones I liked were either far too expensive, or so detailed and intricate that I could not imagine getting a cake out of them in one perfect piece.

What I did have was a tube pan, which feels like the simpler, more forgiving cousin of the Bundt pan. It is plain, practical, and much easier to handle, especially if you are slightly clumsy in the kitchen. Still, I always knew that one day a proper Bundt pan would find its way into my kitchen. When it did, this lemon blueberry Bundt cake was one of the first cakes worth baking again and photographing properly.

Update on 30.3.2021: I finally bought a Bundt pan and updated the pictures after baking this wonderful lemon blueberry cake again. It came out beautifully, and thankfully, intact.

lemon blueberry bundt cake

This lemon blueberry Bundt cake is simple, straightforward, and full of flavor. There are no complicated layers, no elaborate frosting, and no fussy decoration. It is the kind of homemade cake that relies on a soft crumb, a bright citrus note, and bursts of juicy blueberries to make it memorable. When you slice into it, the golden cake reveals little pockets of deep blue berries scattered through the tender crumb. It looks cheerful, tastes fresh, and feels just right for almost any occasion.

The classic combination of lemon and blueberries works beautifully here. The lemon zest gives the cake a gentle citrus fragrance without overpowering it, while the blueberries add a pleasant tartness that balances the sweetness. The yogurt helps keep the crumb moist, and the butter gives the cake its rich flavor and tender texture. The outside bakes into a lightly golden crust with a delicate crunch, while the inside stays soft and buttery.

This blueberry Bundt cake is just as good served as dessert as it is with tea or coffee. It also makes a lovely brunch cake, and if you want to justify a slice for breakfast, it does contain fruit. A dusting of powdered sugar is enough if you want to dress it up, though the cake is delicious on its own. It is a reliable recipe for anyone who enjoys moist lemon cake, blueberry cake, or simple Bundt cakes that do not need much more than a sharp knife and a hungry crowd.

slice of lemon blueberry bundt cake
lemon blueberry bundt cake recipe

Blueberry Bundt

A moist lemon blueberry Bundt cake with a tender crumb, a light citrus flavor, and plenty of sweet-tart blueberries.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 10 servings

Ingredients

  • 170 grams or 3/4 cup unsalted butter, at room temperature
  • 200 grams or 1 cup granulated sugar
  • 160 grams or 1 1/4 cups all-purpose flour
  • 2 eggs, at room temperature
  • 100 ml or 6 tablespoons yogurt, at room temperature
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup blueberries
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon all-purpose flour extra, for coating the blueberries

Instructions

  1. Preheat the oven to 180°C / 350°F. Grease the pan well with butter, then dust it generously with flour. Shake off any excess flour.
  2. Toss the blueberries with the extra tablespoon of flour until they are well coated. This helps prevent them from sinking to the bottom of the cake. Set aside.
  3. In a mixing bowl, beat the butter, sugar, salt, and lemon zest, if using, until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Add the yogurt and beat until smooth and combined.
  6. Add the all-purpose flour and baking powder. Mix on low speed just until the flour disappears into the batter. Do not overmix.
  7. Gently fold in the floured blueberries with a spatula, taking care not to crush them.
  8. Spread the batter evenly into the prepared pan. Bake at 180°C / 350°F for 35 to 45 minutes.
  9. The cake is done when the top is lightly browned and a skewer inserted into the center comes out dry. Let the cake cool in the pan for about 30 minutes, then unmold it carefully and allow it to cool completely on a wire rack.

Notes

  • This lemon blueberry Bundt cake can be stored in an airtight container for 3 to 5 days.
  • A doubled recipe makes two loaf cakes or one Bundt cake in a 12-cup capacity pan.
  • Frozen blueberries work well in this recipe, but fresh blueberries are also a wonderful option.