Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Because more is more when it comes to blueberries, I suggest topping the frosted cake with plenty of them – plus lemon slices and a little lemon zest for extra pizzazz

If you try this recipe for Lemon Blueberry Bundt Cake, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥


Lemon Blueberry Bundt Cake

Prep 30 mins

Cook 1 hour, 10 mins

Inactive 1 hour

Total 2 hours, 40 mins

Author Ashley Manila

Yield 9" Bundt Cake


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup full-fat sour cream, at room temperature
  • 1/4 cup fresh squeezed lemon juice or pure lemon juice not from concentrate
  • 1/4 cup unsalted butter, VERY soft but not melted 1/4 teaspoon pure lemon extract
  • 1/2 cup fresh blueberries
Read the whole recipe on Baker by Nature