Lemon-Blueberry Bundt Cake

It is the first day of March and the perfect time to share my recipe for Lemon-Blueberry Bundt Cake. The refreshing lemon in this recipe reminds me so much of Spring and the lemon with blueberry is such a wonderful combination of flavours. The cake itself is light and refreshing and pairs well with tea or coffee.  I usually like to make tea and coffee cakes in a bundt pan because it looks pretty but if you don’t have a bundt pan, the cake can be baked in two 8-inch pans as well.

Lemon-Blueberry Bundt Cake RECIPE

Makes: One bundt cake or two 8-inch cakes


  • 2 cups plus 1 Tbsp flour
  • 3 tsp baking powder
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup salted butter, room temperature
  • 3/4 cup milk, room temperature
  • 3 Tbsp sour cream
  • 2 tsp vanilla
  • 2 tsp lemon extract
  • lemon zest of one whole lemon
  • 2 cups fresh blueberries

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  1. Preheat oven to 350 degrees Fahrenheit and grease the bundt cake pan with butter.
  2. Wash and pat dry the blueberries. Then coat in 1 Tbsp flour and then place in freezer for 15 minutes. This step helps the blueberries stay in place rather than sinking to the bottom during baking.
  3.  Mix the milk, lemon zest, and extracts and set aside.
  4. In a bowl, combine the flour and baking powder and set aside.
  5. In another bowl cream the butter, sugar, and eggs until light and fluffy, taking care to scrape down the sides of the bowl.
  6. Beat in flour mixture alternating with the milk mixture in two additions. DO NOT over-mix the batter as over-mixed batter will result in a tough cake rather than a moist and fluffy cake.
  7. Beat in the sour cream.
  8. Carefully fold in the blueberries using a wooden spoon.
  9. Pour into prepared bundt cake pan and bake until done, approximately 45-50 minutes (please keep in mind baking times may differ due to variations in oven temperatures).
  10. Let cake cool for ten minutes before removing cake from pan. Let cake finish cooling completely on a cooling rack before dusting with icing sugar.

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  • When you start to smell cake, it is close to being done. To check for doneness, simply insert a toothpick into the centre of the cake. If it comes back clean, the cake is done.
  • Let cake cool completely before dusting with powdered sugar or glaze.
  • Cake can be stored in an airtight container for up to 3-4 days.



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