Easy Lemon Blueberry Bundt Cake with Simple Glaze

This lemon blueberry Bundt cake combines fresh blueberries, bright lemon zest, and Greek yogurt in a simple homemade cake that’s perfect for sharing. No layers or complicated decorating required! Finished with a simple glaze, this homemade cake is ideal for brunch, spring gatherings, or anytime you want something sweet to share.

Why We Love This Lemon Blueberry Bundt Cake

One of the best things about this cake is that it looks like you spent more time on it than you actually did. Once it has cooled, a drizzle of glaze is really all it needs.

The lemon keeps the cake from tasting too heavy, and the blueberries turn soft and a little jammy in the oven. It’s especially good with coffee and still tastes lovely the next day. If you’re serving it for brunch, you can bake it the day before and glaze it after it cools.

More reasons you’ll love this recipe:

• Made with familiar baking ingredients
• No cake layers to assemble or decorate
• Finished with a quick two-ingredient glaze
• Makes about 10–12 slices
• Easy to slice and share

Lemon Blueberry Bundt Cake Ingredients

For equipment, you’ll need a Bundt pan, two mixing bowls, an electric mixer, a spatula, and a wire rack.

Fresh lemon zest gives the cake its citrus flavor, so it’s worth using a fresh lemon here. Greek yogurt adds moisture and a gentle tang. If you’re worried about the blueberries settling at the bottom, toss them with a little flour before folding them into the batter.

For the Cake

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• 1 cup Greek yogurt
• 1 cup fresh blueberries (optional: toss with a little flour to help prevent sinking)

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons water

(For a brighter lemon flavor, make the glaze with fresh lemon juice instead of water, or sprinkle a little extra lemon zest over the finished cake.)

How to Make Lemon Blueberry Bundt Cake

Bundt cakes are simple to make, but take an extra minute to grease and flour every curve of the pan. Once the flour is added, mix only until combined.

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C). Grease and flour your Bundt pan well, making sure to coat all the curves and grooves so the cake releases easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Set aside while you prepare the butter mixture.

Step 3: Beat the Butter, Then Add the Eggs

In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Begin and end with the flour mixture, mixing just until combined.

Gently fold in the blueberries that have been lightly tossed with flour.

Step 5: Pour the Batter Into the Bundt Pan

Pour the batter into the prepared Bundt pan. Spread it evenly and smooth the top with a spatula.

Step 6: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the cake comes out clean.

Step 7: Cool the Cake

Let the cake cool in the pan for about 10–15 minutes. Carefully invert it onto a wire rack and allow it to cool completely before adding the glaze.

Step 8: Prepare the Glaze

In a small bowl, stir together 1 cup powdered sugar and 2–3 tablespoons water until smooth. Add the water gradually until the glaze is thick enough to drizzle but still easy to pour.

For a brighter lemon flavor, make the glaze with fresh lemon juice instead of water, or sprinkle a little extra lemon zest over the finished cake.

Step 9: Glaze the Cake

Once the cake has cooled completely, drizzle the glaze over the top and let it run down the sides. Garnish with a little extra lemon zest if you’d like.

Tips for Baking and Releasing a Bundt Cake

• Grease and flour the Bundt pan well, especially around the center tube and all the grooves.
• Use softened butter so it mixes more evenly into the batter.
• Mix the batter just until combined. Overmixing can make the cake heavier.
• Let the cake rest in the pan for 10–15 minutes before turning it out.
• Wait until the cake is completely cool before adding the glaze, or it may melt and run right off.

Storage

Store the cake in a covered container at room temperature for up to two days. If your kitchen is warm or you want to keep it longer, refrigerate it for up to five days.

Individual slices can also be wrapped well and frozen for up to two months. Let them thaw at room temperature before serving. If you’re baking the cake ahead, wait until it has cooled completely before adding the glaze.

Variations

You can still make this cake if you’re out of fresh blueberries or Greek yogurt. There are also a couple of easy ways to change the finish.

Use frozen blueberries
No fresh berries? Add frozen blueberries straight from the freezer and toss them lightly with flour before folding them into the batter. There’s no need to thaw them first.

Swap the Greek yogurt
If you’re out of Greek yogurt, use plain sour cream instead. It will also help keep the cake soft and moist.

Increase the lemon flavor
For a stronger lemon flavor, add a little more zest to the batter or sprinkle some over the glaze before serving.

Skip the glaze
Prefer the cake without the glaze? Leave it plain or add a light dusting of powdered sugar.

Frequently Asked Questions

Can I make this Bundt cake a day ahead?
Yes! Bake the cake the day before and let it cool completely before covering it. You can glaze it then or wait until shortly before serving if you want the glaze to look freshly poured.

How can I tell when the cake is finished baking?
Insert a toothpick into the thickest part of the cake. If it comes out clean, the cake is ready. If you see wet batter, give it a few more minutes in the oven and check again.

Why did my Bundt cake stick to the pan?
The curves and grooves of a Bundt pan are easy to miss when greasing. Coat every part of the pan, dust it with flour, and let the baked cake rest for 10–15 minutes before carefully turning it out.

What consistency should the glaze have?
The glaze should be thick enough to cling to the cake but loose enough to drizzle. Start with 2 tablespoons of water, mix well, and add more a little at a time if needed.