This blueberry lemon Bundt cake is bright, tender, and perfect for brunch, dessert, or a special occasion like Mother’s Day. It combines fresh lemon flavor with juicy blueberries in a moist cake that works well as a coffee cake in the morning or a sweet finish after dinner. The balance of tart lemon and sweet glaze makes each slice memorable.
This recipe uses both butter and plain Greek yogurt. The yogurt adds moisture and a subtle tang while lightening the crumb compared with using butter alone. I prefer using half butter and plain Greek yogurt in coffee cakes and many quick breads; it keeps the cake tender without sacrificing flavor. In this cake, half a cup of butter is enough to add richness while the yogurt keeps the texture soft and slightly springy.
A reliable Bundt cake depends on proper pan preparation. Grease and flour the pan thoroughly so the cake releases cleanly; I use shortening to coat the pan and then dust it with flour. That extra step prevents the disappointment of a cake that sticks or breaks when you turn it out. If you prefer, you can use a baking product specifically labeled for Bundt pans, but make sure the entire surface, including crevices, is well coated.
This Bundt is versatile and well suited to many occasions: brunch, bridal or baby showers, potlucks, or a simple weekend treat. The glaze is light and lemony, giving just the right amount of sweetness without overwhelming the cake’s natural flavors. Serve slices warm or at room temperature with coffee, tea, or a scoop of vanilla ice cream for dessert.
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1 1/2 cups plain Greek yogurt
- 5 tbsp lemon juice, divided
- 1 tbsp lemon zest (from about 1 medium lemon)
- 3 cups + 1 tbsp all-purpose flour, divided
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly, making sure to cover all grooves.
- In a stand mixer or using a large bowl with a hand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon extract.
- Mix in the Greek yogurt, 3 tablespoons of the lemon juice, and the lemon zest until the batter is smooth and evenly combined.
- In a separate bowl, whisk together 3 cups of the all-purpose flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and mix just until combined—avoid overmixing to keep the cake tender.
- Toss the blueberries with the remaining 1 tablespoon of flour (this helps prevent them from sinking) and gently fold them into the batter.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10–15 minutes, then invert onto a wire rack to cool completely. Cooling fully ensures the glaze sets nicely.
- To make the glaze, whisk together the powdered sugar and 1 tablespoon of lemon juice. If you prefer a thinner glaze, add up to the remaining 1 tablespoon of lemon juice a little at a time until you reach the desired consistency.
- Drizzle the glaze over the cooled cake, letting it run into the ridges. Slice and serve at room temperature. Store any leftovers covered at room temperature for 1–2 days or in the refrigerator for longer freshness.
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