Blueberry Lemon Bundt Cake is infused with lemon juice and blueberries. Topped with a blueberry compote and drizzled with a lemon glaze.
This Blueberry Lemon Bundt Cake is a true showstopper-moist, buttery, and infused with fresh lemon juice and juicy blueberries. It's crowned with a homemade blueberry compote and finished with a drizzle of tangy lemon glaze, giving every slice a burst of flavor and a touch of elegance.
For me, pound cake is more than dessert-it's nostalgia. I've baked countless pound cakes over the years, but with this recipe, I wanted to create not just another cake, but a centerpiece-something that blends the comfort of a classic pound cake with the beauty of an elevated dessert. The glossy compote and golden glaze transform this cake into a work of art your guests will remember.
In this guide, complete with step-by-step photos and a video tutorial, I'll show you exactly how to bake this elegant yet comforting cake, keep it moist and flavorful, and bring a little extra magic to your table.
Video Tutorial
Why This Blueberry Lemon Bundt Cake Recipe Works
- Combines tangy lemon and sweet blueberries for a balanced flavor.
- Cream cheese adds moisture and richness.
- The Bundt pan creates a stunning presentation.
- Includes a how-to video for visual learners.
- Tested and perfected in the Whip It Like Butter kitchen!
Recommended Baking Tools for Pound Cakes:
- Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Essential Tips Before You Start
Room Temperature Ingredients Are Key - Butter, cream cheese, and eggs should all be at room temperature to ensure smooth mixing.
Preparing the Bundt Pan - Grease thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
Toss Blueberries in Flour - Lightly coat your blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the batter. (Note I didn't follow this process as I don't typically experience this issue, but tossing them is known to be helpful).
Properly measure your ingredients - Always measure each ingredient to make sure that you have the accurate amount of each ingredient for the recipe.
Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.
Don't overmix or under mix your batter - Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended.
Whip it like Butter Pro tip:
You can cream butter and sugar at a higher speed, but once that step is done, lower the mixer to speed 1 or 2 to blend in the remaining ingredients. Mixing slowly prevents overmixing, which keeps your pound cake soft and tender.
Why Room-Temperature Ingredients Matter
Using room-temperature butter, eggs, and cream cheese is key to achieving a smooth, well-aerated batter and an evenly baked pound cake. Cold ingredients can cause the batter to curdle or become lumpy-especially cream cheese, which can form stubborn clumps that won't fully blend without overmixing.
Mixing cold ingredients also risks creating an uneven crumb or even a sunken cake. For best results, take your ingredients out at least two hours before baking to ensure they reach room temperature.
Serving Suggestions for Your Bundt Cake
- Serve with fresh whipped cream or a scoop of vanilla ice cream.
- Garnish with lemon slices.
- Perfect for brunch, afternoon tea, or summer gatherings.
Blueberry Lemon Bundt Cake Variations & Substitutions
- Swap blueberries for raspberries or blackberries.
- Swap the cream cheese for buttermilk, sour cream or heavy whipping cream.
Storing Your Blueberry Lemon Bundt Cake
- Refrigerate up to 5 days due to the cake containing fruit. Allow it to come to room temp before serving.
- Freeze the entire pound cake or slices individually wrapped for up to 3 months.
| Storage Method | Duration | Notes |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw at room temperature |
Blueberry Lemon Bundt Cake recipe
Ingredients
- For the Pound Cake:
- 3 c All Purpose Flour
- 2 c Granulated Sugar
- 1 c Unsalted Butter - room temperature 2 sticks
- 5 Large Eggs - room temperature
- 8 oz. Cream Cheese - room temperature
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 c Blueberries - fresh or frozen
- ¼ c Lemon juice
- For the Blueberry Compote:
- 2 c Blueberries
- ½ c Granulated Sugar
- 1-2 tsps Cornstarch
- 1 teaspoon Lemon juice
- For the Lemon Icing:
- 1 c Powdered Sugar
- 2 tbsps Lemon Juice
Instructions
- For the Pound Cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, mix the butter together then slowly add in the granulated sugar. Mix on medium speed until until light and fluffy (approximately 5 minutes).
- Add the cream cheese to the batter and mix until incorporated.
- Then add the eggs to the bowl one at a time, mixing until combined after each addition before adding the next egg.
- Mix the lemon juice into the batter.
- Mix in the flour 1 c at a time until all of the flour is added.
- Lastly, fold the blueberries into the batter. (You may choose to toss the blueberries in flour first to prevent them from sinking).
- Spray a 12-cup bundt pan with baking spray. Pour the batter into your bundt pan and spread it evenly. Bake the pound cake for about an hour and 15 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10 - 15 minutes before removing it from the pan.
- For the Blueberry Compote:
- In a medium-size saucepan, add the blueberries, sugar, and lemon juice and heat to medium heat. Stir frequently for about 15 minutes.
- Add the cornstarch if the compote is not at your desired thickness. Remove the compote from the heat and allow it to cool before adding it to cake.
- For the Lemon Icing:
- Mix the powdered sugar and lemon juice together until nice and smooth.
- Once the cake has cooled, add the compote and glaze to the cake as desired.
- Allow the glaze and compote to set before serving.
Video
Notes
- Use room temperature ingredients-Â eggs, butter and cream cheese should be at room temperature
- Measuring ingredients - To measure the flour, first sift the flour and spoon it into the measuring cup until overflowing, then level it off with the back of the knife. Do not pack the flour.
- Avoid overmixing the cake batter, as it'll lead to a tough and rubbery cake.
- Preheat your oven - an oven thermometer is a great tool to use to ensure that your oven is at the proper temperature before baking your pound cake.
- Grease your bundt pan thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas including the center and ridges.
- Use a toothpick to check for doneness. A wooden skewer is also an option to reach further into the pound cake. It should come out clean or with few crumbs.
- Pound cakes continue to bake while they cool, so be careful not to overbake it. Pull it from the oven when a few crumbs come out clean or with just a few crumbs on the skewer. Because they continue to bake while cooling, this is another reason to not leave your cake in the pan for an extended period of time. 10 -15 minutes of cooling time is sufficient.
Nutrition
Blueberry Lemon Bundt Cake FAQs
Can I use frozen blueberries?
Yes! Thaw them on a paper towel then toss with flour before folding into your batter.
Why Did My Pound Cake Crack
That signature crack is simply pound cake character. It's not unusual for a true pound cake to crack. It's a natural result of the baking process when baking a pound cake. As the batter heats from the edges inward, the center takes longer to set. When the middle finally begins to rise, it breaks through the surface crust, creating the crack. The shape of the bundt pan is also a contributing factor.
More Pound Cake recipes with fruit
If you love peach cobbler, try my Peach Cobbler Pound Cake! This cake is made with diced peaches in the batter with a peach cobbler base and a delicious glaze.
Every had Banana Pudding is Pound Cake form? This Banana Pudding Pound Cake tastes just like Banana Pudding without the addition of pudding mix in the batter!
This Pineapple Pound Cake is atender pound cake infused with intense pineapple flavor with fresh pineapple folded right into the batter.
If you are looking for a Strawberry Pound Cake with no food coloring, try my Strawberry Pound Cake. It's made with fresh strawberry puree and topped with a homemade strawberry puree-infused glaze.
Also, try the Mile High version of this recipe!
From the Whip It Like Butter kitchen to yours, we hope this cake brings joy to your table. Don't forget to check out the how-to video above for a visual guide, and tag us if you bake it-we love seeing your creations!
Andrea Radford says
This recipe delivers a perfect poundcake every time!
Ashley Frederick says
Thank you so much Andrea! I'm glad you love it!