Blueberry-Lemon Bundt Cake

Rating: 3.18 stars
946 Ratings
  • 5 star values: 154
  • 4 star values: 177
  • 3 star values: 359
  • 2 star values: 198
  • 1 star values: 58

This Blueberry-Lemon Bundt Cake is the perfect addition to any brunch. For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

Everyday Food, September 2003

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Recipe Summary

prep:
20 mins
total:
1 hr 50 mins
Servings:
12
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Ingredients

Directions

  • Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.

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  • In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.

  • In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.

  • Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Cook's Notes

Tossing the zest and the berries with some flour will help keep the fruit suspended in the batter while it cooks.

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Reviews (49)

946 Ratings
  • 5 star values: 154
  • 4 star values: 177
  • 3 star values: 359
  • 2 star values: 198
  • 1 star values: 58
Anonymous
Rating: 5.0 stars
08/06/2020
This blueberry pound cake is awesome. My two taste testers tried really hard to find something wrong with it but could not find one thing. It was made according to recipe and was very moist and had plenty of favor. I did use a plain pound cake pan and lined the bottom with wax paper instead of the Bundt pan and had no trouble getting it out of the pan. Making 2 more today.
Anonymous
Rating: 5.0 stars
08/02/2020
I have made this over and over again for years. My first try I had a problem with the cake and especially the blueberries sticking to the side, but fixed this by carefully drying the blueberries after washing them. The batter should be very thick and has to be placed in the pan rather than poured.
Anonymous
Rating: 5.0 stars
06/07/2020
can i make these in a muffin tin? if so how many minutes and oven temperature pls?
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Anonymous
Rating: 5.0 stars
01/28/2020
I use half the sugar amount, it is heavenly. I have on right now in the oven. Smells amazing. Its gone in a day, my family loves this bundt cake. Try it.
Anonymous
Rating: 5 stars
07/22/2019
I made the cake today. Tasted so yum just melted in my mouth. But my Blueberries Sunk. Although i dusted them with Flour.
Anonymous
Rating: 1 stars
03/15/2019
I bake often and rarely have any issues with a recipe except for this one. It was a huge waste of time, money and effort. I used the sour cream and followed the instructions exactly as outlined. The cake come out heavy, like a block of cement. I would be worried to serve this to anyone or eat it myself as the heaviness and texture was not normal. With so many people making this cake with below standard results why would you still offer this recipe. Its a real shame for more people to have to go through this. Martha Stewart, you have lost a long time fan.
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Anonymous
Rating: 5 stars
02/17/2019
I have been using Martha Stewarts recipes for years and i liked this recipe when i read it and the cake was terrific! I shared it with friends and family and everyone licked their fingers. I cut the sugar a bit as well as the butter and it worked great. I read a bunch of the reviews after it was in the oven and was concerned that it wouldn't come out of the bundt cake after the initial cooling but it slid out without any issue at all. Sprinkled a little powdered sugar and it was great. So... I would recommend this without reservation!
Anonymous
Rating: 5 stars
07/20/2018
Love, love this cake! You can make it with or with out icing and it's full of blueberry and lemon flavor. I have also substituted buttermilk for sour cream and it works great. I also butter and flour my pan because with just spray it sometimes it sticks.
Anonymous
Rating: 5 stars
03/14/2018
I made this recipe and it was very good and moist. I buttered and floured the bundt pan and did not have a problem with cake getting stuck to the pan. Always check your cake before the timer goes off because the cake is done sometimes much sooner than what the recipe says.
Anonymous
Rating: 1 stars
01/20/2018
Do not make this! What a waste of time, electricity and ingredients. I made it exactly as directed. Looked like big blob when it went into the pan. It's been in for 70 mins. Top is cracked up and brown, inside was still wet! Why comments with buttermilk? Doesn't call for buttermilk only sour cream. Terrible recipe, bland and as heavy as a cinder block! Retry this recipe Martha!
Anonymous
Rating: 5 stars
12/22/2017
This cake is awesome - I was surprised by the other reviews - I did flour the baking pan. Very moist, very flavorful and good for a breakfast snack or with tea.
Anonymous
Rating: 5 stars
10/22/2017
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Anonymous
Rating: 3 stars
05/27/2017
I should have gone with my gut and used shortening and flour on the pan. I used spray, as per directions, and got half a cake out. Thankfully, I made just for the family for breakfast. The cake itself is fine, but wish there was more of a pronounced lemon flavor. I was surprised it wasn't very sweet given the amount of sugar. The texture is lovely. On the plus side - the kids inhaled it.
Anonymous
Rating: 5 stars
12/28/2016
I apparently did not read the entire recipe until the cake was already in the oven. I used a "butter/flour combination spray" only. Once I realized I was supposed to have buttered the pan also, I was very nervous for an hour. The miracle of Hanukkah--the cake came right out of the Star of David Bundt Pan perfectly. It was beautiful and moist. Everyone was impressed. I will definitely make it again!!
Anonymous
Rating: 5 stars
05/11/2015
I baked this bundt cake for my husband's birthday. He requested a bundt cake with blueberries and walnuts. The recipe easy to follow. The cake was wonderful! I used Greek yogurt instead of buttermilk (did not have buttermilk on hand). Added finely chopped walnuts to the bottom of the prepared bundt pan. I did not have any difficulty with removing the cake after it had cooled. I will bake this again.
Anonymous
Rating: Unrated
11/29/2014
I love this recipe, its fantastic! I'm going to try substituting orange and cranberry for the holiday season.
Anonymous
Rating: Unrated
08/09/2014
I followed the recipe exactly, and it would NOT come out of the pan. It is delicious, but we are eating it out of the cake pan and I made a different dessert to take to the get together that I was planning to take the cake to. Other sites suggest a mixture of olive oil and flour to coat the pan, and letting it cool completely, not 20 minutes as suggested. Great cake, but please suggest a better way to ensure a clean release from the cake pan.
Anonymous
Rating: Unrated
08/03/2014
The first time I made this, I thought I did everything perfectly, but when I turned the bundt pan over, the entire cake stuck to the pan!!! It came out in clumps and crumbs, but that didn't stop my family from pigging out on it!!! I couldn't figure out what I'd done wrong! I re-read the recipe 3 times and finally found that I didn't butter the pan after I sprayed it!! Today is my sons birthday and he's requested this cake ... hopefully it will come out of the pan right this time!!!
Anonymous
Rating: Unrated
01/15/2014
Addendum: The bundt cake I made and for which I intended my review is actually this one: http://www.marthastewart.com/1036165/glazed-lemon-blueberry-coffee-cake
Anonymous
Rating: Unrated
01/14/2014
Excellent! Came out perfectly and unmolded from my bundt pan like a dream. Looks just like the photo. I can't get cooking spray or buttermilk where I live so I buttered and floured the pan and used plain yogurt instead. I used frozen blueberries - kept them in the freezer till the last minute and coated in flour as instructed, folded very delicately into batter and left a few to sprinkle on top. Followed all other directions to the letter. Will definitely make again.
Anonymous
Rating: Unrated
01/04/2014
I used a dark colored bundt pan and I feel that may have played a hand in the outcome of this cake. My cake was substantially darker than the photo. The cake interior was yummy and my neighbor couldn't stop eating it. The combination of blueberries + lemon was delicious. The exterior felt slightly tough. This too will be a keeper but not one that I will make on a regular basis.
Anonymous
Rating: Unrated
10/17/2013
This cake turned out great! All my anxiety was for naught - everyone loved it! I will add this cake to my repertoire, it's is going to be a favorite, I can tell! Apparently the batter is SUPPOSED to be very very thick. Scrumptious! For those of you who will make this cake again but had problems with sticking, I did the grease-and flour thing and it worked out beautifully. The frozen berries worked out well too, but did require just a tad more oven time, 8-10 minutes or so should do it.
Anonymous
Rating: Unrated
10/16/2013
I'm really nervous about this cake; first off, the batter was realllyyyy thick. I mean T-h-i-c-k. Is it supposed to be so thick?!? Watched the video, felt a little better because the guy's batter was thick. And I had only frozen berries, I was afraid to thaw them because I knew theyd get mushy and make the batter all purple'y. Hope this works out, have to take this to work for a potluck and I don't have time to make something else! Has anyone else used frozen berries in this thing??
Anonymous
Rating: Unrated
08/27/2013
Extremely important after cooling in pan for 20 minutes as stated, one should loosen the interior and exterior edges of the cake from the pan. I did not do this extra step and as a result 1/3 of the cake stuck to the pan when I inverted it onto a plate.
Anonymous
Rating: Unrated
08/25/2013
Made this bundt cake with lemon glaze (lemon juice and powdered sugar) for a work. I wanted to make something special since a co-worker was leaving. It was gone within an hour and a half! It was a hit. With the leftover sour cream and blueberries, I made the cake again, but in a loaf pan. It was just as delicious, but browned quickly and needed tin foil placed on top the last 15 min. (of 60 minutes). I definitely will make this again!
Anonymous
Rating: Unrated
08/06/2013
This cake is very moist and delicious and VERY lemony. The amount of butter, eggs, and sour cream makes it almost like a pound cake, but the combination of lemon and blueberries makes it a nice fresh taste for summer. If it says anything, my five year old requested it for her birthday cake. I used light sour cream without even thinking about it, and it still turned out great. I also dusted with powdered sugar but might try a lemon glaze at some point. Only problem was it stuck in the pan.
Anonymous
Rating: 5 stars
07/08/2013
This cake was amazing. It had the perfect texture. Not too dense and not too light. I didn't have sour cream so I used creme fraiche instead. I also made lemon glaze which I think is a must for this cake. It really added that extra flavor and nice tartness. I am going to make this cake again very soon and I think I am going to add chocolate chips next time. Can't wait until I go home and have another slice.
Anonymous
Rating: 5 stars
07/05/2013
This is a great easy simple recipe that I fall back on constantly. My friends & family love it. It is always a hit. I've never had a problem baking it. It has always come out perfect, no flaws. Just follow the directions. It is easy as 1-2-3. There is nothing else to say , except enjoy.
Anonymous
Rating: 1 stars
06/17/2013
VERY disappointed. We found it very bland. A waste of good ingredients.
Anonymous
Rating: Unrated
05/28/2013
Great, easy recipe. Added extra blueberries since I had so many and the cake turned out great. Used Greek yogurt instead of sour cream too.Maybe my cake pan is thin because it cooked in 45 minutes and almost got a little too brown on top. Will for sure make again.
Anonymous
Rating: Unrated
05/26/2013
Very tasty. Too bad 20 minutes cooling wasn't enough... the cake popped out , but only the bottom half! I always have this problem with blueberry baked goods. Any suggestions?
Anonymous
Rating: Unrated
01/15/2013
Great recipe! The only change I made was using Greek yogurt instead of sour cream. It has just a hint of lemon, which I liked (it's not overpowering). The cake was moist and delicious--a huge hit with my family. I'm sure I'll make it again!
Anonymous
Rating: Unrated
08/06/2012
Delicious! This cake was easy to make and really, really good! I changed up a few things: 1) instead of spray, i buttered and floured the pan 2) i added some fresh lemon juice to the batter 3) topped the cake with a simple lemon glaze made from powered sugar and lemon juice.
Anonymous
Rating: Unrated
07/22/2012
Picked a heap of berries and looked on line for something good to make. Found it! The Blueberry-Lemon Bundt Cake is delicious. Made it as is, and will do so again. Don't know why one would want to change things up!
Anonymous
Rating: 5 stars
07/02/2012
This recipe is wonderful, however I did make two changes - I omitted I cup of flour and replaced with 1 cup of almond meal (This adds a great flavour which compliments the lemon/blueberry). Also used 1 cup buttermilk instead of sour cream. They came out beautifully! Also a great chance to use my new mini bundt pan - highly recommended!
Anonymous
Rating: Unrated
06/03/2012
I used Blueberry greek yogurt instead of the sour cream and it tastes wonderful!
Anonymous
Rating: Unrated
12/28/2011
Great Recipe! I didn't have blueberries, sour cream, lemon zest or oil spray. I replaced with 1 1/2 cup frozen raspberries, cream + 1 tsp of calamondin juice and 2 tbsp of calamondin juice and just greased really well with butter just before pouring the batter in the pan. Baked it in a rose bundt pan and it turned out really moist and not too sweet! Definitely recommended.
Anonymous
Rating: Unrated
09/30/2011
Can we use yogurt instead of sour cream? The one thing I didn't get at the store!
Anonymous
Rating: Unrated
09/02/2011
This is one of the best cakes I have ever made. I just used 1 cup of blueberries as 2 cups made it too heavy. Take it to most pot lucks and whenever I need a no-fail desert.
Anonymous
Rating: Unrated
08/22/2011
Yummy cake. Didn't have sour cream or lemon zest. Had some leftover cream puff custard from last week which broke down. Good substitute for the sour cream. Used 1 tablespoon frozen lemon juice in place of the lemon zest. Will be making this again!
Anonymous
Rating: Unrated
08/20/2011
This cake is wonderful! I made it for my sister-n-law's baby shower even though I couldn't attend it, I made it in the morning and dropped it off. It got RAVE REVIEWS. Everyone loved it and wanted the recipe. I kept asking "how was the shower?" and all they could say was "your cake was amazing!" Printing it out again to make it for another family function. Who can beat fresh blueberries and fresh lemon!
Anonymous
Rating: Unrated
03/09/2011
This one did not turn out for me, but I will give it another try. I used frozen blueberries and it is quite messy. Hopefully the 2nd time will be better.
Anonymous
Rating: Unrated
04/26/2010
I absolutely loved this recpie. The cake was a big hit in my family. I impressed my in-laws with it. Its a perfect cake to have with tea/coffee. Not too sweet, its very light and moist. Great for blueberry lovers. I made it twice already and i'm sure I will make it again.
Anonymous
Rating: Unrated
11/26/2009
A great recipe, it was so light and moist! Go liberal with the cooking spray as the blueberries can stick some times.
Anonymous
Rating: Unrated
04/07/2009
I also used frozen blueberries and added a glaze from the juice. In addition I added 1/2 tsp lemon extract. Great cake!
Anonymous
Rating: Unrated
09/30/2008
Wow, this cake was out of this world. I used frozen blueberries and no one had a clue (DO NOT thaw the berries before using). The cake is very moist and tender and the lemon zest is delightful with the blueberries. I will be making and serving this cake all year because I don't have to wait for blueberry season. I highly recomment it.
Anonymous
Rating: Unrated
04/02/2008
Best bundt cake I have ever made. Super moist and froze well. The lemon/blueberry combination is wonderful. I first tried at my sister's house and have been making it ever since. A real hit at work too!
Anonymous
Rating: Unrated
04/02/2008
Best bundt cake I have ever made. Super moist and froze well. The lemon/blueberry combination is wonderful. I first tried at my sister's house and have been making it ever since. A real hit at work too!
Anonymous
Rating: Unrated
03/26/2008
EXCELLENT!! I made this and brought it to work...everyone loved it. I took the 2 lemons that were used for zest, squeezed the juice from them and added powdered sugar until it was a thick pouring consistency and poured it over the cake for a glaze. Very moist and delicious cake!!
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