Blueberry-Lemon Bundt Cake

A few days ago I went through my freezer to see what we need to use up soon and came across a whole bunch of blueberries which reminded me of the fun times last summer when my daughter and I went blueberry picking. I think we ended up with around 9 pounds and that’s not including the ones we ate while picking. 🙂

Blueberry picking

Anyway, I decided we needed to use some of those soon and what a better combination than blueberry-lemon. Recently a friend gave me a nice, new bundt cake form, so I got an idea to make a blueberry lemon bundt cake. It turned out really good, moist and not too sweet!


Blueberry-Lemon Bundt Cake

[Printable recipe]


  • 250 g (8.8 oz) unsalted butter (softened)
  • 350 g (12 oz)sugar
  • 1 vanilla sugar (or 1 tsp vanilla extract)
  • 1 tsp lemon extract
  • 1 lemon (zest and juice)
  • 4 eggs
  • 300 g (10 oz or 2 1/3 cup) flour
  • 3 tsp baking powder
  • 200 g (7 oz) sour cream
  • 500 g (about 1 lb) blueberries


  1. Slice butter into thin slices and place into a mixer bowl.
  2. Gradually add sugar and vanilla sugar and beat until fluffy.
  3. Now add lemon zest, lemon juice and extract and mix well.
  4. Start adding eggs, one at a time until well incorporated into batter.

cake preparation 1

5. Lower the mixing speed.
6. Combine flour and baking powder and start adding to batter alternating with heaping tablespoons of sour cream until all is used up.
7. Butter your bundt cake form.
8. Pour the batter into 3/4 of the form
9. Spread the blueberries on the top of batter. During baking they will sink into batter. (I used frozen blueberries)

cake preparation 2

10. Bake at 195 C or 385 F for about 1 hour or until middle sets and gets a nice golden brown color.
11. Cool completely before slicing and serving.

Enjoy! 🙂








16 thoughts on “Blueberry-Lemon Bundt Cake

  1. Wow, this looks absolutely amazing! I bet the lemon and the blueberries go together spectacularly 😄

  2. Did you thaw out the blueberries first or just put them into the cake still frozen?


    PS I’ll be at HCH to visit my friend in April, the week after Easter.

  3. I love lemon and blueberries together, they were made for each other! A beautiful Bundt, but I have never seen you make anything that wasn’t absolutely gorgeous! Love the picture of your daughter, what a beautiful girl. 🙂

  4. A new thing(s) have happened with your blog, Sibella! And, a beautiful and delectable recipe to go with it too. 😛
    (BTW… My blog has moved to a new self-hosting site. I published a post a few hours ago. Can you see it in your Reader? If you do, I’m glad. If not, and you are interested in signing up for e-mail notifications, please do so at Thanks, 🙂

    1. Hello Fae,
      Thanks! I wish I had more time to do more with my blog (also thought about turning it into self-hosted one), but it will just have to wait for a while.
      I’m not sure if your posts have showed up in my reader because I have not been on here in a while, but I will make sure to check it out and sign up for email notifications.
      Have a wonderful rest of the week! 🙂

  5. Hi, Sibella. Just read your delicious idea for using up blueberries. It’s getting closer to time to pick all kinds of good fruit for eating and for the freezer. I, for example, have got to hurry up and use the rest of my frozen rhubarb before the new stalks are ready. Haven’t had blueberries in a while. Now you’ve got me craving them. Hope you had a good Easter.

    1. Hi Kathleen,
      Thanks! 🙂 Rhubarbs sounds good too and can be used in a variety of ways. Check out my Farina pudding with rhubarb compote, maybe you will like that. Have a wonderful rest of the week! 🙂

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