Flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, lemon zest, lemon juice, sour cream, blueberries, and confectioner’s sugar.

There’s something about a Blueberry Bundt Cake that makes me feel like I should open the windows, put coffee on, and pretend the kitchen is cleaner than it actually is. Maybe it’s the pretty shape. Maybe it’s the lemon glaze dripping down the sides like it knows it’s about to be photographed. Or maybe it’s just the blueberries, because they make almost anything feel cheerful. Whatever it is, this cake has that bright spring-and-summer feeling I always love.

I first made this lemon blueberry bundt cake when I needed a dessert that looked special but didn’t ask me to become a professional cake decorator. Layer cakes are beautiful, but some days I do not have the emotional strength for frosting, stacking, crumb coats, or pretending my piping skills are improving. Sound familiar? A bundt cake feels friendlier. You pour the batter into a pretty pan, bake it, turn it out, add glaze, and suddenly everyone thinks you had a whole elegant baking plan.

Now, I won’t lie. Bundt cakes can be a little dramatic. That flip-out-of-the-pan moment? Always a tiny suspense film. I’ve stood there before, holding my breath, tapping the pan like it owed me money. That’s why I take the greasing and flouring part seriously. Every groove matters. But when this Blueberry Bundt Cake releases cleanly and you spoon that lemon glaze over the top, it feels like such a small victory. A soft, buttery, blueberry-filled victory.

What I love most is that this cake feels fresh without trying too hard. The sour cream keeps it moist, the butter gives it richness, the lemon zest and juice make it bright, and the blueberries add those juicy little bursts that make every slice prettier. It’s sweet, but not heavy. Fancy-looking, but not fussy. I’d serve this Blueberry Bundt Cake for Easter, Mother’s Day, brunch, a summer gathering, or honestly just a random afternoon when coffee feels lonely. Do you agree that coffee deserves cake sometimes?

Why you’ll Love this Blueberry Bundt Cake?

It’s soft, buttery, and full of juicy blueberries. This Blueberry Bundt Cake has the kind of tender crumb that makes you go back for “just a thin slice,” which somehow becomes a normal slice once the knife is in your hand. The sour cream keeps the cake moist and soft, while the blueberries give little pockets of sweetness throughout. I love a fruit-filled cake because it feels a little fresher, even though, yes, we are still happily eating dessert. Balance, right?

The lemon makes the whole cake feel bright and sunny. Lemon and blueberry are one of those pairings that just makes sense. The lemon zest adds fragrance, the lemon juice brings a little tang, and the glaze gives the cake that sweet-tart finish that wakes everything up. I don’t think the lemon takes over here. It just makes the blueberries taste more alive, if that makes sense. This lemon blueberry bundt cake feels especially perfect when the weather warms up and you want dessert to feel cheerful, not heavy.

It looks impressive without needing fancy decorating skills. One of my favorite things about a bundt cake is that the pan does most of the beauty work for you. Once the cake is baked and cooled, all you need is a simple lemon glaze and a spoon. No piping bag. No frosting scraper. No “why does my cake look tilted?” moment. This Blueberry Bundt Cake comes out looking lovely with very little decorating effort, which is honestly the kind of kitchen magic I appreciate most.

You can use fresh or frozen blueberries. I love that this blueberry cake recipe works with fresh blueberries or frozen blueberries straight from the freezer. No thawing needed. Actually, don’t thaw them, because thawed berries can bleed into the batter and make things a bit too purple. A few purple streaks? Cute. A fully gray-blue cake? Maybe less cute. Tossing the berries in a little flour helps keep them from sinking, so every slice gets a nice blueberry moment.

It’s great for sharing. This Blueberry Bundt Cake serves 12, which makes it perfect for brunch, potlucks, holidays, birthdays, spring parties, summer picnics, or family gatherings where someone says, “Just bring something sweet.” It slices neatly, travels pretty well, and looks beautiful on a cake stand. It has that homemade-but-polished feeling, like you tried—but not in a stressful way.

Ingredient Notes

Before we bake, let’s talk about what makes this Blueberry Bundt Cake work so nicely. The ingredients are simple, but each one has a real job. Butter and sugar build the rich, fluffy base. Eggs help the cake hold its shape. Sour cream keeps the crumb moist. Lemon gives brightness. Blueberries add sweet little bursts. And that lemon glaze? That’s the shiny finishing touch that makes the cake feel a little more dressed up, like it put on earrings before brunch.

• Plain or all-purpose flour: Flour gives this Blueberry Bundt Cake its structure, which is especially important because bundt cakes need to hold their shape when flipped out of the pan. You want enough flour to support the sour cream, butter, eggs, and berries, but not so much that the cake turns dry. I like to spoon and level the flour instead of packing it tightly. Too much flour can make the cake heavy, and nobody wants a bundt cake that eats like a brick.
• Baking powder and baking soda: Baking powder and baking soda help the cake rise and stay fluffy. The baking soda works with the sour cream and lemon juice, while the baking powder gives extra lift. Make sure they’re fresh, because old leavening can leave your cake looking a little tired. And honestly, we may be tired, but the cake does not need to be.
• Salt: Salt balances the sweetness and helps the lemon and blueberries stand out. It does not make the cake taste salty; it just keeps the flavor from feeling flat. There’s also a pinch of salt in the lemon glaze, and I really like what it does there. It makes the glaze taste bright and balanced instead of just sugary.
• Unsalted butter: Butter gives this lemon blueberry bundt cake its rich flavor and tender crumb. It should be at cool room temperature, soft enough to beat but not melted or greasy. When you cream the butter with sugar, you’re adding air to the batter, which helps the cake bake up lighter. It’s one of those steps that seems basic, but it really matters.
• Caster sugar: Caster sugar blends smoothly into the butter and helps create a soft texture. If you don’t have caster sugar, fine granulated sugar can usually work too. The sugar adds sweetness, helps with browning, and gives the cake that classic buttery flavor. It’s simple, but very important.
• Eggs: Four large eggs give the Blueberry Bundt Cake structure, moisture, and richness. Add them one at a time so they blend evenly into the butter mixture. I know it feels a little slow, but it helps keep the batter smooth. If the batter looks slightly curdled after adding the eggs, don’t panic. Cake batter has moods. Once the flour mixture goes in, it usually behaves again.
• Vanilla extract: Vanilla adds warmth and rounds out the lemon and blueberry flavors. It’s not the loudest flavor in the cake, but it makes everything taste more complete. I always think of vanilla as the background music in a dessert. You may not notice it first, but you’d miss it if it disappeared.
• Lemon zest: Lemon zest is where a lot of the fresh lemon flavor comes from. It adds brightness without adding extra liquid, which is exactly what we want in a soft bundt cake. Be sure to zest only the yellow part of the lemon, not the white pith underneath, because that can taste bitter. The zest makes the batter smell amazing before it even hits the oven.
• Lemon juice: Lemon juice adds tang and freshness to both the cake and the glaze. In the batter, it gives a gentle citrus flavor. In the glaze, it brings that sharper lemony finish that makes the whole cake taste bright. If your lemons are extra tart, taste the glaze before adding more. Some lemons are polite, and some lemons wake up the whole room.
• Sour cream: Sour cream is one of the reasons this Blueberry Bundt Cake stays so moist and tender. It adds richness and a little tang, which balances the sweetness beautifully. Full-fat sour cream gives the best texture, though Greek yogurt can work as a substitute. I personally love sour cream in bundt cakes because it makes the crumb feel soft but still sturdy enough to slice.
• Blueberries: Fresh or frozen blueberries both work in this recipe. If using frozen blueberries, do not thaw them first. Tossing the berries with 1 tablespoon of flour helps keep them from sinking to the bottom of the cake. It also helps absorb a little extra moisture. Blueberries can be sneaky little sinkers, so this step is worth it.
• Confectioner’s sugar: Confectioner’s sugar makes the lemon glaze smooth and sweet. If it looks lumpy, sift it first. I know, sifting can feel like one extra tiny chore, but a smooth glaze looks so pretty dripping down the sides of a bundt cake. And after you’ve made the whole cake, you deserve a glaze that behaves.
• Melted butter for the glaze: A little melted butter gives the glaze a softer texture and a richer flavor. It keeps the lemon glaze from tasting too sharp and helps it set nicely on the cooled cake. It’s a small amount, but it makes the glaze feel a bit more polished and bakery-style.

How to Make Blueberry Bundt Cake?

Making this Blueberry Bundt Cake is very doable, but bundt cakes do ask for a little patience. The most important step is preparing the pan properly. Grease every groove, dust it with flour, and tap out the extra. After that, the batter comes together like a classic butter cake. You’ll cream the butter and sugar, add the eggs, mix in lemon and vanilla, alternate the flour mixture with sour cream, fold in the blueberries, bake, cool, and glaze. Nothing too wild. Just steady little steps.

Step 1: Prepare the oven and bundt pan.
Preheat the oven to 175°C / 350°F using top and bottom heat. Grease the bundt pan very thoroughly with shortening, vegetable oil spray, or softened butter. Make sure the grease gets into all those grooves, because bundt pans are beautiful but slightly unforgiving. Sprinkle flour generously over the greased pan, then tap out the excess. This step helps the cake release cleanly after baking, and it is absolutely not the place to rush.

Step 2: Mix the dry ingredients.
Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Sifting removes lumps and helps spread the leavening evenly through the flour. That means a better rise and a smoother batter later. Set the bowl aside while you work on the butter mixture. Simple step, but helpful.

Step 3: Coat the blueberries.
In a separate bowl, toss the blueberries with 1 tablespoon of flour until they are lightly coated. This helps prevent them from sinking too much while the cake bakes. If you’re using frozen blueberries, keep them frozen and toss them with the flour straight from the freezer. Don’t thaw them first, or they may bleed into the batter and turn your cake a little too moody-purple.

Step 4: Cream the butter and sugar.
In a stand mixer fitted with the paddle attachment, or using handheld beaters, beat the butter and caster sugar on medium-high speed for 4 to 6 minutes. Stop once or twice to scrape down the sides of the bowl. The mixture should look lighter, fluffier, and paler. This step adds air to the batter, which helps the Blueberry Bundt Cake bake up soft instead of dense.

Step 5: Add the eggs one at a time.
Add the eggs one at a time, beating well after each addition. Let each egg fully mix in before adding the next. This keeps the batter smoother and more stable. If it looks slightly separated, don’t worry too much. Batter sometimes has an awkward phase, like the rest of us. It usually comes together once the flour and sour cream are added.

Step 6: Add vanilla, lemon juice, and lemon zest.
Add the vanilla extract, lemon juice, and lemon zest, then beat for about 30 seconds until the mixture comes together. The batter should smell buttery and lemony at this point, which is always a good sign. This is where the cake starts feeling like a proper lemon blueberry bundt cake, not just a bowl of butter and hope.

Step 7: Add the flour mixture and sour cream.
Turn the mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix or fold each addition only until combined. Try not to overmix, because too much mixing after the flour goes in can make the cake dense or tough. The batter should be thick, smooth, and creamy.

Step 8: Fold in the blueberries.
Use a rubber spatula to gently fold the flour-coated blueberries into the batter. Move slowly so the berries don’t burst too much. You want them spread through the batter without turning the whole thing blue. A few streaks are totally fine, though. A homemade Blueberry Bundt Cake is allowed to look homemade.

Step 9: Fill the bundt pan.
Spoon the batter into the prepared bundt pan and smooth the surface with a rubber spatula. You can also layer the batter and blueberries by adding one-third of the batter, adding some blueberries, and repeating until everything is used. If you use that method, finish with a thin layer of batter to cover the berries. This can help distribute the blueberries more evenly and keep them from gathering in one spot.

Step 10: Bake the cake.
Bake the cake in the center of the oven for 50 to 55 minutes, or until it tests done. Insert a metal skewer or cake tester into the center of the cake. If it comes out clean, the cake is ready. If it comes out sticky or covered in batter, bake for another 5 to 7 minutes and test again. If the cake browns too quickly before the center is done, cover it loosely with aluminum foil.

Step 11: Cool and release the cake.
Remove the bundt pan from the oven and let the cake cool in the pan for 15 minutes. This gives the cake time to firm up slightly before turning it out. After 15 minutes, carefully invert the cake onto a wire rack and let it cool completely. This part always feels a little tense to me. I flip, pause, and hope the cake decides to cooperate. When it does, it’s very satisfying.

Step 12: Make the lemon glaze.
Once the cake is completely cool, make the glaze. In a bowl, combine the confectioner’s sugar, melted butter, lemon juice, and a pinch of salt. Stir until smooth. The glaze should be thick enough to coat a spoon but thin enough to drizzle. If it thickens too quickly, microwave it on low power for 5 to 10 seconds until it loosens. Don’t glaze the cake while it’s warm, or the glaze will slide right off like it has weekend plans.

Step 13: Glaze and serve.
Spoon the lemon glaze over the top of the cooled Blueberry Bundt Cake, gently nudging it with the back of the spoon so it drips down the sides. Let the glaze set slightly before slicing. Then serve and enjoy those soft, buttery slices filled with blueberries and finished with tangy lemon glaze. It’s simple, pretty, and just fancy enough.

Storage Options

Room temperature: Store the Blueberry Bundt Cake covered at room temperature for up to 2 days if your kitchen is cool. A cake dome or airtight container works well to keep the crumb from drying out. Because this cake has blueberries and sour cream, I don’t like leaving it out too long in warm weather. If your kitchen feels hot or humid, the fridge is the better choice. Cake deserves comfort too, apparently.

Refrigerator: Store the cake in an airtight container in the refrigerator for up to 5 days. The fridge helps keep the blueberries and glaze fresh, but it can make the cake feel a little firmer. Let slices sit at room temperature for 15 to 20 minutes before serving so the crumb softens again. It’s a tiny wait, but it makes the slice taste much better.

Freezer: This lemon blueberry bundt cake freezes well, especially if you freeze it before adding the glaze. Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. You can also freeze individual slices, which is dangerously convenient if you like having emergency cake available. Thaw overnight in the refrigerator or at room temperature before serving, then add fresh glaze if you want the prettiest finish.

Make-ahead tip: You can make this Blueberry Bundt Cake one day ahead, which is helpful for brunches, parties, and holidays. Bake and cool the cake completely, then store it covered. Add the lemon glaze closer to serving time so it looks fresh and glossy. I actually think bundt cakes often taste better the next day because the flavors settle in. It’s like the cake gets a little beauty sleep.

Variations & Substitutions

This Blueberry Bundt Cake is lovely as written, but there’s definitely room to play. You can use frozen blueberries, swap the citrus, add almond flavor, try another glaze, or make it even more lemony. I like recipes with a little flexibility because real kitchens are not always perfectly stocked. Sometimes you’re sure you have sour cream, and then you open the fridge and discover… no, you absolutely do not. Sound familiar?

• Use frozen blueberries: Frozen blueberries work beautifully in this blueberry bundt cake recipe. Keep them frozen, toss them with flour, and fold them gently into the batter. They may leave a few purple streaks, but I honestly think that looks charming in a homemade cake. Just don’t thaw them first, because they can release too much juice and make the batter look muddy.
• Try mixed berries: You can replace some of the blueberries with raspberries, blackberries, or chopped strawberries. Softer berries may release more moisture, so fold them in gently. A mixed berry bundt cake would be lovely for summer, especially with the lemon glaze. It may look a little more rustic, but rustic can be beautiful. That’s what I tell myself when berries misbehave.
• Use orange instead of lemon: Orange zest and orange juice can replace the lemon for a softer, sweeter citrus flavor. Orange and blueberry taste wonderful together, especially if you want something less tangy. The glaze will be warmer and more mellow than lemon glaze. I still lean lemon most days, but orange has a cozy charm.
• Add almond extract: Add ¼ to ½ tsp almond extract if you want a bakery-style flavor. Almond extract pairs really well with blueberries and lemon, but it is strong, so go easy. A little tastes elegant. Too much tastes like the cake borrowed someone’s perfume. We don’t need that kind of drama.
• Use Greek yogurt instead of sour cream: Full-fat Greek yogurt can replace sour cream in this Blueberry Bundt Cake. It gives a similar tang and helps keep the cake moist. The texture may be slightly different, but it still works well. Use thick yogurt, not a thin runny one, so the batter stays rich and creamy.
• Make a vanilla glaze: If you want a softer flavor, make a vanilla glaze instead of lemon glaze. Replace the lemon juice with milk and add a little vanilla extract. This lets the blueberry flavor stand out more and makes the cake taste sweeter and gentler. I personally love the tang of lemon glaze, but vanilla is lovely too.
• Add a little crunch: Sprinkle sliced almonds or coarse sugar over the glaze before it sets. This adds texture and makes the cake look extra pretty. It’s a small touch, but it makes the Blueberry Bundt Cake feel a little more special for brunch, holidays, or guests. Plus, a tiny crunch with soft cake is always nice.
• Make it extra lemony: If you love lemon, add extra lemon zest to the batter or make the glaze a bit tangier with more lemon juice. I’d use zest first because it adds flavor without changing the batter texture. Lemon lovers will appreciate that extra brightness. Non-lemon people may raise an eyebrow, but that’s okay. More for us.

What to Serve With Blueberry Bundt Cake?

This Blueberry Bundt Cake is delicious on its own, but it also pairs beautifully with simple drinks and light toppings. Since the cake already has blueberries and lemon glaze, you don’t need anything too heavy. Coffee, tea, fresh berries, whipped cream, vanilla ice cream, or lemon curd all work nicely. Keep it simple and let the cake have its moment. It came out of a bundt pan, after all. It has earned attention.

• Coffee: Coffee and Blueberry Bundt Cake are such a cozy pairing. The buttery cake and tangy lemon glaze taste wonderful with a hot cup of coffee, especially for brunch or an afternoon treat. It’s the kind of pairing that makes you sit down for five minutes and pretend the laundry isn’t waiting. I fully support that little break.
• Tea: Black tea, green tea, chamomile, or lemon tea all pair nicely with this lemon blueberry bundt cake. Tea keeps the pairing light and lets the blueberry and lemon flavors shine. This is especially lovely for spring gatherings, afternoon tea, Mother’s Day brunch, or any moment where you want dessert to feel a little graceful.
• Fresh berries: Serve slices with extra blueberries, raspberries, or strawberries for a fresh, colorful plate. The berries make the cake feel even more seasonal and add a juicy contrast to the soft crumb. It also makes the dessert look like you planned the whole presentation, even if you just tossed berries on the plate at the last second. We love a low-effort win.
• Whipped cream: Lightly sweetened whipped cream is lovely with Blueberry Bundt Cake because it adds softness without making the dessert too heavy. It gently balances the tangy lemon glaze and makes each slice feel a little more special. Keep the whipped cream simple so the lemon and blueberries still shine.
• Vanilla ice cream: If you’re serving this cake after dinner, vanilla ice cream is a very good idea. The cold ice cream melts slightly into the buttery cake, and the lemon glaze keeps everything tasting fresh. It turns a simple slice into a full dessert moment. Not complicated, just delicious.
• Lemon curd: For serious lemon lovers, a small spoonful of lemon curd on the side makes the cake even brighter. It adds extra tang and richness, so you don’t need much. This pairing is especially nice for brunch, Easter, or spring gatherings. It’s a little extra, but sometimes dessert should be a little extra.
• Brunch dishes: This Blueberry Bundt Cake fits beautifully into a brunch spread with eggs, bacon, quiche, fruit salad, yogurt, and pastries. Place it on a cake stand and suddenly the whole table feels more festive. It’s funny how one pretty cake can make brunch look organized, even if you were still wiping counters five minutes before guests arrived.

FAQ

How do I keep blueberries from sinking in the cake?

Tossing the blueberries with flour helps keep them from sinking too much during baking. You can also layer the batter and blueberries in the bundt pan instead of folding all the berries into the batter at once. Add some batter, sprinkle in berries, repeat, and finish with a thin layer of batter. It’s not foolproof, but it really helps spread those blueberry pockets through the cake.

Why did my bundt cake stick to the pan?

A bundt cake usually sticks when the pan isn’t greased well enough, especially in the grooves. Grease every detail of the pan with shortening, vegetable oil spray, or softened butter, then dust with flour and tap out the excess. Also, let the cake cool in the pan for 15 minutes before turning it out. Too soon and it may break. Too late and it may cling on for dear life. Bundt cakes are beautiful, but a little needy.

Can I make the lemon glaze thicker or thinner?

Yes. To make the glaze thicker, add more confectioner’s sugar. To make it thinner, add a little more lemon juice. If the glaze thickens too quickly before you drizzle it, microwave it on low power for 5 to 10 seconds. You want it to drip slowly down the sides, not run away like it has somewhere urgent to be.

Why is my cake dense?

A dense Blueberry Bundt Cake can happen if the batter is overmixed after adding the flour, or if the butter and sugar were not creamed long enough. Beat the butter and sugar until light and fluffy at the beginning, then mix gently once the flour goes in. Also check that your baking powder and baking soda are fresh. Tiny details, big cake consequences.

This Blueberry Bundt Cake is soft, buttery, lemony, and full of juicy blueberries. It feels special without being stressful, which is exactly the kind of dessert I love. The sour cream keeps it moist, the lemon adds brightness, the blueberries bring little bursts of sweetness, and the glaze gives it that pretty finish that makes everyone want a slice.

I like that this cake feels cheerful but not complicated. It’s the kind of dessert you can serve at brunch, bring to a summer gathering, make for a holiday table, or slice quietly with coffee when the house finally settles down. And honestly, those quiet cake-and-coffee moments count too.

Try this Blueberry Bundt Cake soon, and let me know how you serve it—plain with coffee, dressed up with whipped cream, or with one sneaky slice straight from the cake stand. Can’t wait to hear what you think!

Blueberry Bundt Cake

Blueberry Bundt Cake made with flour, butter, sugar, eggs, sour cream, lemon zest, lemon juice, blueberries, and lemon glaze.

Print Pin Rate

Course: Cake, Dessert

Cuisine: American

Keyword: Blueberry Bundt Cake

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Ingredients

For the Cake

• 345 g plain flour or all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 227 g unsalted butter at cool room temperature
• 300 g caster sugar
• 4 large eggs approximately 60 to 63 g each in the shell
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 4 tbsp lemon juice
• 240 g sour cream
• 220 g fresh or frozen blueberries not thawed if using frozen
• 1 tbsp flour for coating the blueberries

For the Lemon Glaze

• 120 g confectioner’s sugar
• 2 tsp melted butter
• 1½ tbsp lemon juice
• Pinch of salt

Instructions

• Preheat the oven to 175°C / 350°F using the top and bottom heating mode.
• Grease a bundt pan thoroughly with shortening, vegetable oil spray, or softened butter. Ensure the grease reaches all grooves and detailed areas of the pan.
• Sprinkle flour generously over the greased pan, then tap out any excess flour. Set the prepared pan aside.
• Sift the plain flour, baking powder, baking soda, and salt into a mixing bowl. Set aside.
• In a separate bowl, toss the blueberries with 1 tbsp flour until evenly coated. If using frozen blueberries, do not thaw them before coating.
• In the bowl of a stand mixer fitted with the paddle attachment, or using handheld beaters, beat the butter and caster sugar on medium-high speed for 4 to 6 minutes, or until light and fluffy. Scrape down the sides of the bowl once or twice as needed.
• Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
• Add the vanilla extract, lemon juice, and lemon zest. Beat for approximately 30 seconds, or until the mixture is combined.
• Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture.
• Mix each addition only until combined. Do not overmix. The batter should be smooth, thick, and creamy.
• Using a rubber spatula, gently fold the flour-coated blueberries into the batter until evenly distributed.
• Spoon the batter into the prepared bundt pan. Level the batter and smooth the surface with a rubber spatula.
• Alternatively, add one-third of the batter to the pan, spread a layer of blueberries over the batter, and repeat until all batter is used. Finish with a thin layer of batter to cover the blueberries.
• Bake in the center of the oven for 50 to 55 minutes, or until the cake tests done.
• To test for doneness, insert a metal skewer or cake tester into the center of the cake. If it comes out clean, the cake is fully baked. If it comes out sticky or covered in batter, continue baking for an additional 5 to 7 minutes and test again.
• If the cake browns too quickly before it is fully baked, cover it loosely with a sheet of aluminum foil.
• Remove the bundt pan from the oven and allow the cake to cool in the pan for 15 minutes.
• Carefully invert the cake onto a wire rack and allow it to cool completely.
• Once the cake is completely cooled, prepare the lemon glaze. In a bowl, combine the confectioner’s sugar, melted butter, lemon juice, and salt.
• Stir until the glaze is smooth and pourable.
• Spoon the lemon glaze over the top of the cooled bundt cake. Use the back of the spoon to gently guide the glaze over the sides.
• If the glaze thickens too quickly, microwave it on a low power setting for 5 to 10 seconds, or until it reaches the desired consistency.
• Allow the glaze to set slightly before slicing and serving.

Notes

To make this recipe gluten-free, replace the plain flour or all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.

Use gluten-free flour to coat the blueberries and to dust the prepared bundt pan.

Confirm that the baking powder, baking soda, confectioner’s sugar, vanilla extract, butter, sour cream, and all other packaged ingredients are labeled gluten-free.

Check that frozen blueberries, if used, are free from gluten cross-contact warnings.

Prepare the cake with clean mixing bowls, beaters, spatulas, measuring tools, and a bundt pan to prevent cross-contamination.

Allow the gluten-free cake to cool fully before slicing, as gluten-free baked goods can be more delicate while warm.