Lemon Blueberry Bundt Cake Recipe – Moist & Gluten-Free Perfection

Lemon blueberry bundt cake is the kind of dessert that turns a regular afternoon into something worth celebrating. With a bright burst of lemon and the juicy sweetness of blueberries in every slice, this classic cake gets a refreshing update—plus, it’s completely gluten-free. Whether you’re baking for brunch, a potluck, or just a quiet moment with tea, this recipe brings bakery-level flavor straight to your kitchen. In this article, you’ll find my personal story behind the cake, gluten-free baking tips, step-by-step instructions, and answers to your top questions. Get ready to fall in love with this lemon blueberry bundt cake recipe.

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Baking Memories with Lemon Blueberry Bundt Cake

My Favorite Summer Bake

If there’s one cake that captures the feeling of summer in a single bite, it’s a lemon blueberry bundt cake. The citrusy zing, those bursting blueberries, the tender crumb—this cake is sunshine on a plate. Every time I bake it, I’m transported back to those early mornings in my grandmother’s kitchen. She’d hum an old tune, zest lemons by hand, and insist that fruit desserts should always taste like the season they came from.

This lemon blueberry bundt cake recipe is my way of honoring that memory—but with a twist. It’s 100% gluten-free, unlike my grandma’s original but as moist and tender as my lemon blueberry pound cake. made for those of us who still crave nostalgic flavors without the wheat. The base is incredibly moist, thanks to a combo of buttermilk and lemon juice, and the blueberries? They get tossed in a touch of flour so they stay perfectly suspended in the batter.

Why Lemon and Blueberry Just Work

There’s something magical about the way lemon and blueberry work together. The sharpness of lemon lifts the sweetness of the berries, and the soft texture of the bundt is the perfect canvas. Over the years, I’ve tried plenty of variations—muffins, loaf cakes, even cupcakes—but I keep coming back to this shape. There’s something cozy yet elegant about a blueberry lemon bundt cake, especially when it’s drizzled with a light lemon cream cheese glaze.

So, whether you’re new to bundt baking or already in love with it, this lemon and blueberry bundt cake is going to earn a spot in your regular rotation. Let’s dive into what makes this gluten-free version so wonderfully moist and foolproof. Want something even fluffier? My blueberry chiffon cake is a cloud-like option with similar fruity notes.

What Makes This Lemon Blueberry Bundt Cake Recipe Moist & Gluten-Free

Gluten-Free Swaps That Actually Work

When it comes to baking a great lemon blueberry bundt cake recipe without gluten, texture is everything. Many gluten-free cakes fall flat—literally or figuratively—because they lack the bounce and structure of traditional flour. That’s why I opt for a 1:1 gluten-free all-purpose flour blend—it mirrors the performance of traditional wheat flour while still delivering a soft, delicate crumb. Make sure your blend includes xanthan gum or add a bit separately for binding.

Another trick? Toss the blueberries with a spoonful of gluten-free flour to help keep them from sinking before gently mixing them into the batter. This prevents them from sinking to the bottom during baking, keeping those gorgeous berries evenly distributed in every slice.

If you’re after something on the go, try my blueberry cake donut recipe. It’s great for testing flour blends in smaller batches.

Secrets to a Soft, Tender Crumb

Moisture is the heart of any good bundt. This lemon and blueberry bundt cake uses a mix of butter and oil—each playing its role. Butter brings flavor and richness, while oil ensures a consistently soft crumb that doesn’t dry out. Add in buttermilk and fresh lemon juice, and you’ve got a batter that’s light, tangy, and foolproof.

I love to enhance the flavor by gently brushing the still-warm cake with a cozy lemon syrup right after it comes out of the oven. This not only locks in moisture but adds an extra pop of citrus that makes every bite sing.

If you’ve ever wondered why some bundts are dry or dense, it’s often due to overmixing or overbaking. Stick to the steps, don’t rush the cooling, and trust me—you’ll get a soft, springy texture every time.

By combining gluten-free baking techniques with time-tested tricks for moisture, this blueberry lemon bundt cake turns out just as satisfying (and possibly better) than any traditional version. And the best part? You’d never guess it’s gluten-free unless someone told you.

How to Make Lemon Blueberry Bundt Cake Recipe

Ingredients List with Tips

This lemon blueberry bundt cake strikes the perfect harmony between zesty lemon, juicy bursts of blueberry, and a tender, buttery texture. Since we’re going gluten-free, it’s important to measure your ingredients precisely and use the right substitutions. Here’s everything you’ll need:

For the Cake:

• 3 cups gluten-free all-purpose flour (1:1 baking blend)
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup buttermilk
• ⅓ cup fresh lemon juice (about 2–3 lemons)
• ½ cup unsalted butter, softened
• ½ cup neutral oil (canola or light olive)
• 1¾ cups granulated sugar
• ¼ cup lemon zest (from about 3 lemons)
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 2 cups fresh blueberries
• 2 tbsp gluten-free flour (for tossing with berries)

For the Lemon Syrup:

• 2 tbsp fresh lemon juice
• 1 tbsp water
• 3 tbsp sugar

For the Frosting:

• 4 oz cream cheese, softened
• 4 tbsp unsalted butter
• 1¼ cups powdered sugar
• 2 tbsp lemon juice

I love that this recipe reminds me of my blueberry swirl honey pound cake—only this version has a zesty lemon twist and zero gluten.

Full Step-by-Step Instructions

1. Preheat oven to 350°F. Wait to grease your bundt pan until just before pouring in the batter.

2. Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. Combine liquids: In a measuring cup, mix buttermilk and lemon juice; set aside.

4. Cream base: In a stand mixer, beat butter, oil, sugar, and lemon zest until smooth and fluffy.

5. Add eggs and vanilla: One egg at a time, mixing between each addition. Stir in vanilla.

6. Mix dry and wet: Alternate adding dry mix and buttermilk mixture to the batter, beginning and ending with flour.

7. Fold in blueberries: Toss blueberries in 2 tbsp flour, then gently fold into the batter to keep them evenly spread.

8. Prepare the pan: Grease your bundt pan generously with nonstick baking spray that contains flour.

Make sure to properly grease the pan. It’s the same approach I use for the blueberry coffee cake recipe, which also needs a clean release every time.

9. Bake: Scoop batter into pan and smooth the top. Bake for 40–50 minutes or until a toothpick comes out clean.

10. Cool and syrup: Let the cake cool in the pan for 30 minutes. Meanwhile, warm lemon syrup ingredients until sugar dissolves. Invert the cake and brush it with the syrup while still warm.

11. Frosting: Beat cream cheese and butter until creamy. Add powdered sugar and lemon juice. Adjust consistency with more sugar or juice if needed. Drizzle over cooled cake.

This process results in a beautifully domed lemon and blueberry bundt cake with a moist interior and glossy lemon glaze. Don’t forget: let the cake come to room temperature before serving so those bright lemon notes shine through.

Serving, Storing, and Variations

Best Way to Serve This Gluten-Free Bundt

This lemon blueberry bundt cake is best served at room temperature when the glaze is slightly set and the texture is at its softest. The lemon cream cheese frosting lightly drips over the edges, adding a silky contrast to the tender crumb. It’s perfect for brunch, baby showers, or a simple Sunday dessert. I love to garnish mine with a few extra blueberries and a sprinkle of lemon zest right before serving.

To make it feel extra special, try pairing it with a cup of Earl Grey or lavender tea—it really brings out the citrus.

If you’re after a dessert with a bit more crunch, the blueberry butter cake crumble layers berries and texture beautifully.

Storage & Freezing Tips

You can store this blueberry lemon bundt cake in the refrigerator for up to 3 days. Just cover it with foil or store it in an airtight cake dome to prevent it from drying out. Before serving, always let it sit out at room temperature for about 30 minutes. That’s when the flavors and texture really come alive.

To freeze: slice the cake and wrap individual portions tightly in plastic wrap, then freeze in a zip-top bag. When you’re ready to enjoy, just thaw a slice overnight in the fridge or gently warm it in the microwave.

You’ll find that even after a few days, the flavor deepens in the best way—thanks to that lemon syrup layer. This makes it a great make-ahead option for gatherings or gifting. And for something creamy and unexpected, the blueberry tres leches cake is a rich, soak-it-up kind of indulgence.

FAQs About Lemon Blueberry Bundt Cake

Conclusion

This lemon blueberry bundt cake is more than a dessert—it’s a joyful nod to tradition with a gluten-free twist that doesn’t compromise flavor or texture. From the bright citrus aroma in your kitchen to the sweet-tart bite of fresh blueberries, this cake checks every box. Moist, elegant, easy to slice, and perfect for any occasion. If you’re craving more blueberry goodness, you’ll love my HomemadeCake’s Pinterest, and stay in the loop with our newest creations by following us on HomemadeCake’s Medium.