Servings: 12–16
Prep Time: 25 minutes
Bake Time: 60–75 minutes
Total Time: About 2 hours

✨ Description

This Lemon Blueberry Swirl Bundt Pound Cake is the perfect balance of rich, buttery texture and bright citrus flavor. Fresh lemon zest and juice infuse the tender pound cake crumb, while a vibrant homemade blueberry swirl adds sweetness, color, and bursts of juicy flavor throughout. Finished with a tangy lemon glaze and fresh blueberries, this cake is elegant enough for special occasions yet simple enough for weekend baking.

Moist, dense yet soft, and beautifully marbled inside—this is a true showstopper dessert.

🧈 Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream (or buttermilk), room temperature
⅓ cup fresh lemon juice
Zest of 2 lemons
2 tsp vanilla extract

🫐 For the Blueberry Swirl

1½ cups blueberries (fresh or frozen)
¼ cup sugar
1 Tbsp lemon juice
1 tsp cornstarch + 1 Tbsp water (slurry)

🍋 For the Glaze

1 cup powdered sugar
2–3 Tbsp lemon juice or reserved blueberry juice
Fresh blueberries for garnish

👩‍🍳 Instructions

1. Prepare the Pan

Preheat oven to 325°F (165°C).
Grease and flour a 10–12 cup Bundt pan thoroughly, making sure to coat every curve to prevent sticking.

2. Make the Blueberry Swirl

In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for about 5 minutes until the berries burst and release juices. Stir in the cornstarch slurry and cook 1–2 minutes until thickened. Remove from heat and cool completely before using.

3. Make the Batter

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat butter and sugar for 3–5 minutes until light and fluffy. This step builds structure and ensures a tender crumb.

Add eggs one at a time, mixing well after each addition. Stir in lemon zest and vanilla extract.

On low speed, alternate adding dry ingredients and sour cream, finishing with lemon juice. Mix just until combined—do not overmix.

4. Layer & Swirl

Pour one-third of the batter into the prepared pan. Spoon half of the cooled blueberry sauce over it and gently swirl with a knife.

Repeat with another third of batter and remaining blueberry sauce. Finish with the final layer of batter and smooth the top.

5. Bake

Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.

6. Glaze & Finish

Whisk powdered sugar with lemon juice (or blueberry juice) until smooth and pourable. Drizzle over the completely cooled cake. Garnish with fresh blueberries for a beautiful finish.

💛 Flavor & Texture Notes

• Rich, buttery pound cake crumb
• Bright, fresh lemon aroma
• Sweet-tart blueberry swirls
• Smooth citrus glaze that enhances every bite

🍽 Serving Suggestions

Serve with whipped cream, vanilla ice cream, or extra fresh berries. This cake pairs beautifully with tea, coffee, or sparkling lemonade.