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Lemon blueberry bundt cake drizzled with lemon white chocolate ganache and fresh blueberries.
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Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is soft, buttery, and packed with fresh blueberries and bright lemon flavor. The cake is soaked with lemon syrup after baking and finished with a silky lemon white chocolate ganache made with homemade lemon curd.
Course Dessert
Cuisine American
Keyword blueberry, bundt, bundt cake, lemon
Prep Time 1 hour
Cook Time 1 hour 5 minutes
Chilling Time 2 hours
Total Time 4 hours 5 minutes
Servings 12
Calories 520kcal
Author Camila Hurst

Ingredients

Lemon Curd

  • 3 tbsp unsalted butter room temperature (42g)
  • ⅓ cup granulated sugar 67g
  • 2 large eggs
  • ¼ cup lemon juice 60ml
  • 1½ tbsp lemon zest about 7–8g
  • ⅙ tsp salt

Cake Batter

  • 2¾ cups all-purpose flour 350g
  • ½ tsp salt
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • 2 cups granulated sugar 400g
  • 3 tbsp lemon zest from about 3 lemons
  • 1 cup unsalted butter softened (226g)
  • 4 large eggs
  • ½ cup sour cream 120g
  • ¼ cup lemon juice 60ml
  • ½ cup milk 120ml
  • 2 cups fresh blueberries about 300g

Lemon Syrup

  • ⅓ cup lemon juice 120ml
  • ½ cup granulated sugar 100 g
  • 2 wide strips of lemon peel

Lemon White Chocolate Ganache

  • 60 g lemon curd
  • 45 g heavy cream
  • 125 g white chocolate finely chopped

Instructions

Lemon Curd

  • In a bowl, beat the butter with an electric mixer for 1 minute. Add the sugar and beat for another minute until creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • Add the lemon juice, lemon zest, and salt. Mix on low speed until combined. The mixture may look separated and that’s okay.
  • Pour into a small heavy-bottom saucepan and cook over medium-low heat. Do not let the curd boil at any point, and stir continuously to prevent the eggs from curdling.
  • Cook until the curd reaches 170°F (76°C), or until thick enough to coat the back of a spoon.
  • Immediately strain the curd through a fine mesh sieve into a clean bowl to remove the zest and ensure a silky smooth texture.
  • Cover and refrigerate for at least 2 hours until chilled and thick. Reserve 60 g of curd for the ganache.

Cake Batter

  • Preheat the oven to 350°F (175°C), or 325°F (160°C) for convection.
  • Grease a 12-cup bundt pan generously with softened butter and dust with flour, making sure to coat all the details and crevices.
  • Whisk together the flour, salt, baking powder, and baking soda. Set aside.
  • In a small bowl, rub the lemon zest into the sugar using your fingertips until fragrant.
  • In a large bowl, beat the butter for about 2 minutes.
  • Add the lemon sugar and beat until light and fluffy, about another 2 minutes. Add the eggs one at a time.
  • Mix in the sour cream and lemon juice.
  • Add half of the dry ingredients and mix briefly, then add the milk.
  • Add the remaining dry ingredients and mix until just incorporated.

Layer the Blueberries

  • Spread about 2 cups of batter evenly into the prepared bundt pan.
  • Scatter about 1/3 of the blueberries over the batter. Add another layer of batter.
  • Scatter another portion of blueberries.
  • Repeat until all batter and blueberries are used, finishing with batter on top.
  • This layering method keeps the berries suspended throughout the cake and works much better than tossing them in flour.
  • Smooth the top.
  • Bake for 45–65 minutes, until the cake springs back lightly and a toothpick comes out clean. If browning too quickly, loosely tent with foil.

Lemon Syrup

  • While the cake bakes, combine the lemon juice, sugar, and lemon peel in a small saucepan.
  • Bring to a brief boil just until the sugar dissolves. Remove from heat and discard the lemon peel.
  • When the cake comes out of the oven, let it rest for 5 minutes.
  • Prickle holes all over the surface and slowly pour the warm syrup over the cake.
  • Cool for another 15 minutes before unmolding. Transfer to a wire rack and cool completely.

Lemon White Chocolate Ganache

  • Place the white chocolate in a bowl.
  • Heat the 60g lemon curd and 45g heavy cream together in a seperate pan until steaming but not boiling.
  • Pour over the white chocolate.
  • Let sit for 1 minute, then whisk until smooth.
  • Allow the ganache to sit at room temperature for 1–2 hours until it reaches a thicker, pourable consistency.
  • To speed it up, refrigerate in 5–10 minute intervals, stirring between each interval. Watch closely because once it starts setting, it firms up quickly and can become solid.
  • Pour or spread over the cooled cake. Decorate with more blueberries and lemon zest.

Notes

Blueberries: Fresh or frozen can be used. Frozen can be used straight from frozen, but may extend bake time slightly.
Sour cream: You can substitute full-fat Greek yogurt.
White Chocolate: Use real white chocolate bars instead of chips for the smoothest ganache. I like using Lindt bars from the grocery store or Callebaut white chocolate.
Lemon syrup variation: Add up to 1/4 cup limoncello after removing from heat.
Storage: Store covered in the fridge for up to 4 days. Let sit at room temperature 20–30 minutes before serving.
Lemons: You’ll need approximately 7–8 lemons total for the cake, syrup, curd, and ganache.

Nutrition

Serving: 1slice | Calories: 520kcal