This Blueberry Lemon Poppy Seed Bundt Cake has lemon worked into every component of the cake and is packed with fresh blueberries. It is the perfect dessert for Easter, springtime or any occasion!
Quick Tips
- I recommend using fresh lemons so that your cake has the most flavor possible! This entire recipes uses 5-6 lemons total
- Be sure to thoroughly grease your Bundt pan to ensure seamless removal! Use a flour-based baking spray for best results
- Use room temperature ingredients so that they mix together well (eggs, Greek yogurt and butter)
Equipment
- Hand or stand mixer
- Small saucepan
- Mixing bowls
- Measuring cups and spoons
- Bundt pan
- Cooling rack
- Silicone spatula
- Mixing spoons
Ingredient Notes
- Butter: salted or unsalted
- Granulated sugar: used for the lemon cake and the lemon simple syrup
- Eggs
- Plain Greek yogurt
- Vanilla extract
- Lemon juice: fresh is recommended for best taste, this is used in the lemon cake, lemon simple syrup and lemon icing
- Lemon zest
- Baking powder
- Salt
- All-purpose flour
- Blueberries: if using fresh, toss them in flour before adding them to the batter
Love this Blueberry Lemon Poppy Seed Cake? Try these other bundt cakes!
How to make Blueberry Lemon Poppy Seed Cake
Making this lemon blueberry cake is super easy! Just follow the steps below.
Preheat the oven to 350 degrees.
In a large mixing bowl, cream softened butter and sugar until smooth. Then add room temperature greek yogurt, lemon juice and zest. Mix until combined and scrape down the bowl.
Add room temperature eggs and mix again to combine.
Add vanilla, salt, poppy seeds and baking powder. Mix until combined.
Add the flour in 2-3 portions and mix until combined. Scrape down the bowl once complete.
In a separate bowl, grab a small handful of flour and toss it with the blueberries. Finally, fold the blueberries into the lemon poppy seed batter.
Spray the Bundt pan with a flour-based baking spray, then pour and spread the batter evenly throughout the pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Spin your pan halfway through baking. Make your lemon simple syrup while the cake bakes.
Allow the cake to cool for 10-15 minutes, then remove it from the pan by turning it on to a cooling rack.
Once the cake has been removed from the pan, brush the entire top with the simple syrup.
**To make the lemon simple syrup, add the lemon juice and sugar to a small saucepan and heat on medium, constantly stirring for about 5 minutes or until the sugar has fully dissolved. Set aside until the cake is done baking.
**To make the lemon icing, combine powdered sugar and lemon juice in a medium mixing bowl and stir until smooth and drizzle-able. Add more lemon juice if needed in 1 teaspoon increments.
Once the cake has cooled, drizzle the icing over the top of the cake and enjoy!
Try these other lemon dessert recipes and blueberry dessert recipes!
Equipment
- small saucepan
- Measuring cups and spoons
- silicone spatula
- bundt pan
- grater or zester
Ingredients
For the blueberry lemon poppy seed cake
- 1 cup butter (softened)
- 2 cups granulated sugar
- ½ cup lemon juice (fresh squeezed, 2-3 lemons)
- ¼ cup lemon zest (2-3 lemons)
- 4 eggs
- 1 cup plain greek yogurt
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons poppy seeds
- 2 cups fresh blueberries (tossed in flour)
For the lemon simple syrup
- ⅓ cup lemon juice (about 2 lemons)
- ⅓ cup granulated sugar
For the lemon icing
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
To make the blueberry lemon poppy seed bundt cake
- Preheat the oven to 350 degrees.
- In a large mixing bowl, cream softened butter and sugar until smooth.
- Add room temperature greek yogurt, lemon juice and zest. Mix until combined and scrape down the bowl.
- Add room temperature eggs and mix again to combine.
- Add vanilla, salt, poppy seeds and baking powder. Mix until combined.
- Add the flour in 2-3 portions and mix until combined. Scrape down the bowl once complete.
- In a separate bowl, grab a small handful of flour and toss it with the blueberries.
- Fold the blueberries into the lemon poppy seed batter.
- Spray the Bundt pan with a flour-based baking spray, then pour and spread the batter evenly throughout the pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Spin your pan halfway through baking. Make your lemon simple syrup while the cake bakes.
- Allow the cake to cool for 10-15 minutes, then remove it from the pan by turning it on to a cooling rack.
- Once the cake has been removed from the pan, brush the entire top with the simple syrup.
- Once the cake has cooled, drizzle the icing over the top of the cake and enjoy!
To make the lemon simple syrup
- Add the lemon juice and sugar to a small saucepan and heat on medium, constantly stirring for about 5 minutes or until the sugar has fully dissolved. Set aside until the cake is done baking.
To make the lemon icing
- Combine powdered sugar and lemon juice in a medium mixing bowl and stir until smooth and drizzle-able. Add more lemon juice if needed in 1 teaspoon increments.
