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Make the most delicious cake recipe with this Lemon Blueberry Bundt Cake recipe filled with sweet blueberries and fresh lemon flavor.
If you love lemon desserts or anything with blueberries, then you are going to fall in love with this lemon blueberry cake. This recipe makes a perfectly moist cake every time. Plus this is the perfect dessert for your next party or any time you need a good dessert with extra blueberries and that large lemon flavor.
Ingredient Notes:
For the bundt cake
- Package of moist lemon cake mix
- Lemon pudding mix
- Buttermilk, room temperature
- Vegetable oil
- Eggs
- Milk, room temperature
- Lemon zest
- Fresh blueberries
- Flour
Blueberry glaze
- Blueberries
- Powdered sugar
- Vanilla extract
- Lemon juice
- Milk
How to make Lemon Blueberry Bundt Cake:
For the Bundt Cake
- Prep. Preheat the oven to 350°F and grease a Bundt cake pan with nonstick baking spray.
- Make the Bundt cake batter. Whisk together the lemon cake mix, lemon pudding mix, buttermilk, vegetable oil, eggs, milk, and lemon zest in a large bowl with a hand mixer or in a stand mixer with a paddle attachment until smooth. Don’t over-mix to get the right texture.
- Add the blueberries. In a medium mixing bowl, toss the blueberries together with the flour mixture and then gently fold in the blueberries into the batter. Do not over-mix.
- Bake. Pour the batter into the prepared pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
- Cool. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
For the Glaze
- Simmer. In a saucepan, combine the fresh berries, powdered sugar, vanilla, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens. Remove from the heat.
- Strain. Strain the blueberry mixture through a fine mesh sieve into a small bowl.
- Make it creamy. Whisk the milk into the glaze.
- Glaze the cake. Once the cake has cooled, drizzle the blueberry simple glaze over the top of the tender bundt cake.
Frequently Asked Questions
Fresh or frozen blueberries?
For the best results using fresh juicy blueberries works great. However, this blueberry lemon bundt cake can still work with frozen blueberries, but you will need to thaw them beforehand.
Lemon juice or lemon extract?
Lemon juice and lemon extract are not the same. They are not a one-for-one switch. This lemon blueberry pound cake uses lemon juice to get the perfect bundt cake with an appropriate lemon flavor.
What type of flour can you use in this recipe?
There is no need to use any fancy cake flour or even all-purpose flour. This recipe uses a boxed cake mix, you can skip the flour altogether.
More Lemon Recipes You Might Enjoy:
- Jello Lemon Bars
- Frosted Gooey Lemon Bars Recipe
- Layered Lemon Dessert (Lemon Delight) Recipe
- The Best Homemade Lemon Bars Recipe
Lemon Blueberry Bundt Cake Recipe
Serving servings
Ingredients
Bundt Cake
- 15.25 ounce package of moist lemon cake mix, (1 box)
- 3.4 ounces lemon pudding mix, (1 box)
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 eggs
- ½ cup milk
- 1 Tablespoon lemon zest
- 2 cups fresh blueberries
- 2 Tablespoon flour
Blueberry Glaze
- 1 ½ cups blueberries
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 3 Tablespoon milk
Instructions
Bundt Cake
- Prep. Preheat the oven to 350°F and grease a Bundt pan with nonstick baking spray.
- Make the Bundt cake batter. Whisk together the lemon cake mix, lemon pudding mix, buttermilk, vegetable oil, eggs, milk, and lemon zest until smooth. Don’t over-mix.
- Add the blueberries. In a medium mixing bowl, toss the blueberries together with the flour and then gently fold in the blueberries into the batter. Do not over-mix.
- Bake. Pour the batter into the prepared Bundt pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Blueberry Glaze
- Simmer. In a saucepan, combine the blueberries, powdered sugar, vanilla, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens. Remove from the heat.
- Strain. Strain the blueberry mixture through a fine mesh sieve.
- Make it creamy. Whisk the milk into the glaze.
- Glaze the cake. Once the cake has cooled, drizzle the blueberry glaze over the top.
Notes
For the best results using fresh juicy blueberries works great. However, this blueberry lemon bundt cake can still work with frozen blueberries, but you will need to thaw them beforehand.
Nutrition
Calories: 292 kcal · Carbohydrates: 61 g · Protein: 5 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 58 mg · Sodium: 351 mg · Potassium: 122 mg · Fiber: 2 g · Sugar: 36 g · Vitamin A: 158 IU · Vitamin C: 5 mg · Calcium: 128 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I thought that one cup of vegetable oil was too much and it was. Blech. Had to throw the mess out. Not moist but greasy.
This cake got rave reviews at my house! I like to use butter instead of vegetable oil and so I substituted 1/2 cup butter and 1/2 cup coconut oil for the vegetable oil and it was perfect! It was my first time making it and everyone loved it!
This recipe was a hit in my house! I made it for my husband’s birthday cake and everyone kept commenting on how delicious it was and everyone came back for more! I do like to cook with butter better than vegetable oil so I substituted 1/2 butter and 1/2 cup of coconut oil for the 1 cup of vegetable oil and it turned out perfect! So delicious!!