Lemon Blueberry Bundt Cake

I love a recipe that gets me into the oven fast and gives a sunny, crowd-pleasing result — this lemon blueberry bundt cake does exactly that. I make it when guests arrive last minute or when I want a bright, simple dessert that looks like I fussed over it for hours. The batter comes together quickly, the kitchen fills with citrus scent as it bakes, and the specks of blueberry always look cheerful on the finished cake.

When I say this is easy, I mean it — a boxed cake mix plus a few pantry helpers is the backbone, but you still get bright lemon and juicy berries that taste fresh. The outside browns to a pretty golden color while the inside stays tender; that contrast is as satisfying as the glaze glossing the top. Visually, the deep blue pops against lemon-yellow cake and a glossy glaze, so it photographs beautifully for a summer table.

This cake is especially handy for backyard gatherings and casual entertaining because it travels well and slices neatly for a crowd. If you prefer a more traditional layer cake, this bundt can stand in for that — here’s a comparison you might like:

This bundt cake is not only delicious but can also be compared to a lemon blueberry cake for those who prefer traditional cakes.

The steps that follow are straightforward, and I include a few of my hard-won tricks so you don’t end up with streaky blueberry smears or a cake that clings to the pan.

Anna

Lemon Blueberry Bundt Cake

Lemon blueberry bundt cake recipe is moist and tangy with fresh blueberries in every bite. Starts with a cake mix to make it quick & easy!

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Servings: 12 people

Course: Desserts

Cuisine: American

Calories: 486

Ingredients Equipment Method Notes

Ingredients

  

• 1 box Lemon cake mix 15.25 ounces
• 4 Eggs
• 1 box Instant lemon pudding mix 3.4 ounces
• 1 cup Sour cream
• ¼ cup Oil light vegetable or coconut oil
• ½ tablespoon Lemon extract
• 2 ½ cups Fresh blueberries rinsed, well-drained, then patted dry
• ¼ cup Raw sugar optional
• 4 cups Confectioner's sugar
• ¼ cup Unsalted butter melted
• 1 Lemon zest from one lemon
• 1 Lemon juice from one lemon

Equipment

• 1 Bundt Pan
• 1 Mixing Bowl

Method

 

1. Preheat oven to 350 degrees F.
2. Generously grease the inside of a bundt pan.
3. In a large bowl or stand mixer, stir together cake mix, eggs, instant pudding mix, sour cream, vegetable oil, and lemon extract until combined. Batter will be thick.
4. Gently fold in fresh blueberries to avoid breaking them in the batter.
5. Evenly spread the batter in the bundt pan.
6. Generously sprinkle the top of the batter with raw sugar. This gives the top a slightly crunchy texture.
7. Bake at 350 degrees for 50 minutes until golden-brown, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to completely cool in pan for up to 45 minutes before transferring to a serving platter.
9. Once the cake has cooled, place the serving platter upside-down over the top of the pan, and quickly but carefully flip the pan over onto the serving dish.
10. Carefully lift the bundt pan off the cake.
11. In a medium bowl, combine the confectioners sugar, melted butter, lemon zest, and lemon juice. Whisk until the glaze is smooth.
12. Using a fork or a spoon, drizzle the glaze over the top of the cake.
13. Garnish with fresh blueberries and fresh lemon slices.
14. Slice, serve, and enjoy!

Notes

Make sure to rinse and dry blueberries properly to prevent them from sinking.