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Blueberry Lemon Bundt Cake

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Perfectly moist and tender bundt cake filled with blueberries and lemon and topped with a lemon glaze.

This cake is just what you need for serving a crowd and it makes a lovely spring or summer dessert.

A bundt cake filled with blueberries and topped with a thin glaze.
Table of Contents
Why make this cake
Key ingredients
Step by step directions
Baking tips
More blueberry lemon recipes
Recipe FAQs
Delicious dessert recipes
Blueberry Lemon Bundt Cake

Why make this cake

Blueberries and lemon are a perfect pairing and a bundt cake makes an easy, yet beautiful presentation.

This cake is packed full of flavor with fresh blueberries and lots of lemon. The cake recipe calls for fresh squeezed lemon juice and zest and then it's topped with an even more lemony glaze.

Key ingredients

Ingredients for making a cake displayed on a marble surface.
  • Blueberries - fresh or frozen berries may be used
  • Lemon - use a fresh lemon for the zest and juice
  • Butter - this recipe uses salted butter
  • Flour - all purpose flour

Step by step directions

  • Measure flour into a bowl. Remove 2 tablespoons and sprinkle over blueberries
A bowl of blueberries mixed with flour.
Sprinkle flour over blueberries.
  • Add baking powder and salt to flour and mix
  • In a separate bowl, mix butter and sugar together with a mixer until soft and creamy
Flour and butter in a mixing bowl.
Mix butter and sugar together
  • Add eggs one at a time making certain each egg is fully mixed. After each egg, add two tablespoons of the premeasured flour. Repeat with egg and then flour until all eggs have been used.
  • Be certain to scrape down the sides and bottom of bowl so everything is well mixed
Scraping down the sides of a mixing bowl with a spatula.
Scrape bottom and sides of bowl to make certain batter is well mixed.
  • Add lemon juice, lemon zest and vanilla. Mix until combined.
  • Add about a third of the remaining flour mixture. You'll be adding this in three different sections, so estimate the amount each time. Stir on a low speed just until combined.
  • Add half of the milk. Stir on a low speed. Stop and scrape down sides of bowl again.
  • Add another third of the flour and mix and the add the remaining milk and mix again.
  • Add remaining flour a mix on a low speed, just. until combined.
  • Remove mixing bowl from stand mixer
  • Add blueberries and flour mixed with the berries. Gently fold berries into batter.
Folding blueberries into cake batter.
Gently fold in blueberries.
  • Place in a well greased bundt pan and bake at 350° for one hour
Cake batter in a bundt cake pan.
  • To test if cake is done, insert a wooden skewer or toothpick in the center. If the stick comes out clean, the cake is done. If there is wet crumbs or batter on the stick, place back into the oven.
Testing a cake for doneness with a wooden skewer.
  • Let cake rest for 10 minutes and then invert cake with pan onto a baking rack. Leave pan on for another 10 minutes and then remove cake pan. If cake resists coming out, invert and carefully use a knife to loosen any stuck areas.
A blueberry bundt cake on a baking rack.
  • For glaze, combine powdered sugar and lemon juice. Once cake has fully cooled, drizzle over the top of the cake.
Icing being drizzled over the top of a bundt cake.

Baking tips

  • Read entire recipe all the way through before beginning. There are a lot of steps and it's helpful to know all the steps before starting.
  • Eggs are best if they are at room temperature. You can soak them in warm (not hot) tap water for 5-10 minutes to warm them.
  • Do not overmix cake batter. Just stir enough so the ingredients come together.
  • Be sure to fully spray the cake pan with a nonstick spray. You can also use a nonstick spray with flour.

More blueberry lemon recipes

If you love the combination of blueberry and lemons, you'll want to check out these recipes:

Recipe FAQs

Can I use frozen blueberries?

Yes, frozen blueberries can be used in place of fresh blueberries. Add the berries frozen and increase baking time by 5-10 minutes.

How do I ensure my cake will release from the bundt pan?

Start with a good quality bundt pan. Make certain pan is sprayed well with a nonstick spray and wait 10 minutes before flipping the cake pan and another 10 minutes before removing the cake pan.

Can I make ahead of time?

This cake can be made up to a day ahead of serving. For best results, add the glaze the same day you are serving.

A blueberry bundt cake on a white plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Delicious dessert recipes

Be sure to check out my entire collection of dessert recipes!

A bundt cake filled with blueberries and topped with a thin glaze.

Blueberry Lemon Bundt Cake

Kathy
A delicious moist bundt cake filled with blueberries and lemon
4.62 from 13 votes
Print Recipe Pin Recipe Save
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 483 kcal

Equipment

Ingredients
  

Cake

  • 2 cups flour
  • 2 cups blueberries
  • 2¼ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups butter (softened at room temperature)
  • 1½ cups sugar
  • 6 eggs (at room temperature)
  • 1 teaspoon vanilla
  • 2 tablespoons lemon zest (from 2 lemons)
  • 2 tablespoons lemon juice
  • ¾ cup milk

Glaze

  • 1¼ cup powdered sugar
  • 2 tablespoons lemon juice

Instructions
 

Cake

  • Measure out flour and put into a bowl. Take out 2 tablespoons and sprinkle over blueberries.
    2 cups flour, 2 cups blueberries
  • Add baking powder and salt to remaining flour and stir
    2¼ teaspoons baking powder, ½ teaspoon salt
  • In a mixing bowl, beat butter and sugar together until soft and fluffy (2-3 minutes)
    1½ cups butter, 1½ cups sugar
  • Add one egg and mix
    6 eggs
  • Add 2 tablespoons of the measured flour mixture and mix
  • Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
  • Add lemon zest, lemon juice and vanilla. Stir to combine.
    2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla
  • Add a third of the remaining flour mixture and mix
  • Add half of the milk and combine
    ¾ cup milk
  • Add another third of flour and mix
  • Add remaining milk. Stir to combine
  • Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
  • Remove bowl from mixer and fold in blueberries and any flour that may have fallen off of the berries.
  • Pour into a well greased bundt pan
  • Bake in a preheated 350 degree oven for one hour, or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
  • Allow cake to cool in pan for 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.

Glaze

  • Combine powdered sugar and lemon juice until smooth
    1¼ cup powdered sugar, 2 tablespoons lemon juice
  • Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides

Notes

Baking Tips:
  • Read entire recipe all the way through before beginning. There are a lot of steps and it's helpful to know all the steps before starting.
  • Eggs are best if they are at room temperature. You can soak them in warm (not hot) tap water for 5-10 minutes to warm them.
  • Do not overmix cake batter. Just stir enough so the ingredients come together.
  • Be sure to fully spray the cake pan with a nonstick spray. You can also use a nonstick spray with flour.
  • Test cake with a toothpick to make certain it is cooked through
If using frozen blueberries, do not thaw first. Add frozen and increase baking time by 5-10 minutes.
Photo instructions are given above the recipe card in the complete post.

Nutrition

Serving: 1sliceCalories: 483kcalCarbohydrates: 59gProtein: 6gFat: 26gSaturated Fat: 16gTrans Fat: 1gCholesterol: 144mgSodium: 339mgPotassium: 182mgFiber: 1gSugar: 41gVitamin A: 867IUVitamin C: 6mgCalcium: 76mgIron: 2mg
Keyword Blueberry Lemon Bundt Cake, bundt cake
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!
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Reader Interactions

Comments

  1. Brenda Nobile says

    2 stars
    I made this today and followed directions. When it came out, all the blueberries were on the top of the cake. It still tested good but it didn’t look like the picture

    Reply

    • Kathy says

      Hi Brenda,
      I'm sorry this didn't work for you. Did you dust the blueberries with flour before adding them to the batter? Then it's just a light stir in the batter.
      Kathy 🙂

      Reply

  2. Jessica says

    Have you made this with fresh or frozen rasberries?

    Reply

    • Kathy says

      Hi Jessica,
      I have not made with raspberries, but I think they should work just fine! Let me know how it turns out.
      Kathy 🙂

      Reply

  3. Desktopbanana says

    3 stars
    Batter is much too dense; more like a pound cake. Disappointing. The flavor was ok tho. Just not what I anticipated.

    Reply

    • Kathy says

      Thank you.

      Reply

  4. Cheryl says

    I made this for the first time today, I love the explicit directions with the amount of each ingredient under each step! I wish all posts did this!
    I baked it for an hour and took out to cool but I realized the middle wasn’t done. I put it back in and hopefully it turns out good because I made it for my Bunco group for tonight! I’m going to serve it with French vanilla ice cream! Yum!

    Reply

    • Kathy says

      Hi Cheryl,
      Thanks so much for your comment! Let me know how the cake turned out. I'm hoping it all worked for your Bunco friends! 🙂

      Reply

  5. Valentina says

    What a beautiful bundt cake, Kathy. Lemon and blueberries is always such a lovely combination of flavors. Love how perfectly distributed the blueberries are. 🙂 ~Valentina

    Reply

    • Kathy says

      Hi Valentine!
      Blueberries and lemon are a delicious combination!Thanks so much for your comment! 🙂

      Reply

  6. Dawn - Girl Heart Food says

    5 stars
    Love blueberry desserts and blueberry pairs so well with lemon! Just what my coffee needs right about now!! Delicious 🙂

    Reply

    • Kathy says

      Thanks, Dawn! Blueberries and lemon really are a great combo! 🙂

      Reply

  7. David @ Spiced says

    5 stars
    Well if this doesn't scream spring, I don't know what does! I've been on a real bundt cake baking kick here lately, so this one immediately caught my attention. I love the citrus-forward flavors here, and the fresh berries? Perfect! I need a slice of this with my morning coffee right now - do you deliver?? 🙂

    Reply

    • Kathy says

      I'm ready for springtime and this cake just puts me in the mood for warmer weather!

      Reply

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