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April 12, 2016 63 Comments

Best Lemon Blueberry Bundt Cake

Best-Lemon-Blueberry-Bundt-CakeLooking for a beautiful, low-maintenance dessert that’s perfect for spring or summer? Look no further, this Lemon Blueberry Bundt Cake is the Best Lemon Blueberry Bundt Cake Ever and you’re gonna LOVE it.

One day I was in the mood for some fruity deliciousness and saw this recipe for a Lemon Blueberry Bundt Cake. I decided to do more of a fluffy lemon, cream cheese frosting than a glaze and it turned out awesome.

The tartness of the lemon with the sweet tang of the blueberry mixed into the sweet buttery cake is a match made in heaven. The frosting is perfection. Seriously, the combination of the lemon with the cream cheese is to.die.for.

Let’s talk for a minute about how awesome bundt cakes are. They’re pretty AND they take much less effort than a layered cake. At this stage in my life (busy mom of four) they’re basically my best friend and they should be yours too.

Best-Lemon-Blueberry-Bundt-CakeCheck your calendar for the nearest excuse to make this. And by nearest excuse to make it, I mean any day that ends in “y.”

“Tomorrow, it is.”

Best-Lemon-Blueberry-Bundt-Cake-

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There are all kinds of bundt pans out there. Mine is nothing fancy, it look sort of like this. Do not use a flute (angle food cake pan) or it may over flow.

4.9 from 9 reviews
Best Lemon Blueberry Bundt Cake
 
Print
Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins
 
Lemon kissed cake with juicy blueberries and topped with a tart and refreshing lemon cream cheese frosting. This cake is a perfect summer time dessert, and because it is a bundt cake it is easy and still looks pretty.
Recipe type: Dessert
Cuisine: Summer Favorites
Serves: 16
Ingredients
  • 1 cup butter
  • 1¾ cups granulated sugar
  • 4 eggs
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
  • 1 cup fresh or frozen blueberries
  • Frosting:
  • 8 ounces softened cream cheese
  • ¼ cup butter, softened
  • 1½ tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1-2 tbsp heavy whipping cream
  • 3 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.
  2. In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.
  3. Beat in eggs, one at a time, beating well after each addition.
  4. Add lemon juice, lemon zest and vanilla and beat until combined.
  5. In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.
  6. Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
  7. Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit.
  8. Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.
  9. Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gentely shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting. Frost Lemon Cream Cheese Frosting.
  10. Frosting Directions:
  11. Combine softened cream cheese, softened butter, lemon juice, lemon zest and powdered sugar, beat with a hand mixer or in your stand mixer adding whipping cream as necessary until desired fluffiness.
  12. Frost completely cooled cake and enjoy. Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.
3.4.3177

 

Best-Lemon-Blueberry-Bundt-Cake

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63 Comments

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63 Comments

  1. aimee @ like mother like daughter

    April 13, 2016 at 12:28 am

    I am in love with lemon bundt cakes and I love that yours has blueberry added. With that cream cheese glaze this looks to die for!

    reply to this comment
    • Maria

      April 15, 2016 at 9:41 pm

      Thank you Aimee!

      reply to this comment
      • Peggy

        May 29, 2017 at 12:02 am

        What does 2 3/4 flour mean? Is that 2 3/4 cups? I’ve never baked a cake but this looks great.

        reply to this comment
        • Maria

          June 13, 2017 at 7:46 pm

          Yes, it means cups…sorry about that, I will have to go fix that on the recipe. Thanks for bringing it to my attention.

          reply to this comment
          • Terri

            August 26, 2017 at 10:24 pm

            Hi….the recipe hasn’t been corrected to note “cups”. For those of us who bake, it’s easy to assume the measure but more for those who don’t. Thanks 🙂

          • Maria

            September 6, 2017 at 10:34 pm

            Oh no, Thank you for letting me know.

          • Tonya

            February 27, 2018 at 6:33 am

            Still does not say cups in the flour quantity section.

          • Maria

            February 27, 2018 at 11:37 pm

            Should be fixed now, thank you for letting me know Tonya!

        • Michele Stelly

          May 22, 2020 at 3:47 pm

          I made this cake for the first time today. It is beyond delicious. I did use the tip about putting a little coat of flour on blueberries and it worked beautifully. None of them sank to the bottom. I used the Pam baking spray made with flour and it came out of the pan so easily. (I did not flour on top of that) I also added more powdered sugar so the icing would have the thickness like in the photo. Thanks for the tips and for this recipe. It is amazing.

          reply to this comment
          • Maria

            May 23, 2020 at 2:55 pm

            So glad you loved it Michele!

      • steph

        May 15, 2020 at 7:06 pm

        I made this bundt cake today during the Covid era. I made a few changes because of what I had in stock. First off I only used 1/2 cup butter instead of the 1 cup. I did use the yogurt and milk combo. I only used baking pwd and no baking soda. I did add some cinnamon as well. It turned out wonderful.
        Then I made my frosting with a butter lemon sauce. I poked the cake, then I put on a mixture of juice from 3/4 of lemon, mixed with 2 T sugar and 1 T melted butter. I poked the cake and poured the mixture over the cake then sprinkled the top with pwd sugar. Just right…. so good and a keeper recipe. thank you…Amiee….

        reply to this comment
        • Maria

          May 18, 2020 at 3:06 pm

          Glad you liked the recipe. The changes you made sound delicious.

          reply to this comment
    • David Wilson

      June 11, 2017 at 11:16 pm

      It is to die for. I made this for a gathering and everyone loved it. Very light

      reply to this comment
      • Tonya

        February 27, 2018 at 6:30 am

        My sister made this for me for my birthday and I loved it so much. I told her she has to make it for me every year. A week later I have just made it for myself and bringing it to work. 🙂

        reply to this comment
        • Maria

          February 27, 2018 at 11:38 pm

          I love that! And now I’m craving this cake! I have some blueberries in the fridge but no lemon….must go to store tomorrow!!!!

          reply to this comment
  2. Deanne

    July 20, 2016 at 12:39 am

    Made this last week for a family dinner. It was delicious! Had so many compliments!!! Going to make again for a work potluck next week!!!

    reply to this comment
  3. Zandra

    July 25, 2016 at 9:27 am

    Rarely comment on recipes but this one is definitely a keeper!
    Baked this cake for a Saturday evening dinner al fresco and my brother’s home. Both he and my sister in law are Paleo affectionados but couldn’t resist the call of blueberries, lemon and cream cheese frosting. After indulging in a second piece, both decided to remove temptation by packing up the remainder of the cake to share with coworkers. To quote Mark, “this is one of the best cakes you’ve made.”

    reply to this comment
    • Maria

      November 30, 2016 at 3:29 pm

      Thank you Zandra! This makes me so happy!

      reply to this comment
  4. Pamela hayes

    August 12, 2016 at 8:16 am

    Some blueberries landed on bottom and broke up top of cake a little bit. Greased and floured well. Frosting will cover mistakes I guess

    reply to this comment
    • Maria

      August 12, 2016 at 9:45 pm

      I’ve had that happen before too, but the frosting covers it nicely.

      reply to this comment
    • Stephanie

      May 28, 2019 at 11:31 pm

      Coat blueberries in flour prior to mixing in batter and they will be mixed throughout the cake instead of sinking.

      reply to this comment
  5. Holly Luetkenhaus

    November 14, 2016 at 6:36 pm

    Do you soften the butter first or use it cold?

    reply to this comment
    • Maria

      November 18, 2016 at 3:04 pm

      Hi Holly, I use softened.

      reply to this comment
  6. Jennifer

    January 31, 2017 at 10:10 pm

    The cake is taking longer to bake than the recipe calls for. At 50 minutes it was still very raw and liquid in the middle.

    reply to this comment
    • Maria

      February 6, 2017 at 9:37 pm

      I hope it came out good, even though it took longer to cook.

      reply to this comment
  7. Thomas

    March 20, 2017 at 6:35 am

    I made this last night for a family get together and it was a HUGE hit. I made it just the way the recipe calls for except I added a little lemon extract to the frosting to give it a little extra tartness. It was the perfect dessert. Thank you for sharing!

    reply to this comment
    • Maria

      May 2, 2017 at 6:25 pm

      This makes me so happy! Thanks for the feedback Thomas!

      reply to this comment
    • Cari

      June 16, 2019 at 9:59 pm

      Just made this today. It is a delicious cake. It did come out a whole lot more dense than I was expecting, more like a pound cake. I’m just curious if this is the way it was meant to be or if it was something that i did. Also I layered the batter and blueberries like noted, however the blueberries still completely fell to the the bottom(I used frozen berries if that makes a difference)

      reply to this comment
  8. Alexander Lenoir

    April 29, 2017 at 6:23 pm

    I am a man who who loves to bake cakes. I tried this recipe and it turned out perfect!

    reply to this comment
    • Maria

      May 2, 2017 at 5:46 pm

      Great! Thanks Alexander!

      reply to this comment
  9. Susan

    July 4, 2017 at 12:22 am

    Just made this for 4th of July dinner at my house. If the whole tastes half as good as the individual components this will be fantastic!! My husband is currently sitting cross-leg on the couch with the icing bowl and a spoon! Honestly!

    reply to this comment
    • Maria

      August 10, 2017 at 11:19 pm

      Lol, I love that visual! Makes me so happy! You’ve almost convinced me I need to make that cake tomorrow. It’s been too long since I’ve had the pleasure. 🙂

      reply to this comment
  10. Deb

    July 9, 2017 at 1:51 pm

    Can this be made as a layer cake?

    reply to this comment
    • Maria

      August 10, 2017 at 11:11 pm

      I’ve never tried it, but I’m sure it can. You would need to adjust the cooking time, because it would be thinner and cook faster.

      reply to this comment
  11. Donna

    July 20, 2017 at 4:00 pm

    when you added yogurt to your milk could i add sour cream instead?

    reply to this comment
    • Maria

      August 10, 2017 at 11:03 pm

      I think that would still work fine.

      reply to this comment
  12. Samy

    November 6, 2017 at 11:59 am

    Hi – quick question. I wanted to make a smaller 6-cup bundt to bring somewhere as well as several minis for friends (have a 6-cup mini pan) – is this recipe for the traditional 12-cup bundt (and would be enough to fill both of my pans) or do I need to double. Thanks!

    reply to this comment
    • Maria

      November 6, 2017 at 9:20 pm

      This recipe is for a traditional Bundt pan and should work great for what you have planned. Worst case scenario you might only get 5 mimi’s, but it should work out.

      reply to this comment
  13. Natasha

    November 9, 2017 at 12:41 am

    Loved this! Served it up at work and it lasted about thirty seconds!

    reply to this comment
    • Maria

      November 10, 2017 at 11:17 am

      Yay! Glad to hear that! 🙂

      reply to this comment
  14. Erica

    January 19, 2018 at 1:04 am

    Hi, I made the bundt cake today and. It turned out fabulous. Mine did take a little longer to bake (60 min) but it was perfect. Thanks for sharing your recipe. I’ll be making it again for sure.

    reply to this comment
    • Maria

      January 19, 2018 at 7:25 pm

      Great! And you are welcome. I am so glad you liked it!

      reply to this comment
  15. Tonya

    February 27, 2018 at 6:35 am

    If you were to make this gluten free, would you just replace the flour with a gluten free baking flour? Is there anything else that would need to be done to make it gluten free?

    reply to this comment
    • Maria

      February 27, 2018 at 11:36 pm

      All the other ingredients are gluten free, so as long as you had a gluten free flour, you should be fine. 🙂

      reply to this comment
    • Connie

      August 1, 2019 at 8:52 am

      Sooo, have you made this cake using gluten free baking flour? I want to make it gluten free. Wary of failure, so curious if you took the plunge, Tonya! (From 2/27/18)

      reply to this comment
  16. Keli

    March 19, 2018 at 8:25 pm

    My family and I loved, loved, loved this cake, perfect amount of lemon, and very moist. I also loved the tip on putting the cake in the freezer for an hour. I will be making this cake many times in the future.

    reply to this comment
    • Maria

      March 21, 2018 at 6:01 pm

      Yay Keli! I am so glad! Thank you for taking time to leave me a comment!

      reply to this comment
  17. Sara

    May 14, 2018 at 3:52 pm

    This cake is amazing! I made it for Mother’s Day and everyone raved about it. It’s tart and sweet (but not too sweet) and very easy to make. I did add a little lemon extract to the batter and frosting to make it extra lemon-y. I can’t wait to make it again!

    reply to this comment
    • Maria

      May 26, 2018 at 10:57 am

      I agree! So glad you liked it! Great idea with the extract for a little more lemon punch!

      reply to this comment
  18. Dani D

    July 10, 2018 at 3:11 pm

    Do you think there would be any issue with switching the blueberries out for raspberries or blackberries?

    reply to this comment
    • Maria

      September 6, 2018 at 8:05 pm

      hmmm, I don’t think so as long as they were fresh and not frozen.

      reply to this comment
  19. Carrie

    July 21, 2018 at 8:21 pm

    Wow, I just made this cake today, and it is so freaking delicious! It’s everything a cake should be. Thanks so much for the recipe, I will be using it often!

    reply to this comment
    • Maria

      September 6, 2018 at 8:02 pm

      Awesome! Thank you Carrie, I am so glad you loved it!

      reply to this comment
  20. Adriana

    August 25, 2018 at 7:26 pm

    Will the cake become hard if I put it in the fridge or is it better to be left out?

    reply to this comment
    • Maria

      September 6, 2018 at 3:00 pm

      It depends on how long you want the leftovers to last. Keeping it in the fridge will keep it fresh longer. It will be a little more dense if not allowed to sit out for 30 minutes before eating though. Also, the frosting will have a very slight layer of moisture after being refrigerated and then sat out. I personally usually keep it in the fridge, but it depends on your preference and how long you want your leftovers to be fresh. It is perfectly ok to leave out and if covered properly will stay fresh for two or three days.

      reply to this comment
  21. Donna

    August 27, 2018 at 11:08 am

    I just made this cake over the weekend and I have an issue with putting it in the freezer to “lock in the moisture”. I think that step ruined the cake as it became so dense that it was difficult to swallow. The flavor of the cake was fine, however the texture was very offputting. I’ve made many bundt cakes and have never heard of cooling it in the freezer. I’ll try this recipe again without the freezer part but for now, I just threw away 1/2 a cake.

    reply to this comment
    • Maria

      September 6, 2018 at 2:56 pm

      So sorry to hear that Donna, this step has always made my cakes more moist. Let me know how it turns out without that step. Thank you!

      reply to this comment
  22. Bronny

    February 15, 2019 at 11:33 pm

    I left out the lemon elements in this recipe, and just used it as an amazing vanilla bundt cake recipe. I also added one teaspoon of almond extract to give it a deeper flavour. Amazing base recipe 🙂

    reply to this comment
    • Maria

      February 26, 2019 at 9:37 pm

      Yum! That sounds delicious! I’ll have to try that soon.

      reply to this comment
  23. Ingrid Sirmais

    May 6, 2020 at 6:09 pm

    Have made this twice now and it’s so yummy moist and tasty, but both times my frosting is too runny spoiling the overall look of the cake. Anyone else had the same problem?

    reply to this comment
    • Maria

      May 11, 2020 at 12:15 pm

      So strange, What type of cream cheese are you using. Sometimes the low fat or fat free cream cheeses can change the consistency. Another option is to add less moisture..maybe go with a little less lemon juice. I’ve never had the frosting come out runny.

      reply to this comment
  24. Lisa

    August 23, 2020 at 12:07 am

    I made the Blueberry Lemon Bundt Cake Recipe. It came out perfect. The lemon icing elevated it to another level. Thank you for sharing it. I baked it for a family reunion. Before I left, I had 15 people asking me to bake them one. I’m looking forward to trying many more of your recipes.

    reply to this comment
    • Maria

      August 24, 2020 at 8:27 am

      Thank you Lisa, I am so glad it was a hit! I really appreciate you coming back and letting me know. 🙂

      reply to this comment

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