Looking 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.
Check 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.”
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.
- 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
- Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.
- In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Add lemon juice, lemon zest and vanilla and beat until combined.
- In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.
- Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
- 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.
- Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.
- 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.
- Frosting Directions:
- 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.
- 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.
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!
Thank you Aimee!
What does 2 3/4 flour mean? Is that 2 3/4 cups? I’ve never baked a cake but this looks great.
Yes, it means cups…sorry about that, I will have to go fix that on the recipe. Thanks for bringing it to my attention.
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 🙂
Oh no, Thank you for letting me know.
Still does not say cups in the flour quantity section.
Should be fixed now, thank you for letting me know Tonya!
It is to die for. I made this for a gathering and everyone loved it. Very light
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. 🙂
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!!!!
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!!!
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.”
Thank you Zandra! This makes me so happy!
Some blueberries landed on bottom and broke up top of cake a little bit. Greased and floured well. Frosting will cover mistakes I guess
I’ve had that happen before too, but the frosting covers it nicely.
Do you soften the butter first or use it cold?
Hi Holly, I use softened.
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.
I hope it came out good, even though it took longer to cook.
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!
This makes me so happy! Thanks for the feedback Thomas!
I am a man who who loves to bake cakes. I tried this recipe and it turned out perfect!
Great! Thanks Alexander!
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!
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. 🙂
Can this be made as a layer cake?
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.
when you added yogurt to your milk could i add sour cream instead?
I think that would still work fine.
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!
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.
Loved this! Served it up at work and it lasted about thirty seconds!
Yay! Glad to hear that! 🙂
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.
Great! And you are welcome. I am so glad you liked it!
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?
All the other ingredients are gluten free, so as long as you had a gluten free flour, you should be fine. 🙂
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.
Yay Keli! I am so glad! Thank you for taking time to leave me a comment!
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!
I agree! So glad you liked it! Great idea with the extract for a little more lemon punch!
Do you think there would be any issue with switching the blueberries out for raspberries or blackberries?
hmmm, I don’t think so as long as they were fresh and not frozen.
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!
Awesome! Thank you Carrie, I am so glad you loved it!
Will the cake become hard if I put it in the fridge or is it better to be left out?
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.
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.
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!