Lemon Blueberry Bundt Cake Recipe

Lemon Blueberry Bundt Cake Recipe

How To Make Lemon Blueberry Bundt Cake

Top with rich lemon cream cheese icing, this dense and moist bundt cake is made with tarty blueberries and zesty lemon for a dreamy fruit studded dessert.

Preparation: 40 minutes
Cooking: 20 minutes
Cool Time: 20 minutes
Total: 1 hour 20 minutes



For Cake:

  • cupsall purpose flour,plus more for dusting pan
  • 2tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • cupsgranulated sugar
  • 2tbsplemon zest
  • 1cupbutter,unsalted, softened
  • 4eggs,large, at room temperature
  • 1tsplemon extract
  • 1cupbuttermilk,at room temperature
  • 2tbsplemon juice,fresh
  • 2cupsblueberries,fresh, rinsed and drained, but not dried

For Decoration:

  • blueberries
  • lemon,slices
  • mint,fresh

For Icing:

  • 3ozcream cheese,softened
  • 1tbspbutter,unsalted, softened
  • 2cupspowdered sugar
  • 2tbsplemon juice,fresh



  1. In a mixing bowl using an electric hand mixer, mix cream cheese and butter until smooth and fluffy. Add in powdered sugar and lemon juice and mix until light and fluffy.


  1. Preheat oven to 350 degrees F. Spray a bundt pan well with non-stick cooking spray, evenly dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer set with the paddle attachment, mix together sugar and lemon zest for 1 minute until it appears pale yellow and is very fragrant. Add butter and whip mixture until pale and fluffy. Blend in eggs one at a time. Mix in lemon extract. 

  3. In a liquid measuring cup stir together buttermilk and lemon juice. Toss blueberries with 1 tablespoon of the flour mixture and set aside.

  4. Add ⅓ of the flour mixture to the butter mixture and mix just until combined, then add in ½ of the buttermilk mixture and mix just until combined. Repeat process with flour and buttermilk mixtures once more. Add last ⅓ of the flour mixture and mix just until nearly combined, then add blueberries and fold mixture with a spatula to evenly distribute blueberries. 

  5. Scoop and pour mixture into prepared bundt pan, spread evenly. Bake in preheated oven for about 50 to 60 minutes, or until a wooden skewer inserted into center comes out clean.

  6. Cool on a wire rack for 20 minutes then run a sharp knife around edges to ensure cake is loosened and invert onto a wire rack. Cool on rack.

  7. Spread lemon cream cheese icing over cake and decorate with blueberries, lemon slices and mint then serve.


  • Calories: 508.11kcal
  • Fat: 20.65g
  • Saturated Fat: 12.31g
  • Trans Fat: 0.66g
  • Monounsaturated Fat: 5.45g
  • Polyunsaturated Fat: 1.15g
  • Carbohydrates: 76.66g
  • Fiber: 1.50g
  • Sugar: 52.65g
  • Protein: 6.25g
  • Cholesterol: 105.15mg
  • Sodium: 272.48mg
  • Calcium: 108.01mg
  • Potassium: 123.24mg
  • Iron: 1.82mg
  • Vitamin A: 189.99µg
  • Vitamin C: 6.05mg
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