Lemon Blueberry Bundt Cake

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When life gives you lemons AND blueberries, bake a gorgeous Lemon Blueberry Bundt Cake!  This sunny, citrusy super-moist lemon bundt cake is dotted with juicy berries and topped with an intense creamy lemon icing!  Gluten-Free option!

This cake recipe is perfect for everything from birthday parties to special events, to breakfast or an elegant brunch or dinner.  You’ll also love these adorable Mini Lemon Bundt Cakes, this Caramel Apple Bundt Cake and this Pumpkin Bundt Cake!

Pan formed Bundt cakes are so fun!  We think you’ll love these Vanilla White Bundt Cakes, these Mini Decadent Chocolate Bundt Cakes, these Chocolate Chip Mini Bundt Cakes, these Orange Cream Glazed Pound Cakes!

And for fall, this Pumpkin Bundt Cake rocks!

Ingredients You Need

Lemon Blueberry Bundt Cake Recipe

• unsalted butter, softened
• granulated sugar
• eggs, room temperature
• salt
• baking powder 
• all-purpose flour or gluten-free flour 1 for 1 
• buttermilk or milk
• lemon zest
• blueberries, fresh or frozen 

Lemon Syrup Glaze – optional

• freshly squeezed lemon juice
• granulated sugar

Citrus Lemon Icing Recipe

• confectioners’ sugar, sifted
• salt
• freshly squeezed lemon juice

How to Make Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake 

• Preheat the oven to 350 degrees F. Greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom. So this task comes later.
• First, cream together the butter and sugar until fluffy and lightened in color.. Add the eggs one at a time, beating well between each.
• Add the salt, baking powder, and flour and mix just slightly. It shouldn’t be fully incorporated, then add the milk/buttermilk and lemon zest, and continue to mix just until the batter comes together and smooths out.
• Fold in the blueberries.
• Grease a 10-cup Bundt pan using Baker’s Joy Spray or  by greasing very well with non-stick vegetable oil spray or melted shortening, taking care to get into all the nooks and crannies. This pastry brush comes in handy for that.
• Pour the batter into your prepared pan and bake for 45 to 60 minutes—the cake is ready when it’s golden brown and a tester inserted into the center comes out clean.
• Remove from the oven and let cool for 15 minutes before flipping it out onto a wire rack. While the cake is baking, make the glaze.

Lemon Syrup Glaze – optional

• If you want to seal in the moistness and give even more lemon flavor, make and apply this glaze. 
• Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave about 30-45 seconds, not too hot, but enough to dissolve the sugar. Set the glaze aside.
• Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Citrus Lemon Icing 

• Once the cake has completely cooled, whisk together the confectioners’ sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a very thick glaze. 
• Drizzle over cake. 
• Garnish with some blueberries on top if desired.

Lemon Blueberry Bundt Cake Tips 

• Use fresh lemons for the lemon juice and lemon zest in the cake batter. Make sure the lemons you choose are smooth-skinned and heavy for their size for extra juicy lemons.
• Buttermilk provides exceptional moisture to baked goods leaving each bite tender and luscious. If you don’t have buttermilk, you can use whole milk instead. 
• To make Buttermilk, using a 1 cup measuring cup, add 1 teaspoon lemon juice or vinegar and then fill the remaining cup with milk.  Let it sit 5-10 minutes after mixing to let thicken.
• Fresh or frozen blueberries? Fresh or frozen blueberries both work. If using frozen, do not thaw.

Overall, this Lemon Blueberry Bundt Cake recipe is fairly easy to mix up.  It requires simple steps for the cake, the lemon syrup glaze and the lemon icing.  The hardest part is waiting for it all to be complete from finish to end. Totally worth the effort, especially when you want easy and it looks so impressive!

The lemon syrup glaze is optional.  It really seals in the moistness, but whatever you do, you must make the lemon icing!  All together, this is one lemony dessert with blueberries exploding in each bite!

This blueberry lemon bundt cake recipe is perfect with some coffee or a tall glass of cold milk!  It’s one of our summer favorites for 2022!

For More Delish Dessert Ideas!

• Orange Creamsicle Cake
• Rainbow Sprinkle Cake
• Best Angel Food Cake
• Easy Cinnamon Roll Bundt Cake
• Iced Oatmeal Cookies
• Delectable Glazed Blueberry Donuts
• Blueberry Crumble Coffee Cake
• Homemade Lemon Brownies

Lemon Blueberry Bundt Cake

Kim Lange

When life gives you lemons AND blueberries, bake a gorgeous Lemon Blueberry Bundt Cake!  This sunny, citrusy super-moist lemon bundt cake is dotted with juicy berries and topped with an intense creamy lemon icing!

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Dessert

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

Lemon Blueberry Bundt Cake

• 1 cup unsalted butter softened (16 Tablespoons)
• 2 cups granulated sugar
• 4 eggs room temperature
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 cups all-purpose flour or gluten-free flour 1 for 1
• 1 cup milk or buttermilk
• 2 tablespoons lemon zest
• 2 cups blueberries fresh or frozen

Lemon Syrup Glaze - optional

• ⅓ cup freshly squeezed lemon juice the juice of about 1 & 1/2 juicy lemons
• ¾ cup granulated sugar

Citrus Lemon Icing

• 1 ½ cups confectioners' sugar sifted
• pinch of salt
• 2 to 3 tablespoons freshly squeezed lemon juice

Instructions

 

Lemon Blueberry Bundt Cake

• Preheat the oven to 350 degrees F. Greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom. So this task comes later.
• First, cream together the butter and sugar until fluffy and lightened in color.. Add the eggs one at a time, beating well between each.
• Add the salt, baking powder, and flour and mix just slightly. It shouldn’t be fully incorporated, then add the milk/buttermilk and lemon zest, and continue to mix just until the batter comes together and smooths out. Gently fold in the blueberries.
• Grease a 10-cup Bundt pan using Baker’s Joy Spray or by greasing very well with on-stick vegetable oil spray or melted shortening, taking care to get into all the nooks and crannies.
• Pour the batter into your prepared pan and bake for 45 to 60 minutes—the cake is ready when it’s golden brown and a tester inserted into the center comes out clean.
• Remove from the oven and let cool for 15 minutes before flipping it out onto a wire rack.While the cake is baking, make the glaze

Lemon Syrup Glaze - optional

• If you want to seal in the moistness and give even more lemon flavor, make and apply this glaze.
• Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave about 30-45 seconds, not too hot, but enough to dissolve the sugar. Set the glaze aside.
• Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Citrus Lemon Icing

• Once the cake has completely cooled, whisk together the confectioners’ sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a very thick glaze.
• Drizzle over cake.
• Garnish with some blueberries on top if desired.

Keyword berry, blueberry, bundt, cake, lemon, summer desserts

Tried This Recipe?Let us know how it was by commenting below!

RECIPE slightly adapted from King Arthur Baking