Yield: 10 servings

Lemon Blueberry Bundt Cake Recipe

Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

Taste the flavors of summer in this delicious Lemon Blueberry Bundt Cake. The zesty cake is bursting with fresh blueberries and drizzled with lemon glaze. An easy to make, easy to eat dessert for all occasions.


For the Cake

  • ¾ cup unsalted butter, softened to room temperature
  • 1 ½ Cups granulated sugar
  • 1 Teaspoon vanilla extract
  • 3 Large Eggs
  • Zest of 1 lemon plus 3 tablespoons of the juice
  • 1 ½ Cups buttermilk
  • 3 Cups all-purpose flour
  • 1 ½ Teaspoons baking powder
  • 1 ½ Teaspoons baking soda
  • ½ Teaspoons kosher salt
  • 2 Cups blueberries tossed with 1 tablespoon of flour

For the Glaze

  • ½ Cup powdered sugar
  • 1 Tablespoon milk
  • Zest of 1 lemon
  • Pinch of salt


For the Cake:

  1. Pre-heat the oven to 350 degrees and generously spray a 10” bundt pan with baking spray (with flour in it).
  2. Add the room temperature butter and granulated sugar to the bowl of a stand mixer. Cream together for a few minutes until lightened in color. You can also do this with a hand mixer.   
  3. Beat in the eggs, one at a time.   
  4. Beat in the lemon juice, lemon zest and buttermilk.   
  5. Sift together the all-purpose flour, baking powder, baking soda and salt.     
  6. Add the dry ingredients into the wet and mix just until combined.   
  7. Stir the blueberries in by hand and pour the batter into the prepared bundt pan.    
  8. Bake for 55 to 60 minutes or until a toothpick, inserted into the center, comes out clean. Allow to cool completely before turning out of the pan.

For the Glaze:

  1. Add the powdered sugar, milk, lemon zest and salt to a bowl and whisk until smooth.
  2. If the glaze feels too thick, add more milk, one teaspoon at a time, until you’ve got the consistency you like. Pour over the cooled cake and serve.


  • To prevent cakes from sticking to a bundt pan, even with a complex design, you need to use baking spray with flour in it and be generous when spraying. Just buttering and flouring this type of pan is hit or miss and do not use regular baking spray. I used Pam Perfect Release baking spray but Baker’s Joy is also
  • To prevent berries from sinking to the bottom of the cake, toss them with a tablespoon of flour prior to incorporating into the batter. This will keep them evenly distributed during baking.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 462Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 94mgSodium: 436mgCarbohydrates: 73gFiber: 2gSugar: 41gProtein: 8g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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