This Blueberry Lemon Bundt Cake is soft, buttery, and bursting with bright citrus and juicy blueberries. You’ll love its moist, tender crumb and sweet-tart flavor that feels like sunshine in every bite. With simple pantry ingredients and only 45 minutes total, it’s an easy yet impressive dessert perfect for brunch, birthdays, or any day that needs a little sweetness. Inspired by the classic Nothing Bundt Cake favorites, this version brings bakery-level results right to your kitchen.
Table of Contents
Table of Contents
What is Blueberry Lemon Bundt Cake?
A Blueberry Lemon Bundt Cake is a soft, citrus-infused cake baked in a decorative Bundt pan, giving it a beautiful ring shape. The batter combines tangy lemon juice, fresh zest, and plump blueberries for a perfect balance of brightness and sweetness. It’s often topped with a simple lemon glaze or cream cheese frosting ideal for spring gatherings, tea parties, or Sunday treats.
Why You’ll Love This Blueberry Lemon Bundt Cake ?
- ✅ Bright, fresh flavor: Real lemon juice and zest lift the sweetness.
- ✅ Super moist texture: Buttermilk and oil ensure a tender crumb.
- ✅ Berry-packed: Each slice is dotted with juicy blueberries.
- ✅ Foolproof: Easy to make and bake evenly in a standard Bundt pan.
Ingredients You’ll Need for the perfect Blueberry Lemon Bundt Cake
For the Cake
| Ingredient | Amount |
| All-purpose flour | 3 cups |
| Baking powder | 1½ tsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Buttermilk | ¾ cup |
| Fresh lemon juice | ⅓ cup |
| Unsalted butter, softened | ½ cup |
| Oil (canola, vegetable, or light olive) | ½ cup |
| Granulated sugar | 1¾ cups |
| Lemon zest | ¼ cup (about 3 lemons) |
| Large eggs | 3 |
| Vanilla extract | 2 tsp |
| Fresh blueberries | 2 cups |
| Flour (for coating blueberries) | 2 tbsp |
For the Lemon Syrup (optional glaze)
| Ingredient | Amount |
| Lemon juice | 2 tbsp |
| Water | 1 tbsp |
| Sugar | 3 tbsp |
Optional Add-ins
- Swap half the blueberries for raspberries for a mixed berry Bundt cake.
- Add 1 tsp poppy seeds for a lemon-poppy twist.
- Drizzle with vanilla icing for a sweet variation similar to the Nothing Bundt Cake Classic Vanilla.
Recommended Equipment
To bake the perfect Blueberry Lemon Bundt Cake, you’ll need:
- 12-cup Bundt pan (non-stick or greased thoroughly)
- Mixing bowls for dry and wet ingredients
- Lemon zester for maximum citrus aroma
- Cooling rack for even airflow after baking
How to Make Blueberry Lemon Bundt Cake (Step-by-Step)
Step 1: Prepare the pan
Preheat your oven to 350°F (177°C). Set aside your 12-cup Bundt pan but don’t grease it yet you’ll do that right before pouring the batter. This prevents the oil from sliding down.
Step 2: Make the batter
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl or measuring cup, combine buttermilk and lemon juice.
Cream together butter, oil, sugar, and lemon zest until light and fluffy. Beat in eggs one at a time, then vanilla. Alternate adding the dry ingredients and the buttermilk mixture until smooth.
(Tip: For food safety when baking with eggs and dairy, follow USDA’s safe handling guidelines.)
Step 3: Fold in blueberries
Toss blueberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter without overmixing.
Step 4: Bake
Generously grease your Bundt pan with non-stick baking spray containing flour. Pour in the batter and smooth the top. Bake for 40–50 minutes, or until a toothpick comes out clean. Cool in the pan for 30 minutes before inverting onto a rack.
Step 5: Add glaze
Heat lemon juice, water, and sugar until dissolved to make the syrup. Brush it over the slightly warm cake for a glossy finish. Let cool completely before adding the cream cheese frosting or a drizzle of lemon icing.
For another fresh, fruity variation, try the Strawberry Bundt Cake with Cream Cheese Glaze a recipe that celebrates the same light, summery feel.
Pro Tips for Success
- Prevent sticking: Always grease your pan right before adding batter.
- Juicy berries: Use fresh blueberries or thaw frozen ones and pat dry.
- Even distribution: Toss berries with flour before folding them in.
- Tender crumb: Don’t overmix once the flour is added.
Troubleshooting Guide (If Something Goes Wrong)
Cake stuck to pan
Use a silicone or non-stick Bundt pan and let it cool 20–30 minutes before removing.
Dry or dense texture
Overbaking or overmixing causes this test for doneness at 40 minutes.
Blueberries sank to bottom
Coat them lightly in flour and use thicker batter consistency.
Uneven baking
Check your oven temperature with an oven thermometer; rotate the pan halfway through.
Storage & Freezing Instructions
- Store leftovers covered in the fridge for up to 5 days.
- To freeze: wrap slices tightly in plastic wrap and freeze up to 2 months.
- Thaw overnight in the fridge, then bring to room temperature before serving.
Serving Ideas
Serve your Blueberry Lemon Bundt Cake with:
- Fresh whipped cream or vanilla ice cream
- Lemon curd drizzle for extra tang
- A cup of coffee or iced tea
If you love the lemony flavor, you’ll also adore the Lemon Nothing Bundt Cake Copycat it has that same bright, bakery-style aroma.
For more inspiration, explore the full collection of The Best of Nothing Bundt Cake recipes!
Blueberry Lemon Bundt Cake
Equipment
- 12-cup Bundt pan Nonstick or well-greased for clean release.
- Stand mixer or hand mixer For creaming butter, oil, and sugar.
- mixing bowls Separate bowls for dry and wet ingredients.
- Lemon zester For finely grated zest.
- cooling rack Allows air circulation for even cooling.
- rubber spatula For folding blueberries gently.
- measuring cups and spoons Accurate measurements = better texture.
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.33 cup freshly squeezed lemon juice
- 0.5 cup unsalted butter, softened
- 0.5 cup neutral oil (canola, vegetable, or light olive)
- 1.75 cups granulated sugar
- 0.25 cup finely grated lemon zest (about 3 lemons)
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for coating blueberries)
- 2 tablespoons lemon juice (syrup)
- 1 tablespoon water (syrup)
- 3 tablespoons granulated sugar (syrup)
- 4 oz cream cheese, softened (frosting)
- 4 tablespoons unsalted butter, softened (frosting)
- 1.25 cups powdered sugar, plus more if needed (frosting)
- 2 tablespoons fresh lemon juice, plus more if needed (frosting)
- fresh blueberries, lemon zest, and/or lemon slices for garnish (optional)
Instructions
- Preheat oven to 350°F (177°C). Set aside a 12-cup Bundt pan; grease it generously right before filling to prevent the coating from sliding off the sides.
- Whisk flour, baking powder, baking soda, and salt. In a separate cup, combine buttermilk and lemon juice. Beat butter, oil, sugar, and lemon zest until combined; add eggs one at a time, then vanilla. Mix in half the dry ingredients, the buttermilk mixture, then the remaining dry ingredients just until smooth.
- Toss blueberries with 2 tablespoons flour to help prevent sinking. Gently fold into batter without overmixing.
- Grease the Bundt pan thoroughly with baking spray containing flour. Scrape in the batter and smooth the top. Bake 40–50 minutes until a toothpick comes out clean. Cool in the pan on a rack for 30 minutes, then invert onto a serving plate.
- Microwave or heat lemon juice and water to a gentle boil; whisk in sugar to dissolve. Brush warm syrup over the warm cake to lock in moisture. Cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar and lemon juice; adjust with more sugar to thicken or lemon juice to thin. Spread over cooled cake and garnish with blueberries, zest, or lemon slices.
Notes
- Store covered in the refrigerator up to 5 days; bring to room temperature before serving.
- Freeze tightly wrapped slices up to 2 months; thaw overnight in the fridge.
- Coat blueberries in a little flour to help prevent sinking.
- Use a well-greased 12-cup Bundt pan for clean release.
Nutrition
FAQs
Can I use frozen blueberries?
Yes just thaw and pat them dry first to prevent streaking or extra moisture in the batter.
Can I make this in a loaf pan?
Absolutely. Divide the batter between two greased loaf pans and bake for 40–45 minutes.
How do I keep the cake moist?
Use both butter and oil, and don’t overbake. Brushing with lemon syrup helps seal in moisture.
What size Bundt pan should I use?
A 12-cup Bundt pan works perfectly for this recipe.
Nutrition Facts (Per Slice)
| Nutrient | Amount |
| Calories | 474 kcal |
| Carbohydrates | 65 g |
| Protein | 5 g |
| Fat | 22 g |
| Saturated Fat | 9 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 9 g |
| Trans Fat | 0.4 g |
| Cholesterol | 71 mg |
| Sodium | 178 mg |
| Potassium | 148 mg |
| Fiber | 1 g |
| Sugar | 42 g |
| Vitamin A | 496 IU |
| Vitamin C | 8 mg |
| Calcium | 58 mg |
| Iron | 2 mg |