Lemon Blueberry Bundt Cake

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Speckled with fresh blueberries and topped with a lemon cream cheese glaze, this Lemon Blueberry Bundt Cake is perfect for spring get-togethers.

lemon blueberry bundt cake on a white cake stand

Easy Lemon Bundt Cake

Today I’m sharing a super-moist glazed lemon bundt cake that’s speckled with fresh blueberries. It’s the ultimate spring cake! It’s a basic lemon bundt cake that’s adapted from my oh-so-pretty tequila sunrise cake. With a dense texture without feeling too heavy, this cake is perfect for all sorts of options. So here I am, with a fun zesty spin on my favorite bundt cake.

I like to make this blueberry bundt cake for dinner parties because it’s such a show-stopper with minimal effort. It’s supremely buttery and moist. So good, you guys!

There’s simply no doubt that lemon and blueberry were made for each other. It’s one of my top flavor duos of all time, whether it’s in my blueberry lemon icebox cake or this bundt cake. The combination of the two flavors is perfectly sweet and tart, just light enough to be perfect for spring.

lemon blueberry bundt cake slice on a white plate with a fork taking a bite out

What You’ll Need

Lemon is infused in every bite of this easy bundt cake recipe, including the glaze!

For The Bundt Cake

  • Blueberries – Fresh, frozen or dried blueberries will work.
  • All-purpose flour
  • Unsalted butter – Bring the butter to room temperature.
  • Granulated sugar
  • Eggs – You’ll need 3 eggs plus an additional yolk.
  • Vanilla extract
  • Lemon – You’ll need the juice and zest from 2 lemons. Please don’t use stoure-bought lemon juice. Fresh is so much better.
  • Canola oil – You can also substitute vegetable oil.
  • Baking powder & baking soda – Help create the rise and tender crumb of the bundt cake.
  • Greek yogurt – You can also use sour cream.

For The Glaze

  • Cream cheese – Gives the glaze a thicker, slightly creamy texture.
  • Confectioners’ sugar – Sweetens the glaze to balance out the cream cheese and lemon.
  • Lemon – You’ll need lemon zest and juice for the glaze as well.

What bundt pan to use for cakes?

I use the same bundt pan* every time I make a bundt cake. It has never failed me. I like that it has a nonstick coating but I still use cake release for added insurance. The bundt cake slides right out of the pan when I invert it.

glazed lemon blueberry bundt cake on a white plate

How to Make Blueberry Lemon Bundt Cake

This blueberry bundt cake is the perfect spring dessert because it requires no special skills or equipment, just a mixer and whisk.

  • Prepare the blueberries. Coat the blueberries in flour. Set aside.
  • Make the cake batter. Beat the butter and sugar until light and fluffy. Beat in the eggs, mixing well after each one. Add the vanilla and lemon zest, followed by the lemon juice and oil. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the butter mixture, alternating with the yogurt. Gently fold in the blueberries.
  • Bake. Spread the batter into the prepared pan. Bake for 50-65 minutes, until a toothpick inserted comes out clean.
  • Make the glaze. Beat the cream cheese until smooth. Beat in the confectioners’ sugar and lemon zest. Add just enough lemon juice to make a pourable glaze. Drizzle the glaze over the cake and garnish with fresh blueberries and lemon slices if desired.

Tips for Success

If you’re making a bundt cake for the first time – or at least this lemon blueberry bundt cake – here are a few things that might be helpful.

  • Add flour to the blueberries.Toss the blueberries in a little bit of flour before adding them to the batter. This will help keep them from sinking to the bottom.
  • Can I use frozen or dried blueberries? Yes, you can use fresh, frozen or dried blueberries. If using frozen blueberries, there’s no need to thaw them first.
  • Use room temperature ingredients. Set all the ingredients out 30 minutes prior to making the bundt cake. This is to ensure that your cold ingredients have had time to come to room temperature.
  • Prevent the cake from burning. Tent loosely with foil if the cake begins to get too brown before the center has baked through.

Serving Suggestions

Decorate the lemon blueberry bundt cake with fresh lemon slices and blueberries. Just look at how pretty this presentation is! It’s perfect for any spring celebration, from Easter to the first warm-weather family gathering of the year.

Bundt cake is a little like coffee cake in that it can be enjoyed any time of the day. It’s absolutely acceptable to serve this at brunch with coffee!

How to Store Leftovers

  • How to store. The unglazed cake can be refrigerated for up to 2 days before serving. Bring to room temperature, glaze, and serve. The glazed cake can be stored at room temperature for 2 days or in the fridge for up to 5 days. In either situation, the cake should be tightly wrapped in plastic.
  • Can I freeze bundt cake? Yes, you can freeze the unglazed cake for up to 3 months. Thaw in the fridge overnight, then bring to room temperature and glaze before serving.

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Lemon blueberry bundt cake on a white cake stand.

Lemon Blueberry Bundt Cake

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Speckled with fresh blueberries and topped with a lemon cream cheese glaze, this Lemon Blueberry Bundt Cake is perfect for spring get-togethers.


For the bundt cake

  • 2 cups (296 g) fresh blueberries, frozen or dried can also be used - SEE NOTE 1
  • 3 cups (390 g) all-purpose flour, plus 1 tablespoon
  • ¾ cup (170 g) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest, from 2 lemons
  • ⅓ cup (80 ml) fresh lemon juice, from 2 lemons
  • ¼ cup (60 ml) canola oil, vegetable oil can also be used
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) plain Greek yogurt, room temperature - SEE NOTE 2

For the glaze

  • 4 ounces (113 g) cream cheese, softened
  • ½ cup (60 g) confectioners’ sugar
  • 1 tablespoon lemon zest, from 1 lemon
  • 2 tablespoons fresh lemon juice, from 1 lemon - SEE NOTE 3


Make the bundt cake

  1. Preheat the oven to 350°F. Lightly grease and flour a 10-cup bundt pan; set aside.
  2. Combine the blueberries and 1 tablespoon of flour in a bowl. Toss gently to evenly coat the berries then set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment or with a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes.
  4. Beat in the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla and lemon zest followed by the lemon juice and oil.
  5. In a separate bowl whisk together the remaining 3 cups of flour, baking powder, baking soda, and salt. 
  6. Add to the butter mixture in three additions, alternating with yogurt, mixing well after each addition. Take care not to over mix the batter. 
  7. Gently fold in the blueberries using a rubber spatula until just combined.
  8. Spread the batter evenly into the prepared pan and bake for 50-65 minutes or until a toothpick inserted into the bottom comes out clean. Tent loosely with foil if the cake begins to get too brown before the center has baked through.
  9. Remove from oven and cool in the pan on a wire rack for 15 minutes then invert the cake onto the rack to cool completely.

Make the glaze

  1. In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Beat in the confectioners' sugar and lemon zest until well combined. Beat in enough lemon juice to make a pourable glaze.
  2. Drizzle the glaze over the cake then garnish with fresh blueberries and lemon slices if desired.


  1. 2 cups of fresh, frozen, or dried blueberries will work. Do not thaw if using frozen blueberries.
  2. Sour cream can be used in place of Greek yogurt.
  3. Use fresh lemon juice. You'll be using lemon zest anyway, so juice those lemons.

Make ahead tip

  1. Glazed cake can be covered tightly and stored at room temperature for 2 days and/or in the refrigerator for up to 5 days.
  2. Unglazed cake can be covered tightly and refrigerated for up to 2 days before serving. Bring to room temperate, glaze, and serve.
  3. Unglazed cake can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature just before serving. Glaze and serve.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 4gCholesterol: 89mgSodium: 280mgCarbohydrates: 66gFiber: 3gSugar: 38gProtein: 10g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  1. In the picture your glaze is pretty white, mine is pretty yellow from the lemon juice and zest…is it just careful photography?? Just curious…it’s baking now and I can’t wait to eat it!!

  2. Can this recipe be made without blueberries?

  3. Mónica Kuri says:

    Hi Jen! I started baking recently and I was so lucky to find you at this point. Before this, I didn’t spend much time in the kitchen. But you explain each recipe so well, that I just coudln’t avoid to give it a try and so far every recipe of yours I’ve tried has turned out great.
    I just baked this cake, it is beyond delicious ❤️ Thank you very much!!

  4. I don’t a have a Bundt pan nor a tube pan can I use a normal baking pan?

    1. You may need two 8 or 9-inch pans because the batter is too much for one.