Treat yourself to a slice of sunshine! This Lemon Blueberry Bundt Cake recipe makes an extra rich buttery cake elevated with lots of bright and tangy lemon flavor and a burst of juicy blueberries in every bite. It’s a super moist cake that is topped with a light sugary vanilla glaze.

A lemon blueberry bundt cake garnished with fresh lemon zest and blueberries.

Do you have an abundance of fresh blueberries? Bake this fresh blueberry dessert! This Lemon Blueberry Bundt Cake is a cinch to make with ordinary baking ingredients plus plenty of zesty lemon and tart and juicy blueberries.

As a trained pastry chef, I’ve made quite a few varieties of bundt cakes, and I can say this is indeed the quintessential flavor for lemon lovers. It’s delightful in the morning with coffee and tea or as a late afternoon sweet treat!

The cake is fluffy and moist and just like my lemon blueberry cupcakes, is studded with fresh blueberries and lemon zest throughout. It’s then topped with an easy and quick sweet glaze and garnished with more blueberries and lemon zest. The combination of flavors and colors is just so pretty!

If you’re a fan of lemon & blueberry flavored treats, don’t miss these lemon blueberry scones -and while you’re here, be sure to check out this lemon pudding bundt cake, its one of my top rated recipes! This lemon raspberry bundt cake is the same version but just with raspberries.

You can also make this orange bundt cake for a citrus burst or this 7 up cake for a lemon lime flavor and throw some blueberries in for some extra fun!

What you need

Ingredients for a lemon blueberry bundt cake.

How to easily make this cake

Prepare to bake bundt cake: Learn how to bake and get a bundt cake out of the pan. Preheat your own to 350F and spray a 10-cup bundt pan generously with baking spray.

Lemon zest on top of sugar in a glass bowl.
Zest the lemon onto the sugar.
A mixture of lemon and sugar in a bowl,
Mix the lemon zest and sugar.
Creamed butter and sugar in a stainless steel mixing bowl.
In a large mixing bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the butter for 1 minute.  Next, add the lemony sugar to the butter and cream on medium speed for one more minute. 
Butter, sugar, and eggs mixed together in a mixer bowl.
Add vegetable oil and mix again until combined. Then, add the eggs, one at a time, mixing on medium speed in between each.
Batter for a lemon blueberry cake.
In a separate bowl, mix the flour, baking powder, baking soda, and kosher salt. Add buttermilk to a measuring cup and mix with the lemon extract. Then, alternate between mixing in the dry ingredients and the buttermilk mixture, adding about a third of each mixture at a time, starting and ending with the dry ingredients.
Blueberries tossed with flour in a white bowl.
Toss the blueberries with flour.
Blueberries added to batter in a mixing bowl.
Add blueberries to the batter with a spatula taking care not to break them.
Batter poured into a bundt pan.
Pour the batter into the bundt pan and bake according to recipe instructions.

Decorate: You can dust powdered sugar over the top for a simple aesthetic or mix powdered sugar and milk until smooth to form a glaze. Drizzle the glaze over the cake once it’s cooled, and enjoy!

Don’t miss these tips!

  • Mixing zest into sugar ensures you get all the oils from the zest and infuses bold citrus flavor into the cake. If you zest a lemon onto a plate you lose a lot of the flavor!
  • This cake was tested for perfection in a 10-inch, 10-cup bundt pan. Of course, you can bake the batter in a different pan, but you’ll need to adjust the baking time accordingly.
  • The glaze is optional but recommended. Instead of the glaze, you can also sift powdered sugar over the top to improve your presentation.
Two slices of lemon blueberry bundt cake on a plate.
A lemon bundt cake with slices cut out of it.
4.75 stars (16 ratings)

Moist Lemon Blueberry Bundt Cake with Buttermilk

Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 12 people
This Lemon Blueberry Bundt Cake recipe makes an extra rich buttery cake elevated with lots of bright and tangy lemon flavor and a burst of juicy blueberries in every bite. It's a super moist cake that is topped with a light sugary glaze.
Print Pin Review Save

Ingredients

  • 1 cup butter, (227g)
  • 1 tablespoon lemon zest
  • 2 cups sugar, (400g)
  • ¼ cup vegetable oil
  • 3 egg, s large
  • 2 ¾ cup all purpose flour, 330g + 1 tsp separated
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp lemon extract
  • ¾ cup buttermilk
  • 1 cup blueberries, or 150g

For optional glaze:

  • ½ cup confectioners sugar
  • 1 tbsp milk

Instructions
 

  • Preheat the oven to 350 F and heavily spray a 10 cup bundt pan with baking spray.
  • In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute.
  • Zest the lemon into a bowl filled with the 2 cups of sugar and mix well to make the sugar all lemony.
  • Add the sugar to the butter and cream on medium speed for 1 more minute.
  • Add the ¼ cup vegetable oil and mix again until combined.
  • Add the eggs one at a time on medium speed, mixing in between.
  • In a separate bowl combine the 2 ¾ cup flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
  • In a measuring cup add the buttermilk and lemon extract.
  • Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
  • Sprinkle the blueberries with the remaining 1 tsp flour and coat well.
  • Add them to the batter mixing by hand so as not to break them up so much.
  • Pour the batter into the prepared bundt cake pan.
  • Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
  • Dust with powdered sugar or make the glaze

For the glaze:

  • Combine the powdered sugar and milk and mix until smooth.
  • Drizzle over cooled cake.

Notes

Learn how to bake and get a bundt cake out of the pan perfectly.
Zest the lemon on top of the sugar so you get all of the oils out of the lemon. When you zest a lemon on a plate you lose some of the oils! 

Yield

It depends on how big you cut the slices of the cake but this can feed up to 15 people if you cut thinly.

STORAGE AND FREEZING

Storing: Keep your blueberry lemon bundt cake in an airtight container for 3-4 days at room temperature. If it’s kept in the fridge, it will dry out quickly.
Freezing: If freezing, don’t glaze the cake just yet. Wrap the whole cake or individual slices securely in layers of plastic wrap, and freeze for up to 3 months. Thaw at room temperature, then go ahead and add
Serving: 1slice, Calories: 421kcal, Carbohydrates: 63g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 332mg, Potassium: 84mg, Fiber: 1g, Sugar: 40g, Vitamin A: 566IU, Vitamin C: 2mg, Calcium: 55mg, Iron: 2mg
Course: Bundt Cake, Cake, Dessert
Author: Sam Adler
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

I love when you share my recipes!!