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This Lemon Blueberry Bundt Cake is a refreshing dessert with a nice hint of lemon and packed with blueberries. It is a staple for my holiday gatherings. The tangy and sweet lemon glaze goes perfectly with it.

Blueberry Lemon Bundt Cake
Blueberry Lemon Bundt Cake

This Lemon Blueberry Bundt Cake has been a favorite of mine for years! It is super easy to make, bursting with fresh flavor, just the right amount of sweetness and has fine crumb. The best part it that you can make it at home with some simple ingredients. Great for breakfast or with a cup of coffee.

Blueberry lemon pound cake

Christmas is all about traditions and a tradition we have in my family is to make a bundt cake of some kind for the holiday. Pretty much any cake looks gorgeous, if baked in a bundt cake pan – just like this Lemon Blueberry Bundt. I love the festive, old-fashioned look.

But instead of gingerbread or a cranberry bundt I’m planning to make a Lemon Blueberry Bundt Cake. The reason why blueberry ? I’ve noticed that everyone around me enjoys this lemon blueberry pound cake and I just can’t go wrong with it. Plus, I’m starting to miss summer and baking with blueberries. And if for some reason I get some cake leftover it makes a great coffee snack for the day after Christmas.

This Lemon Blueberry Bundt Cake is moist, buttery, light and refreshing. It is scrumptious, lemony and worth the calories.

Blueberry Lemon Bundt Cake
Blueberry Lemon Bundt Pound Cake

The sweet lemon glaze is completely optional, but I like this Lemon Blueberry Bundt Cake even better with it. It brings a burst of lemon flavor and makes the cake look even more appealing.

In this recipe I used frozen (unthawed) blueberries, but I’ve made it numerous times with fresh and it works great. Frozen berries are just easier to fold and they don’t “bleed”.

Blueberry Lemon Bundt Cake Pound
Blueberry Lemon Bundt Cake

If you don’t feel like making a bundt cake, you can divide the batter between two loaf pans and bake two smaller cakes. Just make sure you adjust the baking time.

This dessert is easy to prepare and great for any time of the year, from summer barbecues to winter holiday parties.

Blueberry Lemon Bundt Cake Christmas, Sweet Tangy Refreshing
Blueberry Lemon Bundt Cake

I hope everyone is having a nice and restful weekend. Just a few more days till Christmas, how exciting !

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Blueberry Lemon Bundt Cake
5 from 4 votes

Lemon Blueberry Bundt Cake

By Lyubomira from CookingLSL
Lemon Blueberry Bundt Cake – fluffy and flavorful, this cake is a great addition to your holiday table.
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 12
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Ingredients 

  • 3/4 cup butter
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • zest from 1 lemon
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 1/2 cups all-purpose flour
  • 3 cups fresh or frozen blueberries, (do not thaw, if using frozen)

Sweet lemon glaze

  • 1 1/2 cups powdered sugar
  • 2 tbsp milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
US Customary – Metric

Instructions 

Cake:

  • Preheat oven to 350 F (177 C). Grease and flour bundt cake pan and set a side.
  • In the bowl of a stand mixer cream together butter and sugar for 3-4 minutes.
  • Add eggs, one at a time and beat at least one minute per egg.
  • In a bowl combine salt, flour and baking powder.
  • Add dry ingredients, alternatively with the buttermilk to the butter/sugar/egg mixture.
  • Carefully fold in blueberries.
  • Transfer to bundt cake pan and bake for 60 minutes or until toothpick inserted comes out clean.

Sweet lemon glaze:

  • Mix all ingredients together. If mixture appears too-thick, add some more milk. Drizzle over cake. (You can use a zip lock bag or a squeeze bottle).

Nutrition

Calories: 418kcal, Carbohydrates: 70g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 73mg, Sodium: 232mg, Potassium: 182mg, Fiber: 1g, Sugar: 48g, Vitamin A: 460IU, Vitamin C: 4mg, Calcium: 72mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!
 

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

More about me

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40 Comments

  2. Lemons and blueberries are good all year round, and I love them together. This is a beautiful bundt cake Mira. Safe and happy travels!

    Reply

  3. This looks amazing!! So beautiful with those bright vibrant blueberries!! Great recipe girl!! Love how you mixed it up from traditional breads (like cranberry)! Those are great too, but it’s fun to have something new and different! YUM!!

    Reply

      1. My bundt cake is in the oven and I am sooo excited. The recipe called for lemon zest but the durectiobs didn’t say what to do with it so I added half to the batter and half to the glaze.

        Reply

  7. I love that you took the classic “spring” flavor combination of lemon & blueberry and made it festive for the holidays! This cake looks so delicious. Nothing beats a lemon bundt cake… except perhaps one with blueberries. 🙂 Gorgeous!

    Reply