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+ servings
Servings: 12

Lemon Blueberry Bundt Cake

Prep Time:
5 mins
Cook Time:
1 hr
Total Time:
1 hr 5 mins
Lemon Blueberry Bundt Cake - fluffy and flavorful, this cake is a great addition to your holiday table.
Blueberry Lemon Bundt Cake
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  • 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



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

Sweet lemon glaze:

  1. 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).
Course: Dessert
Cuisine: American
Keyword: lemon blueberry bundt

Nutrition Information

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