Lemon Blueberry Bundt Cake with Lemon Glaze

lemon blueberry bundt cake with lemon glaze pin

The most quick and easy sweet-tart lemon pudding bundt cake with fresh blueberries and fresh lemon glaze.

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I threw this together in sheer minutes. Maybe even under 5. I gave this cake almost zero planning whatsoever.

It was a totally last minute, off-the-cuff idea. I tossed the ingredients in a big bowl and stirred for about a minute, and the prep was DONE.

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I like to bake in bulk, and I think I had a minute or two of idle time somewhere in-between flipping a crepe, waiting for a cheesecake to come out of the oven, and letting the mixer beat the heck out of some buttercream frosting.

Many balls were in the air, but I had about 90 seconds of free time on my hands, and I didn’t want to waste it.

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I looked around my counter-top at ingredients that were strewn about everywhere, and just decided to whip it up. I didn’t brainstorm this cake idea in advance or plan for it at all, but it came together quickly in my head when I viewed lemon cake mix, lemon pudding, and fresh blueberries sitting on my counter-top.

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This cake turned out amazing, thankfully. Given that I didn’t give it more than 10 seconds of planning, I would say it was a smashing success!

It’s not only wonderfully moist, tart, and vibrant with lemon flavor, but it’s chock-full of plump blueberries. I tried to pick the most rotund of them all. It’s also drizzled with a fresh lemon glaze, that sinks into the cake, giving it even more lemon zing, and keeping it ultra-moist.

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Lemon and blueberries are a classic pairing, and they feel particularly appropriate in the spring! Okay, it’s not spring, but it’s just around the corner, no? Hope so.

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I also think it’s a really pretty cake. I love how elegant and understated it is! It’s definitely worthy of serving on a holiday! Easter dessert, perhaps?

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5.0 from 4 reviews
Lemon Blueberry Bundt Cake with Lemon Glaze
Prep time
Cook time
Total time
Quick and easy lemon pudding quick bread with fresh blueberries and lemon glaze.
Recipe type: Cake
Serves: 8-10 servings
For Lemon Blueberry Cake:
  • 1 box lemon cake mix
  • 1 box instant lemon pudding (sugar-free will work)
  • 4 eggs
  • 1 c. sour cream (light sour cream will work)
  • ¼ c. oil
  • 1 pint fresh blueberries
  • 2 tbsp. turbinado sugar
For Lemon Glaze:
  • 3 c. powdered sugar
  • 3 tbsp. butter, melted
  • zest of 1 lemon
  • juice of 1 lemon
For cake:
  1. In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
  2. Gently fold in the blueberries. The batter will be thick, but if you're careful, the blueberries won't burst.
  3. Spread the batter evenly into a well-greased tube pan or angel food cake pan.
  4. Sprinkle with turbinado sugar.
  5. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
  6. Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
  7. Meanwhile, prepare glaze.
For glaze:
  1. In a medium bowl, combine powdered sugar, butter, lemon juice, and lemon zest, whisking until smooth.
  2. Once the bread is cool, drizzle with glaze. Slice and serve!

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  1. says

    Gorgeous cake! If a late frost doesn’t get our blueberries this year, this will make it into the rotation of blueberry recipes! We collect recipes for blueberries around here, because we don’t want to waste a single one! Thanks for sharing!

  2. says

    Yes yes and yes. Sign me up for a dozen or so of these. Yum!! Lemon and blueberry are one of my most fave flavor combos ever. I want to face plant into this cake. Thank you so much for sharing with us at Throwback Thursday!!

  3. says

    What luscious photos these are Sarah !

    Congratulations – you are one of our Featured Guests at Inspire Me Monday at Create With Joy, Week #218!

    Have an amazing week and please share more of your amazing recipes with us! :-)

    • says

      I have never tried that with this particular recipe – and I’ve used this recipe a lot, but only as cake. I think it probably would work as cupcakes though, I just can’t promise!!

    • Gale says

      If you tried this recipe (which is awesome) for cupcakes, please let me know how it worked out… Thank you!!!

      • says

        I haven’t, actually! Someone else just asked me about this recipe for cupcakes, but I’ve only ever made this as bundt cake! I’m thinking of trying it this weekend so that I can let you guys know. Stay tuned!

  4. Mary Ann S says

    My husband and I went blueberry picking and I was looking for a good dessert to make for a cookout with my sister and her hubby. I came across this recipe. I love blueberry and lemon together and this recipe sounded simple enough to whip together! Wow!!! What a hit! It was moist and delish! My brother in law loved it and took a nice big chunk home with him to enjoy later that evening! I am making it again today for another cookout with my bro and sis in law tomorrow! This is a keeper!! Thank you!!

    • says

      Hi Mary Ann: That’s WONDERFUL. I’m so happy to hear that you liked it! I based that cake from an old recipe of my Grandmother’s that she uses to make Pistachio Bread. I love how easy it is, and I also think it turns out really moist. I’m so happy you liked it, and thank you so much for your kind comment!! :)

  5. Tami G says

    I love lemon blueberry bundt cake…used to purchase from Tom Thumb bakery in Texas when I lived there. I have a couple of questions. First, have you ever make this cake in a 9×13 pan or as a layer cake? Secondly, do you think the Lemon Cream Cheese Frosting you have on your website would taste good with this cake? Thank you.

    • says

      Hi Tami! I have honestly never made this as a layer cake, or as a 9×13. I’ve only ever made this in a bundt pan or tube pan, to tell you the truth. It’s a denser cake, and I have no idea if that would turn out. It’s simple enough to make, so you could try it, but I’d hate to see ingredients go to waste! I think the cream cheese frosting would be delicious! I love a glaze with this because it sinks into the cake, but a cream cheese frosting would also be great!

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