This Lemon Blueberry Bundt Cake is such a quick & easy cake mix bundt cake, but you’d never guess it’s a short-cut recipe! It’s ultra-moist, loaded with fresh blueberries, and is doused in a sweet-tart fresh lemon glaze! My Lemon Blueberry Bundt Cake recipe gets rave reviews, and is a favorite among blog readers!
I threw this together in sheer minutes. Prepped the cake itself in about 5 minutes. 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.
Well, for the cake part. This Lemon Blueberry Bundt Cake does have a few other steps, but gosh, it’s just altogether so dang easy.
The key here: this is a cake mix Bundt Cake. I am not a snob about cake mix recipes – are you?? My friend – who is not a regular baker – regularly searches for cake mix short-cut recipes, so I’m glad to share an excellent one. No one would know it starts with cake mix!
I like to bake in bulk, and I think I had a minute or two of idle time somewhere in-between flipping Peanut Butter Chocolate Chip Pancakes, waiting for this Amaretto Pistachio Cheesecake to come out of the oven, and letting the mixer beat the heck out of this Nutella Buttercream.
Many balls were in the air, but with all of that going on, I had about 90 seconds of free time on my hands, and I didn’t want to waste it. 🙂
I looked around my counter-top at ingredients that were strewn about everywhere, and just decided to whip this up. I didn’t brainstorm this Lemon Blueberry Bundt Cake idea in advance, but it came together quickly in my head when I viewed lemon cake mix, lemon pudding, and fresh blueberries sitting on my counter-top.
Who doesn’t love this combo of flavors? Lemon and blueberries together are phenomenal. Any kind of lemon cake with lemon glaze is always fantastic. What’s not to love? It was a natural idea.
This Lemon Blueberry Bundt Cake turned out amazing though, given such little forethought.
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.
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.
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! Mother’s Day, Easter, a bridal shower… all would be lovely.
And again, it’s so so simple! Since this Lemon Blueberry Bundt Cake uses a cake mix, it’s a breeze to whip up.
Lemon Blueberry Bundt Cake with Lemon Glaze
Ingredients
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
- 1/4 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
Instructions
For cake:
- In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil.
- Gently fold in the blueberries. The batter will be thick, but if you're careful, the blueberries won't burst.
- Spread the batter evenly into a well-greased tube pan or angel food cake pan.
- Sprinkle with turbinado sugar.
- Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near center comes out clean, and the edges are golden brown.
- Cool bread in pan for 30 minutes before removing to a wire rack to cool completely.
- Meanwhile, prepare glaze.
For glaze:
- In a medium bowl, combine powdered sugar, butter, lemon juice, and lemon zest, whisking until smooth.
- Once the bread is cool, drizzle with glaze. Slice and serve!
These days, I’ve made so many other easy bundt cake recipes using a similar formula to this one. Check out this ever-popular German Chocolate Bundt Cake, this cookies ‘n cream Oreo Bundt Cake, and my personal favorite — this Coconut Pistachio Bundt Cake.
You may also like these Lemon Blueberry treats!
Lemon Blueberry Pull-Apart Bread Recipe
Lemon Blueberry Cheesecake Muffins with Lemon Glaze
To easily view all the blog recipes, follow along on Pinterest!
This bundt cake is lovely, Sarah! I’m a huge fan of lemon blueberry flavors and would love to have this for Easter! It screams spring!!
Me too. I love lemon with any berries!! But especially blueberries. And I love lemon glaze!!! Thanks so much, Jen!
My 5th time making this cake thank you solo damn good
Lemon blueberry flavors just make me think of spring immediately! Love this bundt and that glaze looks delish 🙂
Thanks so much, lady!
I love lemon and blueberry cakes. What a treat! This looks so moist and delicious…around my house this would be gone in seconds!
I’ve been so in the mood for spring things, so it definitely hit the spot!
LOVE the combo of lemon and blueberries! This looks so tasty and easy – can’t wait to try it out!
Can I use white sugar instead turbinado sugar, if so how much?
For sprinkling on top? Yep, you could. Just use about a tablespoon! Thanks!
Thanks!!
Looks so yummy! and pics are beautiful!
Thanks so much!
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!
Thank you!!!
Oh my goodness Sarah, what a wonderful recipe to share on the #OMHGFF this week, thanks for dropping by!
Hope you have a great weekend!
Karrewn
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!!
I’m on a low-carb diet right now, but this is definitely a treat I’ll be making soon. Thanks for sharing at Turn It Up Tuesday.
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! 🙂
That’s fantastic news! Thanks so very much!!
What a gorgeous way to dress up a cake mix! Thanks for sharing this with us on Throwback Thursday! Hope to see you next week!
Mollie
Oh my! This cake looks wonderful. I’m featuring it at our weekly link party along with two of your other recipes.
This seriously looks yummy, I just about jumped at my screen to eat it! Definitely a must pin 🙂 have a great day xo
Love lemon and blueberry together and I’m so jealous of people like you who can bake “off the cuff.” I have to plan for about a century. Thanks for linking up at #SaucySaturdays.
Would the batter work as cupcakes? Thanks!
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!!
I actually made cupcakes out of the batter today and they were fine, except I baked them for less time.
If you tried this recipe (which is awesome) for cupcakes, please let me know how it worked out… Thank you!!!
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!
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!!
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!! 🙂
Making it for the third time today for yet another cookout/clambake! ?
Oh, yay!!! You have no idea how happy that makes me to hear. Thanks for putting the smile on my face!!! 🙂 I’m so glad you like the cake so much!
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.
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!
Fantastic recipe easy and yummo
Yay! So glad you like it! It’s gotten great reviews! 🙂
Just what I was looking for! I was searching Pinterest for Lemon Blueberry cupcakes or cake and as soon as I saw your recipe I knew it was THE ONE. This looks so elegant and yummy. I am going to be making it here shortly. I will definitely leave another review after I bake it because I KNOW it will be absolutely delish! Spring is in the air with all the rain we are getting and the woods are turning green so I was in the mood to bake and running upon your Lemon Blueberry Bundt Cake Recipe was a Blessing! So excited to get started!
Hi Patti! I’m SO happy that you found that cake! It’s a really popular recipe of mine, and it gets great reviews. Did you try it? I hope you loved it!!! Everybody is all about lemon-blueberry right now with spring finally upon us! 🙂
I have a couple of questions–how many ounces lemon cake and lemon pudding mixes? Aldo, if I do not have an angel cake pan can I use a regular bundt pan?
Hi Sheila! The lemon pudding mix is the standard smaller box, it’s 3.4 oz, and the lemon cake mix is the same as a standard box, it’s 15.25 oz. You can absolutely use a regular bundt cake pan! Whichever pan you use, just make sure to spray it with non-stick spray! Let me know if you try the cake. 🙂
Hi, is the glaze supposed to be super thick? 3 cups of powered sugar seems like an awful lot. But then again, I’ve never made a glaze… do I need to heat The glaze before I drizzle it?
Help please!
🙂
Hi! I know it seems like a lot, but powdered sugar absorbs and practically disintegrates, so it takes quite a bit. Try using a little less, like 2 – 2.5 cups, and add as you need it. It should be thin enough to drizzle, but thick enough that it doesn’t all drip off the cake. The closest thickness I can think of is brownie batter – it should sort of be thick like brownie batter. Does that help? I hope so. Glaze is not hard to make, so don’t sweat it. It’s more of a “add a little this, add a little that” process than an exact science! I hope you like the cake! 🙂
I made the glaze according to recipe. it was like paste. Might add suggestions as to what liquid to use to thin the glaze.
Thanks! Bundt in the oven now!
Thanks for letting me know! I’m sorry to hear that! Glaze is kinda finicky – the same proportions don’t always see to yield the exact same results each time. You can thin it any way you’d like – water, additional lemon juice, or even milk. If you pop the glaze in the microwave for a few seconds, like 5-7 seconds only, it’ll thin back out a bit because the butter will re-melt. Hope you otherwise enjoy it! Thanks so much.
I just made this for a group of friends and it was a big hit! I’m not a great baker so I appreciate how easy it was. I did have a bit of a problem with the glaze. It was too runny and went on more clear than like the white frosting your picture. I followed the directions to a “T” so don’t know what went wrong. Maybe my lemon was too big and I used to much juice?I used a juicer and got every ounce out of it. The taste was fantastic, though and my guests did not notice at all!
I made this cake tonight! It is delicious! I followed the recipe exactly and it turned out perfect! It is moist inside, yet it has a crispness to the outside. My whole family loved it. We had vanilla ice cream with it. Yummy!?
Thank you so much for letting me know! I’m so glad you like it!! It’s based on an old recipe of my Gramma’s, her Pistachio Bread. Her Pistachio Bread was always very cake-like to me, so I hoped it would make good bundt cakes, and it does. Happy you all enjoyed it. 🙂
Can you tell me why there is no water on this recipe? I’ve never seen a cake recipe without water.
Because it’s a bundt cake – it’s a bit denser, though still extremely moist. There’s a lot of other things that add moisture – including oil, sour cream, and 4 eggs. It’s based on an old recipe of my Gma’s that we’ve used in my family for years, and that recipe just does not call for water! Thanks.
I have made this several times and it is the BEST, always moist and delicious. It is my husbands favorite thing I have ever baked . Tonight couldn’t remember where I found the recipe and made another that took twice as long to put together and I am doubting it is going to be as moist. ?
I have bookmarked this now AND wrote it into my recipe box so I don’t make the same mistake again.
I’m so glad you guys love it so much. That’s so wonderful to hear!! I love it too because it’s super, super easy, and it makes the most ideal bundt to me. A little denser, but still super soft and moist! Lots of lemon flavor. I hope you had a great 4th!!
Should I make the cake according to the directions on the box and then add in the extras? Thank you for the help!
Laura
No, following the recipe card for the instructions! Do not prepare box according to mix!
My guests and I loved this! I didn’t have sour cream so used 0% Fage Greek yogurt plus 1 tablespoon butter. It worked fine. I must have had small lemons because it took the juice of 2 and the glaze was still very thick. Very lemony, but that is a good thing!
Oh great! I’m so glad you liked it! Yes, I should probably measure the lemon juice, and repost the glaze…. some lemons are HUGE now, and some are so small, and sometimes my lemons are exceptionally juicy. I need to just get straight measurements. I’ll do that soon. So glad you liked it, and thanks for the Greek yogurt tip! 🙂
This recipe looks so easy and the pic is amazing! Blueberry anything is my hubby’s fav.
Can frozen blueberries be used and how much?
Thank you
Yes! Frozen blueberries should be fine! I’d use about 1 cup. They tend to color the batter quite a bit though, so the cake may turn more blue! I’d quickly fold them into the batter when you’re making it. This cake is great – it’s easy, and it gets good reviews. I think you and your husband will like it, I hope! 🙂
Do you think this would work using raspberries instead of blueberries?
Yes, absolutely! That would be amazing!
This cake is fantastic, made it exactly as written with the addition of some lemon zest in the batter. Will be making often
Awesome!! I’m so glad to hear that! Thank you so much for sharing your feedback. 🙂
This lemon blueberry bundt cake is so easy & so good! Just as you described. Perfect for spring/summer. Really anytime!
Very pretty cake.
Wonderful!! I’m so happy to hear that! Thank you so much for letting me know how it worked out for you. 🙂
After searching the web I decided to give your recipe a go. My house smells amazing. I hope it bv taste as well as my house smells right now. This cake will be taken to work tomorrow’s luncheon.
That’s a popular recipe around here, so I hope you have a great result too. Please let me know how you and your coworkers like it! And thank you for your kind comment. 🙂
Made for a church potluck. Everyone loved it and wanted the recipe. Will definitely make this again.
Thank you for sharing that! I’m so happy to hear it was a hit!
I am making the cake using a bundt pan. The recipient call for sugar at the last step, but since I’m using a bundt pan – Do I put the sugar in before the batter so it ends up on top of the cake?
(Sorry if it’s a dumb question!)
I’m so sorry that I didn’t get to your question sooner – I just sprinkle it on top after it’s baked and glazed!
And it’s not a must to sprinkle on the sugar, it just helps jazz it up. I hope you enjoyed the cake! 🙂
Brought your dessert to a dinner and your easy recipe did not disappoint!!! Everyone loved it and went back for another slice!! I made it in a bundt pan, following the recipe exactly (except adding some lemon zest into the batter and more zest/juice in the glaze- we like it really lemon-y!).
YAY!! I’m so happy to hear that!! This recipe is quite popular, and most readers have had great luck with it. I hear you on the extra lemon zest – I love things super lemon-y too! I’m glad you knew to adjust for your preferences. 🙂 Thanks for your kind comment!
If I want to serve this cake at night, but make it in the morning would you suggest I add the glaze closer to the time it’s being served or just go ahead and add it on after its cooled off in the morning? Also, how would you store it during the day? Thank you!
Hi there! Serving the same day? I’d store it in a cake carrier if you can — a serving plate with a lid, something like that, at room temperature. No need to refrigerate if you’re serving it the same day, just cover it after it’s cooled. And I would definitely glaze it shortly before serving!
Whatever you have for leftovers will store best in the fridge!
Made this recipe a few days ago as my first ever bundt cake. As usual with your recipes, it did not disappoint! I will be slowly making my way through your catalog of recipes. Thank you for all of the wonderful food ideas!
I was thinking of adding a bit of tartness to it by adding some lemon extract, after receiving a recommendation from a friend. What are your thoughts and how much would you recommend so that I don’t overpower the other flavors?
Hey there! I’m so glad you like it! This is a popular recipe on the blog, and I love it too… have made it for so long. I’m a sucker for all things lemon, and I also like a very sweet-tart dessert! Lemon extract is a great idea for adding extra punch, I’d probably go just shy of a teaspoon, maybe 3/4 tsp. You could alternatively use fresh lemon zest. That would be amazing – a teaspoon is what I’d probably do! Let me know what you try, and how you end up liking it. 🙂
Made this recipe again for a friend’s bday cake. This time I added 3/4 tsp of lemon extract to the cake and another 3/4 tsp to the glaze. I didn’t get to taste it but she said the cake was good and wasn’t too sweet 🙂
Coming out of the bundt pan was impressive! I love to bake from scratch! But I also love the ease of a box mix that has been Doctored up properly! We will have this for our dessert Sunday lunch! But it was simple enough that I did not start itmtil 10 pm on Saturday night and I was in the bed by 1 ! I used the wait time to study for mymSunday school lesson! The cake is gorgeous! I am sure it will taste as good as it looks!
So happy to hear this!! Please do let me know how you like it, and I hope you have a joyful and peaceful Sunday. 🙂
Was. OUT-OF-THIS-WORLD..Good. everyone raved how good it was and I have been making them for friends etc..weekly since then. My daughter carried some to work and I just finished making the 10th cake for one if her co workers. This cake screams..spring and summer. You are batting a 1000 with this one. Thanks for sharing your recipe!
This may be a dumb question…but is this mixed by hand and no mixer required? Thank you looking forward to making it.
Not a dumb question, I’m glad you asked so I can clarify for you! Yes, mixed by hand! No mixer needed. The batter will be thick, FYI, but you don’t need a mixer. 🙂 Please let me know how you like it!
Well this cake is super simple and absolutely delicious. Made for my daughter’s birthday. Was a hot a big hit. Will be making this often. Thanks for a great recipe
Awww, I’m so happy to hear that. It’s a popular recipe around here. Thank you for sharing how this went for you!!
my store only has cook and serve and im freaking out. will that work or can i replace that instead or is it a lost cause???
Really?? I can’t believe it! Usually the instant is far easier to find! How totally odd! I do not think cook & serve will work, I’m sorry. But if you can find a neutral flavor of instant, almost any fairly neutral flavor will work — vanilla, French vanilla, lemon, coconut.
Hi, This cake looks really good and from the reviews it is excellent! Just a few questions, can you make it the day ahead of serving and should you put it in the fridge or leave out covered. Also when using frozen blueberries do you throw them in the cake batter frozen and how to stop them from sinking to the bottom of the cake. Thank you!
Hi! If only making it the day before, you can leave it out at room temperature, and covered. I would not put the glaze on until serving though, or shortly before. So you can make the cake the day before, and then cover it, and glaze it the day of serving. As for frozen blueberries, they won’t sink! This batter is very thick, so they do not sink to the bottom, even when frozen. It’s just such a thick batter!
Delicious! I made it with one cup of fat free Greek yogurt instead of sour cream and it turned out amazing!
Love that substitution! Thank you for sharing. So glad it turned out well for you. I do love this cake. 🙂
Made this today! Easy, beautiful and delicious!
So happy to hear that!
super tasty cake with a great texture. sad all my blueberries sank to the bottom of my pan. but I used a 9×13 to feed more people. I’m going to try it again in the bundt pan. Its a keeper recipe everyone enjoyed it
What size instant lemon pudding should I use? Small or large?
Small!
Best cake ever! Gatherings with family and friends.they always ask me to bring this cake!
Hi there!
Does this need to be refrigerated? I made it today for a bbq tomorrow, wasn’t sure if the glaze would hold up!
If you can have it in a cooler, that’d be best! But it will hold up. It just may get a bit soft and soggy, but it will survive. A cooler or fridge is preferred though!
An easy, impressive, delicious recipe. The combination of lemon and fresh blueberries, picked in Maine, made this delicious cake the hit of the cookout.
I just made this in a 9×13 and it turned out great! My blueberries did sink, but it doesn’t even matter. 350° for about 40 minutes. I also added an extra 1/2 to 3/4 cup blueberries. Yummy!!
I made the lemon blueberry Bundt cake for my daughter in law’s birthday. I wish I had take a photo, it was the most moist, delicious and easy cake I’ve ever made. Thanks so much for sharing your recipe! 🤗
Do u need to refrigerate blueberry cake if it’s for the next day
That would be a good idea to do, yes!
I’m making this today, but all I have is lemon pound cake mix. Is that ok?
Thank you!
I honestly don’t know how that would turn out…. did you try it? How was it? Sorry I can’t be more help — poundcake is quite different from regular cake, so that’s a little iffy.
Can I use regular pudding mix (not instant)?
I have not tried that! I’d be reluctant to say for sure that would work!
Doesn’t the turbinado sugar go in the pan BEFORE the batter? Your pic shows the sugar on the top of the Bundt cake, which means it would go in the bottom of the pan so when you flip the cooked cake over, it’s on top. Your instructions indicate the batter goes in first, which would make the sugar in the bottom of the cake. Thank you!
I just sprinkled some on at the end post-baking. I honestly just liked a little glisten on top….
Thank you! I made the cake for my sister’s birthday. It was a big hit!
How do You store it After you put glaze on it?
I do refrigerate it after the glaze. You could just glaze it portion by portion if you’d like to preserve it better!
I put the water in that the cake mix called for, and now I’m thinking that was a mistake? The mini Bundt cakes are in the oven now. Do you leave out the water?
Thanks, Gail
I’m sorry that happened. Many cake mix recipes do not call for making the cake mix as written on the box. This is one of those. I’m sorry for this experience. How did they turn out?
This batter was way too thick. Add dry pudding mix and it’s not enough liquid ratio to make it a good consistency. Sour cream is thick. Eggs are thick. I had same issue with blueberries incorporating correctly. Had a clump in one part and caused cake to break. It shouldn’t be that hard to stir in some blueberries. Taste is good but I wouldn’t recommend this recipe unless it’s tweaked.
It’s thick, yep. Pretty sure I say that right in the post. It’s a thick batter. I don’t have issues folding in blueberries carefully, but I’m sorry that you did, and that you didn’t care for it overall!
I made this for my 4th of July cookout and it was a hit. I got so many compliments. I did supplement butter for oil and added cream cheese to the icing mixture. I can’t wait to make it again!
Cream cheese in the glaze is an AMAZING idea! Wow, I wish I had thought of that. Absolutely going to have to try that. Thank you for sharing your tweaks, and I’m so glad you enjoyed it. Happy 4th!
I think you made an error on glaze. 3 c powdered sugar way too much, should be 1 c or half cup
I never saw a reply to your making this recipe as cupcakes as mentioned. Can it be made as cupcakes? Thanks!
I don’t know how many times I have made this cake, but it’s a winner every time. It’s my go to cake
I love hearing that!