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This Lemon Blueberry Bundt Cake recipe is moist, easy to make, bursting with lemon flavor and studded with sweet blueberries!
Jump to Recipe
The cake I’m sharing with you today is like a ray of sunshine!! It’s got an intense lemon flavor and fresh blueberries speckled throughout, making it a perfect spring or summer treat.
Why I LOVE This Cake Recipe
- It starts with a cake mix, making it super quick and easy to put together.
- It’s a stunning dessert! Garnished with icing and extra blueberries, it’ll be the star of the show!
- It’s the perfect dessert for an outdoor party as it doesn’t need to be refrigerated!
- This cake is super moist, thanks to a packet of pudding mix, butter, oil and sour cream.
- Everyone loves it! See the reviews below and you’ll see why it’s such a great recipe!
Ingredients Needed (amounts in recipe card below)
- Cake Mix – The recipe calls for Lemon Cake Mix, but you can also use white or yellow cake mix (see notes on that below).
- Pudding Mix – Be sure to use instant pudding mix!
- Sour Cream – Use full-fat sour cream for this recipe.
- Vegetable Oil
- Butter – I use salted butter for this recipe.
- Eggs – When baking, I always use size “large” eggs.
- Water
- Blueberries – Fresh or frozen blueberries works great.
- Powdered Sugar – aka confectioners sugar.
- Lemon Juice – Lemon juice is added to the icing to give a pop of fresh lemon flavor!
How to Make Blueberry Lemon Bundt Cake
Start by preheating the oven and greasing the bundt pan with non-stick spray.
Time to make the batter! Add the dry cake mix, pudding mix, sour cream, oil, butter, eggs and water to a large mixing bowl (or in the bowl of a stand mixer fitted with the paddle attachment). Stir slowly to combine the ingredients then quickly for one minute. Be sure to stop halfway to scrape the sides with a rubber spatula to ensure all ingredients are incorporated.
Now you’ll add the blueberries and a tablespoon of flour to a small bowl. Toss the blueberries gently to coat them in flour. This will help keep the blueberries from sinking to the bottom of the pan.
Add the blueberries to the batter and use a rubber spatula to gently fold the them into the batter.
Pour the batter into the pan, spread to an even layer and bake! You’ll know the cake is done when a toothpick pressed into the center of the cake comes out with just a few moist crumbs.
Give the cake about 10 minutes to cool and then it’s time to remove it from the pan. Carefully run a butter knife (or small rubber spatula) around the edge of the cake (inner circle and outer circle). Then place a cooling rack on top of the cake, hold on tight, quickly flip it over and remove the pan.
Once the cake has had a chance to cool off (at least 30 minutes), mix up the easy lemon glaze and drizzle it over the cake!
How to Garnish a Lemon Blueberry Bundt Cake
Bundt cakes are beautiful on their own (especially with that glaze!) but you could also garnish it with whipped topping, fresh berries and lemon zest!
Pro Tip! Start with room temperature ingredients when baking a cake. For this recipe, I recommend setting your sour cream and eggs out about an hour in advance to give them time to come to room temperature. This produces a more homogenous batter that will produce a more tender, moist cake!
Frequently Asked Questions
You certainly can!! I’d recommend using the yellow cake mix (as most have a richer flavor) over the white, but either will work. However, if you use either white or yellow cake mix, I’d recommend using fresh lemon juice instead of the water in the recipe and adding 1 tablespoon lemon zest into the batter before baking.
I’d recommend testing the cake around 45 minutes with a toothpick. If the toothpick comes out gooey, give it a few more minutes and retest. When it comes out clean (or with just a few moist crumbs) it’s done.
Yes! Make sure to grease the pan and note that the baking time will be significantly less.
This bundt cake doesn’t need to be refrigerated and will last 2-3 on the counter well covered in plastic wrap. You can also transfer it to an airtight container and refrigerate for up to five days.
Have leftover bundt cake and want to freeze it for later?? You sure can. I’d recommend wrapping individual slices in plastic wrap then put them in a large freezer bag for up to 3 months.
More Recipes for Lemon Lovers
Lemon Blueberry Bundt Cake
Equipment
- Oven
- Mixer
- Bundt Pan
Ingredients
- 1 box lemon cake mix*
- One 3.4 ounce box instant lemon pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup butter melted
- 4 eggs
- 1/2 cup water
- 1 cup fresh (or frozen) blueberries
- 1 tablespoon flour
Icing
- 1 1/2 cups powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 350°F and grease a 12-cup bundt pan well with nonstick cooking spray; set aside.
- In a large bowl (or stand mixer), beat together the cake mix, pudding mix, sour cream, oil, melted butter, eggs and water. Mix for 1 minute on medium speed, stopping halfway through to scrape down the sides of the bowl; set aside.1 box lemon cake mix*, One 3.4 ounce box instant lemon pudding mix, 1 cup sour cream, 1/2 cup vegetable oil, 1/2 cup butter, 4 eggs, 1/2 cup water
- In a small bowl, add the blueberries and sprinkle the flour over them. Gently stir to coat the blueberries.1 cup fresh (or frozen) blueberries, 1 tablespoon flour
- Pour the blueberries into the cake batter and gently fold them in.
- Pour the batter into the prepared bundt pan.
- Bake for 45-55 minutes, or until toothpick comes out clean. (A few moist crumbs are okay, but it shouldn't be doughy).
- Allow the cake to cool for 10 minutes before removing from the pan onto a cooling rack.
- In a small bowl, combine the powdered sugar and lemon juice. Drizzle over the top of the cake.1 1/2 cups powdered sugar, 2-3 tablespoons lemon juice
Notes
Nutrition
I made this for our Fathers Day brunch and it was a hit! So moist and delicious!!!
So glad you all loved it!!! Thanks for following the blog, Aimee! 🙂
The ingredient list 1/2 oil, but it doesn’t show it in the instructions?
Starting to make this now, hope you respond quick
Hi Rose!! I hope I’m getting back to you in time! I just updated the recipe – I apologize for the typo. I’m sure that was a little confusing! 🙂 I hope you love the final product! 🙂 -Kelsey
I have made this cake five times and every time I make it it’s a hit some wonderful wonderful cake
That’s so wonderful to hear, Kelly!!! Glad you enjoy it! 🙂
My 15 yr old “learning-to-cook” son made this himself! Followed recipe, but chose to omit icing. Used frozen blueberries. It was VERY moist & came out of bundt pan perfectly. The next day the berries had released more moisture into the leftover cake & it was actually TOO moist, which is why I am only giving this 4 stars. In hindsight I would bake this a little longer until it was “dry-er”. Without the lemon icing it wasn’t very “Zingy”. I would will add the lemon zest (from icing) to the actual cake mix. All in all a good recipe! (Siblings polished it off today.)
Served this cade for Easter brunch – I used a ready made lemon cake mix and t was a hit and everyone loved and enjoyed it. Cake was so moist, rich and delicious and loved the blueberry and lemon flavor.
Awww good!!! 🙂 So happy to hear. Thanks for the great rating and review! -Kelsey
Hello,
I’ve been searching the internet for a cake mix/sour cream/lemon/blueberry cake recipe, and yours looked great! I don’t own a standing mixer. Do I mix with just a fork and spoon or use the electric hand mixer I have, and at what speed (though I think it only has low and high speeds)? Thank you so much in advance for your reply. Looking forward to making this yummy looking cake!
Best,
Wendy R.
If I were you, I’d use your electric hand mixer (start on low, then go to high) and then fold in the blueberries with a rubber spatula or spoon. Hope that helps!! 🙂
~Kelsey
This is one of the best cakes I’ve made! It reminds me of a pudding cake. So moist with such a tender crumb! I added some lemon zest, otherwise wouldn’t change a thing! Delicious!
Thank you for your recipe.
Lemon Blueberry Bunt Cake…It’s sooo moist.
Just delicious.