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lemon blueberry bundt cake

Lemon Blueberry Bundt Cake

This moist bundt cake is easy, full of lemon flavor, studded with blueberries and drizzled with icing! Yum!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Servings 16 slices


  • Oven
  • Mixer
  • Bundt Pan


  • 1 box lemon cake mix*
  • 1 3.4 oz box instant lemon pudding mix
  • 1 c sour cream
  • ½ c vegetable oil
  • ½ c butter melted
  • 4 eggs
  • ½ c water
  • 1 c fresh (or frozen) blueberries
  • 1 tablespoon flour


  • 1 ½ c powdered sugar
  • 2-3 tablespoon lemon juice


  • Preheat oven to 350°F.
  • 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.
  • In a small bowl, add the blueberries and sprinkle the flour over them. Gently stir to coat the blueberries.
  • Pour the blueberries into the cake batter and gently fold them in.
  • Pour the batter into a well-greased 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.


*If you are unable to find a lemon cake mix, you can use a white cake mix.  However, I'd recommend replacing the ½ c water with ½ c fresh lemon juice + 1 tablespoon lemon zest.
Keyword bundt cake, lemon bundt cake, moist bundt cake, moist lemon cake
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