Best Lemon Blueberry Bundt Cake

Looking for a beautiful, low-maintenance dessert that’s perfect for spring or summer? Look no further, this Lemon Blueberry Bundt Cake is the Best Lemon Blueberry Bundt Cake Ever and you’re gonna LOVE it.

One day I was in the mood for some fruity deliciousness and saw this recipe for a Lemon Blueberry Bundt Cake. I decided to do more of a fluffy lemon, cream cheese frosting than a glaze and it turned out awesome.

The tartness of the lemon with the sweet tang of the blueberry mixed into the sweet buttery cake is a match made in heaven. The frosting is perfection. Seriously, the combination of the lemon with the cream cheese is to.die.for.

Let’s talk for a minute about how awesome bundt cakes are. They’re pretty AND they take much less effort than a layered cake. At this stage in my life (busy mom of four) they’re basically my best friend and they should be yours too.

Best Lemon Blueberry Bundt Cake

Prep time
15 mins
Cook time
50 mins
Total time
1 hour 5 mins


1 cup butter
1¾ cups granulated sugar
4 eggs
3 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
2¾ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
1 cup fresh or frozen blueberries
8 ounces softened cream cheese
¼ cup butter, softened
1½ tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp heavy whipping cream
3 cups powdered sugar


  • Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.
  • In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.
  • Beat in eggs, one at a time, beating well after each addition.
  • Add lemon juice, lemon zest and vanilla and beat until combined.
  • In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.
  • Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
  • Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit.
  • Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.

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