This flavorful lemon bundt cake is filled with fresh blueberries and topped with lemon cream cheese frosting. It’s a beautiful spring or summer dessert!
Your week will be infinitely better with this Lemon Blueberry Bundt Cake in your kitchen. It’s perfect for mid-day snacking, an after dinner treat or, let’s be real… as breakfast. The flavor combo of lemon and blueberry makes this cake taste like a big bite of summer.
I’ll be honest, lemon is not my usual go-to flavor choice. Although I do love Lemon Blueberry Muffins, Homemade Lemonade, and Lemon Cream Pie, I typically reach for something with chocolate or berries before lemon. This recipe is one of the exceptions. This flavorful lemon cake is studded with fresh blueberries and covered in a sweet-tangy lemon cream cheese frosting, and it is HEAVENLY.
Prefer orange? Try our Orange Bundt Cake.
Prefer a smaller size recipe? Try our Lemon Blueberry Bread (made in a loaf pan).
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How to make this recipe
- Combine dry ingredients: all purpose flour, baking powder, and salt
- Beat butter, granulated sugar, and lemon zest until smooth, light, and fluffy.
- Add the eggs to the butter mixture, beating until well combined.
- Alternate adding the dry ingredients with the buttermilk.
- Stir in the blueberries by hand, then pour the mixture into a greased bundt pan.
- Bake for 50-60 minutes.
- Once the cake has cooled enough to handle, invert it and remove the pan. Brush the warm cake with lemon syrup and allow it to cool completely.
- Spread cream cheese frosting over the cake and garnish with blueberries and lemon zest.
What makes this recipe work
- The combination of tart lemon and sweet blueberries is a fantastic pairing.
- Buttermilk makes the cake extra moist and tender.
- Plenty of lemon zest adds flavor to the cake.
- Brushing the cake with lemon syrup while it’s still warm allows the syrup to be absorbed quickly, adding flavor and moisture.
- The perfect finishing touch: sweet, tart, and creamy lemon cream cheese frosting.
Tips, serving, and storage
- Grease your bundt pan really well. I find that a non-stick spray that contains flour works the best. Wait to spray the pan until right before you add the batter.
- Toss the blueberries with a couple tablespoons of flour to keep them from sinking to the bottom of the cake while baking.
- Brushing the cake with lemon syrup makes the cake extra moist and adds another layer of lemon flavor.
SERVING: The flavor and texture of this cake is best when served at room temperature.
STORAGE: This cake can be stored in the refrigerator for up to 3 days. Individual slices can be frozen.
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Recipe
Lemon Blueberry Bundt Cake
Ingredients
Cake:
- 2-½ cups plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1-¾ cups granulated sugar
- Finely grated zest of 2 large lemons
- 3 large eggs, at room temperature
- ¾ cup buttermilk
- 2 cups fresh blueberries
Lemon syrup:
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons water
- ¼ cup granulated sugar
Cream cheese frosting:
- 4 ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 heaping cup powdered sugar, plus more, if needed
- 2 tablespoons freshly squeezed lemon juice, plus more, if needed
Garnishes (optional):
- Blueberries, lemon zest, and/or lemon slices
Instructions
Cake:
- Preheat oven to 350°F. In a medium bowl, whisk 2-½ cups flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 3 to 5 minutes. With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition. Add ½ of the flour mixture to batter, beating until just combined. Beat in the buttermilk, followed by the remaining flour, scraping the bowl as needed.
- In a separate bowl, toss the blueberries with the remaining 2 tablespoons of flour. Gently fold the berries into the cake batter; the batter will be thick.
- Thoroughly and generously grease a 10 cup bundt pan – do not skimp on this. Scoop the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, rotating the cake halfway through the bake time. Bake until a long toothpick inserted into the center comes out clean.
- Set cake pan on a wire rack to cool for 30 minutes. I like to run a thin sharp knife between the cake and edges of the pan to make sure the cake is not stuck to the edges. Meanwhile, prepare the syrup.
Lemon syrup:
- Bring lemon juice and water to a gentle boil (I do this in a glass measuring cup in the microwave). Whisk in the sugar until completely dissolved.
- Carefully invert the cake onto a serving platter (the cake should still be slightly warm). Gently brush the syrup onto the exterior of the cake, allowing it to be absorbed, then going over it again. Cool completely.
Frosting:
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar and lemon juice and beat until well combined. Add more powdered sugar to thicken or lemon juice to thin. I like this frosting on the thinner side so that it starts to drip down the sides a bit.
- Spread the frosting on top of the cooled cake and top with garnishes. Store this cake in the fridge and bring it to room temp before serving.
Video
Notes
- SERVING: The flavor and texture of this cake is best when served at room temperature.
- STORAGE: This cake can be stored in the refrigerator for up to 3 days. Individual slices can be frozen.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
sheila Hooper
My family and friends love the brunt cake and I ship them to different STATES,BUT without the frosting and i do send the recipe on how to make it. Thanks so much for this amazing recipe ❤️❤️. Oooh baking one as we speak for my grandson@ his request!!
Celebrating Sweets
I’m so happy to hear that! Thanks for taking the time to comment. 🙂 -Allison
Janet
Can this be made in a 9×13 baking pan? Thanks
Celebrating Sweets
You can try it. You likely won’t need all the batter; only fill the pan about 2/3 to 3/4 full. You’ll need to reduce the bake time, start checking it around 25 minutes, then every few minutes until a toothpick inserted into the center comes out clean. Enjoy!
Carol
This Bundt cake is absolutely delicious. Have made several times and each time came out beautiful.Thank you for sharing!
Celebrating Sweets
You’re welcome! I’m glad you’ve been enjoying it. 🙂
Kathy
Hi ! I’ve made this cake twice within a week and it looks and tastes very nice. The crumb is more like a pound cake rather than a nice moist cake as seen in your photo. I followed the recipe making sure I didn’t over mix the batter. What could I have done ? Thank you for your comments !
Allison
Hi, Kathy. The cake is a bit dense, so I don’t think you did anything wrong. I find that when serving the cake at room temperature it is softer with a more delicate crumb. Thanks for stopping by! 🙂
Daniella
Lovely recipe and a great taste combination. I will admit I love lemon and berries, so I increased the lemon flavor in all aspects of the recipe with lemon juice powder, lemon paste, lemon oil, and lemon extract (probably around 1/4 tsp of each in the frosting, and then 1/2 tsp of each in the cake. It had a great lemon-y taste without being overly so. I also loaded the cake with a whole pound of blueberries. It almost overloaded my bundt pan, but there was no spillage. I also decreased the sugar to 1 1/2 cups in the batter and 3/4 cup in the frosting. The cake was dense but tender, and sweet but not overly so. It also looked fantastic. Will make again.
Allison
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Dori
We made this cake yesterday. I have be eyeing the recipe since last week. I generally love to bake for my husbands AA group meeting. This seriously is the best cake I’ve ever made. I will have a hard time parting with it. We doubled the icing because we love icing. Thanks for sharing the recipe!
Allison
You’re welcome, Dori. I’m glad you enjoyed it! 🙂
Helen M Maline
Can you use frozen blueberries ?
Allison
That should be fine. Add them to the batter still frozen. You’ll likely need to add a few minutes to the bake time. Enjoy!
Mi
Hi! How many 4×2 or 4×3 inch pound cakes could this make?
Allison
I’m not sure. I’ve only made this in a 10-cup bundt pan.
Sonia
I want to make a lemon pound cake but I don’t want any fruit in it and have been in awe of this one. Is it as easy as omitting the blueberries or will that throw it off?
Allison
You should be able to leave out the blueberries and it will be just fine. Enjoy!
Troy Helmandollar
Can this recipe be diabetic friendly
Allison
Probably, but you’d have to play around with it. I’ve only made it as written.
Kate
I have made this wonderful cake at least a half dozen times as it is requested by family, especially at Easter. I also add additional blueberries and more lemon zest. It is more of a pound cake consistency so as the directions say, only handle the batter just until ingredients incorporated . Thanks for a great recipe!
Allison
You’re welcome! Thanks for taking the time to share your experience. 🙂