This easy summer dessert has a tart lemon glaze that compliments the fresh blueberries perfectly!
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❤️ Why you'll love it
- A sweet, tender, and ultra-moist crumb—every time!
- This beautiful cake is studded throughout with juicy, fresh blueberries.
- The fresh lemon flavor of the glaze takes an already delicious cake to the next level.
This perfect dessert starts from a boxed cake mix to make things simple, but no one will ever be able to tell! Plus, you'll be thankful it's so easy to make—your family and friends will beg, plead, and bargain with you for this amazing lemon blueberry cake!
We love that tangy fresh flavor after all the heavy flavors of the holidays. That's when I make things like this cake, these lemon snaps cookies, and lemon meringue pie!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
No blueberries? Try this oh-so-moist lemon pudding bundt cake!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large bowl, combine the dry ingredients, eggs, instant pudding mix, sour cream, vegetable oil, and lemon extract.
- Carefully fold in the blueberries.
- Spoon the batter into a prepared bundt pan.
- Bake until the toothpick inserted into the center of the cake comes out clean.
- Place the powdered sugar into a large mixing bowl.
- Stir in the fresh lemon juice, lemon zest, and melted butter.
- Whisk by hand or with a hand mixer on low speed until smooth.
- Drizzle the glaze over the cake and garnish with extra blueberries.
🥫 Storage
If you have leftovers, send them directly to me.
Just kidding, but trust me when I say that this cake tends to disappear from kitchens quickly!
Store any leftover cake in the refrigerator for up to three days. Cover it with plastic wrap or put it in an airtight container to prevent the cake from absorbing any other refrigerator scents. Let the cake sit at room temperature for a bit before serving.
You can freeze unglazed portions of cake in a plastic storage bag or airtight container for up to two months. Let it thaw in the refrigerator and then at room temperature before serving.
📖 Variations
- You can use equal amounts of brown sugar instead of white sugar.
- Make it sugar free by using a cup for cup sweetener like stevia.
- Try swapping other fresh berries, like raspberries, in place of the blueberries if you're in the mood for something unique.
- If you prefer heavier icing, try adding some softened cream cheese to the glaze recipe to make a lemon cream cheese frosting. (Just know that you may need to spread it on the cake, rather than drizzling.)
- For a sweet lemon glaze, go a little lighter on the zest. However, if you like a tart lemon glaze, add a little extra!
💭 Things to know
Expert Tip: Use either an oil-based non-stick spray or melted shortening to grease your bundt pan and prevent sticking. A pastry brush works really well for applying shortening to every little crevice of your pan.
- Make sure to use extra-large or large eggs when baking to ensure a moist lemon bundt cake.
- Raw sugar is sometimes labeled as turbinado sugar, but they are the same ingredient. Similarly, sometimes powdered sugar is referred to as confectioners' powder/sugar.
- To avoid any disasters when flipping the cake out of the pan, place your wire rack or cake plate upside down on top of the open end of the bundt pan. Then, with one hand under the rack/plate and one hand on the closed edge of the pan, flip everything over. Gently lift the bundt pan off of the cake. Voila!
- Always remember to zest your lemon before juicing it—it's much easier that way. Then, squeeze the lemons with a strainer underneath to catch any seeds that manage to wiggle out.
👩🍳 FAQs
Yep! However, for best results, be sure to keep them frozen until you’re ready to fold them into the batter. This will prevent them from breaking and keep from adding too much extra moisture to the batter.
Don't worry about the batter—the final result is a super soft, tender bundt cake. The batter's density is to prevent the berries from sinking to the bottom of the baking pan while cooking. The thick batter holds the berries in place allowing for a delicious burst of blueberry in every single bite of cake!
This step can be omitted if you prefer. However, we LOVE the crunchy texture that it adds to each bite. I believe that if you're already eating cake, why skimp on a few finishing grains of sugar when they add so much delicious texture? If you cannot find raw (or turbinado) sugar in your local grocery store, you can use baker’s sanding sugar, instead.
A bundt pan makes this cake as beautiful as it is delicious, and while I do recommend it, it’s not 100% necessary. You can use a tube pan, two 9" round cake pans, a 9"x13" pan, or two loaf pans. Be sure to watch the cake carefully (without opening the oven too much) as the baking times will change.
📚 Related recipes
- Two summer favorites blended into one unique, delectable dessert—this White Chocolate and Key Lime Bundt Cake is a must-try!!
- This Red White & Blue Bundt Cake not only has a fun cheesecake filling, but a beautiful stripe of colors, too! Can you say, "show-stopper"?!
- Tangy Meyer Lemon Bundt Cake Recipe is perfectly balanced with ginger, buttermilk, and a delicious twist: pistachios!
- In the mood for Lemon Meringue Pie?
🍽️ Serve with...
- Mock Devonshire Cream
- Electric Lemonade Cocktail (with "mocktail" option)
- Grilled Chicken with Bourbon Peaches
📞 The last word
This is truly a burst of summer flavor in every bite! I can't wait for you to try it.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Lemon Blueberry Bundt Cake
Print Pin Recipe SaveEquipment Needed
Ingredients
Cake:
- 15.25 ounces lemon cake mix, 1 box
- 4 eggs
- 3.4 ounces lemon pudding mix, instant
- 1 cup sour cream
- ¼ cup oil, a light vegetable oil or coconut oil work well
- ½ tablespoon lemon extract
- 2 ½ cups blueberries, fresh - rinsed, well-drained, then patted dry
- ¼ cup raw sugar, optional
Glaze:
- 4 cups confectioner's sugar
- ¼ cup unsalted butter, melted
- Zest of one lemon
- Juice of one lemon
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Instructions
- Preheat oven to 350 degrees F.
- Generously grease the inside of a bundt pan.
- In a large bowl or stand mixer, stir together cake mix, eggs, instant pudding mix, sour cream, vegetable oil, and lemon extract until combined. Batter will be thick.
- Gently fold in fresh blueberries to avoid breaking them in the batter.
- Evenly spread the batter in the bundt pan.
- Generously sprinkle the top of the batter with raw sugar. This gives the top a slightly crunchy texture.
- Bake at 350 degrees for 50 minutes until golden-brown, or until a toothpick inserted into the center comes out clean.
- Allow the cake to completely cool in pan for up to 45 minutes before transferring to a serving platter.
- Once the cake has cooled, place the serving platter upside-down over the top of the pan, and quickly but carefully flip the pan over onto the serving dish.
- Carefully lift the bundt pan off the cake.
Glaze
- In a medium bowl, combine the confectioners sugar, melted butter, lemon zest, and lemon juice.
- Whisk until the glaze is smooth.
- Using a fork or a spoon, drizzle the glaze over the top of the cake.
- Garnish with fresh blueberries and fresh lemon slices.
- Slice, serve, and enjoy!
Notes
- Use a nonstick spray so you can get into every crevice of the bundt cake pan.
- Make sure to use extra-large or large eggs when baking to ensure a moist lemon bundt cake.
- Raw sugar is sometimes labeled as turbinado sugar, but they are the same ingredient. Similarly, sometimes powdered sugar is referred to as confectioners' powder/sugar.
- To avoid any disasters when flipping the cake out of the pan, place your wire rack or cake plate upside down on top of the open end of the bundt pan. Then, with one hand under the rack/plate and one hand on the closed edge of the pan, flip everything over. Gently lift the bundt pan off of the cake. Voila!
- Always remember to zest your lemon before juicing it—it's much easier that way. Then, squeeze the lemons with a strainer underneath to catch any seeds that manage to wiggle out.
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