The BEST lemon blueberry bundt cake of the summer is here! With the most soft and moist lemon cake filled with fresh blueberries, and drizzled with lemon glaze, I cannot wait for you to taste the absolutely perfection that is this cake. The lemon and blueberry come together beautifully and on top of that… it’s EASY to make! Lets jump right in because we cannot get enough of this bundt cake I know you won’t be able to make this just one time either :).

Summer bundt cake series

This is cake #2 of my summer bundt cake series that I have already enjoyed so much so far. We started with my Smores Bundt Cake that I know so many of you absolutely LOVED! This time, we’re headed into more of a fruit-based cake, and I can’t wait for you to dive in.

How to make lemon blueberry bundt cake:

Yes, this cake recipe certainly looks familiar to a few of you! My Lemon Bar Cake is one I have loved for so long, and the recipe is right here, just omit the crust and you’re all set. This time, we’re making it into a bundt cake and are adding in fresh blueberries. Here’s what you’ll need:

  • Buttermilk
  • Sour Cream
  • Eggs
  • Vegetable Oil
  • Vanilla
  • Lemon Zest
  • Lemon Juice
  • Lemon Cake Mix

Mix everything together in a big bowl (yep! no stand mixer required) and then sift in the cake mix and flour. Pour it all into the prepared bundt pan and bake. Super easy!

What bundt pan should I use?

Any will do fine, but I used this specific one for this cake. Feel free to branch out and try it out with other bundt pan designs, or stick with the classics. You could even pour this into a 9×13 pan and then just slather the glaze right flat on top. It’s up to you!

How to make an easy lemon glaze

It only takes three ingredients to make this simple glaze, and it’s all about balancing them out to make the consistency you’d like for your bundt cake. Here’s what you’ll need:

  • Lemon Juice
  • Lemon Zest
  • Powdered Sugar

That’s it! You’ll need WAY less juice than you think. Start out with what I have in the recipe below, then adjust the consistency from there. Stir it together with a whisk or fork in a small bowl – no stand mixer is needed. You do not need to do neat drips – you can just pour it over the top all over if you’d like. Bundt cakes are fun like that!

Tip: If it’s too thick, add in a tiny bit more lemon juice. If it’s too thin, add in 1/2 cup more powdered sugar.

Top with the fresh blueberries.

Fresh or frozen blueberries?

The fresh blueberries are a must (don’t use frozen for this recipe or you may have a purple gooey mess), so make sure to grab an extra package for plenty of blueberry garnish on top.

Here’s a video of the glaze process:

Isn’t it gorgeous!? I love how this summertime bundt cake turned out. We enjoyed taking a slice here and there over the weekend and fought over the last pieces.

I can’t wait for you to dive into this my lemon blueberry bundt cake! It’s such an easy and fun summertime cake and requires a low-maintenance approach to a delicious cake. If you make my cake, I’d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun.

Happy baking!

xo, Mandy

Get the Recipe: Lemon Blueberry Bundt Cake with Lemon Zest Glaze

The softest lemon bundt cake studded with fresh blueberries and slathered with zestly lemon glaze
Servings: 12 servings
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Ingredients
 

Lemon Blueberry Bundt Cake

  • zest 1 lemon (about 2 Tablespoons)
  • juice 1 lemon (about 1/4 cup)
  • 3/4 cup butttermilk, room temperature
  • 2/3 cup sour cream, room temperature
  • 3 whole large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1/4 cup all purpose flour
  • 1/2 cup fresh blueberries , if they're huge blueberries, you can add another 1/4 cup or so. Mine were tiny this time.
  • 1 15.25oz Box Lemon Cake Mix, I used Duncan Hines, but other brands should be similar.

Easy Lemon Glaze (double if you'd like more glaze)

  • 2 Tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 cups sifted powdered sugar

Garnish

  • 1 cup fresh blueberries
  • lemon zest

Equipment

  • bundt pan

Instructions
 

Lemon Blueberry Bundt Cake

  • Preheat oven to 325 degrees and prep bundt pan with a swipe of shortening and dust of flour (or baking spray, etc). Set aside.
  • In a large bowl, hand whisk together all the ingredients except for the cake mix and flour. Sift in the flour and cake mix and gently stir to combine. Toss in the blueberries and fold them in gently until evenly dispersed. Spread into the prepared bundt pan.
  • Bake for 27-32 minutes until the cake is baked through completely, let cool in the pan for 30 seconds, then flip the bundt cake out onto a wire rack to cool completely..

Lemon Glaze

  • Whisk together all the ingredients in a small bowl. If it's looking too thin, add in 1/2 cup of powdered sugar. If it's looking too thick, add in 1 teaspoon of lemon juice. A more thin glaze will be more translucent and a thicker glaze will be more white, so it's up to you!

Assembly

  • Add the glaze onto the cooled bundt cake with a spoon or squeeze bottle. When it sets, add on the fresh blueberries and a little lemon zest. Store covered in the fridge for max freshness and moist texture.
Author: Mandy Merriman – Baking with Blondie