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Lemon Blueberry Bundt Cake is dotted with blueberries and has sweet pops of juicy blueberries and fresh lemon flavor in every bite! A summery lemon pound cake made from scratch and topped with an easy lemon glaze.

A slice of lemon blueberry bundt cake on a white plate with a fork and a wedge of lemon. The rest of the cake is on a glass serving platter in the background next to a white and blued dishtowel.

Lemon Blueberry Bundt Cake is not too sweet and not too tangy! This easy-to-make lemon bundt cake has a summery lemon glaze on top and is made with cream cheese to make it extra moist and tender. It will stay fresh and moist for several days. A perfect cake for sunny days or whenever you’re cravings some sunshine!

I love lemon desserts! If I had to pick my top three dessert flavors, lemon would be number one, followed by salted caramel and peanut butter. Ice cream, mousse or cake – I love them all. The fresh and bright citrus flavor makes me think of sunny days and warm weather. And what could be better than lemon alone? Lemon combined with fresh, juicy berries.

This lemon blueberry bundt cake is studded with 2 cups of juicy blueberries! And don’t worry, the blueberries won’t sink to the bottom of your cake, you’ll have juicy berries in every bite. This cake is summer perfection!

A lemon blueberry bundt cake on a glass serving platter with lemon glaze. A cake server is lifting out a slice. There\'s a white and blue dishtowel in the background.

Julia’s Tips and Tricks

  • All ingredients need to have room temperature to get the best results! Cutting the butter and cream cheese into smaller cubes makes them get to room temperature more quickly. Set the eggs into a bowl with warm water for 5 minutes before using, or set them out when you take out the cream cheese/butter for the recipe. It is also important to use room-temperature blueberries because cold fruit straight from the refrigerator will prevent your cake from baking evenly.
  •  Cream the butter and sugar until the mixture is really pale and fluffy. This takes a few minutes but will make a huge difference. Creaming them into a light and airy texture helps leaven the cake and creates a more tender texture.
  • This cake doesn’t brown much because of the cream cheese. Don’t worry, it will be cooked through, even if the outside might be a little paler than other cakes. Make sure to test if the cake is done. A toothpick inserted into the center should come out mostly clean, with only a few moist (not wet!) crumbs attached.
  • The blueberries won’t sink to the bottom of the pan in this recipe because the batter has the right consistency. You don’t need to dust them in flour, just use a rubber spatula to gently fold the dry, room temperature berries into the batter. You could also use frozen (not thawed) blueberries, but you need to be super gentle when you fold them in because they bleed more into the batter, and they might prevent your cake from baking evenly. For that reason, my preference is fresh blueberries!
Close-up of a lemon blueberry bundt cake on a glass serving platter with lemon glaze. A slice has been removed and a cake server is wedged under the cake. There\'s a white and blue dishtowel in the background.

More Lemon Recipes

A slice of lemon blueberry bundt cake on a cake server in the foreground and the rest of the cake on a glass serving platter in the background.

Tools Used

Citrus Zester: This one easily zests the rind without the pith, I really love this tool. It’s perfect for zesting citrus fruits, grating hard cheeses, and ginger.
Bundt Pan: This pan has a non-stick coating which makes it super easy to get the cake out of the pan and it’s heavy, cast-aluminum sturdiness makes cakes bake more even.
Lemon Squeezer: This tool makes it super easy to juice lemons AND limes. It is a 2-in-1 tool that is super sturdy and easy to use. You’ll be amazed at how much juice you’ll get out of a lemon.
Stand Mixer: The most beautiful appliance in my kitchen! I own it in the gorgeous Ice Blue but the new Imperial Black one is my current favorite color.

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4.93 from 13 votes

Lemon Blueberry Bundt Cake

This moist Lemon Blueberry Bundt Cake is dotted with blueberries and has sweet pops of juicy blueberries and fresh lemon flavor in every bite! A summery lemon pound cake made from scratch and topped with an easy lemon glaze.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 14

Ingredients 

For the Blueberry Lemon Cake:

  • 1 cup butter, , room temperature (230g)
  • 1 3/4 cups granulated sugar, (350g)
  • 6 oz cream cheese, , room temperature (170g)
  • 4 large eggs, , room temperature
  • 2 1/3 cups all-purpose flour, (300g)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp finely grated lemon zest
  • 2 cups fresh blueberries, , room temperature (250g)

For the Lemon Glaze:

  • 1 cup confectioners’ sugar, (125g)
  • 2 tbsp fresh lemon juice

Instructions 

  • Preheat oven to 350°F (180°C) and butter and flour a 12-cup bundt pan.
  • In a medium bowl, toss together the flour, baking powder, lemon zest, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy for about 4 minutes. Add cream cheese and mix until smooth, about 30 seconds.
  • With the mixer running, add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer running at low speed slowly add the flour mixture. Scrape down the sides and bottom of the bowl with a rubber spatula then beat at medium speed for about 15 seconds until the batter is smooth and light. Do not overmix.
  • Gently fold the dry, room temperature blueberries into the batter with a rubber spatula.
  • Spoon batter evenly into prepared cake pan. Bake in the center of the oven for 50-55 minutes or until a toothpick inserted in the center comes out clean with only a few moist crumbs attached.
  • Remove from the oven and allow to cool for 15 minutes in the pan then invert onto a cooling rack and let cool completely before adding the glaze.
  • To make the glaze, whisk the confectioners’ sugar and lemon juice together until smooth. Put a baking sheet under the rack to catch any drips and drizzle the lemon glaze over the top and sides of the cake.

Notes

1 medium lemon = approximately 1 tbsp zest = 2 tbsp juice

Nutrition

Calories: 396kcal
Like this recipe? Rate and comment below!
A lemon blueberry bundt cake on a glass serving platter with lemon glaze. A slice has been removed. There\'s a white and blue dishtowel in the background.

About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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4.93 from 13 votes (5 ratings without comment)

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14 Comments

  1. 5 stars
    absolutely wunderbar, fourth time making it today. everyone who has had a slice or two loves it. going to try it on extended family tomorrow at an Easter gathering.

  2. 5 stars
    Loved this cake made it yesterday and it disappeared. One question going to make another one in advance. Does this cake need to be refrigerated because of cream cheese and how long can it sit out?

    1. 5 stars
      Incredibly DELICIOUS!
      I thought the batter was too thick, so I added the juice of one lemon. It did the trick. I also dusted the blueberries with some of the flour from the batter before adding the berries to the batter.

      1. 5 stars
        Loved this cake made it yesterday and it disappeared. One question going to make another one in advance. Does this cake need to be refrigerated because of cream cheese and how long can it sit out?

  3. Hi Julia, 

    May I check if you need a bundt pan for it?  We can bake it in a loaf tin? Also is it necessary to sieve the flour?  Just wanted to let you know, I love the moist lemon cake recipe that you shared! It’s awesome and I would like to try this recipe I see. Sounds good!! :)

    1. So happy that you like my Lemon Cake recipe! For this Lemon Blueberry Bundt Cake recipe, you need a bundt pan. If you use a loaf pan, the baking time will change and there might be more batter than the pan can hold.