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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.
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5 from 7 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 Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 14
Calories: 396kcal


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


  • 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.


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


Calories: 396kcal