Blueberry Lemon Bundt Cake

It had been a while since I last used my bundt cake pan, and I found myself with some leftover buttermilk. Making a fruit bundt cake seemed like the ideal solution. This simple Blueberry Lemon Bundt Cake sounded just right, fulfilling a craving I’d had for weeks. This Blueberry Lemon Bundt Cake is incredible, with a soft texture and bursting with juicy blueberries and zesty lemon flavor. It’s truly one of the most exceptional cakes you’ll ever taste.

This recipe is very easy to prepare and takes only a few minutes until is ready for baking. I used frozen wild mountain blueberries, which are smaller in size and have a wonderful unique tangy taste and flavor, a bit different from the big sweet ones found in grocery stores. I had the luck to buy a lot of wild blueberries after they were picked on the mountain, and we froze them so we could enjoy their delicious flavor all the months after. Fresh blueberries will work well as well, no doubt about that.

You can make a lemon glaze topping though for me it seemed sweet enough and sprinkled only some powdered sugar on top. Feel free to try both toppings and see which one you like best.

How to make Blueberry Lemon Bundt Cake

To begin, preheat your oven to 350°F (180°C) and prepare a 10-inch bundt pan by greasing it with butter and dusting it with flour to prevent sticking.

In a bowl, whisk together the flour, baking powder, and salt, and set it aside for later use.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until fully combined.

Reduce the mixer speed to low and gradually add the flour mixture and buttermilk, alternating between the two until everything is well incorporated.

Now, it’s time to add the blueberries. Take them out of the freezer and stir them with 1 tablespoon of flour. Reserve about 1/4 cup of the blueberries for topping and gently fold the rest into the batter. Be careful not to overmix, as you don’t want the batter to turn blue. Just a few gentle folds will do.

Pour the batter into the prepared bundt pan and sprinkle the reserved 1/4 cup of blueberries on top.

Bake the cake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes before inverting it onto a cooling rack to cool completely at room temperature.

Before serving, you can dust the blueberry bundt cake with powdered sugar or prepare a lemon icing by mixing powdered sugar with lemon juice for added flavor.

Hope you will try the recipe for this Blueberry Lemon Bundt Cake and enjoy it as much as we did! If you do don’t forget to let me know and tag me on Instagram. Cheers.

Blueberry Lemon Bundt Cake slice

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Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

5 from 1 vote
This Blueberry Lemon Bundt Cake is absolutely incredible, boasting a soft texture and bursting with juicy blueberries and zesty lemon flavor. It's truly one of the most exceptional cakes you'll ever taste.
Servings 12 servings
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes


  • 2 sticks (220g) butter
  • 1 ½ cup (300g) sugar
  • 3 eggs
  • 1 tsp (5g) vanilla extract
  • 2 tbsp lemon zest (zest from two lemons)
  • 2 tbsp (30ml) lemon juice
  • 3 cups (375g) flour
  • 2 tsp (8g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (240g) buttermilk
  • 2 cups (200g) frozen blueberries
  • 1 tbsp (10g) flour , to add over the blueberries

Topping ideas

  • Powdered sugar for dusting
  • or

Lemon Glaze

  • 1 cup (125g) powdered sugar
  • 2 tbsp (30ml) lemon juice


  • Preheat oven to 350 F (180C). Butter and dust with flour a 10 inch bundt pan.
  • In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
    blueberry lemon bundt cake step1
  • In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.
    blueberry lemon bundt cake step2blueberry lemon bundt cake step3blueberry lemon bundt cake step4blueberry lemon bundt cake step5
  • Add vanilla, lemon zest and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.
    blueberry lemon bundt cake step6blueberry lemon bundt cake step7
    blueberry lemon bundt cake step8
  • Only now, take the blueberries out of the freezer, Stir with 1 tbsp of flour. Keep about 1/4 cup of the blueberries for topping and add the rest over the batter.
    blueberry lemon bundt cake step9blueberry lemon bundt cake step10
  • Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.
    blueberry lemon bundt cake step11blueberry lemon bundt cake step12
  • Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.
    blueberry lemon bundt cake step13
  • Bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
    blueberry lemon bundt cake step14
  • Remove from the oven and rest in the pan for about 15-20 minutes before inverting it onto a rack. Let cool at room temperature.
  • Before serving dust the blueberry bundt with powdered sugar or prepare the lemon icing by mixing the powdered sugar with lemon juice. Enjoy!



Serving: 1 serving out of 12Calories: 387kcalCarbohydrates: 55gProtein: 5.7gFat: 17gSaturated Fat: 10.2gCholesterol: 82mgSugar: 29.1g
Calories: 387kcal
Course: Dessert
Cuisine: American
Keyword: blueberry bundt cake, blueberry buttermilk cake, blueberry cake, blueberry dessert, blueberry lemon bundt cake, buttermilk dessert

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Cathleen @ A Taste of Madness Author says:

    I love the look of this cake! Lemon and blueberry is one of my favorite flavor combinations!

    1. Ella-HomeCookingAdventure Author says:

      Yes, a perfect combination I would say. I love the add of lemon even in a blueberry jam. Gives a wonderful flavor.

  2. Kristi @ Inspiration Kitchen Author says:

    I love Bundt Cakes Ella! They are so beautiful, look great on a plate, and I’ve always loved the way they taste. This flavor combo looks great!

    1. Ella-HomeCookingAdventure Author says:

      Glad you like it Kristi, made it twice in a week, it is as good 🙂

  3. Maureen | Orgasmic Chef Author says:

    My bundt cake is also depressed at being hidden in the corner of a cabinet in the laundry/storage room. I think this blueberry lemon bundt cake would be happy on my table too. 🙂

  4. Dedy@Dentist Chef Author says:

    Damn delicious!!!
    now i missed my home and my mom’s bundt cake….

  5. Jess @ Sweet Menu Author says:

    WOW! What a beautiful beautiful cake. You have outdone yourself Ella!

  6. Anu-My Ginger Garlic Kitchen Author says:

    Oh wow! This is just so stunning and delicious bundt cake. Loved the addition of blueberries Ella!

  7. ritu ahuja Author says:

    Wow!! beautiful and stunning cake. Irresistible. The best cake I have seen so far 🙂

  8. Lexi @ Sempre Dolce Author says:

    Ella, this cake looks fabulous! I think I need to add it to my mental “to make” list! 🙂

  9. nabila Author says:

    This cake looks so delicious but I don’t have bundt cake pan.Can I make them as cupcakes instead?

    1. Ella-HomeCookingAdventure Author says:

      Sure.. they will work really well.. just check them out while baking as they will probably need less time to bake, probably 30-35 mins will be enough

  10. Sana Author says:

    Heyy. I’d love to try this recipe. But can I use fresh blueberries instead of frozen?

    1. Ella-HomeCookingAdventure Author says:

      Sure.. I think this was mentioned too, fresh blueberries will be as good if not better. The best part is that you can prepare this recipe all year round with either frozen or fresh blueberries.

  11. Shawna Gulmir Author says:

    hi Ella. I made this bundt cake today and it turned out amazing. My husband loved it. Next time i want to try to use a lemon glaze instead of just dusting it with the powdered sugar.
    Do i pour the glaze on top of the cake while the cake is hot?

    1. Ella-HomeCookingAdventure Author says:

      So glad you enjoyed this recipe.. I would add the glaze after it cools .. better results this way

  12. Tink Author says:

    I made this for a quilting bee yesterday and it was (a) very easy to make (b) a HUGE hit. Delicious. I’ll be making it again (and again).

    1. Ella-HomeCookingAdventure Author says:

      So glad to hear that, I am sure everybody enjoyed it, it's really delicious.

  13. Foodie Author says:

    Please share a fruit cake recipe. Thanks. All your recipes seem doable and you make it so easy for viewers. Thank you again.

  14. Alexandra Author says:

    The cake looks wonderful and I’d love to attempt it, but can you please specify what flour you are using. Is it plain or self raising? Many thanks!

    1. Ella-HomeCookingAdventure Author says:

      I always use plain flour.. let me know if you try it out

  15. Jess Author says:

    I would love to try this! Can I use all-purpose flour?

  16. Jess Author says:

    I tried this cake yesterday and it was AMAZING!!! So glad I found your website!

  17. Stefania Author says:

    Ricetta perfetta ! Buonissima e bellissima Bundt Cake ! @stefimenichetti

  18. Ellen Manalo Author says:

    Hi Ella! Blueberries are not readily available in my country (Philippines), what can i use instead? Thanks…

    1. Ella-HomeCookingAdventure Author says:

      Hi Ellen.

      You can use raspberries  or strawberries  instead of blueberries.

  19. Antoinette Author says:

    Hi, can I use yogurt instead of buttermilk???

    1. Ella-HomeCookingAdventure Author says:

      sure.. use 3/4 cup yogurt + 1/4 milk instead

  20. Husna Author says:

    Hey! I just made this cake and it turned out wonderful. However the lemon flavor did not quite cut through to the surface and the cake tasted a bit doughy, any thoughts why this may have happened?

  21. Maighread Author says:

    Looks delicious!
    What can I use to replace buttermilk? I dont find it where I live

    1. Ella-HomeCookingAdventure Author says:

      you can always replace it with 3 parts plain yogurt and 1 part milk – here to replace 1 cup (240g) buttermilk use 3/4 cup (180g) yogurt +1/4 cup (60ml) milk 

  22. Carrie Author says:

    I made this today. My batter seemed quite thick and turned purple even though I folded the blueberries in lightly.
    Any suggestions?

  23. Kamila Author says:


    this recipe looks amazing! I just want to ask you one question… I don’t have a mixer. Is it possible to get the same result without it?

    Thank you

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