Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

Watch the video for this recipe:

I haven't used my bundt cake pan for quite some time and as I had some buttermilk left, a fruit bundt cake seemed the best way to use it. A simple blueberry lemon bundt cake sounded perfect to me, I was craving for some for a couple of weeks.


This recipe is very easy to prepare, takes only 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 on 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 can enjoy their delicious flavor all the months after. Fresh blueberries will work good as well, no doubt about that.


This cake is amazing, soft with a lot of blueberries inside, lemon flavored, definitely one of the best cakes ever. I have always preferred chocolate desserts but this cake is as good as a chocolate one :) 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.


Related Posts
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Blueberry Shake
Blueberry and Strawberry Yogurt Ice Cream



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  • Makes about 12 servings
  • 2 sticks (220g) butter
  • 1 1/2 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
  1. Preheat oven to 350 F (180C). Butter and dust with flour a 10 inch bundt pan.
  2. In a bowl, whisk the flour with baking powder and salt; set aside until ready to use.
    blueberry lemon bundt cake step1
  3. 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
  4. 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
  5. 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
  6. 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
  7. Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.
    blueberry lemon bundt cake step13
  8. Bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.
    blueberry lemon bundt cake step14
  9. 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.
  10. Before serving dust the blueberry bundt with powdered sugar or prepare the lemon icing by mixing the powdered sugar with lemon juice. Enjoy!


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Nutrition facts 1 Serving - Calories:387, Fat:17.0g, Saturated Fat:10.2g, Carbohydrates:55.0g, Sugar:29.1g, Fiber:1.5g, Protein: 5.7g, Cholesterol:82mg, Calories from Fat 153, Sodium 341mg, Potassium 193mg, Vitamin A 11%, Vitamin C 11%, Calcium 8%, Iron 12%, Nutrition Grade D+, daily percent values are based on a 2000 calorie diet
On March 21, 2015 at 06:02 pm, Cathleen @ A Taste of Madness said...
I love the look of this cake! Lemon and blueberry is one of my favorite flavor combinations!

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

On March 21, 2015 at 08:04 pm, Kristi @ Inspiration Kitchen said...
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!

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

On March 22, 2015 at 02:52 am, Maureen | Orgasmic Chef said...
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. :)
On March 22, 2015 at 11:10 am, Dedy@Dentist Chef said...
Damn delicious!!! now i missed my home and my mom's bundt cake....
On March 22, 2015 at 05:13 pm, Jess @ Sweet Menu said...
WOW! What a beautiful beautiful cake. You have outdone yourself Ella!
On March 25, 2015 at 03:25 pm, Anu-My Ginger Garlic Kitchen said...
Oh wow! This is just so stunning and delicious bundt cake. Loved the addition of blueberries Ella!
On March 31, 2015 at 01:16 pm, ritu ahuja said...
Wow!! beautiful and stunning cake. Irresistible. The best cake I have seen so far :)
On April 13, 2015 at 09:21 am, Lexi @ Sempre Dolce said...
Ella, this cake looks fabulous! I think I need to add it to my mental "to make" list! :)
On June 27, 2015 at 09:36 am, nabila said...
This cake looks so delicious but I don't have bundt cake pan.Can I make them as cupcakes instead?

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

On July 08, 2015 at 07:25 pm, Sana said...
Heyy. I'd love to try this recipe. But can I use fresh blueberries instead of frozen?

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.

On July 22, 2015 at 12:38 am, Shawna Gulmir said...
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?

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

On August 02, 2015 at 09:02 am, Tink said...
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).

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

On September 11, 2015 at 11:24 am, Foodie said...
Please share a fruit cake recipe. Thanks. All your recipes seem doable and you make it so easy for viewers. Thank you again.

Will do some fruits cakes too but meanwhile did you see these recipes already on my blog? ,,, and there are others as well..

On January 28, 2016 at 08:00 am, Alexandra said...
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!

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

On June 20, 2016 at 12:02 pm, Jess said...
I would love to try this! Can I use all-purpose flour?
On June 21, 2016 at 09:34 am, Jess said...
I tried this cake yesterday and it was AMAZING!!! So glad I found your website!
On September 27, 2016 at 03:20 am, Stefania said...
Ricetta perfetta ! Buonissima e bellissima Bundt Cake ! @stefimenichetti
On January 21, 2018 at 03:39 am, Ellen Manalo said...
Hi Ella! Blueberries are not readily available in my country (Philippines), what can i use instead? Thanks...

Hi Ellen.

You can use raspberries  or strawberries  instead of blueberries.

On July 26, 2018 at 10:42 pm, Antoinette said...
Hi, can I use yogurt instead of buttermilk???

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

On August 12, 2018 at 11:07 pm, Husna said...
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?
On January 24, 2020 at 10:14 am, Maighread said...
Looks delicious! What can I use to replace buttermilk? I dont find it where I live Thanks!

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 

On February 26, 2020 at 02:13 pm, Carrie said...
I made this today. My batter seemed quite thick and turned purple even though I folded the blueberries in lightly. Any suggestions?
On April 16, 2020 at 07:36 am, Kamila said...
Hey, 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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