This moist and delicious Blueberry Lemon Bundt Cake is bursting with fresh, vibrant flavors of tangy lemon and sweet juicy blueberries in every bite.
The best part about this recipe is that it utilizes the convenience of a boxed cake mix but tastes like it is made from scratch. Trust me, no one will EVER KNOW!
I love the convenience of baking amazing cakes with doctored-up box cake mixes. I use a cake mix in my coconut sheet cake and Bacardi rum cake that everyone always raves about… and this Bundt cake is no exception! This recipe is based on my pistachio Bundt cake, which is baked in a “cold oven” (meaning that you don’t preheat the oven).
If you’re curious why this cake is baked in an oven that has not been preheated, here is an article that explains this cold oven baking method in detail. A longer bake time and lower temperature result a deliciously moist and fluffy cake.
Your Simple Ingredients
- Cake mix – Boxed butter recipe yellow cake mix.
- Instant lemon pudding mix
- Eggs
- Sour cream
- Vegetable oil
- Lemon extract
- Lemon zest
- Fresh blueberries
- All-purpose flour – for coating the blueberries to help prevent them from sinking in the batter while baking.
- Powdered sugar – for the glaze.
- Lemon juice – for the glaze.
How to Make Blueberry Lemon Bundt Cake
- Beat cake mix, pudding mix, eggs, sour cream, oil and lemon extract in a large mixing bowl using a hand mixer. Gently fold in blueberries (that have been tossed and coated in flour) and lemon zest.
- Pour batter into a prepared 12-cup Bundt pan and spread evenly.
- Set your oven to 325 degrees F. Bake for 65 to 70 minutes, or until a toothpick inserted in the center is removed clean.
- Cool the cake in the pan for 10 to 15 minutes on a rack, then invert onto a wire rack to cool completely.
- Prepare the glaze by combining the powdered sugar and lemon juice and drizzle over the cake.
This cake is PERFECT for a holiday (Easter!) dessert or Mother’s Day brunch, and it’s an absolute breeze to prepare.
Storing Leftovers
Store covered at room temperature or in the refrigerator for up to 3 days.
I hope you and your family enjoy this cake as much as my family loves it!
Blueberry Lemon Bundt Cake
Ingredients
For the cake:
- 1 (15.25 ounce) box butter recipe yellow cake mix
- 1 (3.4 ounce) box instant lemon pudding
- 4 large eggs
- ½ cup sour cream
- ¼ cup vegetable oil
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 cups fresh blueberries that have been rinsed with water in a colander
- 2 tablespoons all-purpose flour
For the glaze:
- 1 â…“ cup powdered sugar
- 2 ½ to 3 tablespoons lemon juice
Instructions
- Note: this recipe is baked in a "cold oven," so do not preheat your oven. Grease and flour or spray a 12-cup Bundt pan with cooking spray. Set aside.
- Place rinsed blueberries in a medium bowl and sprinkle with the 2 tablespoons of all-purpose flour. Toss blueberries with flour to coat as evenly as possible.
- Place cake mix, pudding mix, eggs, sour cream, oil, and lemon extract in a large mixing bowl. Beat with an electric hand mixer on medium speed until smooth and incorporated. Batter will be thick.
- Gently fold in blueberries and lemon zest into the batter.
- Pour batter into prepared Bundt pan and spread evenly.
- Set your oven to 325 degrees F. Bake for 65 to 70 minutes, or until a toothpick inserted in the center is removed clean.
- Cool cake in pan for 10 to 15 minutes on a rack, then invert onto a wire rack to cool completely.
- Prepare the glaze by stirring or whisking powdered sugar and lemon juice in a medium bowl until smooth and combined.
- Drizzle glaze over cake.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 2016. Updated with new text, new images and recipe revised April 2023.
This cake is so delicious, you literally can not eat just one slice!!!
Amazing recipe and photos! I love blueberries and lemon and this cake is just delish 🙂
Thanks so much, Daniela!
I made this cake today for Easter dinner tomorrow. When unmolded it, all the blueberries sunk to the bottom, thus they are on the top of the cake! What did I do wrong?? The glaze will cover the berries somewhat but I hope some are inside the cake! Help!
Hi Mary Kay, Sorry for the delay in responding! Did you remember to toss your blueberries in flour before folding them into the batter? I forgot one time and they sunk to the bottom. The flour helps to distribute them more evenly throughout the cake! Hope you had a happy Easter.
Recipe printed. Diann is buying the ingredients today! Gonna be on the table for Easter dinner!
Thank you, Al! I hope you enjoy it… it’s one of my new favorite cakes! 🙂