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A slice of blueberry lemon Bundt cake being removed with a spatula.
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Blueberry Lemon Bundt Cake

This moist and delicious Blueberry Lemon Bundt Cake is bursting with fresh, vibrant flavors of tangy lemon and sweet juicy blueberries in every bite. No one will ever know it starts with a boxed cake mix!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12

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 ⅓ 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.