Lemon Blueberry Bundt Cake starts with a box of cake mix, but nobody has to know. Packed with bright lemon flavor, juicy blueberries, and topped with a simple lemon glaze, it's an easy dessert that looks bakery-worthy with very little effort.
If you're looking for an easy lemon blueberry cake recipe that starts with a boxed mix, this bundt cake delivers homemade flavor without a whole lot of effort.
Whether you're headed to a church potluck, baby shower, Easter brunch, or just need something sweet to go with coffee, this cake always disappears fast.
Why you'll love this recipe
- Starts with a cake mix for easy prep
- Bright lemon flavor from fresh lemon juice and zest
- Moist and tender texture thanks to instant pudding mix
- Works with fresh or frozen blueberries
- Perfect make-ahead dessert for spring and summer gatherings
- Pretty enough for special occasions but easy enough for a weeknight treat
Craving more bundt cakes? Check out my Sour Cream Bundt Cake!
The Bundt Cake Secret My Mom Swears By
My mom has enough bundt pans to open a small museum.
Simple bundt pans. Fancy bundt pans. Bundt pans shaped like things I can't even identify.
And if there's one thing she's taught me, it's this: Grease your bundt pan really, really well.
Nothing is more heartbreaking than a beautiful cake that refuses to leave the pan. Take an extra minute to coat every nook and cranny and you'll be rewarded with a gorgeous cake that looks like it came from a bakery.
Ingredients You'll Need
For the Cake
- White cake mix
- Instant lemon pudding mix - This adds moisture and amps up the lemony goodness.
- Fresh lemon juice - Fresh lemon juice – You'll need about 3 medium lemons to get ½ cup juice plus the zest. You can also use something like Real Lemon juice.
- Vegetable oil - Keeps the cake nice and tender. You can also use canola oil or even extra-virgin olive oil.
- Egg whites - At room temperature for the fluffiest texture. You can use an egg separator to remove the yolks or use your impeccably clean hands.
- Fresh or frozen blueberries - No need to thaw if using frozen—just toss 'em in! Here's how to freeze blueberries.
For the Lemon Glaze
- Powdered sugar
- Fresh lemon juice
How to Make Lemon Blueberry Bundt Cake
- In a large mixing bowl, combine the cake mix, pudding mix, water, lemon juice, vegetable oil, egg whites, and lemon zest.
- Beat for about 2½ minutes until the batter is smooth and fluffy.
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- Gently fold in the blueberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted near the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate. Once cooled, whisk together the glaze ingredients and drizzle over the top.
Farm Girl Tips
- Zest the lemons before juicing them.
- Fresh lemon juice provides the best flavor.
- If using frozen blueberries, add them directly from the freezer. No need to thaw.
- Fold the blueberries in gently to keep them from breaking apart.
- Let the cake cool for about 10 minutes before removing it from the pan. Too soon and it may fall apart; too long and it can stick.
Variations
- Add a Cream Cheese Glaze: Swap the lemon glaze for a cream cheese glaze for a richer dessert.
- Use Different Berries: Try raspberries, blackberries, or a mixed berry blend.
- Make It Extra Lemony: Add an additional teaspoon of lemon zest to the batter or garnish with thin lemon slices.
- Add White Chocolate: Fold in 1 cup of white chocolate chips along with the blueberries for a bakery-style twist.
Storage Instructions
Store the cake tightly covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
This cake freezes beautifully.
To freeze, wrap the completely cooled cake (without glaze if possible) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
Thaw overnight in the refrigerator or several hours at room temperature before serving. Add the glaze after thawing for the freshest appearance.
Frequently Asked Questions
Yes! Use them straight from the freezer without thawing first.
A 9- or 10-cup bundt pan works best for this recipe.
Absolutely. In fact, the flavor is even better the next day, making it a great make-ahead dessert.
Yes. The flavor will be slightly richer, but the cake will still be delicious.
Equipment Needed
- 9 or 10 inch bundt pan
- hand mixer
- rubber spatula
- large mixing bowl
- Egg separator
- Zester or microplane
- Citrus press
More Easy Cakes You'll Love
This Lemon Blueberry Bundt Cake proves that a boxed cake mix can still create a dessert that's worthy of a special occasion. It's bright, fresh, easy to make, and one of those recipes people always ask for after the first bite.
Recipe
Lemon Blueberry Bundt Cake with Cake Mix
Ingredients
Method
- Preheat oven to 350° degrees.
- Add 1 package white cake mix, 3.4 ounce box instant lemon pudding, ½ cup water, ½ cup lemon juice, ⅓ cup vegetable oil, 3 large egg whites and 1 Tablespoon lemon zest into a large bowl. Using a mixer, beat for 2 ½ minutes until the batter is light and airy. Be sure to scrape down the sides once or twice to make sure all ingredients are incorporated.
- Using a spatula, gently fold in 2 cups fresh or frozen blueberries to incorporate into the batter. Take care not to smash the berries.
- Pour the batter into a well greased 9 or 10 inch bundt cake pan. Use a spatula to evenly spread the batter. Bake for 45 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a pan wire cooling rack.
- To make the lemon glaze, whisk together ¼ cup powdered sugar and 2-3 Tablespoons lemon juice until smooth. Drizzle over the cooled cake.
Farm Girl Tips
- Fresh lemon juice and zest provide the best flavor, but bottled lemon juice can be used in a pinch.
- If using frozen blueberries, add them directly from the freezer. Do not thaw first.
- Grease the bundt pan thoroughly, making sure to coat all the crevices to prevent sticking.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze the unglazed cake for up to 3 months. Thaw overnight in the refrigerator and add glaze before serving.
Nancy says
want to use sour cream for more moisture cake. what would I change?
Alysann Collotzi says
Why use only egg whites instead of the whole egg?
Deanne Frieders says
It just keeps it as a white cake instead of a yellow cake. You can use a whole egg if you prefer.
Candi says
The made this cake last, the flavor was amazing and the cake was delicious.
Deanne Frieders says
Love that Candi! Thank you 🙂
Treva McGuire says
As noted by Jane Clinton in her comment about the cake not rising much, I had the same result. My cake also came out unexpectedly short. She said she used packaged egg whites and wondered if that was the problem, but I used real egg whites at room temperature as instructed in the recipe. I am sure it will taste good. but the presentation is not what I wanted it to be.
Deanne Frieders says
I'm wondering what size bundt pan you used? If it was too large it would spread out instead of up. I'll take a look at the recipe to see if I can provide further instructions 🙂
Lynn Lange says
Could I use blueberry pie filling instead of fresh?
Jane clinton says
I made this last week for a function...everyone loved it and wanted the recipe...very easy...making another today for church luncheon...only problem I had was the cake did not seem to rise too much...only 3/4 to top of pan...but it was good...did the blueberries prevent it from rising, I wonder...also I used egg whites in a container
Instead of separating wh ok e eggs
Thanks for your recipes...I follow many of yours
Bren Torbert says
my batter is pretty thick….. thicker than normal cake batter….
but I’m gonna bake it like it is & hopefully….
it will be as wonderful as it sounds 🤞🏻😁
tess says
My blueberries sunk but still delicious should I use a small amt of flour next time and coat berries
Noelle says
This tasted like a bakery cake but better! OMG! Melt in your mouth yum! Made it this summer and I'm bringing it on Thanksgiving as well! So good !!
Deanne Frieders says
Thanks for your kind word, Noelle! So glad you liked it!
Sue says
What would happen if I used the whole egg? I hate wasting the yolks and can never find a use for them. This sounds delicious, and I plan on making it. Thanks for the recipe!
Deanne Frieders says
You could use a whole egg; it would be less of a white cake but still delicious.