You can make this moist and flavorful Lemon Blueberry Bundt Cake with cake mix and just a few additional ingredients, including a sweet lemon glaze. Pucker up, lemon lovers - this cake’s for you!!
My mom is always making bundt cakes. She has an entire collection of fabulous bundt cake pans, ranging from the simple cake pan to very ornate bundt cake pans.
Mom's word of advice when making bundt cakes? She says grease your pan really, really well. That way when when you turn out the pans, they look like a work of art. Well, I added that last part. But the point is, grease your pans.
Tip: Another bundt cake you'll love is this Sour Cream Bundt Cake!
Why I love this lemon blueberry bundt cake using cake mix:
While I love a traditional white bundt cake, this easy lemon and blueberry bundt cake is one of our family’s favorites.
This makes me super happy, because it’s beyond simple to make. Yep, we’re using a boxed cake mix to make this cake and no one needs to be the wiser!
I love doctoring up a cake mix. It's nothing short of genius, right?
In this case, we’re adding lemon juice and lemon zest to give an amazing punch of lemon flavor. Add fresh or frozen blueberries and we have a swoon worthy bundt cake you’ll want on your spring or summer table.
Ingredients in Lemon Blueberry Bundt Cake
- white cake mix: Take the help where you can get it, I say! The cake mix already has the flour, baking powder, baking soda, and sugar in it.
- lemon pudding mix: to infuse even more lemon flavor
- lemon juice and lemon zest: Lemon, lemony, lemon!! Are you sensing a trend?
Be sure to wash your lemons before using, especially since we’ll be using the peel (zest). We'll need about three of them. - vegetable oil
- egg whites: at room temperature. You can use an egg separator to remove the yolks or use your impeccably clean hands.
- fresh or frozen blueberries: Not to be overshadowed by all things lemon, juicy and ripe blueberries have a place here too. I mean, look at that photo! Blueberries matter, too!
If you have fresh blueberries, by all means use them. If you are using frozen blueberries, don’t thaw them first. Add ‘em straight from the freezer bag. I have a post to show you how to freeze blueberries, too!
How to Make Lemon Blueberry Bundt Cake
So how do we make this lemon blueberry cake?
Add all the cake ingredients into a mixing bowl of a stand mixer fitted with a paddle attachment or a large bowl for a hand mixer. Everyone into the pool here, except the blueberries.
Beating with the lemon zest helps to release the lemon oil. It smells AMAZING and adds a flavor bomb, too!
In case you're wondering, this is the Kitchenaid stand mixer I have and this Ankarsrum mixer is what my mom has and I'm secretly lusting after.
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.
Want To Save This Recipe For Later?
I'll email it to you, so you can come back to it later!
Using a spatula, gently fold in the blueberries to incorporate into the batter. Take care not to smash the berries so they stay whole and aren't crushed.
Pour the batter into a well greased 9 or 10 inch bundt cake pan. Use a spatula to level off the top. Bake for 45 minute or until a toothpick inserted comes out clean or with just a few crumbs.
That's it! In my opinion, this lemon blueberry bundt cake recipe needs nothing more.
But for those of you who love over the top, you could certainly drizzle it with a drizzle of simple lemon glaze. The instructions for that are in the recipe card!
Tips
Zest the lemons before you juice them.
In a pinch you can use jarred lemon juice, but the fresh lemon juice and zest really makes a difference.
Tools needed:
- Egg separator
- Zester or microplane
- Citrus press
- 9 or 10 cup bundt pan
- Mixer hand or stand
- Spatula
Other lemon recipes:
Sip on some Blueberry Mint Lemonade or Passion Tea Lemonade!
Other cake recipes:
Pineapple Carrot Cake with Cream Cheese
Chocolate Cream Cheese Bundt Cake
Strawberry Cupcakes with Cake Mix
If you make this lemon bundt cake, be sure to leave a review below or tag me at @thisfarmgirlcooks on Instagram or Facebook!
Lemon Blueberry Bundt Cake
Ingredients
- 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
- 1 tablespoon lemon zest
- 2 cups fresh or frozen blueberries
- Optional Lemon Glaze
- ¼ cup powdered sugar
- 2-3 tablespoon lemon juice
Want To Save This Recipe For Later?
I'll email it to you, so you can come back to it later!
Instructions
- Preheat oven to 350° degrees.
- Add cake ingredients (everything except blueberries) into a mixing bowl of a stand mixer or a large bowl for a hand 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 the 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.
To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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.