Pucker up, lemon lovers—this lemon blueberry bundt cake is about to brighten your day! We're talking zesty lemon flavor, juicy blueberries, and a sweet lemon glaze, all made super easy with a boxed cake mix. That's right—fancy without the fuss!
Why you'll love this recipe
I’m all for scratch baking when I have the time, but let’s be real—some days, we need a shortcut. That’s why this lemon blueberry bundt cake is a winner. It’s quick, foolproof, and tastes like you spent hours in the kitchen. (Spoiler alert: You didn’t!)
Plus, blueberries and lemon? It’s a flavor combo made in dessert heaven. This cake screams spring and summer, but I’ll be honest… we’ve enjoyed it in the middle of harvest, and it hit the spot!
Craving more bundt cakes? Check out my Sour Cream Bundt Cake!
Ingredients
- White cake mix: Yep, the store-bought kind. It’s got the all purpose flour, sugar, and leavening all built in. Work smarter, not harder!
- Lemon pudding mix: This adds moisture and amps up the lemony goodness.
- Fresh Lemon juice & zest: Fresh is best! You'll need about 3 lemons. Be sure to wash your lemons before using, especially since we’ll be using the peel (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.
- Optional Lemon Glaze: Powdered sugar + lemon juice = a dreamy drizzle. Because why not go all in?
Variations
Berry Swap: Try raspberries, blackberries, or even chopped strawberries.
Citrus Twist: Use a lemon cake mix instead of white cake mix. Or, use lime or orange zest for a different zing.
Gluten-Free: Use a gluten-free cake mix—easy peasy!
Top with a thicker cream cheese frosting to lean in to nothing bundt cake vibes.
How to Make Lemon Blueberry Bundt Cake
Preheat & Prep: Set your oven to 350°F. Grease that bundt pan like your cake’s beauty depends on it—because it does!
Mix It Up: In a large bowl, use an electric mixer to beat the cake mix, pudding, lemon juice, oil, egg whites, and lemon zest for 2 ½ minutes. The batter will get light and airy—so satisfying! Beating with the lemon zest helps to release the lemon oil. It smells AMAZING and adds a flavor bomb, too!
Berry Time: Gently fold in the blueberries. Don't overmix or they'll burst and turn your cake purple (unless a Barney themed cake is the vibe you're going for!). Note: the batter will be thick.
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Bake: Pour the cake batter into your prepared bundt pan and bake for 45 minutes. A toothpick should come out clean.
Cool & Glaze: Let the cake cool in the pan for 10 minutes, then flip it onto a plate. Whisk together powdered sugar and lemon juice for that luscious glaze.
Top Tips
Grease generously: Use baking spray with flour or the old-school butter-and-flour method.
Zest before juicing: It’s way easier to zest a firm lemon than a squeezed one.
Frozen blueberries? Toss them with a little flour to prevent sinking.
Storage Instructions
- Room Temp: Store covered for up to 3 days. It’ll stay moist and delicious!
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Freeze individual slices or the whole cake (without glaze) for up to 3 months. Wrap tightly and thaw overnight in the fridge.
Equipment Needed
- 9 or 10 inch bundt pan
- hand mixer
- rubber spatula
- large mixing bowl
- Egg separator
- Zester or microplane
- Citrus press
Other cake recipes:
Recipe
Lemon Blueberry Bundt Cake
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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 at room temperature
- 1 Tablespoon lemon zest
- 2 cups fresh or frozen blueberries
Optional Lemon Glaze
- ¼ cup powdered sugar
- 2-3 Tablespoon lemon juice
Instructions
- 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 zestinto 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 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 wire cooling rack.
To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary 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.