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.
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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?
Beating with the lemon zest helps to release the lemon oil. It smells AMAZING and adds a flavor bomb, too!
Beat for 2 1/2 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 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!
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.
Other lemon recipes:
Other cake recipes:
- 1 package white cake mix
- 3.4 ounce box instant lemon pudding
- 1/2 cup water
- 1/2 cup lemon juice
- 1/3 cup vegetable oil
- 3 large egg whites
- 1 Tbsp lemon zest
- 2 cups fresh or frozen blueberries
- Optional Lemon Glaze
- 1/4 cup powdered sugar
- 2-3 Tbsp lemon juice
- 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 1/2 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.
Amount Per Serving: Calories: 268Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 61mgCarbohydrates: 39.9gFiber: 1gSugar: 26.5gProtein: 3.1g