Lemon Blueberry Bundt Cake!

Lemon Blueberry Bundt Cake. A soft, moist, and luscious Lemon cake, layered with juicy sweet blueberries and a zesty lemon glaze, making it the ultimate dessert for lemon lovers! It’s so pretty and each last bite is so delicious.

We’re just going into the weekend, so what better way to celebrate than with a cake! And especially this spectacular Lemon Blueberry Bundt Cake!

This is our first bundt cake recipe that we’re sharing and that’s honestly we’re so excited, because we LOVE bundt cakes so much! They are super easy, and look so gorgeous!


Butter: Make sure the butter is fully softened, so it beats well.

Greek Yogurt: You can also use Sour Cream as a substitute! Make sure it’s room temperature.

Sugar: This recipe calls for granulated sugar, (white sugar).

Eggs: Before using in the recipe, make sure your eggs are at room temperature.

All-Purpose Flour: All-purpose flour is a basic ingredient in most cakes.

Salt: A must-have ingredient for even desserts!

Baking Powder + Soda: Baking Powder and Soda are leavening ingredients, making the cake rise.

Buttermilk: Be sure your buttermilk is at room temperature.

Lemon Juice + Zest: This is what makes the cake lemon flavor!

Blueberries: And as you probably guessed, blueberries are what make the cake Lemon Blueberry.

Cornstarch: Cornstarch is tossed with the blueberries right before baking, to make the blueberry juices thicker.

The Lemon cake is almost pound cake-like. We made sure there was PLENTY of lemon flavor. And when cooked, the blueberries become sweet, juicy, and bursting, making it absolutely irresistible.

Bundt cakes are a great beginner’s recipe! Use your favorite pan and be sure to grease it well. Then we like to coat it with a bit of almond flour which gives it the best texture. This step assures that your cake won’t stick, and will come out easily.

Also, this cake stores really well! You can leave it out at room temp. in an airtight container, or up to a week in the fridge, but you can also freeze it for up to 3 months!

We hope you guys enjoy this recipe, and if you try it, be sure to comment down below, and tag us on our Instagram! Happy Baking! -Aubrey and Tara

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Lemon Blueberry Bundt Cake!

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Lemon Blueberry Bundt Cake. A soft, moist, and luscious Lemon cake, layered with juicy sweet blueberries and a zesty lemon glaze, making it the ultimate dessert for lemon lovers! It’s so pretty and each last bite is so delicious.


Units Scale

For greasing the Bundt Pan:

2 Tbsp. softened butter

2 Tbsp. almond flour

For the Lemon Blueberry Cake:

1/2 cup softened butter

1/4 cup plain greek yogurt (room temp.)

1 + 3/4 cups white sugar

4 large eggs, room temp.

3 cups all-purpose flour

1/2 tsp. kosher salt

2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup buttermilk, room temp.

1/2 cup lemon juice

2 Tbsp. lemon zest

1 + 1/2 cups fresh blueberries

1 Tbsp. cornstarch

For the Lemon Glaze:

1 + 1/2 cups powdered sugar

1 Tbsp. lemon juice

12 tsp. milk


1. Preheat the oven to 350 degrees, and with 2 Tbsp. softened butter, grease a 10-12 cup bundt pan. Be sure to grease all the crevasses so the cake won’t stick. Now, add in 2 Tbsp. almond flour, and coat it all around the pan. Tap out the extra flour.

2. In a medium-sized bowl, with a hand mixer, beat 1/2 cup softened butter, and 1/4 cup plain greek yogurt, until smooth and creamy. Now, add in 1 + 3/4 cups white sugar, and beat that until combined, for about 1 minute. Add in 4 large eggs, and beat that until combined, about 3-4 minutes.

3. In a separate bowl, whisk together the dry ingredients; 3 cups all-purpose flour, 1/2 tsp. kosher salt, 2 tsp. baking powder, and 1/2 tsp. baking soda.

4. To the butter mixture, add about 1/3 of the flour mixture and beat until combined. Now, add in 1/2 cup buttermilk, continue beating, and 1/3 of the flour mixture, beating until smooth. Add in the lemon juice, beat until combined, and add in the remaining flour. Lastly, add in 2 Tbsp. lemon zest, and beat until combined. Be sure not to overmix. 

5. In a small bowl, mix together 1 + 1/2 cups fresh blueberries and 1 Tbsp. cornstarch. Mix until the blueberries are fully coated.

6. To the greased and floured bundt pan, add 1/3 of the cake batter. Add in 1/2 of the blueberries, and spread that out. Now pour over 1/3 of the batter, and the remaining blueberries, finishing it off with the remaining cake batter. Smooth out the top, and bake for 45-55 minutes, or until a toothpick inserted comes out clean.

7. To make the glaze, whisk together 1 + 1/2 cups powdered sugar, 1 Tbsp. lemon juice, and 1-2 tsp. milk. *You can add more milk for a drippier consistency*

8. Carefully remove the cake from the pan, and let cool completely.

9. Spoon the glaze onto the cooled bundt cake, let the glaze set, and enjoy!

  • Prep Time: 15 mins.
  • Cook Time: 45 mins.
  • Category: Dessert
  • Method: Bake


  • Serving Size: 1 slice
  • Calories: 300

2 thoughts on “Lemon Blueberry Bundt Cake!”

  1. What do you do with the buttermilk? I see it in the ingredients list, but not in the instructions. Lol am I missing something?

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