Think of this blueberry lemon bundt cake as that breezy shift dress you reach for every summer – a no-fail classic that’s always just right for any occasion. Bursting with brilliant blueberries, this effortless cake is buttery and golden with a nice crumb. For a bright finish, add a drizzle of sweet and tangy lemon glaze.

Blueberry Lemon Bundt Cake

I imagine this bundt would be wonderful with mixed berries as well, and if you feel so inclined to serve up slices with scoops of homemade vanilla ice cream or dollops of whipped cream, I’d never stand in your way. Also: I must confess that I indulged in a leftover slice with my coffee this morning and found it to be quite breakfast-worthy. Here’s to cake!

Blueberry Lemon Bundt CakeBlueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

Blueberry Lemon Bundt Cake

  • Author: Laura | Tutti Dolci
  • Yield: 12 servings



  • 2 1/2 cups flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 Tbsp fresh lemon zest
  • 2 large eggs, at room temperature
  • 1 cup low-fat buttermilk, at room temperature
  • 2 Tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries


  • 1/2 Tbsp unsalted butter, melted
  • 1/2 cup powdered sugar, sifted
  • pinch of salt
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp milk


  1. Preheat oven to 350Β°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries.
  2. Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss blueberries with reserved flour mixture and gently fold into batter.
  3. Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
  4. For the glaze, whisk together melted butter, powdered sugar, salt, lemon zest, lemon juice, and milk in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container at room temperature.


Baking pan: I used this 10-cup Heritage Bundt Pan


  • Calories: 315
  • Carbohydrates: 50



  1. OMG THAT SWIRL IS GIVING ME SO MUCH LIFE! Literally yelled “YAAAAHHHSSSS” at my desk in the middle of the newsroom!

  2. this IS a very good cake. made it today…moist and tasty. my pan did not release the whole cake which was extremely unfortunate…the pan went to the garbage but the cake was saved! will def make it again with another pan!
    tmrw…lemon thyme bars!!!

    1. Thanks Joan! Glad you liked the cake, though I am sorry about your pan… very unfortunate indeed. Happy baking! πŸ™‚

  3. I have the exact same bundt pan! I just baked the cake and it’s delicious! Only problem, half the cake is still in the pan. It turned out great other than that.

    1. So glad you liked the cake, April! πŸ™‚ I sprayed the pan pretty generously with nonstick spray and didn’t have any sticking, but brushing the pan with butter and then dusting with flour may work better.

  4. Yay!! I’ve been looking for a blueberry lemon bundt recipe to make for Easter brunch. I’m going to try this. Your recipes are so beautiful!

  5. Is it possible to use frozen blueberries? I froze some when they were on sale and was wondering if it would work with frozen.

    1. Hi Krista, you can use frozen blueberries, just add them in frozen (don’t defrost). Your baking time may be a bit longer because of the extra moisture, so just keep an eye on it. Hope that helps! πŸ™‚

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