Best Lemon Blueberry Bundt Cake

"What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!"
photo by missyinedmonds photo by missyinedmonds
photo by missyinedmonds
photo by Patty V. photo by Patty V.
photo by Bridget T. photo by Bridget T.
photo by minnesotagirl39 photo by minnesotagirl39
photo by Lovely L. photo by Lovely L.
Ready In:
1hr 5mins
1 cake




  • Heat oven to 350°F Butter a 12-cup bundt pan.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
  • Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
  • Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

Questions & Replies

  1. Can you make this into mini loaves?
  2. How long should you bake these for large muffin tin cupcakes?
  3. Can it be baked ahead of time and frozen?


  1. For people having trouble with blueberries sinking to the bottom, this seems to be a thinner batter. If you substitute 1 cup of sour cream for the 1 cup of buttermilk you will have a nice thick batter, and no sunken blueberries. You could also decrease the flour to 2 1/2 cups that way. This is a good lightly lemon pound cake with blueberries. I increased the blueberries to 3 cups.
  2. I'm sorry to give this cake only 4 stars.. was really looking forward to it with all the rave reviews.. but it wasn't as lemony as I had hoped by far. A very nice fine grained, mild lemon cake which the blueberries compliment nicely (although i would have added more). note: you can also make a delicious and beautiful glaze with ordinary sugar and lemon juice which wll intensify the lemon flavor and poured onto a warm cake leaves a coating of crystalised crunchy bits. I believe it's about 1 cup lemon juice to 1/2 cup sugar.. or sweeten to your taste.
  3. I made this with Splenda for baking and it turned out perfect....very good and moist cake.
  4. WOW!!!! This really is the best blueberry bundt cake I've ever made (and I've made A LOT of bundt cakes). I made three modifications - only used 1 1/2 cups sugar (because I like it less sweet), used a combination of milk and yogurt for the buttermilk (because I didn't have any), and I left the corn syrup out of the glaze (also because I was out). The cake was perfectly moist with a fine crumb and a delightful balance of blueberry and lemon flavor. I would be sure to use fresh lemon juice in this recipe because that canned stuff tends to taste funny. Absolutely perfect. Thanks for sharing, Redsie!
  5. Wow! What a cake! Mine came out so smooth and buttery. It is a very dense and moist cake. I used frozen blueberries and most did sink to the bottom, but not all and the cake still looked beautiful. Also, I used an old angel food cake tin because I don't have a bundt pan and I didn't have any problems with sticking though I did use baking Pam generously and then floured the pan as well. I think a key to this cake is making sure you beat the butter, sugar, and eggs enough. I will definitely be making this again!


  1. delish, but added extra lemon juice (almost double)
  2. Just added more lemon zest to the cake and drizzle, added blueberries to the top for decoration and had to cook for 70 minutes before it was cooked in the middle.
  3. Not very lemony. Will add more lemon next time.
  4. I cut the amount of blueberries in half and added 1/3 cup of crisco shortening.
  5. Top stayed in the pan!


Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though! <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src=""> <img src=""> <img src="">
View Full Profile

Find More Recipes