This tender, zesty lemon blueberry bundt cake is a breeze to make with the help of a cake mix! It’s got Easter and spring written all over it!!
Blueberry and lemon are two flavors that compliment each other in desserts. See for yourself with this recipe, or our Blueberry Lemon Crumb Bars.
Fresh & Fruity Bundt Cake
Who’s ready for spring? I know I am! The weather has been beautiful here in Utah, so much so that we finally were able to see the flower bed in our front yard (the snow is finally gone).
As soon as the weather warms up, I immediately want to bake with fresh fruit. While we were out the other day, we picked up a few things at Walmart to make this bright and cheery lemon blueberry bundt cake for a family dinner.
I grabbed a box of white cake mix and a bag of Buttercream Frosting Mix – it made whipping up this cake a breeze! Something a busy mom like me really appreciates. Did I mention they’re preservative & artificial flavor free? Yess!
Easy Enough, the Kiddos Can Help!
What I love most about this recipe is that it’s something you can make with your family. I’ve made plenty of recipes over the past few years that require a lot of focus and precise measuring. This cake is definitely something your kids can make with you!
PREP. Preheat oven to 350 degrees. Spray a standard bundt cake pan with non-stick baking spray and set aside. Note: If you are worried about non-stick spray not being enough for the cake you can always butter and flour the pan!
BATTER. In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the yogurt, lemon juice, milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
BERRIES. Using a wooden spoon or a rubber spatula, fold in the lemon zest and blueberries.
BAKE. Pour into the bundt pan and bake for 40-50 minutes or until golden brown on top and set in the center. Remove from the oven and allow to cool for 20 minutes before inverting onto a platter.
TOPPINGS. Meanwhile, in a medium size mixing bowl, beat the frosting mix, butter, water and extract with a hand mixer until smooth. Spread over the warm (but not hot) cake. Garnish with extra blueberries, lemon slices or mint.
Ingredient Tips
- How many lemons do you need for the amount of juice? 1 lemon!
- Sour cream? If you don’t have any Greek yogurt, you can use sour cream and add in extra lemon juice for more of that needed flavor.
- How to prevent the blueberries from sinking? Toss your blueberries in a tablespoon or so of flour to prevent the blueberries from sinking to the bottom of the cake.
Storage Tips
You can STORE this cake in the fridge or on the counter. It is fine either way really. It should be covered no matter what though and it should last for about a week.
To FREEZE, let the cake cool completely and then wrap it in plastic wrap and foil. It should last for about 3 months before it needs to thaw overnight and then be brought to room temperature.
For more fruity cakes, try:
Blueberry Lemon Bundt Cake Recipe
Ingredients
For the Cake
- 1 package white cake mix
- 1/2 cup butter - room temperature
- 1 cup lemon yogurt - Greek yogurt or regular
- 2 tbsp lemon juice - fresh
- 1/4 cup milk
- 3 large eggs
- 3 lemons - zested
- 2 cup blueberries - fresh
For the Frosting
- 1/2 package frosting mix
- 4 tbsp butter - melted
- 2 tbsp water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a standard bundt cake pan with nonstick cooking spray; set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and butter until a thick batter forms. Add the yogurt, lemon juice, and milk, mixing until combined. Add the eggs and beat for 1 minute on medium speed.
- Using a wooden spoon or a rubber spatula, fold in the lemon zest and blueberries. Pour the cake batter into the prepared bundt pan and bake for 40-50 minutes or until golden brown on top and set in the center.
- Remove the cake from the oven and allow it to cool for 20 minutes before inverting it onto a platter.
- Meanwhile, in a medium-sized mixing bowl, beat the frosting mix, butter, water, and vanilla extract with a hand mixer until smooth. Spread over the warm (but not hot) cake. Garnish with extra blueberries, lemon slices, or mint.
NOTES
- It's definitely best to use lemon-flavored yogurt in this recipe. It really helps turn the white cake into a lemon cake!
Not only does this cake look so fancy, it looks like you spent hours making it! So moist and flavorful!
This is such a pretty cake!! My kids love blueberries..they will love this!!
This cake looks amazing!!! 😀 What can I use instead of Pillsbury™ Purely Simple™ White Cake & Cupcake Mix and Pillsbury™ Purely Simple™ Buttercream Frosting Mix? It’s not available in the city, that I live in.
Thank you 🙂
You could use a Pillsbury Moist Supreme White Cake Mix and add 1/3 c. of all-purpose flour to it 🙂
Perfect.
hey girl this looks so yummy! I just bought a bundt pan yesterday and I’m going to be making an applesauce cake for church on Sunday! So.. this cake looks amazing!