Blueberry Lemon Bundt Cake Recipe

Freshly baked blueberry lemon Bundt cake on a plate.

4.67 from 9 votes

Blueberry Lemon Bundt Cake Recipe

Fresh blueberries and zesty lemon create the perfect flavor combination in this Blueberry Lemon Bundt Cake, an easy dessert to celebrate the flavors of spring.

Prep Time10

Cook Time45

Total Time55

Course: Cakes & Cheesecakes

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 398kcal

Author: Andrea

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!

STORE the cooled Lemon Blueberry Bundt Cake wrapped tightly in plastic wrap or in an airtight container at room temperature, in the fridge, or in the freezer for up to 1 week. For longer storage, let the cake cool completely, slice it, and wrap individual slices in plastic wrap and foil before freezing for up to 3 months.

To REHEAT, thaw overnight in the refrigerator or at room temperature, and microwave slices for 20-30 seconds until warm.

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