Best Lemon Blueberry Bundt Cake Recipe

Lemon kissed cake with juicy blueberries and topped with a tart and refreshing lemon cream cheese frosting. This cake is a perfect summer time dessert, and because it is a bundt cake it is easy and still looks pretty.

Serves: 16


1 cup butter
1¾ cups granulated sugar
4 eggs
3 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
2¾ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
1 cup fresh or frozen blueberries

8 ounces softened cream cheese
¼ cup butter, softened
1½ tbsp fresh lemon juice
1 tsp lemon zest
1-2 tbsp heavy whipping cream
3 cups powdered sugar


  1. Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.
  2. In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.
  3. Beat in eggs, one at a time, beating well after each addition.
  4. Add lemon juice, lemon zest and vanilla and beat until combined.
  5. In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.
  6. Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.
  7. Visit Best Lemon Blueberry Bundt Cake @ for full instructions.

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