Lemon Blueberry Bundt Cake

Published May 22, 2016. Updated May 15, 2019

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This Lemon Blueberry Bundt Cake is topped with the most amazing lemon cream cheese icing. The cake is dense, almost like a pound cake, but it’s super moist and irresistible. This is the perfect summer cake! 

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing on cake stand

Simple Lemon Blueberry Bundt Cake

If I had to pick my top three favorite kinds of dessert, I think the flavors would include chocolate, salted caramel and lemon (close runner ups would be coconut and vanilla bean).

I live for lemon desserts! I love how vibrant and exciting they are! If made right, they should be anything but bland and boring and they should leave everyone wanting more.

And that perfectly describes this Lemon Blueberry Bundt Cake! It has such an irresistible, bright, fresh lemon flavor, and it’s perfectly complemented the generous amount of sweet blueberries swirled in.

This cake is rather dense — similar to a pound cake but probably not quite as heavy — and it has a perfectly moist crumb.

And can we talk about the lemon cream cheese icing for a minute? Just wow, this stuff is dangerous! It’s sweet, it’s tart and tangy, and it’s lusciously creamy — plus it is the perfect ending to such an amazing bundt cake.

This cake is the perfect way to welcome summer, and it’s a cake you’ll want to make again and again. I thought I could resist eating a giant piece. Oh no. Will power gone. Goodbye. Better luck to you!

I did this same thing last time I made a lemon blueberry cake. I took some pictures inside, but then I couldn’t resist taking some outside because this is such a fun summery cake.

I know I often share too many pictures, but sometimes I just can’t pick favorites. And then I had these forget-me-not flowers in my backyard so it only made sense to add them with their vibrant, perfectly blue color. They are like nature’s all-natural sprinkles!

close up of Lemon Blueberry Bundt Cake with cream cheese icing topped with blueberries, mint leaves and lemon slices

Lemon Blueberry Bundt Cake Ingredients

For the lemon blueberry cake, you’ll need:

  • All-purpose flour
  • Baking powder and baking soda
  • Salt
  • Granulated sugar
  • Lemon zest and juice
  • Unsalted butter
  • Eggs
  • Lemon extract
  • Buttermilk
  • Fresh blueberries

And for the lemon cream cheese icing, you’ll need:

  • Cream cheese
  • Unsalted butter
  • Powdered sugar
  • Lemon juice

Lemon Blueberry Bundt Cake on cake stand behind blue plate

How to Make Lemon Blueberry Bundt Cake

  • Grease a bundt pan, then dust with flour. Preheat oven.
  • In a mixing bowl, combine flour, salt, baking powder and baking soda.
  • In a separate bowl, beat sugar with lemon zest until it looks pale yellow and is fragrant.
  • Add butter and whip until pale and fluffy, then add eggs and lemon extract.
  • In a liquid measuring cup, stir together buttermilk and lemon juice.
  • Add flour mixture and buttermilk mixture to butter mixture, then stir in blueberries.
  • Pour batter into prepared bundt pan and bake.
  • Let cake cool for 20 minutes in bundt pan before inverting onto wire rack.
  • Once cooled, top with lemon cream cheese icing.

How to Make Cream Cheese Icing

  • Using an electric mixer, whip butter and cream cheese until smooth and fluffy.
  • Add powdered sugar and lemon juice and mix until light and fluffy.

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing garnished with fresh blueberries, lemon slices and mint leaves

Can I Make This With Frozen Blueberries?

Fresh blueberries really are best for this recipe. They don’t bleed into the cake batter and have a naturally sweet flavor!

Can I Make This Cake in Advance?

You can make this lemon blueberry bundt cake up to a day before serving it, but I recommend waiting until the day of to prep the icing and top the cake.

How Should I Store This Cake?

Because this bundt cake is topped with a cream cheese icing, I recommend storing it in the fridge in an airtight container.

slice of Lemon Blueberry Bundt Cake on white plate

Tips for the Best Lemon Blueberry Bundt Cake

  • Don’t add more lemon extract than the recipe calls for, as it can quickly overpower the cake.
  • For the best flavor, use freshly squeezed lemon juice and not the pre-bottled kind.
  • Your eggs and buttermilk should be room temperature when adding them to the cake batter.

More Lemon Desserts You’ll Love:

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5 from 6 votes

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing

Deliciously lemony blueberry studded cake with a rich and fluffy cream cheese icing.
Servings: 12
Prep40 minutes
Cook20 minutes
Ready in: 1 hour



  • 2 3/4 cups (389g) all-purpose flour, plus more for dusting pan
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (360g) granulated sugar
  • 2 Tbsp (12g) lemon zest
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs , at room temperature (I rested them in warm water for 5 minutes)
  • 1 tsp lemon extract
  • 1 cup (235ml) buttermilk, at room temperature (I just warmed it for 20 seconds in the microwave)
  • 2 Tbsp (30ml) fresh lemon juice
  • 2 cups (295g) fresh blueberries, rinsed and drained (but not dried)
  • Blueberries , lemon slices and fresh mint for decorationg, optional


  • 3 oz (85g) cream cheese, softened
  • 1 Tbsp (16g) unsalted butter, softened
  • 2 cups (250g) powered sugar
  • 1 1/2 - 2 Tbsp (30ml) fresh lemon juice


For the cake:

  • Preheat oven to 350 degrees F. Spray a bundt pan well with non-stick cooking spray, evenly dust with flour and shake out excess, set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer set with the paddle attachment, mix together sugar and lemon zest until it appears pale yellow and is very fragrant, about 1 minute. Add butter and whip mixture until pale and fluffy. Blend in eggs one at a time. Mix in lemon extract. 
  • In a liquid measuring cup stir together buttermilk and lemon juice. Toss blueberries with 1 Tbsp (8g) of the flour mixture and set aside.
  • Add 1/3 of the flour mixture to the butter mixture and mix just until combined, then add in 1/2 of the buttermilk mixture and mix just until combined. Repeat process with flour and buttermilk mixtures once more. Add last 1/3 of the flour mixture and mix just until nearly combined, then add blueberries and fold mixture with a spatula to evenly distribute blueberries (careful not to over-mix). 
  • Scoop and pour mixture into prepared bundt pan, spread evenly. Bake in preheated oven about 50 - 60 minutes, or until a wooden skewer inserted into center comes out clean (be careful not to under-bake or the lower portion with all the blueberries may be too moist, yes there's such a thing). 
  • Cool on a wire rack 20 minutes then run a sharp knife around edges to ensure cake is loosened and invert onto a wire rack. Cool on rack, then spread lemon cream cheese icing over cake and decorate with blueberries, lemon slices and mint if desired.

For the lemon cream cheese icing:

  • In a mixing bowl using an electric hand mixer (or stand mixer), mix cream cheese and butter until smooth and fluffy. Add in powdered sugar and lemon juice and mix until light and fluffy.


  • For the best flavor, use freshly squeezed lemon juice and not the pre-bottled kind. 
  • Recipe source: Cooking Classy