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.

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing | Cooking Classy

And that perfectly describes this Lemon Blueberry Bundt Cake! It has such an irresistible, bright, fresh lemon flavor, and it’s perfectly complimented 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 this 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 :)!

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing | Cooking Classy

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 sometimes I 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 natures all-natural sprinkles!

Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing | Cooking Classy Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing | Cooking Classy Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing | Cooking Classy

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Lemon Blueberry Bundt Cake with Lemon Cream Cheese Icing

5 from 2 votes

Deliciously lemony blueberry studded cake with a rich and fluffy cream cheese icing.

Servings: 12
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 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


  1. For the cake:
  2. Preheat oven to 350 degrees. 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.
  3. 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.
  4. 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 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.
  5. For the lemon cream cheese icing:
  6. 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.
  7. Recipe source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Bundt Cake
Author: Jaclyn


  • Polly: Another Winner Jaclyn!! Made this to go with a family dinner. In fact it was the same dinner I made the macaroni salad for! This got high praise! Very moist and lemony with fresh plump blue berries. Going to take it to the family picnic next week. The only change I made was to use a lemon glaze did not have any cream cheese and thought the glaze would work. So happy it did August 13, 2018 at 1:31pm Reply

    • Jaclyn: Thanks for the great review! August 14, 2018 at 11:01am Reply

  • Mary: Would like to try this cake. What size Bundt pan? Thank you! March 17, 2018 at 2:47pm Reply

  • Melody Gardner: I made this cake — before husband snitched all the fresh blueberries. And — I followed the recipe exactly, which is just a first for me. It came out fabulous!! I live in KC, MO, and we have lemon trees in our greenhouse. This cake was marvelous with the fresh lemon flavor. I did wait to frost it until we served it. Big hit with the family. Thanks!!! January 30, 2018 at 3:14pm Reply

    • Jaclyn: Thanks for the great review Melody! February 5, 2018 at 10:20am Reply

  • Mary Lee Davis: Does this cake freeze well. Can I ice it before I freeze it August 14, 2017 at 10:27am Reply

  • LEM: Is the cake better if made a day in advance then iced Day of? Thanks! April 15, 2017 at 1:45pm Reply

  • Ali: I’d like to make this for Easter and I’m wondering if I made it the day before, should I wait to frost it? Or just frost it and keep in the fridge over night. Just trying to see what will result in the best consistency for Easter Day. Thanks! April 14, 2017 at 12:34am Reply

    • Jaclyn: I would wait to frost it until the next day for best results. I hope you love it! April 14, 2017 at 12:55am Reply

  • Vero Dominguez: What is the whip mixture? I have to add it when I add the butter and I don’t know what is it…. please help me! December 22, 2016 at 11:06am Reply

  • Azlinda: Hi Jacklyn

    I would like to try this recipe for my boy’s birthday next Wednesday – he loves lemon and blueberry! May I know what size of bundt pan did you use for this recipe please? I was thinking of getting the Nordic Ware 10-15 cup anniversary collection bundt pan would this size ok or would it be too big?Thank you and looking forward to hearing back from you soon! November 1, 2016 at 1:56pm Reply

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