Lemon blueberry bundt cake with icing sugar glaze on a blue plate.
5 from 15 votes

Blueberry Bundt Cake with Lemon

This scratch made Blueberry Bundt Cake has lots of blueberries, zesty lemon and is oh so flavourful!  It's super easy to whip up makes for a delicious side kick to your favourite cuppa tea or coffee.
Course Dessert
Cuisine American, Canadian
Keyword blueberry cake recipe, blueberry recipe, bundt cake, lemon blueberry
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 5 minutes
Servings 1 bundt cake
Author Dawn - Girl Heart Food


Blueberry Bundt Cake

  • 2 cups frozen blueberries -or fresh
  • 2 cups all purpose flour -plus 1 tbsp for dusting blueberries
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp lemon zest -from a couple of lemons
  • 250 grams cream cheese -softened to room temperature (I used 'light')
  • 1 cup unsalted butter -softened to room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 4 eggs -I used 'large'
  • baking spray -to grease bundt pan

Lemon Icing Sugar Glaze

  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • lemon zest -garnish, optional


Blueberry Bundt Cake

  • Spoon 1 tbsp of flour over berries, stirring to coat. Lay to one side.
  • In a bowl, combine flour, baking powder, baking soda, salt and lemon zest. Stir to combine and lay to one side. Also, preheat oven to 325F.
  • In a stand mixer on medium speed (or in a bowl using a hand mixer) combine cream cheese, butter and sugar. Blend until smooth and combined, about 3 minutes, stopping to scrape sides of bowl once or twice.
  • Add vanilla extract and blend about 30 seconds.
  • Add eggs, one at a time, until just combined.
  • Blend in reserved flour mixture. Don't over mix.
  • Next, STIR in blueberries with a spatula, being careful not to break them up too much.
  • Spray 10 inch bundt pan with baking spray. Scoop cake batter into pan (it will be thick). Smooth top with a spoon. Tap pan down 15-20 times on a hard surface to allow it to settle.
  • Bake 55-60 minutes or until wooden skewer comes out clean when inserted.
  • Once baked, let cool 30 minutes in pan. Then, carefully release cake from pan, allowing it to cool completely on a rack.
  • Allow cake to FULLY cool before icing. Once cool, drizzle with icing sugar glaze and sprinkle over some lemon zest or enjoy as is.

Lemon Icing Sugar Glaze

  • Stir together icing sugar and lemon juice until smooth and combined.



  • Ensure the cream cheese and butter are softened to room temperature.  It makes things super easy to blend to a creamy consistency.
  • If you want more lemon oomph, add a teaspoon or so of lemon extract to the batter.
  • As mentioned, the lemon icing sugar glaze is totally optional.  A dusting of icing sugar would be lovely instead or you can enjoy the blueberry cake as is.
  • I used frozen blueberries and didn't allow them to completely thaw before adding to the batter. They were a lot easier to handle this way and didn't break up/bleed as much into the cake batter.
  • If you really want to go all out, enjoy with whipped cream or ice cream
  • For more tips, see body of post above.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood