Stop making dry lemon cakes. This lemon blueberry bundt cake is soft, bright, and completely foolproof, with a simple glaze (or powdered sugar) that makes it feel special. It's the kind of dessert you can make ahead, slice beautifully, and serve the second guests walk in.
Quick Look: Lemon Blueberry Bundt Cake
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 40 minutes
- 🍽️ Servings: 12 servings (unless you use mini or individual-sized Bundt pan)
- ❤️ Why you'll love this recipe: Easy, moist, make-ahead friendly, and perfect for hosting.
- 🍪 Main Ingredients: cake mix, instant pudding, eggs, oil, and water.
- 👌 Difficulty: Easy
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Jump to:
- Quick Look: Lemon Blueberry Bundt Cake
- 🟡 WHY THIS RECIPE WORKS
- 🧑🍳 Key Ingredients
- Substitutions
- 🟡 HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE
- 🟡 HOW TO MAKE THE GLAZE
- 🟡 HOW TO KNOW IT'S DONE (IMPORTANT)
- 🟡 COMMON MISTAKES (AND HOW TO FIX THEM)
- Related Sweet Recipes to Serve with Lemon Blueberry Cake
- Lemon Blueberry Bundt Cake with Glaze (Easy & Moist)
🟡 WHY THIS RECIPE WORKS
✅ Made with cake mix + pudding for an ultra-moist texture
✅ Bright lemon flavor from real juice and zest
✅ Blueberries add freshness and color
✅ Foolproof method - hard to mess up- and Quick!
✅ Perfect for make-ahead hosting
You may also love my Recipe for Easy Carrot Cake using a cake mix.
🧑🍳 Key Ingredients
- Lemon cake mix- I used Betty Crocker
- Instant lemon pudding mix (this is the secret to moisture)
- Water + oil
- Fresh lemon juice and zest- makes it bright and homemade tasting
- Eggs: m-xl size will work.
- Blueberries (fresh or frozen)
- 👉 Shortcut note: This is technically a bundt cake with cake mix, but the lemon juice and pudding give it a much more homemade texture and flavor.
Substitutions
- Large Bundt Pan for Individual or Mini Bundt pans. The only difference is the baking time.
- Cake Mix: While I use Betty Crocker, I've heard others have great success with other brands.
- Vegetable Oil: I substitute olive oil for a more elevated and complex taste, or substitute (1:1) unsweetened applesauce, or (1:1): plain yogurt or Greek yogurt.
- Blueberries: Make a Lemon Blackberry Bundt cake or Lemon Raspberry Cake by using other berries. Or make a lemon-only cake and skip the berries.
🟡 HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE
- Prep your pan well. Generously coat the bundt pan with shortening or nonstick spray with flour, using a pastry brush to get into all the nooks and crannies.
- Mix the batter
Combine all ingredients except glaze and blueberries and stir until smooth.
- Season & Fold
Add blueberries and fold in.
- Fill & Bake
Pour into greased muffin tins ¾ full. Bake 18-22 minutes until set.
- Cool
Let cool for 15 minutes in the pan, then invert onto a rack. Do not rush this step. Glaze and garnish if desired.
Expert Tips:
- Don't overfill the pan. The batter should only go up about ⅔ of the way.
- Don't overbake. I like to use an instant-read thermometer. Insert it into the cake and it should read 200-205. TIP: Insert the thermometer all the way to the bottom and then pull it out slowly. The lowest temperature you see is the internal temperature.
🟡 HOW TO MAKE THE GLAZE
- Whisk together powdered sugar, water or lemon juice, and vanilla until smooth.
- 👉 The glaze should be thick but pourable. Adjust with a teaspoon of liquid at a time.
- Drizzle over the cooled cake and let it set for at least 10 minutes.
🟡 HOW TO KNOW IT'S DONE (IMPORTANT)
- I like to use an instant-read thermometer. Insert it into the cake and it should read 200-205. TIP: Insert the thermometer all the way to the bottom and then pull it out slowly. The lowest temperature you see is the internal temperature. OR-
- Cake pulls slightly away from the sides
- Top springs back when lightly touched
- Toothpick shows moist crumbs, not wet batter
- 👉 This is the difference between a perfect cake and a dry one.
🟡 COMMON MISTAKES (AND HOW TO FIX THEM)
Cake stuck to the pan - → Didn't grease thoroughly or removed too early. How to fix:
- The Hot Towel Method: Soak a kitchen towel in hot water, wring it out, and drape it over the inverted pan. The steam helps release the cake.
- Re-heat the Pan: Briefly put the pan on a low-flame burner for a few seconds to melt the sugar, or dip the bottom in hot water for 10 seconds.
- Loosen with Care: Run a thin knife, offset spatula, or thin silicone spatula around the outer edge and the inner tube.
- The Freezing Method: Freeze the entire pan (with the cake inside) for 1-2 hours. Once frozen solid, it should pop right out.
If your Bundt cake breaks apart, don't panic-you can usually save it with a little food-styling magic. Gently press any broken pieces back into place or use some of the glaze as glue, then pour a thicker glaze over the top to cover cracks and seams, letting it drip naturally for a polished look. Add a simple garnish like berries or citrus slices to distract the eye. And if it's beyond repair, just lean in-break it up and layer it into a beautiful trifle instead.
Dense texture
→ Overmixed batter
Dry cake
→ Overbaked - start checking at 35 minutes
🟡 HOW TO SERVE FOR A DINNER PARTY
This is one of my favorite desserts for hosting because it looks impressive with almost no effort.
- Make earlier in the day or the day before- glaze before serving
- Serve on a cake stand for height and impact
- Add fresh berries or lemon slices for a simple finish
- Pair with coffee, Prosecco, or limoncello
🟡 STORAGE + FREEZER
Storage:
Store covered at room temperature for up to 4 days.
Freezer:
Wrap the unglazed cake tightly and freeze up to 3 months. Thaw and glaze before serving.
Yes. Use them straight from frozen - do not thaw.
Yes - make the day before, but glaze before serving.
Baker's Pro Tip: Bakers often brush a simple syrup (equal parts sugar and water, heated until dissolved) over a warm cake to lock in moisture-just brush it over the surface after baking so it soaks in without making the cake soggy.
You can substitute any pan you'd like, just just the baking temperatures. 🟡 Baking Times for Lemon Bundt Cake (by Pan Size)
Large Bundt Pan (10-12 cup)
Time: 40-55 minutes
Mini Bundt Pans (12-mini cakes)
Time: 18-25 minutes
Individual Bundt Pans (6 single servings)
Time: 15-19 minutes
👉 Pro Tip: No matter the size, always check a few minutes early. Smaller cakes bake faster, and overbaking is the #1 reason bundt cakes turn dry.
Related Sweet Recipes to Serve with Lemon Blueberry Cake
If you make this lemon blueberry bundt cake, let me know how it turned out - or how you served it. This is one of those recipes that's easy enough for a weekday but pretty enough for a dinner party.
Lemon Blueberry Bundt Cake with Glaze (Easy & Moist)
Equipment
- 1 Bundt Pan or mini or individual
Ingredients
- 1 package lemon cake mix see note
- 3 ounces instant lemon pudding mix see note
- large pinch of salt
- ⅔ cup water
- ½ cup vegetable oil
- 1 lemon zested
- ⅓ cup lemon juice
- 4 eggs
- 6 ounces blueberries fresh or frozen see note
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons water or lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Generously coat a large or mini Bundt pan with shortening or nonstick spray w/flour. Use a pastry brush to brush in crevices.
- In a large bowl, combine all cake ingredients. Carefully fold in blueberries.
- Pour into prepared pan and bake for 40 minutes or until a toothpick inserted comes out clean with a few crumbs attached. (see note)
- Cool 10 to 15 minutes in the pan. Use a knife and slide down to release any stuck sides. Invert onto a cooling rack set over a baking sheet and cool completely.
- To make the glaze, whisk together powdered sugar, water, and vanilla. The day of serving, drizzle over the cooled cake and let it harden for at least 10 minutes. Garnish with lemon slices, blueberries, and or thyme if desired.
Notes
- Even if your cake mix says "pudding in the mix," you should still add a box of instant pudding. Sometimes the pudding mix will say 2.9 ounces or slightly more than the 3-ounces; either will work.
- Lemon zest and juice: Zest the lemon before cutting it in half to juice. Use real lemon juice for the best results.
- See blog post for tips on how to release the cake if does to stick to the pan.
- Blueberries: Both fresh and frozen (do not thaw) blueberries work here, just be sure to use only 6 ounces (not more). Can substitute for blackberries, or raspberries or leave out for lemon-only cake.
- Large Bundt Pan (10-12 cup) 40-55 minutes
- Individual Bundt Pans (6 single servings): 18-25 minutes
- Mini Bundt Pans (12-count or similar) 12-18 minutes
- I like to use an instant-read thermometer. Insert it into the cake and it should read 200-205. Pro Tip: Insert the thermometer all the way to the bottom and then pull it out slowly. The lowest temperature you see is the internal temperature. OR when:
- Cake pulls slightly away from the sides
- Top springs back when lightly touched
- Toothpick shows moist crumbs, not wet batter
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