Lemon Blueberry Bundt Cake with Glaze (Easy & Moist)

Stop making dry lemon cakes. This lemon blueberry bundt cake with glaze is soft, bright, and completely foolproof. It’s the kind of dessert you can make ahead, slice beautifully, and serve the second guests walk in.

Prep Time15

Cook Time1 50

Course: Dessert

Cuisine: American

Servings:

Calories: 366kcal

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: optional. I often just sprinkle with powdered sugar right before serving and it's beautiful.

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.

Video

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.

🟡 Baking Times for Lemon Bundt Cake (by Pan Size)

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

🟡 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. 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

Expert Tip: Professional Bakers often brush a simple syrup (equal parts sugar and water, heated until dissolved) over a warm cake to lock in moisture—just lightly brush it over the surface after baking so it soaks in without making the cake soggy.

Storage: Store covered at room temperature for up to 4 days. Freezer: Wrap the unglazed cake in 2 layers of freezer-safe plastic wrap. Label, date, and freeze up to 3 months. Thaw at room temperature before glazing.

Nutrition