There are many desserts that make use of berries. What’s great about them is that they taste much lighter than heavier, chocolate desserts. I love making this recipe after visiting our local Pick-Your-Own Blueberry Farm in the summertime. However, this Lemon Blueberry Bundt Cake is perfect no matter the time of year.
This sweet and simple dessert is just the kind of yummy treat my family enjoys after dinner.
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This cake comes together in a snap. By using a box of premade cake mix, I save myself a ton of time. I truly can bake this cake at a moment’s notice.
The other ingredients, such as butter and eggs and sour cream, I almost always already have on hand. You probably do, too!
Ingredients For This Blueberry-Lemon Bundt Cake Recipe
Here are the ingredients you’ll need to have on hand to make this flavorful lemon Bundt cake with blueberries:
- Cake Mix – Sure, you can whip up a cake batter from scratch – but sometimes, it’s nice to have Mr. Pillsbury take that off your plate for you. Either white cake mix or butter yellow cake mix will work!
- Butter – A half cup of unsalted butter makes for a very moist lemon bundt cake.
- Sour Cream – Let’s increase the moisture a little more with some sour cream.
- Eggs – Three large eggs serve as the binding ingredient in today’s recipe.
- Lemon Juice – If you can, use fresh lemon juice by squeezing one large lemon. Nothing quite compares to that fresh lemon flavor.
- Lemon Zest – Before you squeeze that lemon, use a rasp or grater to remove a few teaspoons of lemon zest.
- Blueberries – Juicy blueberries are the star of this show!
- Powdered Sugar – This ingredient isn’t necessary, but can used for dusting the cake after it’s cooled.
How To Make An Easy Lemon Blueberry Bundt Cake Recipe
The steps to making this lemon blueberry pound cake couldn’t be simpler:
- Prepare Your Pan – Unless you have a nonstick Bundt pan, you’ll need to take some time to prepare your pan! Coat it with cooking spray, and then with flour.
- Mix Your Batter – Combine the cake mix and the softened butter first, then add the other ingredients.
- Add Your Berries – You’ll reserve a small amount of cake mix to use in coating your blueberries before adding them to the batter. Coat the berries in the powder and then fold into the batter.
- Bake – Put the batter in the oven. Bake it on the bottom rack of oven for 50 to 55 minutes.
My Tips For A Delicious Lemon Blueberry Cake
These two top tips will help your cake look and taste as delicious as possible!
- Leave your butter on the counter to come to a room temperature softness. Have you ever forgotten to soften butter and popped it in the microwave for a bit? But melted butter in the batter then won’t melt in the oven! If you need to soften your stick of butter quick, fill a medium bowl with boiling water. Let it sit for a minute. Then dump the water out and turn the bowl over the top of your butter. The ambient heat will soften the butter for you.
- Be sure to coat your blueberries before adding them to the batter. By coating the berries with reserved cake mix or a bit of flour, you both prevent the berries from bursting as you fold them in, and keep them from sinking down to the bottom of the pan during baking!
- Perhaps the trickiest part of this recipe is getting the cake out of the nooks and crannies of the Bundt pan! Of course, you can pour this batter into a 9″x13″ pan and make it a layer cake if you wish, but it’s the perfect type of cake for a Bundt pan! Start by liberally greasing the Bundt pan, either by using a nonstick cooking spray, shortening, or butter. Get it into every crevice! Then, take a tablespoon of flour and coat the entire inside of the Bundt pan. Move the pan from side to side until the flour has coated all of it. Then tap it on the countertop to shake off any excess flour. Once the cake as cooked, let it cool for 30 minutes inside the pan. Then turn the pan over and let the cake finish cooling on a rack!
- Be sure to check that the cake is done! Bundt cakes are thick and take a while to bake. Don’t just trust to the golden brown color – get out a toothpick! Stick the toothpick into the center of the cake. If it comes out clean, your cake is fully baked and ready to come out!
How To Store Leftover Cake
If you happen to have any leftover cake, you need to store it in such a way that it doesn’t lose any of that moisture. Wrap the remaining cake with plastic wrap, then with aluminum foil.
Or, you can place the leftover cake in an airtight container. It should stay moist and fresh for at least three days.
Change Up This Flavorful Lemon Cake!
- Fresh Toppings – Dust the top of the cake with powdered sugar, drip on a tangy lemon glaze, or spread on a layer of lemon cream cheese frosting!
- Fresh Berries – This recipe is designed around sweet blueberries, but any type of berries would work just as well!
- Perfect Pairing – Of course, this tender Bundt cake is fine on it’s own. However, it becomes an even more perfect dessert with a scoop or two of vanilla ice cream.
If you enjoy blueberry desserts, you will love our Simple Blueberry Cobbler Recipe. It has been a favorite on our site for years now!
Lemon Blueberry Bundt Cake
- 1 Bundt Cake Pan
- 1 Oven
- 1 package Yellow Cake Mix
- 1/2 cup butter (softened)
- 1 cup sour cream
- 3 eggs
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 2 cups fresh blueberries
- powdered sugar (optional, for dusting)
- Heat over to 350 degrees Fahrenheit.
- Coat a 12-cup Bundt pan with nonstick cooking spray, then dust with a little flour.
- Set aside 1/4 cup of cake mix. Beat remaining cake mix and butter in a large bowl of an electric mixer on medium-high speed for 1 minute, until crumbly.
- Beat in sour cream, eggs, lemon juice, and lemon peel until blended.
- Toss blueberries in the reserved cake mix to coat them. Fold gently into batter.
- Spread batter evenly into prepared pan. Bake for 50 to 55 minutes.
- Cool in pan for 30 minutes, then remove to a wire rack to continue cooling completely.
- Dust with powdered sugar.