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Cake Sliced on a Plate

Lemon Blueberry Bundt Cake

No matter the time of year, a slice of Lemon Blueberry Bundt Cake is just the kind of sweet and simple dessert my family enjoys after dinner.
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8


  • 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.
Keyword Bundt Cake Recipe, Lemon Blueberry Bundt Cake, Lemon Blueberry Bundt Cake, Bundt Cake Recipe, Cake Mix Recipe