If you’re craving something sweet, sunny, and satisfying, this Lemon Blueberry Bundt Cake checks every box. It has the bright flavor of fresh lemon zest, the burst of juicy blueberries in every bite, and a soft, moist crumb that makes it stand out from other summer cakes. It’s easy enough for a weekend bake and special enough to serve at brunches, showers, or just because it’s blueberry season.

Overhead shot of a glazed lemon blueberry bundt cake surrounded by lemons and blueberries, showcasing the cake’s spiral design and juicy berry swirls.

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This is the kind of dessert that feels like sunshine in every slice. If you love lemon desserts or blueberry cake, this bundt is the best of both worlds. Plus, with pantry staples and just a handful of fresh ingredients, it’s one of those easy bundt cake recipes that earns a spot in your regular rotation.

Why You Will Love This Recipe

Bright, fresh flavor from real lemon zest and juicy blueberries
Moist and tender crumb, thanks to Greek yogurt
Perfect for spring and summer as a brunch centerpiece or dessert
Freezer-friendly and just as good the next day (if it lasts that long)

This blueberry breakfast bundt cake is perfect for citrus fans, berry lovers, and anyone who appreciates a simple dessert that looks as good as it tastes.

Ingredients You’ll Need

Flat lay of lemon blueberry bundt cake ingredients arranged on a marble surface.

This lemon and blueberry cake uses simple ingredients with major flavor payoff. Here’s what you’ll need:

All-purpose flour, baking powder, baking soda, and salt for structure and rise.
Brown sugar for a deeper, moister sweetness.
Softened butter and Greek yogurt for richness and softness. Greek yogurt is one of my favorite ingredients for adding moisture, like in these Cottage Cheese Bagels.
Fresh blueberries tossed in flour to keep them from sinking.
Lemon zest and lemon juice for bold citrus flavor.
Eggs and vanilla to round it all out.

This combination creates the perfect balance of tart and sweet flavors. You can also think of it as a lighter spin on a lemon blueberry pound cake, with a more tender crumb.

See the recipe card for the complete list of ingredients and quantities.

Substitutions and Variations

Greek Yogurt: Swap with full-fat sour cream for a slightly richer texture.
Brown Sugar: White granulated sugar works too, but the flavor will be slightly lighter.
Fresh Blueberries: Frozen blueberries can be used, just don’t thaw them before folding in.
Butter: Salted butter is fine, just reduce the added salt to ¼ teaspoon.
Flour: A 1:1 gluten-free blend may work, though the texture will be more delicate.

How to Make Lemon Blueberry Bundt Cake

Follow these simple steps to get the best results every time. This blueberry and lemon bundt cake bakes beautifully in a standard 10-cup bundt pan.

Bowl of flour, sugar, baking powder, and other dry ingredients combined and ready to be mixed for lemon blueberry bundt cake.

Step 1: In a medium mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, and salt until evenly combined. Set this aside.

Whipped eggs and butter mixture in a glass bowl with lemon zest and Greek yogurt added, ready to be blended.

Step 2: In a large bowl, beat the softened butter using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract and fresh lemon zest.

Flour mixture being added to the wet ingredients with a hand mixer, showing the batter starting to come together.

Step 3: Add the dry ingredients to the wet mixture gradually, alternating with the Greek yogurt. Start and end with the flour mixture. Mix just until everything is incorporated. Don’t overmix.

Blueberries being folded into the lemon cake batter in a large mixing bowl using a wooden spoon.

Step 4: Gently fold in the fresh blueberries that have been tossed in a little flour. This helps prevent them from sinking to the bottom of the cake.

Lemon blueberry cake batter spread evenly in a red bundt pan, ready to go into the oven.

Step 5: Transfer the batter into a well-greased and floured bundt pan. Use a spatula to smooth the surface evenly so it bakes up with a clean shape.

Baked lemon blueberry bundt cake fresh out of the oven with a golden crust and visible blueberry swirls.

Step 6: Bake at 350℉ for 55-60 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.

Close-up of lemon glaze being poured over the cooled bundt cake, with blueberries and lemons in the background.

Step 7: In a small bowl, whisk together the powdered sugar and water until smooth. Drizzle the glaze over the fully cooled bundt cake. Garnish with more lemon zest or fresh blueberries.

Close-up of sliced lemon blueberry bundt cake showing the soft, moist crumb and baked-in blueberries, with lemon slices and blueberries scattered around.

Tips, Storage, and Make-Ahead Notes

Toss blueberries in a bit of flour to keep them from sinking during baking.
Don’t overmix the batter. This helps keep the crumb soft and tender.
Always use fresh lemon zest for the brightest flavor.
Let the cake cool completely before glazing to prevent the drizzle from melting.
Store leftovers in an airtight container at room temperature for up to 3 days.
To freeze, wrap the unglazed cake tightly in plastic wrap and foil. It’ll keep for up to 3 months. Thaw at room temperature and glaze before serving.
If you’re looking for more easy bakes with pantry staples, my Buttermilk Drop Biscuits are another weekend favorite.

Serving Suggestions

This lemon blueberry bundt cake is one of those versatile kinds of desserts that work for just about any occasion, from spring brunches to summer potlucks and everything in between. It’s simple enough to serve with coffee, yet polished enough to stand out at a dessert table.

For brunch: Pair with fresh fruit, scrambled eggs, and coffee, or with cottage cheese pancakes. It also fits beautifully into a blueberry breakfast bundt cake lineup.
As a dessert: Add a scoop of vanilla ice cream or a spoonful of lemon curd to bring out the citrus even more.
For afternoon tea: Slice and serve with hot tea or an iced lemon drink.

Angled side view of a golden lemon blueberry bundt cake with a thick glaze and whole blueberries on top, served on a white marble surface.

If you tried this Lemon Blueberry Bundt Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.