This Lemon Blueberry Bundt Cake is soft, moist, and bursting with juicy blueberries and bright citrus flavor. I love a bundt pan for easily making a simple cake look so pretty!
This post is sponsored by California Giant Berry Farms. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
There is just something about the lemon-blueberry combination that can’t be beat. If you’re also a fan of this combo, I’ve got Lemon Blueberry Muffins, Lemon Poppy Seed Baked Oatmeal and Gluten Free Lemon Blueberry Bread, too!
For this lemon blueberry cake I’ve opted to use a bundt pan – they’re effortlessly pretty and great for serving a crowd. You can easily get 16 pieces out of this cake recipe!
Why You’ll Love This
- The perfect crowd-pleasing dessert that’s easy to make ahead.
- For the citrus and berry lovers.
- Moist and bursting with lemon flavor, plus juicy blueberries.
- Made with mostly pantry staples and a few fresh ingredients.
Ingredient Notes:
Take a look at some of the main ingredients we’ll need for this lemon bundt cake recipe.
- White Whole Wheat Flour — Also known as “golden wheat,” this gives the cake a boost of whole grain nutrition while keeping the texture light (not dense like traditional whole wheat).
- Unbleached All-Purpose Flour — Combined with the whole wheat flour for the perfect balance of structure and tenderness.
- Fresh Blueberries — Tossing them in a little flour before folding into the batter helps prevent them from sinking to the bottom of the cake.
- Non-Dairy Milk + Lemon Juice — Combining these creates a quick dairy-free “buttermilk” that adds moisture and a subtle tang.
- Unsalted Butter & Avocado Oil — Using both gives you the flavor of butter with the extra moisture that oil provides.
- Granulated Sugar — I opted for granulated sugar here (versus honey) for a more traditional cake crumb texture.
- Eggs — For structure and lift.
- Lemon Emulsion — Delivers a concentrated, true lemon flavor that holds up better through baking than extract alone. Highly recommend if you love lemon flavor and don’t want it to get lost!
- Lemon Zest — Adds bright, fragrant lemon flavor throughout the cake. I zested 3 whole lemons for this one.
- Fresh Lemon Juice — Provides the tart, citrusy punch that balances the sweetness of the cake and glaze. We’re using a half cup of lemon juice in this cake!
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Select Fresh Blueberries
Here are some tips when shopping at the store for California Giant Blueberries:
- Look for berries with a deep blue color and a light, silvery powder, which is called bloom.
- Make sure the berries have a firm yet smooth-looking skin.
- Check the bottom for any signs of molding berries.
Step-by-Step Instructions
Prep
Preheat oven to 350ºF. Generously spray a 10″ bundt pan with baking spray.
Mix Dry & Wet Bases
Whisk together dry ingredients in one bowl – use the spoon and level method if you don’t have a food scale.
In a separate measuring cup, combine milk and lemon juice; set both aside.
Cream Butter & Sugar
Beat butter and oil with 3/4 cup sugar until creamy for 1 minute. Add remaining sugar, beating again for another minute –scrape down the sides of the bowl as needed. Image 1.
Add Eggs & Lemon
Beat in eggs one at a time on low-medium speed. Mix in lemon emulsion, zest, and lemon juice on low speed, scraping down the bowl. Image 2.
Combine Batter
On low speed, alternate adding the dry ingredients and milk mixture, starting and ending with the dry ingredients. Spoon a thin layer of batter into the bottom of the prepared pan, then fold the blueberries into the remaining batter. Images 3 & 4.
Fill the Pan & Bake
Transfer batter to the bundt pan, spreading evenly so blueberries distribute throughout.
Bake uncovered for 35 minutes, then loosely tent with foil and bake 5–10 minutes more. Check at 40ish minutes total — cake is done when a toothpick comes out clean
Cool in the pan 10–15 minutes (no longer), then invert onto a cooling rack. Let cool at room temperature for 45 minutes. Images 5 & 6.
Glaze & Serve
Whisk confectioners’ sugar with lemon juice until smooth. Place a plate or parchment paper under the rack and drizzle glaze over the cake. Let glaze set before slicing.
How to Flip Your Bundt Pan
After you’ve waited 10-15 minutes for the cake to cool in the pan, it’s time to flip it out. Here are some tips:
- Loosen Gently Before Inverting — Run a thin offset spatula or butter knife gently around the edges and center tube to help release any spots that may be sticking.
- Invert onto a Cooling Rack — Place your cooling rack over the pan, flip carefully but quickly, and give it a gentle tap on top before lifting the pan away.
Storing
Room Temperature — Store the cake covered (a cake dome works great for unsliced cake) at room temperature for up to 2 days. This is best if you plan to enjoy it soon after baking.
Refrigerator – For longer freshness, store the cake covered in the refrigerator for up to 5 days.
Freezing (Unglazed) — Wrap the fully cooled, unglazed cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or a few hours at room temperature, then make the glaze fresh before serving.
If you make this lemon blueberry bundt cake recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Lemon Blueberry Bundt Cake
Ingredients
For the Cake
- 2 cups white whole wheat flour, also known as “golden wheat” – spooned and leveled, weighed – 260g
- 1 ⅓ cups unbleached all-purpose flour, spooned and leveled, weighed 165g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 ⅔ cups fresh blueberries, + 1 tablespoon flour
- ¾ cup non-dairy milk , + 2 tablespoons lemon juice
- 5 tablespoons unsalted butter, softened
- ½ cup avocado oil, or another neutral oil
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon lemon emulsion, or extract
- Zest of 3 medium lemons
- ½ cup freshly squeezed lemon juice
Glaze
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350ºF; Spray 10″ bundt pan generously with baking spray and set aside.
- In a medium bowl combine dry ingredients; set aside.In glass measuring cup combine milk with lemon juice; set aside.In a separate bowl, toss blueberries with flour.
- Cream fat and sugar: In large bowl using handheld mixer or stand mixer fitted with paddle attachment, beat butter and ½ cup sugar until creamy – about 1 minute. Add oil and remaining 1 cup sugar, beating again for 1 minute. Scrape down sides of bowl as needed.
- Add in eggs one at a time, mixing on low-medium speed until well combined. Add in extract, lemon zest and lemon juice, mixing on low speed. Scrape down the sides of the bowl.
- With the mixer on low speed, slowly begin to add dry ingredients – about 1/2 cup at a time – alternating with milk and finishing with the flour. BEFORE adding the blueberries, spoon a small layer of batter into the bottom of the bundt pan. Now add the blueberries into the bowl of batter and fold in until combined.Transfer batter to greased bundt pan, try to make sure blueberries are evenly distributed in pan.
- Bake for 35 minutes uncovered, then loosely cover the cake pan with foil and continue baking another 5-10 minutes. Check the cake after 40-ish minutes with a toothpick. Cake is done when toothpick comes out clean (no wet batter). Bake for 5-10 more minutes if needed.
- Allow pan to cool for a 10-15 minutes before gently flipping onto the cooling rack (don’t cool more than 15 minutes). Allow the cake to cool at room temperature for 45 minutes.
- Make the glaze: In a medium bowl combine confectioners sugar with lemon juice. Place plate under the wire rack before glazing. Pour glaze over cake in zigzag fashion then transfer the cake to serving plate or cake stand as desired. Allow glaze to set for before slicing and serving. Enjoy!
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