Super easy and delicious! This blueberry lemon bundt cake with lemon icing is bound to become a favorite! It’s always one of my favorite choices when I need an easy cake recipe! My blueberry lemon cake is made with loads of fresh blueberries, LOTS of lemon zest (the more, the better!) and an easy lemon icing that requires just 2 ingredients! This bundt cake recipe is great as a coffee cake in the morning with a cup of coffee; or, enjoy it after dinner for dessert!
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Watch My Cake Video!
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How to Make Blueberry Lemon Cake
I love this bundt cake recipe because it’s super easy and comes together in no time! You can have it baking in the oven in under 20 minutes!
- Always start any cake recipe off by preheating the oven, in this case to 350F/177C. A preheated oven is a must if you want the recipe to turn out well.
- Have your butter at room temperature or place it into the microwave to warm up quickly. Cream the butter and sugar together first before adding the remaining ingredients. Follow with the white chocolate, eggs, vanilla and milk. Sift in the flour and dry ingredients and stir those just until combined; never over-mix once you’ve added the flour!
- *Note on the white chocolate: I like to add melted white chocolate to this recipe because it adds extra moisture to the cake and makes it unbelievably soft! If you don’t like white chocolate, don’t worry! It doesn’t add white chocolate flavor and I highly recommend adding it!*
- And now for the blueberries and lemon zest! I recommend using fresh blueberries for this recipe; they really do work best. If you have frozen berries, thaw them first in a large bowl and drain any liquids. Make sure to toss the berries in cornstarch or flour. This helps keep the berry juices together, creating little pots of berry jam. It also helps suspend the berries in the batter. Zest a few large lemons and add the lemon zest along with the berries into the cake. I like to add lots of lemon zest; the more, the better in my opinion! I love this OXO Zester because it’s very sturdy and works so well (affiliate link)!
How to Soften Butter Quickly!
Here’s a quick tip for warming up butter quickly: place the butter sticks up right on a tray/plate and microwave in 10 second intervals, rotating the stick of butter every 10 seconds. I usually do 20 to 30 seconds total and the butter is perfect!
Preparing the Bundt Pan
It’s super important to prepare your bundt cake pan properly, otherwise you will not be able to get your blueberry lemon cake out of the pan in one piece! This is the non-stick bundt pan I have (affiliate link). There are two methods of doing this:
- Using softened butter, coat the inside of the pan with an even layer of butter. Next, add approximately 1/4 cup (30 g) of all-purpose flour and rotate the pan until the entire surface is well coated; add more flour as needed. I recommend doing this over your sink or trash bin to avoid getting the flour everywhere!
- Use a baking spray with starch or flour. I prefer this method because it’s super simple and has never failed me! This is the product I used in my video: PAM Baking Spray (affiliate link).
Baking the Bundt Cake
Bake the blueberry lemon bundt cake at 350F/177C for 50 to 55 minutes. I recommend testing the cake using the toothpick method. Insert a toothpick or slender knife into the center and when it comes out clean, without any unbaked cake batter, the cake is ready! Take it out of the oven and let it stand in the cake pan on a wire rack for about 30 minutes. Invert a cake stand onto the pan, then turn it right side up. Give the cake pan a few hard taps to release it from the pan.
The Lemon Icing
I love this bundt cake recipe with a simple lemon icing! It’s made with fresh lemon juice and confectioner’s sugar. You can make the glaze thin or thick by adjusting the amount of sugar you add. Make the lemon icing and drizzle it over the cake when cooled. The cake can stand at room temperature for 1 day, then I recommend refrigerating it. Just place it into an airtight container or plastic bag. When ready to enjoy, reheat a slice in the microwave for 15 seconds for a fresh-baked tasting cake! If desired, you can also enjoy this cake with my ‘Easy Lemon Curd’ recipe. Use the lemon juice from the zested lemon to make it!
Enjoyed this easy cake recipe? Check out some of my other recipes you’re sure to enjoy!
- The Best Blueberry Lemon Cake – delicate blueberry lemon cake layers, plus lemon cream cheese frosting and lemon curd filling!
- Blueberry Crumble Cake– amazing blueberry cake with a crunchy oat topping!
- Lemon Pound Cake – super easy, delicious and extra lemony cake with lemon glaze; perfect with a cup of coffee!
- Pineapple Bundt Cake – topped with whipped cream! So delicious and easy to make!
- Blueberry Peach Ricotta Cake – super easy and moist ricotta cake dotted with blueberries and topped with peaches!
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Blueberry Lemon Bundt Cake Recipe (video)
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- 1 cup white chocolate chips, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh blueberries
- 1 tbsp cornstarch
- Zest from 2 large lemons
For Lemon Icing:
- 2 to 3 tbsp lemon juice
- 1 to 2 cups confectioner’s sugar
- Preheat the oven to 350F/177C. Prepare a bundt cake pan by spraying the inside with a flour/starch baking spray; or, butter and flour the inside of the pan well (see my notes in the post). Place the softened butter and sugar into a mixing bowl and whisk for 3 to 4 minutes on high speed until the mixture is light and fluffy. Make sure to scrape down the sides of the mixing bowl often to ensure everything gets incorporated. Melt the white chocolate in the microwave or over a double boiler and allow it to cool slightly. Add it to the butter and sugar and mix again for about 1 minute. If the chocolate melts the butter, no worries! The recipe will still work!
- Next, add in the eggs and vanilla; mix on medium to high speed for 2 to 3 minutes, until the mixture is smooth and creamy. Pour in the milk but don’t stir it in just yet. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter, then mix on low-medium speed for up to 1 minute, just until the flour is incorporated. Watch my video recipe to see how it’s done.
- In a separate bowl, toss the blueberries and cornstarch together until the berries are well coated. If using frozen berries, thaw them first and drain any liquids. Add the blueberries into the cake batter and zest the 2 lemons; use 3 lemons for even more flavor. Fold the berries and lemon zest into the batter with a spatula. Transfer the cake batter into the prepared bundt cake pan.
- Bake the cake in the preheated oven at 350F/177C for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in the pan for about 30 minutes. Invert a cake stand onto the pan, then flip the cake right side up. Give the pan a few hard to taps to release the cake from the pan.
- For the icing, squeeze the lemons, strain the juice well and pour into a medium bowl. Start with 1/2 cup (60 g) of confectioner’s sugar; add the sugar to the lemon juice and whisk until smooth. Add more confectioner’s sugar to make a thicker glaze; I used about 1 1/2 cups of sugar. Spoon the glaze over the cake.
- The cake can stand at room temperature for 1 day, then I recommend refrigerating it. Just place it into an airtight container or plastic bag. When ready to enjoy, reheat a slice in the microwave for 15 seconds for a fresh-baked tasting cake! If desired, you can also enjoy this cake with my ‘Easy Lemon Curd’ recipe.