Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake is a perfectly moist, lemony cake with sweet juicy blueberries. This cake is topped with a sweet cream cheese frosting that sets it apart from other cakes. It is a beautiful dessert for any occasion.

If you want to serve a cake that will impress your family and guest, this is it! A simple cake that is so delicious you will have everyone asking for the recipe.

Lemon and Blueberries are a great combination. Lemon pudding is the key to the lemony taste in this cake, and fresh blueberries make this incredibly delicious.

Like my Banana Nut Bread, Lemon Blueberry Bundt Cake is perfect as a snack, dessert, or for breakfast. Yes, I have had a big slice with my coffee several mornings. Hey, it has fruit in it, and fruit is okay for breakfast, right? 🙂

Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake

Why Is This Cake So Moist?

Not only does the lemon pudding help make this cake moist, but I have another secret ingredient –Sprite or Lemon-Lime Soda.
I replace the milk or buttermilk with the soda. It is fizzy and has the right balance of lemony taste. The cake will stay moist for days.

Baking with Blueberries

I have used frozen and fresh berries for this recipe. They will both work fine, so use whatever you have on hand.

Frozen blueberries can be used in this recipe. There is no need to defrost the blueberries before adding them to the mix. I did remove them from the freezer while I was mixing the batter. This allowed them to thaw slightly.

Fresh Blueberries are amazing in this recipe. This would be a great way to use those blueberries during the summer months and some you may have in your freezer.

Flour–Toss blueberries with flour before adding them to the mix. This will keep the berries from sinking to the bottom of the pan. A light toss will do the job.

Cream Cheese Frosting

In my opinion, all cakes need some kind of topping or frosting. For this Lemon Blueberry Bundt Cake, a cream cheese frosting was perfect. The Cream Cheese Frosting is an easy recipe made with cream cheese, powdered sugar, milk, and fresh lemon juice. Everything is creamed together and then poured over the top. Simple is sometimes the best!

How to Prepare the Bundt Pan

* Grease and lightly flour the bundt pan. Do not skimp on this step. The first time I made this cake, I did skimp, and it was a disaster–Only half of the cake came out of the pan. 🙁  It was a sad day. This was a “live and learn” lesson for me. Now, I grease and flour that baby, and it comes out perfect every time!

Ingredients:

1 (15 oz) Yellow Cake Mix
1 (3.4 oz.) Box Lemon Pudding Mix
3 Eggs
3/4 cup oil
1 (12oz.) can Sprite/or any Lemon Lime Soda
1 1/2 cups Blueberries
1 Tablespoon flour

Glaze:

1 8(oz.) block cream cheese, room temperature
2 cups powdered sugar
2Tablespoons milk
2 Tablespoons fresh lemon juice

Instructions:

*Grease and flour the bundt pan.
*Preheat oven to 350.
*If using frozen blueberries, remove them from the freezer. Lightly toss with flour and set aside.
*Using a stand mixer, beat eggs and oil on medium speed.
*Sprinkle in the cake mix and lemon pudding mix. Continue to mix.
*Reduce the speed of the mixer and slowly pour in the Sprite/Lemon-Lime Soda.
*Gently fold in blueberries.
*Pour cake batter into the prepared pan—Bake at 350 degrees for about 45 minutes. Test with a toothpick and adjust the time as needed.

*Allow cake to cool slightly before turning upside down on a cake plate.
*Allow the cake to cool completely before adding the frosting.

Lemon Blueberry Bundt Cake
Lemon Blueberry Bundt Cake

Cream Cheese Frosting

*In a stand mixer, beat cream cheese.
*Slowly sprinkle in powdered sugar and blend until creamy.
*Add milk and fresh lemon juice and blend until well combined.
Feel free to add more milk until you get the desired consistency you like. If you want a thin frosting, add more milk.
Pour or spoon frosting over the top of the cake and allow the frosting to drip down the sides.
Serve immediately or place in the refrigerator for the icing to set.

 

How to Store Lemon Blueberry Bundt Cake?

I store my cake covered and in the refrigerator. This keeps your cake fresh and the frosting in place. If your house is warm, the frosting will run everywhere, and that’s not a good thing.

Thanks, Mattie and Rebecca, for this delicious recipe.

For more delicious desserts, try..

Strawberry Cheesecake Bars

Carrot Cake

Banana Pudding

Chocolate Pecan Pie

Be sure to check out Southern Plate and South Your Mouth for more Meal Plan ideas.

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Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Gina Abernathy
Lemon Blueberry Bundt Cake is a perfectly moist, lemony cake with sweet juicy blueberries. This cake is topped with a sweet cream cheese frosting that sets it apart from other cakes. It is a beautiful dessert for any occasion.
5 from 18 votes
Cook Time 1 hr
Total Time 1 hr
Servings 10 people

Ingredients
  

Cake

  • 1 15 ounce yellow cake mix
  • 1 3.4 ounce box Instant Lemon Pudding Mix
  • 3 Eggs
  • 3/4 cup oil
  • 1 12 ounce can Sprite or Lemon Lime Soda
  • 1 1/2 cups Blueberries fresh or frozen
  • 1 tablespoon flour

Glaze

  • 1 8 ounce block cream cheese, softened
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons fresh lemon juice

Instructions
 

Cake

  • *Grease and flour the bundt pan. *Preheat oven to 350.
  • *If using frozen blueberries, remove them from the freezer. Lightly toss with flour and set aside.
  • *Using a stand mixer, beat eggs and oil on medium speed.
  • *Sprinkle in the cake mix and lemon pudding mix. Continue to mix.
  • *Reduce the speed of the mixer and slowly pour in the Sprite/Lemon-Lime Soda.
  • *Gently fold in blueberries.
  • *Pour cake batter into the prepared pan—Bake at 350 degrees for about 45 minutes. Test with a toothpick and adjust the time as needed.
  • *Allow cake to cool slightly before turning upside down on a cake plate. *Allow the cake to cool completely before adding the frosting.

Cream Cheese Frosting

  • *In a stand mixer, beat cream cheese.
  • *Slowly sprinkle in powdered sugar and blend until creamy.
  • *Add milk and fresh lemon juice and blend until well combined.
  • Feel free to add more milk until you get the desired consistency you like. If you want a thin frosting, add more milk. Pour or spoon frosting over the top of the cake and allow the frosting to drip down the sides.
  • Serve immediately or place in the refrigerator for the icing to set.

31 Comments

  1. 5 stars
    Yum – the lemon-blueberry combo can’t be beat. And yes I completely agree that if there’s fruit in it, it counts as breakfast food! 🙂

      1. I absolutely agree: cake with coffee every day, or at least a cookie or two:)) I always say I am eating a coffee, anyway 😄

  2. 5 stars
    I love how you combined cake mix and soda. I always love the flavor and texture of cakes made that way. This lemon blueberry bundt cake looks and sounds amazing. Thanks for sharing!

  3. 5 stars
    The addition of the pudding mix is out of this world. Thank you such a wonderful and flavorful bundt.

  4. 5 stars
    The tip with substituting buttermilk with Sprite or Lemon-Lime Soda is absolutely genius! It really gives cake a nice moisture, fluff and tangy flavor.

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