Blueberry Lemon Bundt Cake

Okay, let’s admit it. Bundt cakes are just plain fun for some reason! And when my daughter recently asked me if we could make a cake “with a hole in the middle,” I realized she’d never had one before. So we set out to create a bundt cake, and let me tell you what – it didn’t last long. I had it sitting on a cake plate on the counter for a dinner with friends, and it was amazing how many people immediately said, “Oh, that looks good.” See – everyone loves a bundt cake! And thankfully this Blueberry Lemon Bundt Cake lived up to their expectations. Enjoy.

My 14-year-old daughter made this one all by herself … her first timing making a bundt cake! She was very proud (and it was delicious). :)

PS – This is technically a “rule breaker” due to the sugar, but we don’t mind an occasional homemade treat now that our pledge is over!

Blueberry Lemon Bundt Cake on 100 Days of Real Food

Blueberry Lemon Bundt Cake

Adapted from King Arthur
5 from 2 votes
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Print Recipe
Servings: 14 pieces


Whipped Cream Topping Option

  • 1/2 cup heavy cream

Lemon Glaze Topping Option

  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lemon juice (add more or less as needed)


  • Preheat the oven to 350 degrees F and grease a 9 or 10-inch bundt cake pan with butter.
  • Use an electric mixer to beat together the cold sticks of butter, sugar, and salt.
  • Mixing to combine each ingredient before adding the next, add the eggs, then the baking powder, then the milk, and then the flour.
  • Use a spatula to fold in the blueberries and lemon zest (a microplane grater is the best tool to extract zest). Spoon the batter into the prepared pan, smooth out the top with the spatula, and bake for 50 – 55 minutes or until a toothpick comes out clean.
  • After cooling for a few minutes, use a knife to loosen the cake around the edges. Carefully place a plate (or cake platter) over the top of the pan and flip it over together so the cake is right side up.

Whipped Cream Topping Option

  • To make the whipped cream, add the heavy cream to a jar, secure with a lid, and shake, shake, shake until it resembles whipped cream. This is a super fun job for little ones. Allow the cake to cool before putting the whipped cream on top.

Lemon Glaze Topping Option

  • In a small mixing bowl whisk together the powdered sugar and lemon juice (start by adding 1 tablespoon of juice and add more by the teaspoon, as needed for the right consistency so it's not too thick and not too thin) until it is smooth and well combined. Once the cake has cooled drizzle over top and serve.


Nutrition Facts
Nutrition Facts
Blueberry Lemon Bundt Cake
Amount Per Serving
Calories 330 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 95mg32%
Sodium 228mg10%
Potassium 137mg4%
Carbohydrates 37g12%
Fiber 3g13%
Sugar 19g21%
Protein 6g12%
Vitamin A 625IU13%
Vitamin C 0.8mg1%
Calcium 79mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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17 thoughts on “Blueberry Lemon Bundt Cake”

    1. Hi Diona, we have not tried any other alternatives, as we try to stick to the most natural and organic ingredients when possible with the least amount of processing. – Nicole

      1. Hi, we would only recommend using coconut oil in solid form if you’re trying to sub the butter. – Nicole

  1. 5 stars
    Oh my gosh, oh my gosh, oh my gosh! This is exactly what I’ve been looking for! I’d love to have this and maybe top it with some blueberries! Perfect for those times when friends are coming over for tea.

  2. I made this tonight and it was so delicious! Even better, It literally took me minutes to throw together! Thank you so much for this recipe! Looking forward to making it for company now that I’ve tested it out!

  3. 5 stars
    I made this last night! It was VERY easy to make and tastes outstanding! I love that it’s not too sweet. It’s almost like eating strawberry shortcake- the berries and lemon are the major flavor in the cake. It’s a large cake so we split it and shared with 2 other families. Thank you for this recipe; it’s a keeper I will definitely make again!

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