Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

It's best to start with all your ingredients at room temperature. You can glaze this beautiful cake like I did or just sift a little powdered sugar on top. Blueberries protect your bones, brain & eyes, and even promote glowing skin. I originally used 1/3 cup of butter but 3 Tbsp. is all you need. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Makes: 12 servings

Lemon Blueberry Bundt Cake


  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

  • 1 cup low fat buttermilk
  • 1/4 cup fresh lemon juice (1 lemon)
  • 1 teaspoon vanilla

  • 3 Tablespoons butter, softened
  • 1/4 cup vegetable oil
  • 1 1/3 cups sugar
  • 3 eggs
  • zest of 3 lemons

  • 1 1/2 cups blueberries, washed & dried
  • Glaze:
  • 1 cup powdered sugar
  • 1 - 3 teaspoons lemon juice


  1. Preheat oven to 350° F. Grease a 10-inch bundt pan and shake about 2 tablespoons of sugar around the inside. Tap out any excess sugar.
  2. Sift flour, baking powder, baking soda and salt into a bowl, or onto wax paper. Set aside.
  3. Combine buttermilk, lemon juice and vanilla in a measuring cup. Set aside.
  4. In a large bowl with an electric mixer on medium speed, start beating the butter and oil. Slowly add sugar, then eggs one at a time. Continue beating for 5 minutes. Stir in lemon zest.
  5. With mixer on lowest speed alternate adding dry and liquid ingredients, starting and ending with dry.
  6. Using a spatula, gently fold in the blueberries. Spoon batter into the bundt pan. Bake for 50 to 60 minutes.
  7. Cool in pan for 10 minutes, then invert onto wire rack or serving plate.
  8. Glaze:
  9. Gradually add just enough juice to powdered sugar for a thick glaze.
  10. Top warm cake with glaze.

Note: To see my easier, faster, healthier way to make this in a loaf pan, click here.

16 Comments on "Lemon Blueberry Bundt Cake"

  1. Mia

    Is it possible to use soured milk to replace buttermilk. I would use vinegar or lemon juice to sour the milk.

  2. Amita

    Can you use frozen blueberries in this recipe?

    and also if lemon zest is not available, what will be the best substitute? can we use lime zest or lime extract? how many tablespoons of lime extract will be enough to replace the zest of 3 lemons?

    Thank you!

  3. Janet Levy

    I make a lemon syrup with 1/2 cup of lemon juice and 1/2 cup sugar that I heat until the sugar melts.

    When I remove the cake from the oven, I puncture it with a skewer and pour the syrup over the cake.

    When I extract the cake from the pan, I frost it with an icing made from some of the syrup, lemon zest, melted butter, heavy cream and powdered sugar.

    With the syrup, the cake is incredibly moist with a heightened lemony flavor.

  4. arlene

    I was so happy to find this recipe as my copy from years ago is ruined from so many times I have made this wonderful cake. My family loves this cake and I get compliments when I take it to church dinners. Thank you for putting it on the internet..

  5. Ashley

    Hi Jenny! If I bake this in a regular loaf pan, how long and at what temperature do I bake this for? Thanks!

  6. ddhdmom

    Can I use almond milk instead of 1% milk? Thanks

    • Jenny

      I have only made it with 1% milk so you would have to try as I can’t say from experience.

  7. Barbara

    Oh and by the way used apple sauce in place of the oil. Cake was so moist and delicious.

  8. Barbara

    I made this cake for my moms customers and co-workers and they all just loved it. I had to print out copies for them!

    Thanks Jenny

  9. Lindsay Kopecky

    Hi Jenny,

    This recipe looks great! Would you use regular sugar or do you think caster sugar would also work?

    I look forward to making this today!

    Thank you,

    • Jenny

      I am not familiar with caster sugar but I believe it’s a fine granulated sugar. I’m not sure you will get enough body from this sugar but I have never used it so I can only guess. Please let me know if you try.

  10. Donna

    I made your Lemon Blueberry Bundt Cake today and it was fabulous! I cut back on the sugar and used only 1 cup instead of 1-1/3 cups and it was plenty sweet enough. I also left off the glaze although I’m sure it would be great with it (I’m trying to eat less sugar whenever possible since I will be eating the whole cake myself).

  11. Steph


    Is it ok to use coconut oil instead of canola?


    • Jenny

      I never have but I believe that coconut oil would work. And I think it needs to be melted and cooled first.

  12. Mary Kay

    I have made your Lemon-Blueberry cake recipe the past three Christmases. It’s a huge hit!!

  13. Sue

    Oh wow JJ! this cake looks awesome! and it gives me more practice on making that glaze again! ha! ha! 😉 I made the lemon brownies after your video and the glaze turned out perfect!!! OMG! those brownies are sooooo delicious and now, I look forward to making this recipe! I just love lemons!!! You always talk about the health benefits of fruits and veggies. Lemons naturally stimulate your liver and also have healed asthma!!! Their tartness opens up our lungs. Our livers, as you already know, is the major filter in our bodies and needs to be kept clean and stimulated. (Why do you think they use so many lemon cleaners???) Lemons are just what the herbalist called for! I wish I could say the medical field, but they would just give me some drug with a billion side effects…. so I will stay with the herbalists. It’s my life…It’s now or never….I a’int gonna live forever….I just want to live while I’m alive….”It’s my life!”
    John Bon Jovi
    Keep preaching health foods JJ!! They work!!!

    xo xo

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