Today’s menu: Lemon Blueberry Bundt Cake + a cup of strongly brewed tea (or coffee) and a good book to read. Also, have you tried these super delicious Blueberry Cupcakes with Lemon Cream Cheese Frosting? You must!
This Lemon Blueberry Bundt Cake is summer in dessert form. It’s tender and moist, with a bit of tang from the lemon juice and buttermilk, and sweet with juicy blueberries. And don’t forget the cream cheese icing, which adds the perfect amount of sweet indulgence to the cake.
Drizzle this beautiful bundt cake with the cream cheese icing (which is optional, but not really) and then decorate it with fresh blueberries and lemon slices. And you’ve got the prettiest of all cakes right there in front of you.
But don’t worry this Lemon and Blueberry Cake’s beauty isn’t just skin deep, it tastes just as gorgeous as it looks. AND it’s also as easy as bundt cakes get. Yay!
How Beautiful is this Lemon and Blueberry picture btw?
Lemon Blueberry Cake Using Cake Mix
So here’s the deal, we’re using cake mix in this recipe, but don’t worry it doesn’t taste anything like cake mix. Because we’re jazzing it up with buttermilk and yogurt (here we come moist land – okay sounds weird) and lemon juice. I used a white cake mix, but a lemon cake mix would be just as great (although then don’t add the extra lemon juice) or even a yellow cake mix would work.
How to Make Lemon Blueberry Bundt Cake
We start with a white cake mix…but don’t you worry, we’ll be jazzing it up so that it doesn’t taste like it came from a box!!!
We amp up the flavor of this easy blueberry lemon cake with by adding buttermilk, yogurt and lemon juice to the cake mix. Also, in go three eggs.
BTW this is VERY important: you ONLY need to use the ingredients listed in the recipe card below (do not add the ingredients listed on the back of the cake mix box).
Then fold in the juicy blueberries (oh summer, how I love you) and pour the lemon blueberry cake batter into a bundt cake and bake.
Can I Use Frozen Blueberries for this Lemon Blueberry Bundt Cake?
Yes, you can use either fresh or frozen blueberries. No need to thaw the blueberries.
What Kind of Lemon Juice Should I use for this Easy Blueberry Lemon Cake?
Please use fresh lemon juice for this cake. Store bought juice tastes nothing like the real thing!!
Lemon Cream Cheese Icing for Easy Lemon Blueberry Bundt Cake
While the easy lemon blueberry cake is baking, start making the cream cheese icing. You only need the following ingredients for this easy icing:
- Cream cheese
- Powdered Sugar
- Lemon Juice
This lemon blueberry bundt cake with cream cheese icing is perfect for lots of occasions:
- Summer parties / potlucks
- Tea parties
- Any summer BBQs or grilling parties
- Bridal or baby shower
Don’t you want a slice of this delicious looking cake…look at that layer of gorgeous blueberries! <3
And if it’s a special occasion that you’re making this Lemon Blueberry Cake with Cream Cheese Icing, then don’t forget to add some pretty silver sprinkles! 🙂
If you enjoyed this recipe then don’t forget to check out this recipe for Blueberry Cupcakes with Lemon Cream Cheese Frosting! 🙂
Looking for more delicious summery desserts?
Lemon Blueberry Cake with Cream Cheese Icing
- 1 box white cake mix (I used Betty Crocker)
- 3 eggs (at room temperature)
- 1/2 cup oil
- 3/4 cup full fat yogurt
- 1/2 cup buttermilk (see notes for homemade buttermilk)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 1/2 cup blueberries (I used fresh, but frozen can be used too)
- 3 oz cream cheese (softened)
- 1 tablespoon butter (softened)
- 2 cups powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
- Preheat oven to 350 F (176 C) and prepare a 12 cup bundt pan by spraying it with oil and dusting it with flour.
- Place the cake mix into a medium bowl and set aside.
- In another bowl combine the eggs, oil, yogurt, buttermilk and lemon juice. Using a hand mixer beat until fully incorporated.
- Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.
- Transfer cake batter to the bundt pan, and bake for about 40-45 minutes or until a toothpick inserted comes out clean.
- Remove the cake and run a sharp knife around all the edges of the bundt pan. Let the cake cool for 15-20 minutes until removing from the bundt pan.
- While the cake is cooling, prepare the cream cheese icing. Place cream cheese and butter in a mixing bowl and beat with an electric mixer until light and fluffy.
- Add the powdered sugar and lemon juice, and beat for 2-3 minutes, until the icing is light and fluffy.
- Drizzle cake with cream cheese icing, and decorate with fresh blueberries and lemon slices.