This Lemon Blueberry Bundt Cake is about to make you the most popular guest at the party. It’s also about to guarantee that you’ll never be allowed to bring any other dessert to a party again. Once your friends take a bite of this sunshine-bright, supremely moist, and oh-so-second (and third)-sliceable beauty of a bundt, they will absolutely insist. I promise you won’t mind.

Super Moist Lemon Blueberry Bundt Cake. BEST LEMON CAKE RECIPE! Fluffy and bursting with lemon flavor and fresh blueberries. Easy and impressive, this is one of our favorite desserts! Healthy recipe made with Greek yogurt instead of sour cream.

A few weeks ago, I posted this stunning bundt pan (on sale today!) to my Instagram story and asked what kind of cake I should bake with it first.

Dear kindred spirits, you must be craving summer as much as I am, because the requests for lemon cake came rolling in with a fervor similar to what you can expect the first time you set this gorgeous cake at the center of your table. And the third time. And the fourth time.

Did I mention this Lemon Blueberry Bundt Cake is not a one-time gal?

Lemon blueberry bundt cake with icing

Lemon Blueberry Bundt Cake – A Recipe You’ll Make More Than Once

Since I already have a recipe on my site for what I will brazenly claim is the best Lemon Cake on the planet (thank you Dorie!), it was important to me that today’s lemon cake felt different from the first.

Aside from the obvious difference—this is a recipe for a lemon bundt cake and the other is for a layer cake—the texture, crumb, and baking method of the two cakes vary.

A partially sliced lemon blueberry bundt cake with icing

Both cakes are moist.

Both have what I can only describe as the ideal amount of lemon: enough to taste like a bright, refreshing ray of sunshine; not so much the lemon overpowers your dessert experience.

Both are tender, buttery, and worth your time to make.

The key differentiators of today’s Lemon Blueberry Bundt Cake are the texture of the cake’s crumb and its ease to make.

While this Lemon Blueberry Bundt Cake is not unpleasantly dense or inexcusably heavy by any means AT ALL (I find dry or heavy cakes just plain rude; give me a piece of Lemon Poke Cake, a slice of Lemon Cream Pie or one of these Best Lemon Bars instead), its crumb is more similar to a pound cake.

A good pound cake. The kind of pound cake that manages to be sturdy but still soft, tender, and—did I mention?—NOT DRY.

Making moist Lemon Blueberry Bundt Cake with sour cream is the traditional method; in today’s recipe (and in my equally delicious Buttermilk Cake), I swapped the sour cream for nonfat Greek yogurt. You won’t notice the difference a bit. The other key ingredient to keeping this blueberry bundt cake moist is buttermilk.

A delicious bundt cake with icing and blueberries

And now this other big difference: this is an easy blueberry bundt cake.

You don’t need to make Lemon Blueberry Bundt Cake with cake mix to have an impressive dessert that comes together fast. The batter takes 20 minutes to mix (fewer if you are an experienced baker), and the shape of the cake itself is in your favor.

While my first lemon cake is not difficult, as with any layer cake, it requires a little patience and assembly.

With a bundt cake, the batter goes in the pan, the pan goes in the oven, and BOOM. That’s it. Bundt cake bliss.

Well, almost it. I couldn’t resist drizzling the top of the cake with a lemon buttermilk glaze. I loved that the glaze was light, not too sweet, and let the cake shine.

For another option, I imagine topping this Lemon Blueberry Bundt Cake with cream cheese frosting would be delicious too.

Recipe Adaptations + Dietary Swaps

  • Using Frozen Blueberries. If using frozen blueberries, do not thaw them before adding them to the cake. Be warned that frozen berries tend to “dye” parts of the batter blue. While you cake will look different, it will still taste delicious!
  • Lemon Bundt Cake with Raspberries. Blueberries can be swapped for the same amount of raspberries.
  • To Make Cupcakes. This recipe can also be used to make 20 lemon cupcakes! Bake in a lightly greased muffin pan (or line the pan with papers and lightly grease the papers). Use 1/4 cupfuls of batter and bake for 22 to 25 minutes at 350 degrees F. If you’d like to add the blueberries too, toss them with 1 tablespoon of all-purpose flour first, then add them to the batter with the lemon zest, discarding any excess flour that gathers at the bottom of the bowl.
  • To Make Gluten Free. Substitute a GF 1:1 all-purpose flour substitution blend like this one. Baking time may need to be extended by a few minutes.

Moist Lemon Blueberry Bundt Cake

How to Keep Your Cake From Sticking

  • If you’ve had issues with bundt cakes sticking in the past, there’s a 99.9% chance it is your pan. In addition to the fancy-shaped bundt pan I used for this Lemon Blueberry Bundt Cake recipe, I own and love this more traditional, all-purpose bundt cake pan. It hasn’t stuck on me once.
  • This article has lots of great tips to keep your bundt cakes from sticking. The biggest: wait to grease the pan until just before you add the batter. You’ll see that step noted in the recipe directions below, along with several other helpful specifics to bake your very best Lemon Blueberry Bundt Cake.

Enjoy every slice!

Super Moist Lemon Blueberry Bundt Cake. BEST LEMON CAKE RECIPE! Fluffy and bursting with lemon flavor and fresh blueberries. Easy and impressive, this is one of our favorite desserts!

Lemon Blueberry Bundt Cake

4.95 from 17 votes
Super moist Lemon Blueberry Bundt Cake. The best lemon cake recipe! Fluffy and bursting with lemon flavor and fresh blueberries. Easy and impressive, this is one of our favorite desserts!

Prep: 20 mins
Cook: 45 mins
Total: 1 hr 45 mins

Servings: 1 cake (12 to 16 slices)


For the Lemon Blueberry Bundt Cake:

  • 8 tablespoons unsalted butter (1 stick) at room temperature
  • 1/4 cup nonfat plain Greek yogurt at room temperature
  • 1 3/4 cups granulated sugar
  • 3/4 teaspoon kosher salt
  • 4 large eggs at room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup well-shaken low-fat buttermilk, at room temperature
  • Zest of 2 medium lemons
  • 1 1/2 cups fresh blueberries optional (see notes if using frozen)

For the Lemon Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon low-fat buttermilk


  • Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
  • Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
  • In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shagging by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
  • Thoroughly grease the bundt pan with nonstick spray (I don’t recommend adding flour as it puts a funny coating on the cake. If you’d like to be extra double sure it doesn’t stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
  • Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
  • Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
  • While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!


  • If using frozen blueberries, do not thaw them before adding them to the cake. Be warned that frozen berries tend to “dye” parts of the batter blue. While you cake will look different, it will still taste delicious!
  • Blueberries can be swapped for the same amount of raspberries.
  • Store the leftover cake at room temperature for 4 days or freeze for up to 3 months.
  • To make gluten free: Substitute a GF 1:1 all-purpose flour substitution blend like this one. Baking time may need to be extended by a few minutes.
  • I do not recommend any substitutions for the sugar or butter or reducing their amounts, as they are key to giving the cake it's wonderful texture.
  • If you'd like to make your own buttermilk, mix 1 cup 2% or whole milk with 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes, stir, then use in the recipe as directed.
  • This recipe can also be used to make 20 lemon cupcakes! Bake in a lightly greased muffin pan (or line the pan with papers and lightly grease the papers). Use 1/4 cupfuls of batter and bake for 22 to 25 minutes at 350 degrees F. If you’d like to add the blueberries too, toss them with 1 tablespoon of all-purpose flour first, then add them to the batter with the lemon zest, discarding any excess flour that gathers at the bottom of the bowl.


Serving: 1(of 16)Calories: 266kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 63mgFiber: 1gSugar: 27g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. THis is a stunner! I still haven’t made a bundt cake with success. Ugh, maybe I’ll try your way with GF flour.5 stars

    1. I bet it would work Lindsay! If not, you can always do this guy in a square pan, then bake the extra batter as tasty cupcakes :)

  2. I never turn down lemons and blueberry! Love that you used Greek Yogurt! So perfect for late Spring/early Summer!

    1. Hi Linda! This is a universal buttermilk substitution: for every 1 cup buttermilk, stir together 1 cup whole or 2% milk and 1 tablespoon lemon juice or white vinegar. Let sit 5 minutes, stir, then use in the recipe as directed. I hope that helps your baking!

  3. Ironically I just saw my bundt cake pan in a high cabinet I rarely open this weekend and thought I need to use it again soon! Love lemon and blueberries together :)

  4. I will make this for our next dinner party. Can’t wait to try it. Lemon and blueberries…Yum!

  5. Very nice recipe, not too dense or sweet and very moist cake! I don’t think I let it cool long enough in the bundt pan and forgot to run a knife along the inner rim as well so the top half of cake split off when I turned it out :( Still tastes great! 4 stars

    1. Lily, I’m sorry about the split—a knife will definitely help next time. Regardless, I’m glad it tasted great and that you were happy with the texture too!

  6. Looks really great! I’m a vegetarian and I cannot use eggs to bake a cake. To make this cake what can i replace eggs with?

    1. Rutuja, I’m afraid the eggs are critical to this cake, so unfortunately I can’t recommend a substitute. I’d suggest checking out the vegan recipes in my recipe index. There are some egg-free desserts there!

  7. Is it necessary to alternate adding the batter and blueberries to the pan, or could you add the blueberries directly to the batter and add it all at the same time?

    1. Michael, alternating helps make sure all the berries don’t sink to the bottom of the bundt as it bakes and stay nicely distributed. I hope you love the recipe!

  8. I made this for 4th of July with my family. Everybody loved it! It’s a fantastic recipe. My cake did stick to the pan a bit, but I was able to piece it back together. Next time I’ll try adding a little flour or using baking spray instead of butter.
    I quadrupled the glaze recipe because my family loves glaze (we drizzled extra glaze over every slice after we cut them), and I zested 2.5 lemons instead of just 2 because I wasn’t quite sure if mine were quite “medium”. Other than that, no other changes!5 stars

    1. Michael, I am so happy to hear this!! Thanks so much for sharing this lovely review. It’s so helpful and appreciated!

  9. I followed the directions exactly but could not remove the cake from the pan without tearing it up. I feel that my pan was adequately sprayed. Have not tasted it yet so can’t comment on that. But is there a suggestion to prevent sticking if I want to try this again. Such a disappointment. 

    1. Robin, I am so sorry to hear that! I know it is a true disappointment (it’s happened to me before too!). It could be your pan, as not all are created equal. Did you wait to spray until right before adding the batter as suggested in the recipe? That makes a difference too. I hope at least the taste was there for you!

    2. Try using nonstick baker’s spray. It has flour incorporated into it and doesn’t leave a coating on the final cake. Also, let cool in the pan for about fifteen minutes (on the cooling rack) before turning out, and it should come out without any problem, no knife necessary. Once it has cooled completely, flip it over again, and using a large serrated bread knife, gently slice off the risen dome. (Otherwise the bottom won’t lie flat.)

  10. this is DELICIOUS
    totally stuck in my stupid bundt pan, i swear, it doesn’t matter what I do, it just sticks! MADDENING.
    next time i’ll prob just make the cupcake version to spare myself the heartbreak but it’s seriously such a delicious cake, even if it got stuck in the pan5 stars

    1. Jax, I’m sorry to hear it stuck in your pan, but I’m so glad the cake is still delicious! Thanks for taking the time to review the recipe!

  11. Do you know what if any modifications need to be made for high altitude (5,000 ft)? I’m in Albuquerque, NM

    1. Hi Toya! I’m afraid I don’t have experience baking at high altitude, so I’d recommend finding a resource online that makes suggestions for high altitude adjustments. I’m sorry I don’t have any specific recommendations to offer, but I hope you enjoy the cake if you decide to give it a try!

  12. Hi,
    Looks awesome.  I’m getting ready to make it but won’t be able to get the Greek yogurt.  Would using sour cream have an adverse effect on how it would turn out?  Should I substitute something else for the yogurt?   Thanks!
    JB5 stars

      1. Hi Erin,

        Thanks for the feedback.   I made it for Easter dessert and  it turned out great!  Everyone loved it.   Next time I’ll be sure to get the greek yogurt.  So glad I found your recipe and your site when I was looking for bundt cake recipes.  I am looking forward to checking out your other recipes.

        JB5 stars

    1. Hi John! Bundt cakes by nature are usually more dense, but another possible culprit could be not beating enough in steps 2 and 3. It’s hard to know exactly what may have happened without being in the kitchen with you, but I’m glad you were still able to enjoy the cake!

  13. Very moist and tender bundt cake! Nice balance of lemon and blueberry. I served it to my 92 yr old parents with ice cream for Mothers day and it went over well. I sliced the remainder and put it in the freezer for when I just want a slice. Regarding some readers who have difficulty with bundt cake sticking to the pan—- try spraying the bundt cake pan with non stick spray then using granulated sugar instead of flour to coat the pan. Be sure the sugar totally covers the pan. After taking it out of the oven loosen the edges with a dull knife and allow to sit for 10 min before releasing the cake. The sugar leaves a little crust on the cake and it has worked for me every time. Thank you for the recipe!5 stars

  14. Came out very nice and fluffy – image is attached (
    Mine also did not come out of the pan without tearing it up – but was able to salvage it eventually.5 stars

  15. I was looking for a lemon bundt cake recipe and came across yours. Was immediately drawn to the design, as I also have the same cake pan. All the ingredientes were just what I was looking for and more. The only changes I made was to add 1Tbs of fresh lemon juice to the batter. For the glaze I doubled the amounts added some lemon zest and reserved 2Tbs of the powder sugar to dust the cake with after glazing. This cake is enjoyed all year round living here in sunny South Florida. Just last weekend I made this delicious fluffy moist bundt cake for a pool party. Again it was a huge hit with all ages. My sister-inlaw could not resist and cut into this cake. When I returned to the kitchen several party goers were eating lemon blueberry bundt cake before the pizza arrived.
    Image attached:

    Thank you Erin

    A tip in not having the cake stick to the pan is to make a non stick paste. This is made by combining equal amounts of flour with solid vegtable shortening, then wisking in vegetable oil. Brush this paste mixture to your pan just before adding batter. Once removed from the oven let cool on a rack for about 15min. Run a pairing knife around edge, flip over and let cool for about 20min. Then just lift pan.

    Also a good rule of thumb is to read about how altitude & humidity effects baking. I weigh my ingredients instead of measuring. For example, King Arthur unbleached AP flour is 120 grams = 1 cup. Best is to download an ingredient weight chart, different ingredients and brands vary.5 stars

    1. Hi Roger, I’m so glad to hear you enjoyed the cake! Thank you for taking the time to leave this review and tips too.

  16. Can you tell me what I DID WRONG ALL THE BLUE BERRY WENT TO THE BOTTOM and stuck to the bottom of the pan this was the 1st time I made a cake from scratch thank you the cake was good but it was a mess

    1. Hi Annmarie, I’m so sorry this recipe was frustrating for you! I have not had this issue before, but this article offers some tips that may be helpful to you. I’m happy to hear the flavors turned out well otherwise!

  17. THe tipe on how to take the cake out the pan was helpful but why would the blueberry sink to the bottom

    1. Hi Ann, I’m not sure exactly what might’ve happened since I wasn’t in the kitchen with you. However, you could try to toss your blueberries with a little flour before adding to the batter next time. This will help them stay up in the batter. I hope this helps!

    1. Kari, I am afraid the eggs are quite essential to this recipe, as they make the cake fluffy and rise. I’d suggest looking at some of my vegan recipes for egg-free options: These almond flour cookies are an egg-free dessert that’s great!

  18. Hi Ms. Erin,

    Just got your Well Plated cookbook & I am LOVING IT!!! I have been reading through many of your online recipes as well, but haven’t been able to find a non dairy substitute for when your recipes require nonfat plain Greek yogurt. May you please offer any recommendations : ) ???

    Thank you in advance!

    Merry Christmas to you and your family as well!

    1. I’m SO happy that you’re enjoying the cookbook, Angelisa!! It can depend on the specific recipe, but most of the time a plain non-dairy yogurt will work as a swap.

  19. This is the yummiest lemon blueberry cake I’ve ever tasted ! It’s so moist and fluffy and so easy to make! It has that perfect tang, the blueberries even everything out ! Love love . Thankyou Erin Clarke for the recipe5 stars

  20. Oh my goodness again! I just made this and it turned out just as you described! I used butter to grease my pan and it came out first time and straight away. Another delicious winner- thank you!5 stars

  21. Great recipe !!!loved the use of Greek yougurt – had some delicious blueberries just picked up and was a hit with the family !! Your pan is so fun ! Just had the “normal”Bundt – still fantastic just not as pretty 😉!5 stars

  22. My now 3 yr old has been telling me he wanted a blueberry birthday cake for the past 4 months. No exaggeration. This cake was perfect! I omitted the lemon zest and added a splash of vanilla. With cream cheese frosting it was like a decadent blueberry muffin. Thanks for making his big day extra special!

    Next time I’m making it for me WITH the lemon. Yummmm5 stars

    1. Hi Rose Ann, I’ve only used a bundt pan for this cake. If you decide to experiment with something else, I’d love to know how it goes!