This recipe for blueberry bundt cake is made from a beautifully simple homemade vanilla cake, real blueberries, and a perfectly sweetened lemon cream cheese frosting. Greek yogurt makes sure that every bite will be moist.
Bundt Cakes are so Easy!
Let’s be honest—layer cakes are gorgeous, but who has the time (or energy) to deal with all that stacking and frosting? That’s where this blueberry bundt cake steps in. It’s simple, quick, and has just the right mix of sweet and tangy.
Think: juicy blueberries, a bright hit of lemon, and a moist, tender crumb thanks to Greek yogurt. It’s a scratch-made cake that doesn’t feel fussy. And the lemon cream cheese frosting? Don’t skip it. It pulls everything together.
This one’s great for brunch, dessert, or that mid-afternoon moment when you just need cake. Been there. If it’s not blueberry season, grab a bottle of lemon lime soda and make a moist 7 up cake.
Tips That Actually Help
- Frozen blueberries = less mess. Add them frozen so they don’t bleed.
- Don’t overmix. This is cake, not bread.
- Leave space in your bundt pan—it rises a lot.
- Let it cool before frosting or you’ll have a melty mess.
- Want a thinner topping? Use a glaze like I do for cherry coffee cake.
To make this recipe, you create a simple vanilla and lemon cake batter and add your berries. While it’s baking, you make a classic cream cheese frosting seasoned with lemon to spread over the top. The result is a moist bundt cake with flavorful icing that’s pretty enough to serve to dinner guests.
If it’s not blueberry season, no worries, you can use frozen blueberries, just add them while they’re still frozen.
Ingredients you’ll need
This is just a brief list of what you’ll need to make this cake recipe. Make sure to check the recipe card for the full list of ingredients.
- Blueberries – You can use fresh or frozen for this recipe. If using fresh, lightly coat them in about 1 Tbsp of flour before adding them to the batter. Frozen can get mixed right in.
- Vanilla Greek yogurt – Other yogurts are too thin, so I recommend making sure you use Greek. You can use plain Greek yogurt or you can use sour cream.
How to make a lemon blueberry bundt cake
Step 1: Combine your wet ingredients.
Step 2: Combine your dry ingredients.
Step 3: Mix it together.
Step 4: Bake and cool
Step 5: Make your frosting.
Cream together all of the ingredients (except the white chocolate) with a hand mixer until creamy and smooth. Smooth over the top of the cooled cake and sprinkle with chopped white chocolate.
How to Store It
- Short term: Cover and keep at room temp for 1–2 days.
- Longer: Freeze the whole cake (frosted or unfrosted). Flash freeze first so the wrap doesn’t stick.
- By the slice: Layer slices between parchment in an airtight container. Easy grab-and-go cake.
Bundt Cake Troubleshooting: Stuck Again?
Here’s the deal. Getting a bundt out clean is all about prep. Grease it really well. Use spray or butter, just get into every nook. For extra insurance, dust with flour too. Then let the cake sit 10 minutes after baking before flipping. That’s the sweet spot.
I always love how this one turns out. It’s the kind of cake that gets you recipe requests—without feeling like you spent all day in the kitchen. You’ll see what I mean after one bite.
Don’t Forget!
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Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand Mixer
- Spatula
- Bundt pan
- Cooking spray
- Cooling rack
Ingredients
- 1 cup butter softened
- 1 ½ cups sugar
- 3 eggs
- 1 tablespoon vanilla
- 1 tablespoon lemon zest 1 lemon
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup vanilla Greek yogurt
- 2 cups Fresh or frozen blueberries
For the Frosting
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- white chocolate optional
Instructions
- Preheat the oven to 350º. Spray a bundt pan with cooking spray.
- Cream the butter and sugar in the bowl of an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating after each addition. Add vanilla and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, soda and salt. Add a tablespoon of the flour mixture to the blueberries if using fresh berries. If using frozen, it's not needed but keep them frozen until ready to add.
- Add a 1/3 of flour mixture to the butter mixture, alternating with yogurt, starting and ending with the flour mixture. Mix until just combined and smooth.
- Gently fold in the blueberries and spoon the batter into the bundt pan, levelling off the surface so that it is even.
- Bake for 45-50 minutes until the top is golden brown and a toothpick comes out clean. It should be firm to the touch.
- Let cool for 10 minutes and then invert onto a wire rack.
- To make the frosting, cream together all of the ingredients, except the white chocolate, with a hand mixer until creamy and smooth. Smooth over the top of the cooled cake and sprinkle with chopped white chocolate.
Notes
- Don’t overmix your blueberries into the batter. They can bleed and turn your batter blue.
- If using frozen berries, keep them frozen until ready to add.
- Mix your cake just until it’s combined. Overmixing this cake can cause it to bake up dry and crumbly.
- Sift your powdered sugar before you start making your frosting to avoid lumps.
- You don’t need a lot of white chocolate on this cake. If you decide to use some, grate or chop it into fine pieces and sprinkle it evenly onto the wet frosting.
Nutrition
I first published this Blueberry Bundt Cake on my Southern food blog Butter and Baggage.
Great! I could have this every day!!!
I know, it’s so moist! I’m glad you likekd it.