Easy and Light Lemon Blueberry Bundt Cake

Imagine the lightest and most tender lemon cake, bursting with wild blueberries and finished with a tangy citrus cream cheese frosting… perfect for afternoon tea, a summer evening dessert, or if you’re anything like our family, cake for breakfast! This lemon blueberry bundt cake is easy and quick to whip up using just two bowls, no need to break out the mixer, and goes perfectly with my lemon cream cheese frosting.

This lemon blueberry bundt cake is super versatile, and doesn’t necessarily have to be baked in a bundt pan. I have done it in a 9×13 baking dish, as well as two 9 inch rounds and stacked the cakes, decorating them with fresh fruit after frosting. You can omit the blueberries and add poppyseeds instead, and raspberries would also be delicious.

What you need to make lemon blueberry bundt cake

Basic cake ingredients – Of course you’ll need the most basic cake ingredients to make the lemon poppyseed cake, including flour, sugar, baking powder, baking soda, salt, and eggs.

Frozen wild blueberries – We love the Wyman’s Wild Blueberries from Walmart.

Plain yogurt or Greek yogurt – The yogurt gives the cake a nice tang that goes well with the lemon flavor and adds tons of moisture.

Olive oil – In lieu of butter, the lemon blueberry bundt cake uses olive oil. It keeps the cake nice and moist, and the flavor of the olive oil pairs really well with lemon.

Lemon zest, lemon juice, and lemon extract – Lemon is such a light flavor it can be difficult to impart it into baked goods. We are hitting that lemon flavor from three different angles to ensure a nice tangy, lemony cake.

How to make blueberry bundt cake

Mix together the dry ingredients – Whisk together flour, baking powder, baking soda, salt, and the poppy seeds and set this mixture to the side.

Whisk together the wet ingredients – In a separate large bowl, whisk together the eggs and the sugar until light in color. Then add in plain yogurt, vanilla and lemon extracts, lemon juice, lemon zest, and oil. Of course I had a little helper in the kitchen 🙂

Add the dry ingredients into the wet – Gently fold the dry ingredients and the blueberries into the wet until just combined. Try not to overmix the batter! I also add about 2 tablespoons of flour into the blueberries before adding them in to keep them from sinking to the bottom of the cake.

Bake the cake – Bake the lemon blueberry bundt cake at 350 degrees for about 30-40 minutes in a bundt pan lined with a good amount of butter and dusted with flour. When a toothpick comes out clean you will know it’s done. If you use a 9×13 baking dish or the 9 inch rounds it will be 15-20 minutes.

Frost the cake – Top the cake with your favorite glaze or frosting. Our favorite is a tangy lemon cream cheese frosting.

Enjoy this delicious lemon blueberry bundt cake with a cup of coffee or tea for an afternoon snack or even breakfast! Scroll down for a recipe card.