Lemon Blueberry Bundt Cake With Lemon Icing

This is the best Lemon Blueberry Bundt Cake. It's so easy - because it starts with a cake mix!

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 30 minutes


  • 1 8oz package of cream cheese, softened
  • 1/2 cup oil
  • 1 box yellow cake mix
  • 1 box 5oz package vanilla pudding powder
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • Lemon zest from 1 large lemon
  • 2 Tablespoons fresh lemon juice
  • 1 cup fresh blueberries

Lemon Icing Ingredients:

  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon water
  • Optional, a sprinkle of lemon zest


Lemon Blueberry Bundt Cake Instructions

1. Preheat your oven to 325*. Heavily grease a bundt pan. (Tip - use shortening or butter and save a little bit of the pudding powder and sprinkle that into the grease bundt pan - this will help it release from the pan better. If you don't have pudding powder - use flour.) 
2. Mix together the cream cheese and oil with an electric mixer until creamy. 
3. Add the cake mix, pudding mix, eggs, vanilla, lemon zest, and lemon juice. Mix until well combined. 
4. Fold in the blueberries and add to the bundt pan. 
5. Bake for 50-60 minutes. Remove and let cool for 20 minutes before you transfer it to a plate. 

Lemon Icing Instructions

1. Mix together all the ingredients. Let it sit for a few minutes to get a little thicker and drizzle it over the cake. 

Serve and enjoy! 

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