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Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake
Makes:
12 to 16 servings
Prep Time:
20
minutes
Total Time:
140
minutes
based on
58 reviews
Add a patriotic flair to summer celebrations with this recipe for Lemon Blueberry Bundt Cake. Made with fresh blue and red berries and rich white morsels, this easy-to-make cake will inspire sweet salutes!

In this recipe:


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Ingredients:

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided*
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 tablespoons grated lemon peel (about 4 medium lemons)
  • 1 1/3 cups buttermilk
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon lemon extract (optional)
  • 2 cups fresh whole strawberries

Directions:

PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

MELT 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.

BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.

* May use 6 bars (two 6-ounce boxes) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels.


Reviews:

Review This Recipe
  •  Star(s)

    Lemon blueberry bumit cake

    Alan Brown from Somersworth, NH

    This cake was simply delicious, this is a cake to write home about.

  •  Star(s)

    It's a keeper

    susan spelker from Commerce Township, MI

    This cake is easy and fast to put together. For my family I do not add the extra white chocolate on top, the flavor of the cake is so delicate and nice that we prefer it without. Certainly I would use the white chocolate to dress it up for company. Also with the size lemons I bought the zest from one lemon is perfect. Simply an excellent cake for any occasion but especially for 4th of July or Memorial Day. Very patriotic, red, white, & blue with the blueberries, red strawberries, and white chocolate.

  •  Star(s)

    out of this world

    Stephanie Kloskowski from Yonkers, NY

    This recipe was easy to follow and the taste was such a pleasant treat for the taste buds. The combination of lemon, blueberry and white chocolate was amazing.

  •  Star(s)

    Yummy

    Jody Rogers from , Texas

    Great flavor, moist texture. All the flavors blend into a wonderful experience. Will make many more times.

  •  Star(s)

    Family Favorite

    Evangelia kotsika from Oshkosh, WI

    I made this for my family at Easter and they loved it...It was moist...The fruit that I used was what I had on hand and that was frozen, which still came out great ...The whole family loved it even the kids ...I will be making this again...

  •  Star(s)

    Lemon Blueberry Yum Cake!!

    Rebecca Barclay from TUCSON, AZ

    This came out fantastic!! As for the butter, tis no more than ANY cake recipe calls for!?* I used the chocolate chips, as we're not fond of white chocolate. Everyone loved it, and after reading all your reviews, I was ready with my VBB recipe cards filled out w/recipe on them!! Thanks for that idea!! What a HIT this one IS!!!

  •  Star(s)

    yummy

    Betsy Allen from Saint Charles, MO

    This cake was a hit and easy to make.

  •  Star(s)

    Delicious and easy to make

    Mary Joplin from Springfield, MO

    This is a simple and good tasting reward for a long day at work or taking care kids at home. I simply popped it in the oven after fixing dinner and it was ready in no time.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Noreen Gilbert from Burlington, MA

    This is so easy to make and my friends are always asking me to make it. The combination of the lemon and blueberry go so nice together. It never last long when I bring it any where.

  •  Star(s)

    Buttermilk and Butter

    Sadie Gambino from Bronx, NY

    Butter mix with Buttermilk will make this cake TASTE very good.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Pauline Johnsey from North Stratford, NH

    This is so good and it looks so pretty as a great centerpiece,for a special occasion. This got so many compliments. I will make this many times,when the berries come in season and I can pick my own.

  •  Star(s)

    Mouth watering

    MarySue Bowen from WESTMINSTER, SC

    This is a great cake and very easy. During the holidays this is a favorite to keep on hand all the time for company

  •  Star(s)

    It was great

    Heather Jackson from NEWINGTON, GA

    I made this for Easter dinner as our dessert.It was great.My pan was the wrong size,but it still was terrific.And it was soooooo good.I am making it again for the 4th of July dinner I am throwing for me and my family.My mother is bringing a friend that is visiting from out of state,I know it will have the same affect.The easter dinner everyone took home a copy of the recipe.

  •  Star(s)

    Great Cake

    C SMITH from DU BOIS, PA

    This cake is very moist. It tastes great and has a nice texture. I will definitely make this cake again.

  •  Star(s)

    Fabulous

    Jacque Nelson from

    I thought this was fabulous! I made it for Mother's Day. I was a bit intimidated by the large amount of butter though.

  •  Star(s)

    Perfect

    Karen Dyer from LECANTO, FL

    This cake turned out perfectly beautiful. Everything worked just like the recipe said. E veryone loved the surprise of fresh lemon with the blueberries

  •  Star(s)

    Great Cake!

    Teri Benson from RIDGECREST, CA

    I made this a couple weeks back for my son and me. We loved it! It was relatively easy to make, and it was so moist. I also took some out to my Mom's house and she loved it also!!

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Shirley Heller from Calabash, NC

    This is a great recipe. The first time I baked it; I used half of the white morsels as a glaze as instructed. The second time I used just a confectionary sugar and fresh lemon juice glaze. I liked the lemon juice glaze better. All my friends loved the cakes.

  •  Star(s)

    looks beautiful

    Jennifer Shippee from GREENVILLE, NH

    This cake is so easy to make yet is absolutely beautiful and "professional" looking.

  •  Star(s)

    concern with lemon/blueberry cake

    Renee Thomas from DISCOVERY BAY, CA

    The cake tastes great, but also had problems with the chocolate being thin enough to drizzle- what is the secret? It was upsetting not to be able to add that final touch, properly! Other than that the cake was easy and tasted yummy!

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Joan Wehrum from ELGIN, SC

    I made this cake for our family cook-out yesterday and it was a huge success. Instead of using just Blue Berries, I used a mixture of frozen Blue Berries, Raspberries and Black Berries that already comes packaged together. Just a hint of lemon with the berries is delicious!

  •  Star(s)

    I was a little disappointed

    Suzanne Geiger from Zionsville, PA

    I followed the directions perfectly. I thought it would taste as good as it looks, even spending the extra for the out of season blueberies and strawberries. I was disappointed when my family who loves lemon and blueberry said it was just ok

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Clara Zinsmeyer from CASTROVILLE, TX

    I made this cake for Easter and was a big hit, I had to keep my grown nephew's away from it when they saw it the day before. They thought they should be able to eat it then and I could make another one for the next day,

  •  Star(s)

    Excellent Taste!

    Jenny Super from BRADENTON, FL

    I made this delicious cake for an Easter breakfast at our church. Everyone loved it. It is really dense and moist. The flavor of the lemon with the blueberry is incredible! I tinted the chocolate topping pink and with the "lavender" look of the blueberries, it made for a beautiful presentation for Easter. Would definitely make this cake again.

  •  Star(s)

    Great Cake

    Lynn Haynes from HUNTINGTON, WV

    I felt this was a really easy cake to make. Not only did it taste great but also looked nice too. My only problem was getting the white chocolate to drizzle on top. I ended up putting it into a makeshift pastry bag (sandwich bag with corner snipped off) and piping it onto the cake in a drizzle pattern. It ended up looking really good.

  •  Star(s)

    WONDERFUL

    JERI KELLER from ORANGE PARK, FL

    MADE THIS DESSERT FOR COMPANY AND EVERYONE JUST LOVED IT. SO REFRESHING. A GREAT SUMMERTIME DESSERT.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    JOAN HALE from STOCKBRIDGE, GA

    I made that just two days ago for Barbara & Jim anv. It was easy to make and came out so nice.They had never seen a cake like that. It tasted so good. Thank you so much for all the good recipes I get from Very Best Baking.

  •  Star(s)

    A berry good recipe!!

    Mary Sutton from BLYTHEVILLE, AR

    If you enjoy making bundt cakes, you will love making this one and how it tastes. It is out of this world good. How great berries and chocolate go together is GREAT!!! Please give it a whirl. You will be glad you did.

  •  Star(s)

    Lemon blueberry bundt cake

    Marsha Geisinger from Estacada, OR

    This cake was great the first day but does tend to get dry fast so eat it quick!

  •  Star(s)

    YUMMMM

    REGINA SCOTTO from AMITE, LA

    We have berry bushes so having great cake recipes handy is a plus!. now my husband can't decide between this cake and the muffins I have been making.

  •  Star(s)

    great to take for potluck

    falisha gnik from MAUMEE, OH

    The lemon/blueberry cake is easy to make. looks great when you cut it too. The only thing I would do different is use a lemon flavor glaze and not the melted white chocolate. Also, I didn't fill the center with strawberries either.

  •  Star(s)

    Great for Luncheon

    Cora Giddens from IRVING, TX

    This cake was wonderful. It is the best dessert to serve at a women's luncheon. They appreciated it so much especially with spring here now.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Katy Basler from Maryville, TN

    YUM! YUM! Absolutely delicious. Wonderful and refreshing flavor combination. Keep those Bundt recipes coming!

  •  Star(s)

    Loved it!!

    Traci Sohayda from AURORA, CO

    My husband (who is a very picky eater) loved...loved...loved this cake. Very easy and delicious.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Robbie Johnson from ANCHORAGE, AK

    Very good cake. My famiy enjoys anything with blueberries. I've also made it with orange peel and orange extract instead of lemon for an Orange Blueberry Bundt Cake.

  •  Star(s)

    Great Cake

    June Davis from CLARK, MO

    I love bluberries so when i saw this recipe of course I had to try it! Great and easy to do!

  •  Star(s)

    YUMMY!!

    SANDI FLORIA from KYLE, TX

    We loved this cake. It was so moist and delicious. I used cream cheese and powedered sugar for the "drizzle", though. It was really good!

  •  Star(s)

    lemon blueberry bundt cake

    Darcy Wilson from PORTLAND, OR

    I made this cake. It was very easy and very yummy. I made it without the topping. It went over very well with my family. I gave this recipe to a friend. She brought it to work to share. It was very good as well. I will be making and sharing this recipe again.

  •  Star(s)

    SO MOIST

    Nancy Predaris from MANCHESTER, NH

    I Made this wonderful cake because I love lemon and blueberries. It came out so moist and wonderful, I gave friends a piece and everyone thought it was so good, one friend said it was the best that she had ever eaten. Will make it again, that's for sure!

  •  Star(s)

    loved by grand-daughter

    pam plemmons from AUGUSTA, ME

    I made this for my 18 month grand-daughter, and she loved it...She's very fussy at eating and she really enjoyed it..thanks for a great recipe

  •  Star(s)

    Absolutely Mouth Watering!

    Renee Zeien from ZION, IL

    The pictures don't do it justice because it tastes far better than it looks (if that could even be possible) Everyone rushed through dinner just so they could get to the dessert!!

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Ruth Minsk-Whitehead from OCALA, FL

    What can taste more wonderful than lemon and blueberries? This cake is so delicious you can't eat just once slice.

  •  Star(s)

    lemon blueberry bundt cake

    melanie r jones from KANSAS CITY, MO

    excellent, all my favorites, butter, strawberries, blueberries, cake, sounds like a winner to me, and berry, berry healthy. i like it and i just started weight watchers. thank u for another winning receipe

  •  Star(s)

    Loaves of Love

    Jaiye gillon from ACKERMAN, MS

    My daughter and I made this recipe, but made it in small loaf pans and shared with our neighbors. It was easy for us to do and everyone really enjoyed it. Thanks

  •  Star(s)

    this is so very good

    carla marshall from BELLE FOURCHE, SD

    This is so very good and the lemon and blueberries go so very good together. and so very easy to make too. this is one of my dad's favorites now.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Priscilla Ludwig from Boynton Bch. FL.

    It was so easy to make. And my family said it has to be a monthly treat for them!! Thanks so much. We love it:)

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Joan Randall from CAPE CORAL, FL

    This cake is light and fresh tasting...perfect for Spring. Lemon sherbet makes a great serving addition.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    IDA BEEK from LANDING, NJ

    Made this cake for company and it was moist and delicious. Everybody asked for second helpings and the recipe. I added 2 tsp. of lemon zest to the batter, which gave it a more lemony taste.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Doris Hancock from HOMESTEAD, FL

    This cake is very good. Everyone at work liked it. I will make it again. I could not get the chocolate to pour so I iced it like a regular cake.

  •  Star(s)

    Lemon Blueberry Bundt Cake

    Charlotte Gohl from Philadelphia, PA

    Delicious. Well worth all the effort. Was a big hit.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 520
  • Calories from Fat: 230
  • Total Fat: 25g (39% of DV)
  • Saturated Fat: 17g (86% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 68g (23% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 44g
  • Protein: 7g
  • Vitamin A: 10% of DV
  • Vitamin C: 30% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon Blueberry Bundt Cake

Ingredients

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided*
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3 tablespoons grated lemon peel (about 4 medium lemons)
  • 1 1/3 cups buttermilk
  • 1 cup fresh or frozen blueberries
  • 1/4 teaspoon lemon extract (optional)
  • 2 cups fresh whole strawberries

 

Directions

PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan.

MELT 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.

COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.

BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.

* May use 6 bars (two 6-ounce boxes) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels.

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