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+ servings
Sliced cake on white plate showing blueberries inside
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5 from 7 votes

Lemon Blueberry Cake

Filled with fresh blueberries and spiked with lemon this Lemon Blueberry Cake is a fresh, light and delicious bundt cake that you will want to make over and over.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 450kcal


  • 1 1/2 cups butter
  • 3 cups sugar
  • 5 eggs
  • 3 cups flour
  • 2 Tbs lemon extract or lemon juice more mellow flavor
  • Zest of 1 lemon
  • 3/4 cup 7UP
  • 2 cups blueberries
  • 2 Tbs flour


  • 1 cup powdered sugar
  • 1-2 Tbs lemon juice


  • Preheat oven to 325.
  • Grease and flour a 10 cup bundt pan, set aside.
  • In large bowl cream cream together butter and sugar until well blended.
  • Add in your eggs one at at time until incorporated.
  • Next add in flour and beat until well combined.
  • Add in your lemon extract, 7up and lemon zest and beat until blended.
  • In another bowl add your blueberries and flour and toss to coat then fold them into your cake batter.
  • Spread cake batter into prepared pan and bake for 1 - 1 1/2 hours until center is set.
  • Remove from oven and let cool.
  • Meanwhile to make your glaze in bowl add your powdered sugar and lemon juice and whisk until combined.
  • When cake is cooled, turn out onto serving dish and drizzle with glaze.


Calories: 450kcal | Carbohydrates: 67g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 173mg | Potassium: 63mg | Fiber: 1g | Sugar: 47g | Vitamin A: 615IU | Vitamin C: 2.1mg | Calcium: 17mg | Iron: 1.4mg