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Lemon Blueberry Swirl Bundt Cake

Lemon Blueberry Swirl Bundt Cake, a simple bundt cake recipe blending favorite spring flavors of lemon & blueberries. Great for Easter or Mother’s Day!
Course Dessert
Cuisine American
Keyword blueberry, bundt, cake, lemon
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Author Gina Kleinworth


Blueberry Swirl

  • cup blueberries
  • ¼ cup granulated sugar


  • cups butter- room temperature (3 sticks)
  • 8 ounces cream cheese - room temperature
  • cups granulated sugar
  • 1 box lemon instant pudding mix (3.4 oz)
  • 6 eggs - room temperature
  • 3 cups all-purpose flour


  • 3 tbsp milk
  • 1 cup confectioners sugar


  • Preheat the oven to 325 degrees.
  • Spray bundt pan with cooking spray (I like Bakers Joy) - set aside.
  • In a small bowl combine blueberries & ¼ cup granulated sugar.
  • Mix & mash the berries until sugar is dissolved & you have created a syrup like consistency with berry chunks - set aside.
  • Add cream cheese & butter to large mixing bowl & beat together on med-high until smooth.
  • Slowly add in instant pudding powder & sugar & beat again until light & fluffy.
  • Reduce mixer speed & add in eggs, one at a time & mixing until just incorporated.
  • On low speed, add flour, one cup at a time, until just incorporated.
  • Transfer half the batter into the bottom of the prepared pan.
  • Spoon in prepared berry mixture & then top with the remaining cake batter.
  • Bake about 1 hour & 20 minutes (80-85 minutes) or until toothpick test is clean.
  • Cool in the pan for 15-20 minutes before turning out onto wire rack to continue cooling.
  • Prepare the glaze by combining ingredients & whisking until smooth. Drizzle over the cake before serving.