Go Back
Lemon Blueberry Bundt Cakes
5 from 3 votes

ULTIMATE Lemon Blueberry Bundt Cakes (with Poppy Seeds + Almond Glaze)


  • CAKE:
  • 1 box white cake mix
  • 1 box lemon white chocolate, or vanilla instant pudding mix (4 serving size box)
  • 2/3 C. oil
  • 1 C. Sour cream
  • 4 eggs
  • zest of two large lemons
  • 1/2 C. lemon juice freshly squeezed
  • 2 Tbsp. Poppy Seeds
  • 1 1/2 C. blueberries fresh or frozen
  • 2 C. powdered sugar
  • 1/2 tsp. almond extract
  • 2-4 Tbsp milk or fresh lemon juice


  1. 1. Preheat oven to 350 degrees and spray bundt pans! (You can use any size bundt pan for this recipe but you will need to adjust the time.)
  2. 2. Combine cake mix, instant pudding mix, oil, sour cream, eggs, lemon zest, lemon juice and poppy seeds. Mix until smooth.
  3. 3. Fold in blueberries and fill bundt pans!
  4. 4. Bake for 17-25 minutes (I used a mid sized bundt pan) or until an inserted knife comes out clean!
  5. Regular bundt pans take 40-60 minutes to bake and the tiny mini pans take 10-17 minutes.
  6. 5. Let cool in pan for at least 7 minutes and then turn out.
  7. 6. Glaze: combine powdered sugar, almond extract and 1 tbsp of milk. Whisk until smooth, but it should be somewhat thick. Add more milk if needed. Pour into a zip lock bag and snip off the corner to easily drizzle over cooled or warm cakes! Enjoy!