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Blueberry Lemon Cornmeal Bundt Cake

Blueberry Lemon Cornmeal Bundt Cake
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The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

Looking for a sweet addition to your spring brunch menu? This Bundt cake is a showstopper!

Bright lemon zest, sweet blueberries, rich cornmeal and a tart lemon glaze combine to create a confection with loads of light, seasonal flavor.

Using Greek yogurt instead of butter adds just the right amount of tang and keeps this cake moist.

Blueberry Lemon Cornmeal Bundt Cake

Don’t have a Bundt pan? I highly recommend getting one! It is an affordable addition to your kitchen that will turn any cake in your recipe box into a work of art!

The best thig about this recipe is that there’s no mixer needed! Two bowls and a whisk is all you’ll need. Let’s get baking!

Interested in making these recipes? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Blueberry Lemon Cornmeal Bundt Cake

Blueberry Lemon Cornmeal Bundt Cake


For the Cake

  • 1/3 cup brown sugar
  • 3 cups fresh blueberries
  • 1-2 Tbsp. butter
  • 2 cups unbleached all-purpose flour
  • 3/4 cup cornmeal
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups sugar
  • 2 lemons, zested
  • 1/3 cup lemon juice
  • 3/4 cup Greek yogurt
  • 2 tsp. vanilla
  • 3 eggs
  • 3/4 cup buttermilk

For the Glaze

  • 2 cups powdered sugar
  • Juice of 1 lemon
  • Lemon zest


  1. In a medium-size bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, whisk together the lemon zest and white sugar until the sugar becomes fragrant. Add the lemon juice, Greek yogurt, vanilla and eggs. Mix well. Add the buttermilk and stir until well combined.
  3. Slowly add the dry ingredients to the wet, stirring just until incorporated.
  4. Grease the sides and bottom of the Bundt pan with butter. Sprinkle the brown sugar onto the butter.
  5. Pour the blueberries along the bottom of the pan in an even layer.
  6. Pour the batter over the blueberries. Use a spatula to smooth the batter into one even layer covering the blueberries.
  7. Bake at 350˚F for 40-50 minutes. Until the cake is barely golden and a toothpick comes out clean when inserted.
  8. Let cool on a wire rack for 15-20 minutes.
  9. Turn the Bundt pan over onto a serving dish, tap the bottom and let the cake release from the pan.
  10. Let the cake cool completely before adding the glaze.
  11. Whisk together all of the glaze ingredients. Add more powdered sugar if the glaze is too runny and more lemon juice if the glaze is too thick.
  12. Glaze to your heart’s desire.
  13. While the glaze is still wet, zest one lemon over the cake.
  14. Let the cake set and serve.

Blueberry Lemon Cornmeal Bundt Cake

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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