This blueberry bundt cake is soft, super moist, and packed with fresh blueberries, bright lemon zest, and a subtle hint of mint that makes the flavor taste fresher and more vibrant. What makes this bundt cake different is the balance of richness and lightness—I tested this recipe to create a tender crumb that stays moist for days without feeling heavy. The lemon and mint bring out the natural sweetness of the blueberries instead of masking them.

This is the kind of cake I make when blueberries are overflowing at the market and I want something simple but beautiful enough to place directly in the center of the table. The first time I tested this recipe, I knew it needed something extra besides lemon because so many blueberry bundt cake recipes started tasting identical.

Adding fresh mint completely changed the cake. It doesn’t overpower the flavor at all—it simply makes the blueberries taste brighter and fresher. As the cake bakes, the kitchen smells buttery, citrusy, and slightly herbal in the best possible way.

What I noticed when testing this blueberry bundt cake

A lot of blueberry bundt cake recipes relied heavily on sour cream or cream cheese for moisture, but when I tested those versions, they sometimes felt too dense and rich for a fruit-forward cake.

When I created this version, I focused on creating a lighter texture while still keeping the cake super moist. Using oil instead of butter made a huge difference in softness, and folding the blueberries in gently helped prevent them from sinking or bursting too much into the batter. The mint ended up being the ingredient that made the cake feel unique without making it complicated.

Why I love this blueberry bundt cake

• Super moist texture that stays soft for days
• Bright lemon flavor with juicy blueberries
• Fresh mint adds a subtle elevated flavor
• Easy to make with simple pantry ingredients
• Beautiful enough for brunch, dessert, or entertaining

Ingredients You’ll Need

Lemon zest + sugar

Rubbing the lemon zest into the sugar releases the oils and gives the cake a fresh citrus aroma throughout.

Canola oil

Oil keeps this bundt cake incredibly moist and tender even after refrigeration.

Blueberries

Fresh blueberries work best here because they hold their shape beautifully while baking.

Mint

The chopped mint doesn’t make the cake taste minty—it simply brightens the blueberry flavor and gives the cake a fresher finish.

Vanilla extract

Adds warmth and balances the citrus.

How to Make Blueberry Bundt Cake

1. Prepare the bundt pan

Preheat oven to 350°F and grease a bundt pan thoroughly with baking spray.

2. Infuse the sugar

In a large bowl, rub the lemon zest into the sugar until fragrant.

3. Mix wet ingredients

Add the canola oil, eggs, lemon juice, and vanilla extract. Whisk until smooth.

4. Mix dry ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Combine

Gradually add the dry ingredients into the wet ingredients until just combined.

6. Fold in blueberries and mint

Gently fold in the fresh blueberries and chopped mint.

7. Bake

Pour the batter into the prepared bundt pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

The cake should smell bright and buttery, and the edges should pull slightly away from the pan.

8. Cool

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Substitutions & Variations

• Add white chocolate chips for a sweeter variation
• Use frozen blueberries (add directly from frozen)
• Swap mint for basil for a slightly different flavour
• Add a lemon glaze on top
• Use orange zest instead of lemon

How to Store Leftovers

Store covered at room temperature for 2 days or refrigerated for up to 5 days.

I actually love this cake chilled the next day because the blueberry flavor becomes even more pronounced.

Final Thoughts

The blueberries stay juicy, the lemon keeps everything bright, and the hint of mint gives the cake a subtle bakery-style flavor that makes people stop and ask what the secret ingredient is.

It’s simple, beautiful, and one of my favorite ways to bake with fresh blueberries.The blueberries stay juicy, the lemon keeps everything bright, and the hint of mint gives the cake a subtle bakery-style flavor that makes people stop and ask what the secret ingredient is. It’s simple, beautiful, and one of my favorite ways to bake with fresh blueberries.