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Blueberry Lemon Bundt Cake to celebrate Mom
Some Kinda Good
blueberry lemon bundt
Dusting the blueberries in flour suspends them evenly throughout the cake, for a blueberry in every bite! - photo by Photos by REBEKAH FAULK LINGENFELSER/special

I get my love of cooking honest. My mom has always been a good cook and she loves to bake too. Just this week, I got a text message from her which read: “MMM, I have been a busy bee this morning.” The text was followed by a photo of a bright pink strawberry cake with whipped strawberry icing and strawberry jam filling, and a picture of Dad licking the beaters. 

Baking and being in the kitchen make me happy, and these days, doing more of what makes you happy is the ticket to staying sane. I developed this Blueberry Lemon Bundt Cake for Mother’s Day a few years back, and it is one I return to again and again.  

Blueberry and lemon go together like peas and carrots, and this luscious, slightly sweet and colorful cake combines these flavors for the ultimate Mother’s Day dessert, and it all starts with a boxed cake mix. Make this cake for mom to enjoy at the table together, or pack it in a basket with a card, some bright tulips and a picture of the two of you for the perfect gift. This decadent cake is fantastic any time of the year, but especially in the spring when blueberries are in season.

Mother’s Day is May 10.

Some Kinda Good Blueberry Lemon Bundt Cake

  • 1 box Betty Crocker Super Moist lemon cake mix

  • 1/2 cup vegetable oil

  • 1 cup milk

  • 3 eggs

  • 1 teaspoon of pure vanilla extract

  • 1 teaspoon of lemon zest

  • 1 pint of fresh blueberries  

  • All-purpose flour for dusting blueberries (a few tablespoons)

Preheat oven to 350 degrees. Crack eggs in a small bowl and beat slightly. Toss blueberries in flour, until all have been coated well. In a large bowl, stir together all ingredients until well combined. Coat a bundt pan with cooking spray, and pour cake mix in pan. Rap the pan on the counter top to remove any air bubbles. 

Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool, then invert onto a cake platter. Drizzle with lemon glaze and serve. Store in refrigerator.

Lemon Glaze

  • 1 cup confectioner’s sugar

  • 1 teaspoon of lemon zest

  • 2-3 tablespoons of milk

Whisk all ingredients until consistency is “drizzle-able.” Drizzle over cooled cake.

Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit

three generations
Wishing all the moms a Happy Mother's Day! Three generations from left: Rebekah, her grandmother Dorothy, and mother, Debbie, shown below. Rebekah's Grandma Dot and Mom instilled in her a love of cooking.
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