Mother’s Day Dessert: Blueberry-Lemon Bundt Cake

WOW! Just look at the color in this cake. Dusting the blueberries in flour allows them to distribute evenly throughout the cake, for a blueberry in every bite!

Blueberry and lemon go together like peas and carrots, and I’ve got a luscious, slightly sweet and colorful cake that combines these flavors for the ultimate Mother’s Day Dessert. Make this cake for mom to enjoy at the table together, or pack it in a basket with a card 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.

Watch my Facebook live video, packed with baking tips, to see how it all comes together. Full recipe below!

You may also be inspired by this Mother’s Day post: Homemade Summer Fruit Jam and Bread. Have a Happy Mother’s Day and make it Some Kinda Good!

Rebekah’s Blueberry-Lemon Bundt Cake all starts with a boxed cake mix.

Some Kinda Good Blueberry-Lemon Bundt Cake

  • 1 Box 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 confectioners sugar
  • 1 teaspoon of lemon zest
  • 2-3 tablespoons of milk

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

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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. Watch her compete on Food Network Star this summer, premiering June 10 at 9 p.m. Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube.  A Georgia Southern University alumna, she also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit


Scratch Baking & Blueberry Picking in The Peach State

Bundles of ripened blueberries gleam in the sunshine on a farm in Baxley, Georgia.

I had lunch with a good friend the other day, and toward the end of our meal together, she asked, “What are you doing Sunday afternoon?” When I replied with “Not too much, what’s going on?” She said, “Would you like to come pick blueberries with me?” To anyone else, this may have seemed an arduous way to spend the Sabbath, but the wheels in my brain immediately started turning. Would you believe the only way I’ve ever purchased or eaten a blueberry has been from the pint-sized packages sold in the produce section of the grocery store? Pick blueberries, I thought? That sounds like a blast! Continue reading “Scratch Baking & Blueberry Picking in The Peach State”

Saturday Makes for a Special Breakfast

Add crispy bacon and a little Country Crock light butter spread and breakfast is served.

Saturday mornings are my favorite time of the week. I love getting up whenever I wake up and not being forced out of bed by an alarm clock. I usually make something special for breakfast on Saturdays because I actually have time, unlike during the work week, when I grab a quick breakfast bar and maybe a piece of fruit and head out the door. This morning I made fresh blueberry muffins with a streusel topping and fried up some bacon to boot. I brewed some coffee and stirred in my pumpkin spice creamer and enjoyed drinking it from a real coffee mug and not my travel mug. Hey, it’s the little things. The best part is knowing tomorrow morning, there’ll be leftovers. 🙂