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


Homemade Summer Fruit Jam and Bread

I’ve officially arrived in the kitchen. I made jam. JAM, I tell you! Successfully, and on my first try at that. If I do say so myself, I was pretty impressed. Making jam has always seemed like an arduous process that I never wanted to conquer, but with a little time and determination, the Summer Fruit Jam recipe from my cookbook, Homemade gave my Mother’s Day gift baskets just the right touch. Take away? Never let over complicated directions or words like sterilize intimidate you in the kitchen or squelch your efforts.

Amazing how a few pints of fresh berries can be transformed into a firm, spreadable jam. I used strawberries, blackberries, blueberries and raspberries. Wash your berries, then hull and quarter the strawberries. You can use any combination of berries you’d like. I do love a blackberry! Not only do they taste great, but I used to pick them with my daddy when I was younger. They have that nostalgia factor for me. 🙂

Use a big stock pot. Bring the berries to a simmer and let them cook for about 15 minutes.

To the berry mixture, you’ll add the zest of 1 lemon and depending on your quantities, sugar and 1 package of pectin. I added four cups of sugar to about 3 1/2 cups of fruit.

This is pectin. You can find it on the baking aisle in the grocery store, usually near the Jell-O. This is what gives the jam that firm, squiggly texture–a must in any jam or jelly recipe.

Once the jam has simmered over medium heat for one hour, it’s ready to be jarred. Wash your jars and lids with dish detergent and hot water and be sure to dry them real good. Then fill them up, seal and let cool.

While my jam was simmering on the stove, I whipped up this cranberry-orange quick bread and added some white chocolate chips and the zest of an orange to bring out that citrus flavor.  Jam & bread–some things are simply better together.

The best feeling came when I received this picture message the next morning with the words, “Your jam is awesome!”

Pictured above: My grandma Dot (left), me (center) and mama (right).

One of the most rewarding parts of cooking is sharing it with the ones you love and it’s a great feeling to give back to the ones who’ve always fed me well.  Three generations…I learned from the best.