Lemon Blueberry Bundt Cake with Cream Cheese Frosting

This Lemon Blueberry Bundt Cake is a deliciously moist, tangy, and sweet cake that combines the fresh flavors of lemon and blueberries, topped with a rich cream cheese frosting. It’s perfect for brunches, family gatherings, or any special occasion. The bundt cake shape gives it an elegant look, while the cream cheese frosting adds a luscious finish.

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour (plus 1 tbsp for blueberries)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest (from about 2 lemons)
• 2 tbsp fresh lemon juice
• 1 cup buttermilk
• 1 ½ cups fresh blueberries

For the Cream Cheese Frosting:

• 4 oz (1/2 block) cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (to reach desired consistency)
• Optional: extra lemon zest for garnish

Instructions:

For the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure easy removal of the cake after baking.
2. Prepare the dry ingredients: In a medium bowl, whisk together the flour (reserve 1 tablespoon for blueberries), baking powder, baking soda, and salt.
3. Mix the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
5. Toss blueberries in flour: In a small bowl, toss the blueberries with the reserved 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter.
6. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Beat the cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add powdered sugar and vanilla: Gradually add the powdered sugar, beating until fully incorporated. Stir in the vanilla extract. Add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency for drizzling.
3. Frost the cake: Once the cake is completely cooled, drizzle the cream cheese frosting over the top. Optionally, garnish with extra lemon zest for a pop of color and added lemon flavor.

Enjoy this refreshing and indulgent Lemon Blueberry Bundt Cake with Cream Cheese Frosting at your next gathering!

For more cooking inspiration, explore Brown Sugar Bundt Cake and Blueberry Cake Bar. Browse all our recipes for more ideas.