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Lemon Blueberry Bundt Cake with Cream Cheese Frosting

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!

 

 

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