Lemon Blueberry Bundt Cake
Enjoy a piece of Lemon Blueberry Bundt Cake, the ultimate summer cake with cream cheese frosting! Garnish with fresh blueberries and serve!
It’s hasn’t really felt like spring yet, with all of the Oregon rain, but we’ve still been serving up the dinner parties! Even in our little Air B&B that we are renting, we recently served this Lemon Bundt Cake with blueberries! It was amazing!
Lemon Blueberry Bundt Cake
This is a flavorful lemon bundt cake, filled with fresh blueberries, and topped with lemon cream cheese frosting. I think this cake is the ultimate spring and summer dessert. Or, if you love orange, then try my Easy Orange Bundt Cake Recipe. :)
Ingredients for Lemon Blueberry Bundt Cake
It’s perfect for breakfast or brunch, and you can make mini individual Bundt cakes with this recipe, too. We use fresh lemon juice and zest in this cake, but you can use a lemon extract if needed.
Let’s get started–all you need are these ingredients:
- All-purpose flour
- Baking soda + baking powder + salt
- Granulated sugar
- Butter
- Eggs
- Vanilla extract
- Almond extract
- Fresh lemon juice + zest
- Greek yogurt or light sour cream
- Fresh blueberries
Can I add frozen blueberries to cake mix?
The cake is perfectly moist filled with blueberries and lemon and topped with a thick lemon glaze. And you can use frozen or fresh blueberries!
That’s the beauty of baking with summer berries; you can use fresh or frozen. These are the berries we recommend for either: blueberries, blackberries, raspberries, marionberries, huckleberries.
We do not recommend using frozen strawberries in baking, because of the juicier consistency, as it can really mess up the recipe.
Ingredients for cream cheese frosting
We love a thicker frosting for this cake, and cream cheese is the best.
Gather these ingredients:
- Cream cheese, softened (you can use light)
- Butter
- Powdered sugar
- Milk
- Fresh lemon juice
- Vanilla extract
How do you make the cream cheese frosting?
- Beat cream cheese and butter until incorporated. Add powdered sugar and continue to beat until smooth. Add milk, lemon juice, and vanilla extract and beat until creamy.
- Use as much milk as is needed to reach desired consistency of frosting. Some bakers love a drizzle, some like a thicker frosting.
- Drizzle or spoon the icing completely over the cooled bundt cake. Depending on the consistency of the frosting, it will drizzle down the sides of the cake.
Tips and substitutions:
- Use a 10- to 12-cup Bundt pan.
- Be generous with your baking spray and get every inch of the Bundt pan, to avoid sticking! Also optional to butter the pan well, and then use a few tablespoons of flour.
- When you measure the flour, don’t pack it into the measuring cup, because it will make the cake dense and dry.
- Always make sure the butter, eggs, and sour cream or yogurt are room temperature for better bonding.
- Using fresh lemon is the best for this cake. We love Meyer lemons. If you need to, you can use a pure lemon extract (pure = 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon).
- Use fresh or frozen blueberries. Do not add more than the recipe calls for, or it will make the cake too moist and soggy. I’ve tried this many times in baking (because you just want to use up the berries!), but it never works out well.
- When baking the cake, if the top begins to brown more than you’d like, lightly place a sheet of foil over the top of the cake while baking. This would be toward the end of the baking time.
- For the garnish: Add as many fresh (not frozen) blueberries to the top of the cake for a beautiful garnish. Optional to add raspberries, too, or a mix.
- A final garnish: Using a zester, add lemon rind for a finishing touch.
This cake is just what you need for serving a crowd, and it makes a lovely spring or summer dessert.
More Bundt cakes to try:
ENJOY!
Get the Recipe:
Lemon Blueberry Bundt Cake
Ingredients
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups granulated sugar
- 1 cup butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ¼ cup fresh lemon juice from about 1 ½ lemons, we use Meyer lemons
- 1 Tbsp lemon zest, from about 2 lemons
- 1 cup plain Greek yogurt or light sour cream
- 6 ounces fresh blueberries
Lemon Cream Cheese Frosting:
- 4 ounces cream cheese, softened (you can use light)
- ¼ cup butter softened
- 1 cup powdered sugar
- 2 - 3 Tbsp milk
- 1 tsp fresh lemon juice, from remaining ½ lemon
- 1 tsp pure vanilla extract
Instructions
Bake the cake:
- Preheat oven to 350 degrees F. Prepare a 10- to 12-cup Bundt pan with nonstick cooking spray by spraying the inside; set aside.
- Take a medium bowl and combine the flour, baking soda, baking powder, and salt. Whisk and set aside.
- In another medium bowl, place butter and sugar and beat until light and fluffy. Add in the eggs one at a time, and continue to beat. Add vanilla and almond extract, lemon juice and lemon zest. Continue to mix for 2 minutes. Use a wooden spoon to mix in the flour mixture, alternating with the Greek yogurt, until all has been added in. Mix well; the batter will be very thick.
- Spoon half of the batter into prepared Bundt pan; sprinkle with the blueberries. Spoon the remaining batter on top of the blueberries, and spread with the back of the spoon evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean with just a few crumbs.
- Cool the cake for 15 minutes before inverting onto a wire rack. Allow the cake to cool completely before adding the icing.
Make the Lemon Cream Cheese Frosting:
- In a small bowl, add the cream cheese and butter and beat until incorporated. Add powdered sugar and continue to beat until smooth. Add 2 Tbsp milk, lemon juice, and vanilla extract and beat until creamy. Add additional milk, if needed, to reach desired consistency.
- Drizzle or spoon the icing completely over the cooled Bundt cake. Depending on the consistency of the frosting, it will drizzle down the sides of the cake.
TIP: When baking the cake, if the top begins to brown more than you'd like, lightly place a sheet of foil over the top of the cake while it bakes.
Notes
For the frosting: Use as much milk as is needed to reach desired consistency of frosting.
TIP: If desired, garnish the cake with extra blueberries and some zested lemon rind.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
