Lemon Blueberry Bundt Cake
This Lemon Blueberry Bundt Cake is a delightful combination of tart lemon and sweet, juicy blueberries in a tender, buttery cake. Finished with a luscious cream cheese glaze, it’s perfect for brunches, special occasions, or whenever you crave a burst of citrusy sweetness!
Ingredients
- 2 ½ cups all-purpose flour plus 1 Tbsp for blueberries
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- 2 Tbsp lemon zest from about 4 lemons
- 4 large eggs
- 1 cup granulated sugar
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- ¼ cup lemon juice from about 1 lemon
- 1 cup sour cream
- 2 cups blueberries
For the Cream Cheese Glaze
- 2 ounces cream cheese softened
- ½ Tbsp butter softened
- 1 cup confectioners’ sugar
- ½ tsp vanilla extract
- 1 Tbsp lemon juice
Instructions
For the Cake
- Preheat your oven to 350°F. Grease and flour a 12-cup bundt pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it's fragrant and slightly moist.
- Add the butter and brown sugar to the bowl. Using the paddle attachment or an electric hand mixer, beat on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon juice.
- Lower the mixer speed and add the dry ingredients in three parts, alternating with the sour cream in two parts. Begin and end with the dry ingredients.
- Toss the blueberries with a tablespoon of flour in a small bowl. Gently fold them into the batter. Spread the batter evenly into the prepared bundt pan.
- Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes before inverting it onto a cooling rack. Once cool, dust with powdered sugar or drizzle with the cream cheese glaze.
For the Cream Cheese Glaze
- In a mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Add the powdered sugar, vanilla extract, and lemon juice. Start on low speed to combine, then increase to high speed and beat until the glaze is silky and smooth.
- Spread the glaze over the cake while it's still slightly warm for the best results.
Notes
- This recipe works best with a 12-cup bundt pan; using a smaller pan may cause the batter to overflow.
- If you glaze the cake with cream cheese frosting, store it in the refrigerator for up to three days. Without the glaze, the cake can be kept at room temperature for two days or refrigerated for up to three days.