Print

Moist Lemon Blueberry Bundt Cake Recipe with Easy Cream Cheese Glaze

lemon blueberry bundt cake - featured image
Print Recipe

A moist and tangy lemon blueberry bundt cake topped with a sweet and creamy lemon cream cheese glaze. Perfect for any occasion, this cake balances bright citrus flavors with juicy blueberries for a refreshing yet comforting dessert.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 ½ cups (225g) fresh blueberries (frozen can be used, do not thaw)
  • For the cream cheese lemon glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with softened butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in lemon zest and lemon juice.
  6. Alternately add dry ingredients and buttermilk to the butter mixture in three parts, starting and ending with dry ingredients. Mix gently until just combined.
  7. Lightly toss blueberries in flour, then gently fold them into the batter with a rubber spatula.
  8. Pour batter evenly into prepared bundt pan and smooth the top.
  9. Bake for 50 to 60 minutes, checking doneness at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
  11. While cake cools, beat together cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and pourable. Add milk teaspoon by teaspoon if too thick.
  12. Drizzle glaze over cooled cake, letting it drip down the sides.
  13. Slice and serve, ideally with tea or coffee.

Notes

[‘Use room-temperature ingredients for best texture.’, ‘Do not overmix after adding flour to avoid a dense cake.’, ‘Toss blueberries in flour before folding to prevent sinking.’, ‘Check cake starting at 50 minutes with toothpick test.’, ‘Cool cake completely before glazing to prevent glaze from running off.’, ‘Bundt pans with deeper grooves hold glaze better.’, ‘Frozen blueberries can be used without thawing to prevent color bleed.’, ‘For gluten-free version, substitute all-purpose flour with gluten-free baking blend and reduce baking powder slightly.’, ‘For dairy-free version, use coconut oil instead of butter and dairy-free cream cheese; coconut milk with lemon juice can replace buttermilk.’]

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, cream cheese glaze, easy bundt cake, moist lemon cake, summer dessert, lemon dessert

Find it online: https://fizzlefork.com/moist-lemon-blueberry-bundt-cake-recipe-with-easy-cream-cheese-glaze/