This flavorful lemon bundt cake is filled with fresh blueberries and topped with lemon cream cheese frosting. It’s a beautiful spring or summer dessert!
Your week will be infinitely better with this Lemon Blueberry Bundt Cake in your kitchen. It’s perfect for mid-day snacking, an after dinner treat or, let’s be real… as breakfast. The flavor combo of lemon and blueberry makes this cake taste like a big bite of summer.
I’ll be honest, lemon is not my usual go-to flavor choice. Although I do love Lemon Blueberry Muffins, Homemade Lemonade, and Lemon Cream Pie, I typically reach for something with chocolate or berries before lemon. This recipe is one of the exceptions. This flavorful lemon cake is studded with fresh blueberries and covered in a sweet-tangy lemon cream cheese frosting, and it is HEAVENLY.
Prefer orange? Try our Orange Bundt Cake.
Prefer a smaller size recipe? Try our Lemon Blueberry Bread (made in a loaf pan).
How to make this recipe
- Combine dry ingredients: all purpose flour, baking powder, and salt
- Beat butter, granulated sugar, and lemon zest until smooth, light, and fluffy.
- Add the eggs to the butter mixture, beating until well combined.
- Alternate adding the dry ingredients with the buttermilk.
- Stir in the blueberries by hand, then pour the mixture into a greased bundt pan.
- Bake for 50-60 minutes.
- Once the cake has cooled enough to handle, invert it and remove the pan. Brush the warm cake with lemon syrup and allow it to cool completely.
- Spread cream cheese frosting over the cake and garnish with blueberries and lemon zest.
What makes this recipe work
- The combination of tart lemon and sweet blueberries is a fantastic pairing.
- Buttermilk makes the cake extra moist and tender.
- Plenty of lemon zest adds flavor to the cake.
- Brushing the cake with lemon syrup while it’s still warm allows the syrup to be absorbed quickly, adding flavor and moisture.
- The perfect finishing touch: sweet, tart, and creamy lemon cream cheese frosting.
Tips, serving, and storage
- Grease your bundt pan really well. I find that a non-stick spray that contains flour works the best. Wait to spray the pan until right before you add the batter.
- Toss the blueberries with a couple tablespoons of flour to keep them from sinking to the bottom of the cake while baking.
- Brushing the cake with lemon syrup makes the cake extra moist and adds another layer of lemon flavor.
SERVING: The flavor and texture of this cake is best when served at room temperature.
STORAGE: This cake can be stored in the refrigerator for up to 3 days. Individual slices can be frozen.
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Lemon Blueberry Bundt Cake
- 2-½ cups plus 2 tablespoons all-purpose flour, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1-¾ cups granulated sugar
- Finely grated zest of 2 large lemons
- 3 large eggs, at room temperature
- ¾ cup buttermilk
- 2 cups fresh blueberries
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons water
- ¼ cup granulated sugar
Cream cheese frosting:
- 4 ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 heaping cup powdered sugar, plus more, if needed
- 2 tablespoons freshly squeezed lemon juice, plus more, if needed
- Blueberries, lemon zest, and/or lemon slices
- Preheat oven to 350°F. In a medium bowl, whisk 2-½ cups flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 3 to 5 minutes. With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition. Add ½ of the flour mixture to batter, beating until just combined. Beat in the buttermilk, followed by the remaining flour, scraping the bowl as needed.
- In a separate bowl, toss the blueberries with the remaining 2 tablespoons of flour. Gently fold the berries into the cake batter; the batter will be thick.
- Thoroughly and generously grease a 10 cup bundt pan – do not skimp on this. Scoop the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, rotating the cake halfway through the bake time. Bake until a long toothpick inserted into the center comes out clean.
- Set cake pan on a wire rack to cool for 30 minutes. I like to run a thin sharp knife between the cake and edges of the pan to make sure the cake is not stuck to the edges. Meanwhile, prepare the syrup.
- Bring lemon juice and water to a gentle boil (I do this in a glass measuring cup in the microwave). Whisk in the sugar until completely dissolved.
- Carefully invert the cake onto a serving platter (the cake should still be slightly warm). Gently brush the syrup onto the exterior of the cake, allowing it to be absorbed, then going over it again. Cool completely.
- Using a hand mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar and lemon juice and beat until well combined. Add more powdered sugar to thicken or lemon juice to thin. I like this frosting on the thinner side so that it starts to drip down the sides a bit.
- Spread the frosting on top of the cooled cake and top with garnishes. Store this cake in the fridge and bring it to room temp before serving.
- SERVING: The flavor and texture of this cake is best when served at room temperature.
- STORAGE: This cake can be stored in the refrigerator for up to 3 days. Individual slices can be frozen.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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