Lemon Blueberry Bundt Cake

This moist and flavorful lemon bundt cake is packed with fresh blueberries, covered in lemon syrup, and topped with a lemon cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 474kcal

Preheat oven to 350°F. Set aside a 12-cup bundt pan but don't grease it just yet.
In a medium bowl, whisk 3 cups flour, baking powder, baking soda, and salt, set aside. In a liquid measuring cup, combine buttermilk and lemon juice, set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, and lemon zest until combined. With the mixer on a low speed, add the eggs one at a time, scraping down the bowl between each addition, followed by the vanilla extract.
Add half of the flour mixture to batter, beating until just combined. Beat in the buttermilk-lemon juice, followed by the remaining flour, scraping the bowl as needed.
In a separate bowl, toss the blueberries with two tablespoons of flour. Gently fold the berries into the cake batter.
Thoroughly and generously grease a 12-cup bundt pan. I find that nonstick baking spray with flour works the best for this. Scoop the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, until a toothpick inserted into the cake comes out clean.
Set the cake pan on a wire rack to cool for 30 minutes. 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. Cool completely before adding the frosting.

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 drips down the sides a bit.
Spread the frosting on top of the cake and top with garnishes. Store this cake in the refrigerator and bring to room temperature 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.

Recipe updated March 2024. Recipe changes are discussed in the body of the post. The original recipe can be found here.