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Moist Lemon Blueberry Bundt Cake with Cream Cheese Glaze

moist lemon blueberry bundt cake - featured image
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A bright and tender lemon blueberry bundt cake with a luscious cream cheese glaze, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 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 tablespoon lemon zest
  • ⅓ cup (80ml) fresh lemon juice (about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 ½ cups (225g) fresh blueberries
  • 4 ounces (115g) cream cheese, softened
  • ¾ cup (90g) powdered sugar, sifted
  • 1–2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • Optional: a pinch of lemon zest for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your Bundt pan well, tapping out the excess flour.
  2. Whisk together dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: Using a mixer, beat softened butter with granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs and flavorings: Beat in eggs one at a time, mixing well after each addition. Then add lemon zest, vanilla extract, and fresh lemon juice.
  5. Alternate adding dry ingredients and buttermilk: Reduce mixer speed to low. Add one-third of the dry mixture, then half of the buttermilk. Repeat, ending with dry ingredients. Mix just until combined.
  6. Fold in blueberries gently with a spatula to avoid breaking them.
  7. Transfer batter to prepared Bundt pan and smooth the top.
  8. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Prepare the cream cheese glaze: Beat cream cheese until smooth, add powdered sugar and vanilla, mix until creamy. Add milk or cream 1 tablespoon at a time to reach desired consistency.
  11. Once the cake is fully cool, drizzle the cream cheese glaze over the top and garnish with lemon zest if desired.

Notes

If blueberries start sinking, toss them in a tablespoon of flour before folding in. Use room temperature ingredients for best results. Do not overmix batter after adding flour. Grease and flour Bundt pan thoroughly to prevent sticking. Check doneness starting at 50 minutes. Adjust glaze consistency with milk slowly.

Nutrition

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

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