This Lemon Blueberry Bundt Cake is a bright and lemony blueberry-filled Bundt cake topped with an irresistible lemon cream cheese frosting!
Does anyone else hold their breath when they’re turning a Bundt pan over or is that just me? I’ve had way too many Bundt cakes not come out of the pan in one beautiful piece which, after the process of making the cake, the baking the cake, and the cooling the cake (so much time!)it can be more than slightly devastating. Some people would cheerfully tell you “Well now you can just make a trifle out of the cake pieces!” but I’m telling you that’s just not acceptable. You wanted a Bundt cake, not a trifle!
So, I did some research to find out how in the world anyone has success with Bundt cakes. I just couldn’t risk another cake sticking to the pan. My findings were supportive of using lots of butter (not cooking spray) to grease the pan and a light layer of flour over the butter in every single little nook and cranny in your Bundt pan. Follow this tip and success shall be had!
This Bundt cake? It came out nearly perfect. Minus one tiny spot on top (that was easily covered in frosting), it slid right out of the pan. Hallelujah!
This Lemon Blueberry Bundt Cake is worth every extra second you have to spend buttering and flouring your pan, mixing together the ingredients, baking it in your oven, and letting it cool.
The cake is tender but firm and bright and lemony, filled with lots (but not too many!) of sweet blueberries, and topped with an irresistible cream cheese frosting. Sure you could eat this without the frosting but why in the world would you want to? My life advice for the day: whenever in life you’re presented with the option of having cream cheese frosting or not, always choose the frosting. Deep stuff, I know.
Plus, if for some reason your bundt cake doesn’t come out of the pan perfectly, that frosting can cover it right up.
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For the cake:
- 3 cups all-purpose unbleached flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 cup plain yogurt
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh blueberries
For the cream cheese frosting:
- 8 ounces cream cheese at room temperature
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract optional but delicious!
- 2 cups powdered sugar
- 1-2 tablespoons milk
For the cake:
- Preheat oven to 325 degrees F.
- Liberally grease bundt pan with butter and sprinkle with flour.
- In a medium bowl, combine flour, baking soda, baking powder, and salt and stir well to mix.
- In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
- Add eggs, one at a time, scraping down after each addition.
- Add yogurt, lemon zest, lemon juice, and vanilla, and beat until well combined.
- With mixer on low speed, add in flour mixture and beat until just combined.
- Fold in blueberries.
- Pour batter into prepared pan.
- Bake in preheated oven for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.
- Let cool completely.
- Once cool, flip over to remove cake from pan.
Make the frosting:
- In bowl combine cream cheese, lemon juice, lemon zest, lemon extract, and beat until well combined.
- Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
- Frost the cake. Refrigerate until ready to serve.
- Slice and enjoy!