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5 from 1 vote

Blueberry Lemon Bundt Cake

Author: Taylor Ellingson

Ingredients

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

Instructions

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!