Description
A bright and refreshing lemon blueberry bundt cake with a moist, tender crumb and a tangy cream cheese glaze that’s perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 3 large eggs
- 1 cup (240ml) sour cream
- ½ cup (120ml) whole milk
- 2 tablespoons fresh lemon zest
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) frozen blueberries, tossed in 1 tablespoon flour
- For the Cream Cheese Glaze:
- 4 oz (115g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease bundt pan thoroughly with butter or baking spray and dust with flour.
- Zest and juice lemons. Measure dry and wet ingredients. Toss frozen blueberries with 1 tablespoon flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. Mix in lemon zest, lemon juice, and vanilla extract.
- Reduce mixer speed to low. Add dry ingredients in three additions, alternating with sour cream and milk, starting and ending with dry ingredients. Mix just until combined.
- Gently fold in floured blueberries with a rubber spatula, being careful not to crush them.
- Pour batter into prepared bundt pan and smooth the top. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Tent with foil after 40 minutes if browning too quickly.
- Cool cake in pan on wire rack for 20 minutes, then invert onto rack to cool completely (about 30 minutes).
- For glaze, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Add milk 1 tablespoon at a time to reach desired consistency.
- Drizzle glaze over cooled cake and sprinkle with lemon zest if desired. Slice and serve.
Notes
Do not skip sour cream to keep cake moist. Toss blueberries in flour to prevent sinking. Use fresh lemon zest and juice for best flavor. Beat butter and sugar well for a light crumb. Avoid overmixing after adding dry ingredients. Cool cake completely before glazing to prevent glaze from melting. Room temperature cream cheese makes glaze smooth. Optional: add lemon extract to glaze for extra punch.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1.5
- Protein: 4
Keywords: lemon blueberry bundt cake, cream cheese glaze, easy bundt cake, blueberry dessert, lemon cake, moist cake, family favorite dessert