Simple Lemon Blueberry Bundt Cake
If I had to pick my top three favorite kinds of dessert, I think the flavors would include chocolate, salted caramel and lemon (close runner ups would be coconut and vanilla bean). I live for lemon desserts! I love how vibrant and exciting they are! If made right, they should be anything but bland and boring and they should leave everyone wanting more. And that perfectly describes this Lemon Blueberry Bundt Cake! It has such an irresistible, bright, fresh lemon flavor, and it’s perfectly complemented the generous amount of sweet blueberries swirled in. This cake is rather dense — similar to a pound cake but probably not quite as heavy — and it has a perfectly moist crumb. And can we talk about the lemon cream cheese icing for a minute? Just wow, this stuff is dangerous! It’s sweet, it’s tart and tangy, and it’s lusciously creamy — plus it is the perfect ending to such an amazing bundt cake. This cake is the perfect way to welcome summer, and it’s a cake you’ll want to make again and again. I thought I could resist eating a giant piece. Oh no. Will power gone. Goodbye. Better luck to you! I did this same thing last time I made a lemon blueberry cake. I took some pictures inside, but then I couldn’t resist taking some outside because this is such a fun summery cake. I know I often share too many pictures, but sometimes I just can’t pick favorites. And then I had these forget-me-not flowers in my backyard so it only made sense to add them with their vibrant, perfectly blue color. They are like nature’s all-natural sprinkles!
Lemon Blueberry Bundt Cake Ingredients
For the lemon blueberry cake, you’ll need:
All-purpose flour Baking powder and baking soda Salt Granulated sugar Lemon zest and juice Unsalted butter Eggs Lemon extract Buttermilk Fresh blueberries
And for the lemon cream cheese icing, you’ll need:
Cream cheese Unsalted butter Powdered sugar Lemon juice
How to Make Lemon Blueberry Bundt Cake
Grease a bundt pan, then dust with flour. Preheat oven. In a mixing bowl, combine flour, salt, baking powder and baking soda. In a separate bowl, beat sugar with lemon zest until it looks pale yellow and is fragrant. Add butter and whip until pale and fluffy, then add eggs and lemon extract. In a liquid measuring cup, stir together buttermilk and lemon juice. Add flour mixture and buttermilk mixture to butter mixture, then stir in blueberries. Pour batter into prepared bundt pan and bake. Let cake cool for 20 minutes in bundt pan before inverting onto wire rack. Once cooled, top with lemon cream cheese icing.
How to Make Cream Cheese Icing
Using an electric mixer, whip butter and cream cheese until smooth and fluffy. Add powdered sugar and lemon juice and mix until light and fluffy.
Can I Make This With Frozen Blueberries?
Fresh blueberries really are best for this recipe. They don’t bleed into the cake batter and have a naturally sweet flavor!
Can I Make This Cake in Advance?
You can make this lemon blueberry bundt cake up to a day before serving it, but I recommend waiting until the day of to prep the icing and top the cake.
How Should I Store This Cake?
Because this bundt cake is topped with a cream cheese icing, I recommend storing it in the fridge in an airtight container.
Tips for the Best Lemon Blueberry Bundt Cake
Don’t add more lemon extract than the recipe calls for, as it can quickly overpower the cake. For the best flavor, use freshly squeezed lemon juice and not the pre-bottled kind. Your eggs and buttermilk should be room temperature when adding them to the cake batter.
More Lemon Desserts You’ll Love:
Lemon Cupcakes with Lemon Buttercream Frosting Lemon Sheet Cake Lemon Molten Lava Cakes Lemon Poppy Seed Cake with Cream Cheese Frosting Lemon Cheesecake Mousse
