The sun-drenched afternoons of summer bring a vibrant burst of flavor that can elevate any gathering, and nothing captures that essence quite like a slice of Lemon Blueberry Bundt Cake with Cream Cheese Icing. This elevated dessert takes just over an hour to create and balances the bright, zesty notes of lemon with sweet, juicy blueberries, resulting in a moist and delectable cake. The beauty of this recipe lies in its harmonious blend of flavors that are both refreshing and indulgent.
Perfect for summer picnics, family barbecues, or a delightful ending to any meal, this cake will dazzle anyone who takes a bite. You can prepare it a day ahead for maximum flavor, as the cake stays moist and delicious overnight.
Why You’ll Love This Recipe
- The cake has a rich, moist texture that makes each slice irresistible.
- Bright lemon flavor combined with juicy blueberries creates a refreshing taste.
- The cream cheese icing adds a creamy sweetness that complements the cake perfectly.
- It looks stunning on any dessert table, making it a great centerpiece.
What You’ll Need
Gather the following ingredients to whip up this delightful dessert.
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tbsp lemon zest, freshly grated
- 1 tbsp lemon juice, fresh
- 2 tsp baking powder
- 1 tsp salt
- 1 ½ cups blueberries, fresh or frozen
For the Cream Cheese Icing
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- ¼ cup unsalted butter, softened
- 2 tbsp lemon juice, fresh
- 1 tsp vanilla extract
Frozen blueberries work well in this recipe.
Substitutions & Swaps
- Buttermilk: Use milk with vinegar.
- Lemon juice: Lime juice for a twist.
- Cream cheese: Mascarpone for a different flavor.
- Fresh blueberries: Choose raspberries instead.
How to Make It
Start your baking adventure with these simple steps.
Preheat the oven
Preheat your oven to 350°F (175°C) and grease a bundt pan with cooking spray or butter.
Mix the batter
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
Combine dry ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture, alternating with buttermilk, starting and ending with flour. Gently fold in the blueberries.
Bake the cake
Pour the batter into the prepared bundt pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Allow it to cool in the pan for about 10 minutes before transferring to a wire rack.
Prepare the icing
While the cake cools, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the lemon juice and vanilla extract.
Ice the cake
Once the cake is completely cool, drizzle the cream cheese icing over the top. Let it set for a few minutes before slicing.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, wrap well for up to 3 months.
Reheat: Microwave slices for 10-15 seconds.
Tips for Best Results
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to keep the cake tender.
- Let the cake cool completely before icing to prevent melting.
- Use fresh lemon juice for a brighter flavor.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for a decadent treat.
- Pair with a refreshing iced tea for a delightful afternoon snack.
- Enjoy at a summer garden party for a festive touch.
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