Blueberry Lemon Bundt Cake with Cream Cheese Frosting

If you’re searching for a delightful dessert that perfectly balances sweetness and zest, look no further than this Blueberry Lemon Bundt Cake with Cream Cheese Frosting. Bursting with juicy blueberries and the fresh flavor of lemon, this cake is a showstopper that will have everyone asking for seconds. Not only is it visually stunning with its vibrant color, but it also boasts a moist crumb and a luscious cream cheese frosting that takes it to the next level. Whether you’re hosting a brunch or celebrating a special occasion, this cake is sure to impress.

Why It’s Crowd-Pleasing

There’s something about the combination of blueberries and lemon that makes this cake utterly irresistible. The tartness of the lemons complements the sweetness of the blueberries beautifully, creating a flavor profile that is both refreshing and satisfying. Bundt cakes are also known for their impressive presentation, making them perfect for gatherings. Plus, the cream cheese frosting adds a rich and creamy element that elevates the entire dessert. This cake is not only delicious but also versatile enough to be enjoyed year-round, making it a delightful choice for any occasion.

What’s in the Bowl

To create this Blueberry Lemon Bundt Cake with Cream Cheese Frosting, you’ll need the following ingredients:

• 150g unsalted butter – for a rich and buttery flavor.
• 180g sugar – to provide sweetness.
• 3 eggs – for moisture and structure.
• 1 tsp vanilla essence – adds a warm flavor.
• 160ml buttermilk – keeps the cake moist.
• 2 medium-size lemons, zest and juice – for a bright, citrusy flavor.
• 250g white flour – the base of the cake.
• 1 tsp baking powder – helps the cake rise.
• ½ tsp salt – enhances the flavors.
• 125g blueberries – the star of the show.
• 1 tbsp flour – to coat the blueberries before adding to the batter.
• 100g cream cheese – for the creamy frosting.
• 60g butter – for the frosting, adds richness.
• 220g powdered sugar – sweetens the frosting.
• 1 tsp vanilla essence – for flavor in the frosting.
• lemon zest – for decoration and extra flavor.

Prep & Cook Tools

Before diving into the recipe, make sure you have the following tools ready:

• Bundt pan – the signature shape of this cake.
• Mixing bowls – for combining ingredients.
• Electric mixer – for easy mixing and creaming.
• Rubber spatula – for folding in ingredients gently.
• Measuring cups and spoons – for accurate measurements.
• Cooling rack – to cool the cake properly.
• Whisk – for blending dry ingredients.

Blueberry Lemon Bundt Cake with Cream Cheese Frosting Made Stepwise

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or a non-stick spray to ensure easy release after baking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the 150g unsalted butter and 180g sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-5 minutes.

Step 3: Add Eggs and Vanilla

Add the 3 eggs one at a time, mixing well after each addition. Then, stir in 1 tsp vanilla essence.

Step 4: Incorporate Buttermilk and Lemon

Mix in the 160ml buttermilk, zest, and juice of 2 medium lemons. The mixture may look slightly curdled, but that’s perfectly normal.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together 250g white flour, 1 tsp baking powder, and ½ tsp salt.

Step 6: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, using a rubber spatula to fold them together gently. Do not overmix; just combine until no dry flour remains.

Step 7: Prepare Blueberries

In a small bowl, toss the 125g blueberries with 1 tbsp flour to coat them. This will help prevent them from sinking to the bottom of the cake.

Step 8: Fold in Blueberries

Gently fold the floured blueberries into the batter, being careful not to crush them.

Step 9: Pour into Bundt Pan

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 10: Bake

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a cooling rack to cool completely.

Step 12: Make the Cream Cheese Frosting

In a mixing bowl, beat together 100g cream cheese and 60g butter until smooth. Gradually add 220g powdered sugar and 1 tsp vanilla essence, mixing until creamy.

Step 13: Frost the Cake

Once the cake is completely cooled, spread the cream cheese frosting over the top. Use a spatula to create swirls or peaks.

Step 14: Decorate

Finish with a sprinkle of lemon zest on top for an extra burst of freshness.

Holiday & Seasonal Touches

This Blueberry Lemon Bundt Cake with Cream Cheese Frosting can easily be adapted for different occasions:

• Add festive decorations for holidays, such as edible glitter or colorful sprinkles.
• For summer gatherings, serve with fresh whipped cream and additional berries.
• Incorporate seasonal fruits like raspberries or strawberries for a colorful twist.
• For a cozy autumn vibe, consider adding a pinch of cinnamon or nutmeg to the batter.

Troubleshooting Tips

Sometimes baking can be tricky, but don’t worry! Here are some tips to help you troubleshoot:

• If your cake sinks in the middle, it may be due to underbaking. Always perform the toothpick test before removing it from the oven.
• To prevent blueberries from sinking, coat them in flour before adding them to the batter.
• If your frosting is too thick, add a splash of milk to achieve your desired consistency.
• For a firmer frosting, chill it in the refrigerator for about 15-20 minutes before spreading.

Make-Ahead & Storage

This Blueberry Lemon Bundt Cake with Cream Cheese Frosting can be prepared ahead of time:

For best results, bake the cake a day in advance and store it covered at room temperature. Frost it just before serving to ensure it remains fresh. If you have any leftovers, keep them in an airtight container in the refrigerator for up to 4 days. You can also freeze the unfrosted cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Top Questions & Answers

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to toss them in flour as well, and do not thaw them before adding to the batter to prevent excess moisture.

How can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend, making sure it includes xanthan gum for structure.

Can I replace the cream cheese frosting with something else?

Absolutely! You can use a simple glaze made from powdered sugar and lemon juice or opt for a whipped cream topping for a lighter finish.

Is there a way to make this recipe dairy-free?

Yes, you can use dairy-free butter and a plant-based cream cheese for the frosting, and substitute the buttermilk with almond milk mixed with a teaspoon of vinegar to create a similar effect.

Save & Share

If you enjoyed this Blueberry Lemon Bundt Cake with Cream Cheese Frosting, don’t forget to share it with your friends and family! Spread the joy of baking by posting your beautiful creations on social media using your favorite hashtags. This cake is too delicious to keep to yourself, so let others experience its delightful flavors!

There’s nothing quite like the aroma of a freshly baked Blueberry Lemon Bundt Cake wafting through your kitchen. It’s a recipe worth keeping close to your heart and sharing with loved ones. Embrace the joy of baking, and let this cake brighten your day!