Speckled with fresh blueberries and topped with a lemon cream cheese glaze, this Lemon Blueberry Bundt Cake is perfect for spring get-togethers.
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 12
Ingredients
For the bundt cake
2cups(296g)fresh blueberries, frozen or dried can also be used
3cups(390g)all-purpose flour, plus 1 tablespoon
¾cup(170g)unsalted butter, room temperature
2cupsgranulated sugar
3large eggs, room temperature
1large egg yolk, room temperature
1teaspoonvanilla extract
2tablespoonslemon zest, from 2 lemons
⅓cup(80ml)fresh lemon juice, from 2 lemons
¼cup(60ml)canola oil, vegetable oil can also be used
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cup(200g)plain Greek yogurt, at room temperature
For the glaze
4ounces(113g)cream cheese, softened
½cup(60g)confectioners’ sugar
1tablespoonlemon zest, from 1 lemon
2tablespoonsfresh lemon juice, from 1 lemon
Instructions
Make the bundt cake
Preheat the oven to 350°F. Lightly grease and flour a 10-cup bundt pan; set aside.
Combine the blueberries and 1 tablespoon of flour in a bowl. Toss gently to evenly coat the berries then set aside.
In the bowl of a stand mixer fitted with a paddle attachment or with a handheld electric mixer, beat the butter and sugar together until light and fluffy, about 5 minutes.
Beat in the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla and lemon zest followed by the lemon juice and oil.
In a separate bowl whisk together the remaining 3 cups of flour, baking powder, baking soda, and salt.
Add to the butter mixture in three additions, alternating with yogurt, mixing well after each addition. Take care not to over mix the batter.
Gently fold in the blueberries using a rubber spatula until just combined.
Spread the batter evenly into the prepared pan and bake for 50-65 minutes or until a toothpick inserted into the bottom comes out clean. Tent loosely with foil if the cake begins to get too brown before the center has baked through.
Remove from oven and cool in the pan on a wire rack for 15 minutes then invert the cake onto the rack to cool completely.
Make the glaze
In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Beat in the confectioners' sugar and lemon zest until well combined. Beat in enough lemon juice to make a pourable glaze.
Drizzle the glaze over the cake then garnish with fresh blueberries and lemon slices if desired.
Notes
2 cups of fresh, frozen, or dried blueberries will work. Do not thaw if using frozen blueberries.
Sour cream can be used in place of Greek yogurt.
Use fresh lemon juice. You'll be using lemon zest anyway, so juice those lemons.
Make ahead tip
Glazed cake can be covered tightly and stored at room temperature for 2 days and/or in the refrigerator for up to 5 days.
Unglazed cake can be covered tightly and refrigerated for up to 2 days before serving. Bring to room temperate, glaze, and serve.
Unglazed cake can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature just before serving. Glaze and serve.