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Moist Lemon Blueberry Bundt Cake Recipe Easy Homemade with Cream Cheese Glaze

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A moist and flavorful lemon blueberry bundt cake with a tangy cream cheese glaze, perfect for gatherings or a cozy treat. This easy recipe uses simple ingredients and yields a tender crumb with bursts of blueberry sweetness.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp lemon zest (from about 2 lemons)
  • ⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
  • 1 cup (240 ml) sour cream or Greek yogurt
  • 1 tsp pure vanilla extract
  • 1 ½ cups (225 g) fresh or frozen blueberries
  • For the Cream Cheese Glaze:
  • 4 oz (115 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter and dust lightly with flour to prevent sticking. Set aside.
  2. In a medium bowl, whisk together 2 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set aside.
  3. Using your electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 4–5 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in lemon zest, lemon juice, and vanilla extract until just combined.
  5. Reduce mixer speed to low and add the sour cream (or Greek yogurt). Mix until the batter is smooth but be careful not to overmix.
  6. Gradually add the dry ingredient mixture in three parts, mixing gently after each addition.
  7. Using a rubber spatula, gently fold in the blueberries. If using frozen, do not thaw to prevent the blueberries from bleeding into the batter.
  8. Transfer the batter evenly into the prepared bundt pan. Smooth the top with a spatula, being careful not to press the blueberries down too much.
  9. Bake in the preheated oven for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick into the thickest part of the cake. It should come out clean or with just a few moist crumbs.
  10. Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely before glazing.
  11. In a small bowl, beat the softened cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and pourable. If too thick, add a teaspoon of milk to loosen.
  12. Drizzle the cream cheese glaze over the cooled cake. Let the glaze set for about 20 minutes before slicing and serving.

Notes

Toss blueberries in a tablespoon of flour before folding into batter to prevent sinking. Use room temperature ingredients for better texture. Grease and flour bundt pan thoroughly to avoid sticking. Wait until cake is completely cool before glazing to prevent glaze from melting off. For gluten-free option, use 1:1 gluten-free baking flour blend and ensure baking powder is gluten-free. Vegan adaptations include using vegan margarine, flax eggs, and coconut yogurt. If glaze is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.

Nutrition

Keywords: lemon blueberry bundt cake, lemon cake, blueberry cake, cream cheese glaze, easy bundt cake, moist cake, homemade dessert

Find it online: https://bitematrix.com/moist-lemon-blueberry-bundt-cake-recipe-easy-homemade-with-cream-cheese-glaze/