This blueberry bundt cake has lots of blueberries, zesty lemon and is oh so flavourful! It’s super easy to whip up makes for a delicious side kick to your favourite cuppa tea or coffee.
Can you believe that tomorrow is the first day of Summer? It doesn’t feel quite like it around here just yet. Doesn’t matter, though, I’ll pretend it feels like summer via food, even if I have to grill with a winter jacket on, lol.
Truth talk…when I say ‘I have to grill’ , I really mean hubby ’cause he is the grill master in our home, but you get the picture.
And, lucky me, I found a second stash of frozen Newfoundland blueberries in the depths of our freezer just the other day so you know I had to whip up a cake!
And not just any cake…this super moist lemon blueberry cake. With the cream cheese and butter, this one is kinda like a blueberry pound cake.
No matter what you call it, this one is good! It takes minutes to whip up and the hardest part is waiting for it to bake and cool. Oh, the struggles, am I right??
Fan of blueberry recipes? Try these baked blueberry donuts!
How to Make Blueberry Bundt Cake
Full details are in the recipe card below, but here are the basics –
- Dust blueberries with a little flour (this helps prevent them from sinking in the batter). Lay to one side.
- In a bowl, combine flour, baking powder, baking soda, salt, and lemon zest. Lay to one side. Preheat your oven at this point too.
- Blend together softened cream cheese, butter and sugar until smooth and creamy. Tip: If you forget to take your cream cheese and butter outta the fridge, cut into little squares and lay on a plate. The smaller size will help them soften faster…ya know, for cake emergencies 😉
- Mix in vanilla extract.
- Next add eggs (one at a time until just combined). Don’t over-mix.
- Mix in reserved flour mixture until just combined and there are no visible streaks of dry flour.
- Fold in flour dusted blueberries with a spatula. This is gentler than the stand mixer and helps prevent them from breaking up too much in the batter.
- Scoop batter into well greased bundt pan and tap a bunch of times on a hard surface. Smooth out top with a spoon.
- Bake until a wooden skewer comes out clean when inserted into cake. Ovens vary so check at the 55 minute mark.
- Let cake cool in pan for about half an hour. Then, carefully remove from pan, allowing to fully cool on a wire rack.
- If you like, drizzle over some icing sugar glaze and sprinkle with lemon zest (this is totally optional).
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Can I Use Fresh Blueberries Instead of Frozen?
Absolutely! I used frozen berries because that’s what I had on hand. Plus, I tend to find they’re easier to fold into the batter without breaking up as much as fresh. But, fresh would definitely work. Just be careful when folding those beauties in so you don’t break too many. It’s inevitable that some will break, just do your best.
Can I Freeze This Cake?
Yes! Bundt cake freezes beautifully! I love to cut into decent sized chunks, wrap well/place in freezer safe container and freeze (and label). When I want something sweet (ummm, like, pretty much always), I just remove from the freezer, thaw and enjoy.
More Recipe Tips
Ensure the cream cheese and butter are softened to room temperature. It makes things super easy to blend to a creamy consistency.
If you want more lemon oomph, add a teaspoon or so of lemon extract to the batter.
As mentioned, the lemon icing sugar glaze is totally optional. A dusting of icing sugar would be lovely instead or you can enjoy the blueberry cake as is.
I used frozen blueberries and didn’t allow them to completely thaw before adding to the batter. They were a lot easier to handle this way and didn’t break up/bleed as much into the cake batter.
If you really want to go all out, enjoy with whipped cream or ice cream.
More Blueberry Recipes You May Enjoy
- Blueberry Bread Pudding – Such a great way to use leftover bread!
- Blueberry Muffins – Packed with blueberries and great with that morning coffee.
- Vegan Blueberry Coconut Cheesecake Bars (from Our Balanced Bowl) – Creamy and delicious!
Hope you love this lemon blueberry cake recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this blueberry bundt cake? That’s awesome! Love it if you left a comment below. Many thanks!
Blueberry Bundt Cake with Lemon
Blueberry Bundt Cake
- 2 cups frozen blueberries (or fresh)
- 2 cups all purpose flour (plus 1 tablespoon for dusting blueberries)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons lemon zest (from a couple of lemons)
- 250 grams light cream cheese (softened to room temperature)
- 1 cup unsalted butter (softened to room temperature)
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- baking spray (to grease bundt pan)
Lemon Icing Sugar Glaze
- 1 cup icing sugar
- 2 tbsp lemon juice
- lemon zest -garnish, optional
Blueberry Bundt Cake
- Spoon 1 tablespoon of flour over berries, stirring to coat. Lay to one side.
- In a bowl, combine flour, baking powder, baking soda, salt and lemon zest. Stir to combine and lay to one side. Also, preheat oven to 325 degrees Fahrenheit.
- In a stand mixer on medium speed (or in a bowl using a hand mixer) combine cream cheese, butter and sugar. Blend until smooth and combined, about 3 minutes, stopping to scrape sides of bowl once or twice.
- Add vanilla extract and blend about 30 seconds.
- Add eggs, one at a time, until just combined.
- Blend in reserved flour mixture. Don't over mix.
- Next, stir in blueberries with a spatula, being careful not to break them up too much.
- Spray 10-inch bundt pan with baking spray. Scoop cake batter into pan (it will be thick). Smooth top with a spoon. Tap pan down 15 to 20 times on a hard surface to allow it to settle.
- Bake 55 to 60 minutes or until wooden skewer comes out clean when inserted.
- Once baked, let cool 30 minutes in pan. Then, carefully release cake from pan, allowing it to cool completely on a rack.
- Allow cake to FULLY cool before icing. Once cool, drizzle with icing sugar glaze and sprinkle over some lemon zest or enjoy as is.
Lemon Icing Sugar Glaze
- Stir together icing sugar and lemon juice until smooth and combined.
- Ensure the cream cheese and butter are softened to room temperature. It makes things super easy to blend to a creamy consistency.
- If you want more lemon oomph, add a teaspoon or so of lemon extract to the batter.
- As mentioned, the lemon icing sugar glaze is totally optional. A dusting of icing sugar would be lovely instead or you can enjoy the blueberry cake as is.
- I used frozen blueberries and didn’t allow them to completely thaw before adding to the batter. They were a lot easier to handle this way and didn’t break up/bleed as much into the cake batter.
- If you really want to go all out, enjoy with whipped cream or ice cream.
- For more tips, see body of post above.