Blueberry Bundt Cake with Lemon

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.

Hey friends!  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’ really I 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.  Guys, this one is gooooo-oooood! It takes minutes to whip up and the hardest part is waiting for it to bake and cool. Oh, the struggles, am I right??

How to Make Blueberry Bundt Cake?

• 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, TAP, TAP 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).
• Enjoy!

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 Cake?

Yes!  Bundt cake freezes beautifully! I love to cut into decent sized chunks, wrap well/place in freezer safe container and freeze.  When I want something sweet (ummm, like, pretty much always), I just remove from the freezer, thaw and enjoy.

Tips for Making this Lemon Blueberry Cake

• 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.

Like this Blueberry Dessert? You May Enjoy These Too!

• Baked Blueberry Donuts
• Blueberry Bread Pudding
• Blueberry Muffins
• Vegan Blueberry Coconut Cheesecake Bars from Haylie of Our Balanced Bowl

Hope you love this lemon blueberry cake recipe as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think this blueberry bundt cake will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

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5 from 15 votes

Blueberry Bundt Cake with Lemon

This scratch made 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.

Course Dessert

Cuisine American, Canadian

Keyword blueberry cake recipe, blueberry recipe, bundt cake, lemon blueberry

Prep Time 10 minutes

Cook Time 55 minutes

Cooling Time 3 hours

Total Time 4 hours 5 minutes

Servings 1 bundt cake

Author Dawn - Girl Heart Food

Ingredients

Blueberry Bundt Cake

• 2 cups frozen blueberries -or fresh
• 2 cups all purpose flour -plus 1 tbsp for dusting blueberries
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp lemon zest -from a couple of lemons
• 250 grams cream cheese -softened to room temperature (I used 'light')
• 1 cup unsalted butter -softened to room temperature
• 3/4 cup sugar
• 2 tsp vanilla extract
• 4 eggs -I used 'large'
• baking spray -to grease bundt pan

Lemon Icing Sugar Glaze

• 1 cup icing sugar
• 2 tbsp lemon juice
• lemon zest -garnish, optional

Instructions

Blueberry Bundt Cake

• Spoon 1 tbsp 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 325F.
• 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 15-20 times on a hard surface to allow it to settle.
• Bake 55-60 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.

Video

Notes

• 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.

Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood