This luscious cake recipe from Twin Cities food blogger greens & chocolate is perfect for your next gathering – or just for your Sunday morning brunch!

Does anyone else hold their breath when they’re turning a Bundt pan over or is that just me? I’ve had way too many Bundt cakes not come out of the pan in one beautiful piece, which – after the process of making the cake, baking the cake and cooling the cake (so much time!) – can be more than slightly devastating. Some people would cheerfully tell you “Well now you can just make a trifle out of the cake pieces!” but I’m telling you that’s just not acceptable. You wanted a Bundt cake, not a trifle!

So, I did some research to find out how in the world anyone has success with Bundt cakes. I just couldn’t risk another cake sticking to the pan. My findings were supportive of using lots of butter (not cooking spray) to grease the pan and a light layer of flour over the butter in every single little nook and cranny in your Bundt pan. Follow this tip and success shall be had!

This Bundt cake? It came out nearly perfect. Minus one tiny spot on top (that was easily covered in frosting), it slid right out of the pan. Hallelujah!

This Lemon Blueberry Bundt Cake is worth every extra second you have to spend buttering and flouring your pan, mixing together the ingredients, baking it in your oven and letting it cool. The cake is tender but firm, bright and lemony, filled with lots (but not too many!) of sweet blueberries and topped with an irresistible cream cheese frosting. Sure you could eat this without the frosting, but why in the world would you want to? My life advice for the day: whenever in life you’re presented with the option of having cream cheese frosting or not, always choose the frosting.  Deep stuff, I know.

Plus, if for some reason your Bundt cake doesn’t come out of the pan perfectly, that frosting can cover it right up.