Lemon Blueberry Bundt Cake
July 15, 2024
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.
SERVINGS
12-16
PREP TIME
10 min
COOK TIME
1 hr 20 min
Ingredients
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3cups all-purpose unbleached flour
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1/2teaspoon baking soda
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1/2teaspoon baking powder
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1/2teaspoon salt
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1cup unsalted butter, at room temperature
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2cups granulated sugar
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3large eggs
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1cup plain yogurt
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2tablespoons lemon zest
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2tablespoons lemon juice
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1teaspoon pure vanilla extract
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1 1/2cups fresh blueberries
For the cream cheese frosting:
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8ounces cream cheese, at room temperature
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1tablespoon lemon juice
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1tablespoon lemon zest
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1teaspoon lemon extract (optional)
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2cups powdered sugar
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1-2tablespoons milk
Directions
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1
Heat oven to 325 F.
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2
Liberally grease Bundt pan with butter and sprinkle with flour.
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3
In a medium bowl, combine flour, baking soda, baking powder and salt and stir well to mix.
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4
In a large mixing bowl with electric mixer, beat butter and sugar until light and fluffy, about 2 minutes.
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5
Add eggs, one at a time, scraping down after each addition.
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6
Add yogurt, lemon zest, lemon juice and vanilla; beat until well combined.
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7
With mixer on low speed, add in flour mixture and beat until just combined.
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8
Fold in blueberries. Pour batter into prepared pan.
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9
Bake for 60-65 minutes, or until top is slightly golden and a toothpick comes out clean.
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10
Let cool completely. Once cool, flip over to remove cake from pan.
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11
To make the frosting: In bowl combine cream cheese, lemon juice, lemon zest and lemon extract; beat until well combined.
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12
Add powdered sugar and beat until creamy. Add a tablespoon or two of milk if the frosting is too thick. You want it to be easily spreadable.
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13
Frost the cake. Refrigerate until ready to serve.