Lemon Blueberry Bundt Cake… Aka how to use up your abundance of blueberries this Summer!!! Topped with lemon cream cheese frosting and extra blueberries, this is a great Summer dessert. Everyone loves this!
Lemon Blueberry Cake with Cream Cheese Frosting
If you know me, you already know how I feel about Summer baking. I LOVE IT. And the reason for that is simple: berries, berries, berries! Blackberries, raspberries, strawberries, and especially blueberries make this the season to bake up a storm!
Suuuuure, you may have to run the air conditioner 24/7 to escape melting like a fudge pop… but it’s a small price to pay for a surplus of fresh juicy berries!
Don’t you agree?
If you’re still reading, I assume you love Summer baking as much as I do! Which is great news because today’s recipe for Lemon Blueberry Bundt Cake is best made with fresh, juicy blueberries. Sure, you could use frozen… but nothing beats fresh, in my opinion! Especially in the Summer.
Lemon and Blueberry Bundt Cake
Tips and Tricks for Recipe Success:
- This recipe calls for cake flour. Cake flour is extra finely ground, which gives our lemon blueberry bundt cake its silky soft texture. In most grocery stores you can find cake flour in the baking aisle. If you can’t find it – don’t fret! You can buy it here online, or make your own! Making your own cake flour is easy and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour.
- When you measure your cake flour, be sure you’re not packing it into the measuring cup. Packed flour will yield dense and dry cake.
- Make sure your butter, eggs, and sour cream have all come to room temperature. Cold ingredients do not bond!
- I love Watkins pure lemon extract for this recipe because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. I promise I’m not getting paid to say that; I just really love their lemon extract!
- I don’t recommend adding more blueberries than called for to the batter. Adding too many berries will weigh down the cake as it bakes, causing it to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉
- Be sure to generously grease every inch of your bundt pan to avoid sticking! I love using a non-stick baking spray because it makes this step super quick and easy.
More Lemon Blueberry Recipes:
More Bundt Cake Recipes:
If you try this recipe for Lemon Blueberry Bundt Cake, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day. ♥
Leslie Boyd says
I love this cake and so did my family and friends. I will definitely make this one my favorite.
I have baked this cake two times in a month. Definitely love it!
Since I love this combination of blueberries and lemon together I will make this type of cake often. There are a lot of different blueberry lemon bundt cake recipe out there so I try to use a different recipe each time. Some have sour cream, etc. I tried this cake and EVERYONE raved about it.
I did use lemon juice in the cake mix because I didn’t have lemon extract. I also didn’t have sour cream so I use the vanilla Greek yogurt that I had in the fridge which was 3/4 of a cup, not the recommended one cup of sour cream. Hehe. I also put three tablespoons of lemon rind in the frosting instead of the extract! I’m guessing you can substitute how you’d like with this recipe. It’s delicious no matter how you slice it!! Enjoy!
Rhonda P. says
I baked this cake two weeks ago – other than a little snafu when I flipped the cake onto the cake plate, it was perfect!!! It was moist and very flavorful, my family and friends loved it!! I am baking this again tonight!!!
Glynis Steel says
Can you use frozen thawed and drained berries?
Most bakers will use them frozen. If they are thawed your cake will turn a greyish color when the berry weep while folding them in.
Jackie Anthony says
Made for friends last night and it turned out amazing! Followed the recipe almost exact…only exception was I used salted butter by accident vs unsalted. Didn’t seem to make a noticeable difference. Can’t wait to have a piece for breakfast with my coffee!
Michelle K. says
Looks like a great recipe. My son asked me tonight to make a lemon and blueberry cake for his birthday. I found this recipe and can’t wait to make it. Question about using frozen blueberries. Is it ok to use frozen? I’m concerned that the blueberries won’t be in season. So if you can give me your thoughts on this I would appreciate it.
Frozen blueberries will work fine 🙂 Happy birthday to your son!
Thank you for the recipe! Replaced mulberries for the blueberries and made it for my mother’s birthday. Huge hit!
I can’t wait to try this recipe next weekend! If I were to make it in a loaf pan(s) rather than a bundt cake, any thoughts on temp/length of time in the oven? Thanks! I’ve made 2 of your recipes so far and they’re amazing!!
I love this recipe! Wondering about trying it out in mini Bundt pans…what do you think? Suggestions? Thanks!
Love this recipe! I made with a 1 to 1 ratio of gluten free flour for a church picnic. Was a great hit with friends. Will being using this recipe again.
Delicious blueberry lemon cake.
I didn’t have lemon extract so I used equal amount of fresh lemon zest. I would make this again!
Suzanne Holup says
Made the Lemon Blueberry bundt cake for Easter dessert. It was a perfect addition to a holiday meal, especially in Springtime. Looked so pretty on the table. Most especially it was amazingly delicious! I was so happy with how it turned out. Perfectly moist in the center, delicious with lemon and blueberry complimenting eachother perfectly, and the cream cheese frosting was just perfect, not too sweet. In the batter I used frozen blueberries and made sure not to defrost them first. While frozen, and before adding them to the recipe, I tossed them in about a teaspoon of the flour that is called for in the recipe (no extra flour). The frozen blueberries worked well and didn’t sink to the bottom. However for the garnish on the top I used fresh blueberries. I also had to freeze the cake since I was preparing everything a few days in advance. The cake did very well after being frozen. I defrosted it in the refrigerator 24 hours before and did not put the cream cheese icing on until the night before. I was worried that freezing it might effect the moistness of the cake, but happily it did not. It was still perfectly moist upon serving. Enjoy this beautiful recipe! I will definitely make this recipe for my family for many holidays again. Definitely a crowd pleaser: ) Thank you so much!
Michelle Mcgregor says
Great recipe! Lots of praise from fellow church members. Big Easter hit.
Everyone in my family loved the cake. Soooo delicious.
This was an easy recipe to follow and made a moist and delicious bundt cake!