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April 23, 2019

Lemon Blueberry Bundt Cake

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 Bundt Cake... Aka how to use up your abundance of blueberries this Summer!!!

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?

Lemon Blueberry Bundt Cake... Aka how to use up your abundance of blueberries this Summer!!!

Lemon Blueberry Bundt Cake... Aka how to use up your abundance of blueberries this Summer!!!

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 Blueberry Bundt Cake... Aka how to use up your abundance of blueberries this 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.

Lemon Blueberry Bundt Cake... Aka how to use up your abundance of blueberries this Summer!!!

Lemon Blueberry Bundt Cake... Aka how to use up your abundance of blueberries this Summer!!! More Lemon Blueberry Recipes:

  • Lemon Blueberry Cupcakes
  • Greek Yogurt Lemon Blueberry Scones
  • Lemon Coconut Blueberry Cake

More Bundt Cake Recipes:

  • The Best Blueberry Bundt Cake
  • Lemon Raspberry Bundt Cake
  • White Chocolate Cranberry Bundt Cake

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. ♥

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 Bundt Cake... Aka how to use up your abundance of blueberries this Summer!!!

5 votes

Print

Lemon Blueberry Bundt Cake

Prep 30 mins

Cook 1 hour, 10 mins

Inactive 1 hour

Total 2 hours, 40 mins

Author Ashley Manila

Yield 9" Bundt Cake

Moist and flavorful, this Lemon Blueberry Bundt Cake is the perfect Summer treat! Great with  a cup of coffee in the morning, or as dessert for parties, picnics, and barbecues.

Ingredients

For the Lemon Blueberry Bundt Cake:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 and 1/2 teaspoons real lemon extract

3 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup full-fat sour cream, at room temperature

1/4 cup fresh squeezed lemon juice or pure lemon juice not from concentrate

2 and 1/2 cups fresh blueberries

For the Cream Cheese Frosting:

(1) 8 ounce block full-fat cream cheese, VERY soft but not melted

1/4 cup unsalted butter, VERY soft but not melted 1/4 teaspoon pure lemon extract

2 cups confectioners' sugar, sifted (more if needed)

Garnish:

1/2 cup fresh blueberries

Lemon zest (I used about 1 teaspoon)

Lemon slices, just 3 or 4 for decoration

Instructions

For the Lemon Blueberry Bundt Cake:

Preheat oven to 325 degrees (F). Generously spray a 9" or 10" bundt pan with nonstick baking spray, being sure to coat every nook and cranny of the pan (I highly suggest using a baking spray that has flour in it).

In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy; about 3 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract.

In a separate bowl add the cake flour, baking powder, baking soda and salt, whisk well to combine and set aside until needed. On low speed, beat the sour cream into the batter. Add the lemon juice and beat until combined. Finally add in the flour mixture and beat until just combined. Turn mixer off. Using a rubber spatula, fold in the blueberries. Be sure to fold gently here to avoid over mixing the batter.

Scrape the batter into the prepared bundt pan and bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place the Bundt cake pan on a cooling rack and cool completely before removing the cake from the pan, about an hour. Once cool, carefully remove the cake from the pan, frost, and decorate as desired.

For the Cream Cheese Frosting: In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. If the frosting appears too thin, add a little more confectioners' sugar, 1/4 cup at a time. Once the cake has completely cooled, spread the frosting over the top of cake and decorate with blueberries, lemon zest, and lemon slices, if desired. Slice and serve! Store this cake in the fridge, covered, for up to 3 days.

Courses Breakfast, Dessert

Cuisine Cake

13K Shares

Filed Under: Breakfast, Cakes, Summer Recipes

Reader Interactions

Comments

  1. Leslie Boyd says

    March 29, 2019 at 4:56 pm

    I love this cake and so did my family and friends. I will definitely make this one my favorite.

    Reply
  2. Caro says

    May 18, 2019 at 11:43 pm

    I have baked this cake two times in a month. Definitely love it!

    Reply
  3. Ellen says

    July 1, 2019 at 12:00 pm

    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!

    Reply
  4. Rhonda P. says

    September 27, 2019 at 10:58 pm

    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!!!

    Reply
    • Glynis Steel says

      November 20, 2019 at 3:50 pm

      Can you use frozen thawed and drained berries?

      Reply
  5. Jackie Anthony says

    November 24, 2019 at 4:21 pm

    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!

    Reply
  6. Michelle K. says

    February 27, 2020 at 1:52 am

    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.

    Reply
    • bakerbynature says

      February 27, 2020 at 11:43 am

      Frozen blueberries will work fine 🙂 Happy birthday to your son!

      Reply
  7. Monique says

    March 27, 2020 at 2:23 am

    Thank you for the recipe! Replaced mulberries for the blueberries and made it for my mother’s birthday. Huge hit!

    Reply
  8. Lindsey says

    April 6, 2020 at 2:44 am

    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!!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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