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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 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. ♥
Lemon Blueberry 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.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
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.
I love this recipe! Wondering about trying it out in mini Bundt pans…what do you think? Suggestions? Thanks!
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!!
Thank you for the recipe! Replaced mulberries for the blueberries and made it for my mother’s birthday. Huge hit!
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!
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!
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!!!
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.
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!
I have baked this cake two times in a month. Definitely love it!
I love this cake and so did my family and friends. I will definitely make this one my favorite.